Slow cooker broccoli cheddar soup
This creamy slow cooker broccoli cheddar soup is an easy weeknight dinner that the whole family will enjoy. A classic soup that deserves its good reputation.
Prep Time5 mins
Cook Time4 hrs 30 mins
- 1 broccoli, cut into florets
- 1 vegetable stock cube
- 1/2 tsp nutmeg
- 700 ml water
- 1 chopped onion
- 2 tbsp butter
- 2 tbsp flour
- 100 ml milk
- 200 g cheddar
Add broccoli florets, stock cube, nutmeg, water and chopped onion to a slow cooker. Cook on low for 4-6 hours, until the broccoli is cooked through.
Use an immersion blender to blend the soup until smooth.
In a small pot, melt the butter.
Add the flour to the butter and stir until a thick paste forms.
Add the milk a little bit at a time to the pot, stirring to prevent any lumps.
When all the milk is added, pour the sauce into the slow cooker. Stir to combine.
Gradually add the cheese to the slow cooker, a little bit at a time and stir in between while it melts to make sure it's evenly incorporated.
When all the cheese is added, put the lid on and leave to cook on low for 15 min to 2 hours.
Pour into bowls and serve!
This recipe makes 4 large bowls of soup. It can be stored in an airtight container in the fridge for up to 3 days.
Prefer broccoli stilton soup? Broccoli soup with stilton is also a delicious classic! Follow the same recipe, but exchange the cheddar for stilton. You might not need as much stilton. Add the cheese slowly, and taste to make sure it's to your preference.
Make it dairy free and vegan! Use plant based milk and cheese to make this soup vegan.