Crockpot Broccoli Cheddar Soup

This Crockpot Broccoli Cheddar Soup is creamy, delicious, and easy, with tender broccoli and carrots in a cheesy, perfectly seasoned broth.

Course Soup

Cuisine American

Keyword broccoli cheddar crockpot soup, crockpot cheddar broccoli soup, easy crockpot broccoli cheddar soup, how to make broccoli cheddar soup in crockpot

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 393kcal

Author Beth Pierce

Ingredients

1 tablespoon olive oil
1 medium yellow onion, finely chopped
2 ribs celery, chopped
3 medium carrots, peeled and chopped
3 cloves garlic, minced
1 teaspoon dried marjoram
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg
4 cups finely chopped broccoli
4 cups low-sodium chicken broth (reserve ½ cup)
3 tablespoons all-purpose flour
1 cup heavy cream
8 ounce block sharp cheddar cheese, shredded

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrots. Cook until the onions and celery are soft.
Reduce the heat to low and add the garlic, marjoram, salt, black pepper, and nutmeg. Cook for 1 minute while stirring.
Transfer the mixture to a crockpot. Add the chopped broccoli and 3½ cups chicken broth. Cover and cook on low for 3-4 hours or until the broccoli is tender.
Whisk the reserved ½ cup chicken broth with the flour. Stir it into the crockpot. Cover and cook on high for 15 minutes.
Lower the crockpot to warm and stir in the heavy cream and shredded cheese.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days.
Reheat on the stovetop over low heat or in the microwave at reduced power for short increments until warm.
Theoretically, you can freeze it, but the texture is likely to change because of the dairy.

Nutrition