Crockpot Broccoli Cheddar Soup
If you're craving a cozy bowl of Crockpot Broccoli Cheddar Soup, this recipe is about as easy as it gets. The slow cooker does all the work, leaving you with a rich, creamy soup that's perfect for busy weeknights, meal prep, or chilly afternoons.
Servings 6
Calories 342kcal
Ingredients
- 12 oz bag of broccoli
- 1 small onion, chopped
- 1 cup shredded carrot
- 3 tbsp butter
- 1 tbsp dijon mustard
- 1/4 tsp cayenne
- 1/2 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp minced garlic
- 1/4 cup cornstarch
- 4 cups chicken stock
- 1 cup half and half
- 8 oz shredded cheddar cheese
Instructions
- Chop the onion and cut the broccoli into small florets. Add the broccoli, onion, shredded carrots, garlic, butter, paprika, cayenne, salt, and pepper to your slow cooker.
- In a large bowl, whisk together the chicken stock, Dijon mustard, and cornstarch until the cornstarch is fully dissolved. Pour the mixture into the slow cooker and stir everything together.
- Cover and cook on High for about 3½ hours, or until the vegetables are very tender.
- Once the soup has finished cooking, use an immersion blender to blend it until mostly smooth, leaving a few broccoli pieces for texture. If you don't have an immersion blender, carefully transfer about half of the soup to a blender, blend until smooth, then stir it back into the slow cooker. Blend more or less depending on your preferred consistency.
- Stir in the half and half and freshly grated cheddar cheese until the cheese has completely melted and the soup is smooth and creamy.
- Serve warm with extra shredded cheddar cheese on top, if desired.
Nutrition
Calories: 342kcal | Carbohydrates: 18g | Protein: 16g | Fat: 25g | Fiber: 3g