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Best Kid-Approved Crockpot Cheddar Broccoli Soup in Bread Bowls

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A creamy, cheesy broccoli cheddar soup made effortlessly in the slow cooker and served in crusty sourdough bread bowls. This kid-friendly recipe is perfect for busy weeknights and turns a regular dinner into something special.

Ingredients

Scale
  • 4 tablespoons unsalted butter (½ stick)
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 3 cups sharp cheddar cheese, freshly shredded
  • 4 cups broccoli florets, chopped into bite-sized pieces
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 4 large round sourdough bread bowls

Instructions

  1. In a large skillet over medium heat, melt the butter. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 to 7 minutes. Add the minced garlic and cook for another minute until fragrant. Scrape everything into your crockpot.
  2. In the same skillet, add the flour. Whisk into the remaining butter and cook for about 2 minutes, stirring constantly, to form a thick paste (roux).
  3. Slowly pour in about 1 cup of the broth while whisking vigorously. The mixture will seize up at first, then smooth out. Keep whisking and add the remaining 3 cups of broth. Bring to a gentle simmer, then pour the entire mixture into the crockpot over the onions and garlic.
  4. Add the milk, Dijon mustard, salt, black pepper, and paprika to the crockpot. Stir everything together until well combined.
  5. Cover the crockpot and cook on low for 4 to 5 hours. The soup will thicken slightly as it cooks.
  6. About 30 minutes before serving, stir in the chopped broccoli florets. Cover and cook on low for the last 30 minutes, until the broccoli is tender but still bright green.
  7. Turn off the crockpot or switch it to warm. Gradually sprinkle in the shredded cheddar cheese, stirring gently after each addition, until the cheese is fully melted and the soup is smooth and creamy. Taste and adjust salt if needed.
  8. While the soup finishes, use a serrated knife to cut a thin slice off the top of each sourdough loaf. Hollow out the inside, leaving a thick wall of bread (about ½ inch) to hold the soup. Save the bread tops and scooped-out pieces for dipping or toasting.
  9. Ladle the hot soup into each bread bowl and place the bread top on the side for dipping. Serve immediately.

Notes

Shred your own cheese from a block for the smoothest melt. Add cheese off the heat to prevent graininess. Toast the hollowed-out bread bowls in a 350°F oven for 5 minutes before filling to help prevent sogginess. For a vegetarian version, use vegetable broth. Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot cheddar broccoli soup, bread bowls, slow cooker soup, kid-friendly, cheesy broccoli soup, comfort food, easy weeknight dinner

Find it online: https://ovenmila.com/best-kid-approved-crockpot-cheddar-broccoli-soup-in-bread-bowls/