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Creamy Crockpot Cheddar Broccoli Soup Without the Guilt

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This rich and velvety broccoli soup delivers sharp cheddar comfort without heavy cream or processed cheese. Made in the crockpot with simple, wholesome ingredients, it’s a busy weeknight rescue that even picky eaters love.

Ingredients

Scale
  • 4 cups fresh broccoli, chopped (florets and stems)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk (2% or whole)
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Optional garnishes: smoked paprika, extra shredded cheddar, fresh chives, olive oil

Instructions

  1. Prep the vegetables: Wash broccoli, cut florets into bite-sized pieces (1-1.5 inches). Peel and dice stems into 1/2-inch cubes. Dice onion and mince garlic.
  2. Sauté aromatics: In a large skillet or Dutch oven over medium heat, melt butter until foamy. Add diced onion and a pinch of salt; cook 4-5 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Make the roux: Sprinkle flour over onions and garlic. Stir constantly for 1-2 minutes until mixture forms a thick paste and turns light golden with a nutty aroma.
  4. Add broth: Slowly pour in 1 cup vegetable broth while stirring vigorously to smooth out lumps. Add remaining 3 cups broth and stir. Let simmer 2 minutes until slightly thickened.
  5. Transfer to crockpot: Pour onion-broth mixture into a 6-quart (or larger) crockpot. Add chopped broccoli. Stir to combine. Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours, until broccoli is tender but not falling apart.
  6. Blend the soup: Use an immersion blender to blend about half the soup directly in the crockpot, leaving some broccoli chunks for texture. Alternatively, carefully transfer 2 cups to a regular blender, blend until smooth, and return to pot.
  7. Add milk and cheese: Stir in milk and Dijon mustard. Gradually add shredded cheddar cheese, a handful at a time, stirring after each addition until melted and smooth. Ensure soup is steaming but not boiling.
  8. Season and serve: Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with smoked paprika, fresh chives, or extra cheddar. Serve hot.

Notes

Shred your own cheese from a block for smooth melting. Don’t skip the stovetop roux step—it prevents a raw flour taste. For a thicker soup, mash some broccoli before blending or add an extra tablespoon of flour to the roux. This soup gets better after a day in the fridge.

Nutrition

Keywords: broccoli soup, cheddar broccoli soup, crockpot soup, slow cooker soup, healthy soup, creamy soup, vegetarian soup, easy soup, comfort food, meal prep

Find it online: https://goldensimmer.com/creamy-crockpot-cheddar-broccoli-soup-without-the-guilt/