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Cozy Crockpot Cheddar Broccoli Soup: Easy 30-Minute Recipe

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This cozy crockpot cheddar broccoli soup is the ultimate comfort food—creamy, velvety, and packed with sharp cheddar and tender broccoli. With just 30 minutes of active prep, the slow cooker does the work, making it perfect for busy weeknights or snowy days.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 4 cups frozen broccoli florets
  • 3 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • Pinch of cayenne pepper (optional)

Instructions

  1. Melt the butter in a small skillet over medium heat. Add the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds more. Scrape into the slow cooker.
  2. Sprinkle the flour over the cooked onions and garlic in the skillet. Stir constantly for 1 minute. Slowly pour in 1 cup of the vegetable broth while whisking until smooth. Pour this mixture into the slow cooker along with the remaining 3 cups of broth.
  3. Add the frozen broccoli florets, Dijon mustard, smoked paprika, nutmeg, salt, and pepper to the slow cooker. Stir to combine.
  4. Cover and cook on low for 3 hours or on high for 1.5 hours, until the broccoli is tender.
  5. Using an immersion blender, blend about half the soup directly in the slow cooker, leaving some broccoli chunks for texture. (Alternatively, transfer half the soup to a regular blender, blend carefully, and return to the slow cooker.)
  6. Stir in the milk and heavy cream. Gradually add the shredded cheddar and Parmesan cheese, stirring constantly, until melted and smooth. Do not let the soup boil.
  7. Taste and adjust seasonings with more salt, pepper, or a pinch of cayenne. Serve hot.

Notes

Shred your own cheese from a block for the smoothest melt. Add cheese gradually over low heat to prevent graininess. For a gluten-free version, skip the flour roux and thicken with a cornstarch slurry (2 tablespoons cornstarch mixed with 3 tablespoons cold water) stirred in at the end. The soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot cheddar broccoli soup, slow cooker broccoli cheese soup, easy broccoli soup, comfort food, vegetarian soup, winter soup

Find it online: https://ovenmila.com/cozy-crockpot-cheddar-broccoli-soup-easy-30-minute-recipe/