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Ultra-Creamy Slow-Cooker Broccoli Cheddar Soup

Ultra-Creamy Slow-Cooker Broccoli Cheddar Soup

Better than restaurant copycat broccoli cheddar soup made effortlessly in your crockpot! Tender fresh broccoli florets, matchstick carrots, and sweet onions simmered in a rich savory broth, finished with heavy cream and freshly grated sharp cheddar cheese for the ultimate velvety, comforting bowl.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings (approx. 1.5 cups each)
Course: Cozy Dinner, Fall Recipes, Lunch, Soup
Cuisine: American Autumn Comfort, Cafe Copycat
Calories: 420
Ingredients Method Nutrition

Ingredients
  

For the Slow-Cooker Soup Base
  • 5 cups fresh broccoli florets finely chopped into bite-sized pieces
  • 1 1/2 cups matchstick carrots or grated carrots
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth or vegetable broth
  • 1/4 cup unsalted butter cut into pieces
  • 1 tsp Dijon mustard the secret flavor enhancer
  • 1/2 tsp smoked paprika for gentle warmth
  • 1/4 tsp ground nutmeg essential for cheese soups
  • 1/2 tsp kosher salt & black pepper to taste
For the Creamy Thickening Roux & Finish
  • 1/3 cup all-purpose flour or cornstarch for gluten-free
  • 1 1/2 cups half-and-half or whole milk
  • 1 cup heavy whipping cream for luxurious velvet body
  • 3 cups sharp yellow cheddar cheese freshly hand-grated from a block
  • 1/2 cup grated Parmesan cheese for savory umami depth

Method
 

Step-by-Step Cooking Walkthrough
  1. In a 6-quart slow cooker, add chopped broccoli florets, matchstick carrots, diced onion, minced garlic, chicken broth, butter pieces, Dijon mustard, smoked paprika, nutmeg, salt, and black pepper. Stir to combine.
  2. Cover and cook on LOW for 4 hours (or on HIGH for 2 hours) until vegetables are fork-tender and aromatic.
  3. In a measuring pitcher, whisk the flour into the half-and-half until smooth with zero lumps. Pour into the slow cooker along with heavy cream. Cover and cook on HIGH for 25 minutes until the soup thickens.
  4. Switch slow cooker to LOW or WARM. Gradually fold in freshly grated sharp cheddar and Parmesan in small handfuls, stirring constantly until completely melted and glossy.
  5. Ladle steaming hot soup into bowls (or sourdough bread bowls), top with extra shredded cheddar and fresh cracked pepper, and serve immediately!

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 16gProtein: 18gFat: 32gSaturated Fat: 20gCholesterol: 95mgSodium: 780mgPotassium: 450mgFiber: 3.5gSugar: 6gCalcium: 450mgIron: 1.8mg

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