Heavenly Creamy Crockpot Broccoli Cheese Soup You’ll Crave
This Creamy Crockpot Broccoli Cheese Soup is a comforting dish perfect for chilly evenings, offering rich flavors and healthy greens effortlessly.
Equipment
- Crockpot
- skillet
- Immersion Blender
Ingredients
For the Soup Base
- 4 cups Fresh Broccoli Florets or frozen broccoli
- 1 medium Onion diced
- 2 cloves Garlic minced
- 4 cups Low-Sodium Vegetable Broth or chicken broth
For the Creaminess
- 1 cup Shredded Cheddar Cheese or Gouda, Monterey Jack
- 1 cup Shredded Mozzarella Cheese or Swiss cheese
- 1 cup Whole Milk or dairy-free alternative
- 2 tablespoons Unsalted Butter or olive oil
For Thickening
- 1/4 cup All-Purpose Flour or cornstarch for gluten-free option
Seasoning
- to taste Salt
- to taste Black Pepper
Instructions
Preparation and Cooking
- Sauté unsalted butter in a skillet over medium heat. Add diced onion and minced garlic, cooking for about 3 minutes until fragrant and translucent.
- Whisk in all-purpose flour to create a roux, stirring constantly for 1-2 minutes until smooth and slightly golden.
- Transfer the roux to your crockpot and add chopped fresh broccoli and low-sodium vegetable broth. Mix gently, ensuring the roux is well incorporated.
- Set the crockpot to low and let it cook for 4 hours until the broccoli is tender.
- Blend the soup using an immersion blender to your desired consistency.
- Stir in shredded cheddar and mozzarella, along with milk. Cook on low for an additional 10 minutes until cheese is melted.
- Season with salt and black pepper before serving hot.
Notes
Store leftovers in an airtight container for up to 3 days. For freezing, use a sturdy container and allow for expansion.