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Crockpot Broccoli Cheese Soup.
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5 from 5 votes

Crockpot Broccoli Cheese 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
Course: Soup
Cuisine: American
Keyword: broccoli, cheddar, cheese
Servings: 4
Calories: 212kcal
Author: Tonje
Cost: Cheap

Equipment

Ingredients

  • 1 broccoli (cut into florets)
  • 1 chopped onion
  • 1 vegetable stock cube
  • ½ teaspoon nutmeg
  • 3 cups water (700 ml)
  • 2 tablespoons butter
  • 1 tablespoon cornstarch
  • ½ cup milk (100 ml)
  • 1 cup shredded cheddar (100 g)

Instructions

  • Cut the broccoli into florets, and finely dice the onion. Add both vegetables to your slow cooker, along with water, the stock cube and nutmeg.
  • Cover with a lid, and leave the slow cooker to cook for 2-3 hours on high, or 4-5 hours on low.
  • Remove the lid from the crock pot, and blend the soup smooth with an immersion blender. Alternatively, you can blend it in batches with a regular standing blender.
  • Combine the cornstarch with a teaspoon of cold water in a bowl, and stir to form a paste. Add this to the blended soup, and cook on low for 30 minutes to an hour. This will allow the soup to thicken.
  • Add shredded cheese to the soup, a little at a time. Stir to dissolve the cheese completely. Then, add milk and optionally a little butter. Stir to incorporate all the ingredients.
  • Season to taste with salt and pepper if needed, then serve.

Video

Notes

  • The cheese tends to blend in better with the soup if you add a little cheese at a time, and then stir until it has melted into the soup. Adding all the cheese at once could result in cheesy lumps which may not be as appetizing.
  • If the cheese doesn’t melt on its own, you can use the immersion blender to make sure that it’s all thoroughly blended.
  • Small broccoli florets cook faster than large florets, so you can cut them quite small to speed up the cooking time.
  • Always leave the lid on the slow cooker while the food is cooking. Removing the lid will allow the heat to escape, and increase the required cooking time.

Nutrition

Calories: 212kcal | Carbohydrates: 17g | Protein: 13g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 427mg | Potassium: 599mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1279IU | Vitamin C: 138mg | Calcium: 330mg | Iron: 1mg