Crock Pot Broccoli Cheddar Soup
This easy Crock Pot Broccoli Cheese Soup is creamy, cheesy, and packed with tender broccoli. With just a few simple ingredients, your slow cooker does all the work for a comforting meal in hours.
Servings: 5
Calories: 478kcal
Ingredients
- 4 cups fresh broccoli florets (finely chopped)
- 3 tablespoons butter
- 1 ½ cups yellow onion (finely diced)
- 2 teaspoons garlic (minced)
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
- ¼ cup corn starch
- 3 cups low sodium chicken broth
- 3 cups sharp cheddar cheese (grated)
- 2 cups half & half
Instructions
- Add broccoli, butter, yellow onion, garlic, salt, pepper, and paprika to a 6-quart slow cooker.
- In a medium bowl, whisk cornstarch and chicken broth. Then pour over the broccoli.
- Cover and cook on low for 4-5 hours or until broccoli is fork tender.
- Add cheese and half & half and mix. Cover and continue to cook for 30 minutes.
- Stir before serving, and top with more cheddar cheese. Enjoy!
Notes
- Chop the broccoli into small, even florets so it cooks tender and blends smoothly into the soup.
- Shred cheese from a block for the creamiest, smoothest texture; pre-shredded cheese may not melt as well.
- Whisk the cornstarch with cold broth before adding it to the slow cooker to prevent lumps.
- Bring the half & half to room temperature before adding to avoid curdling and ensure a silky finish.
Nutrition
Calories: 478kcal | Carbohydrates: 19g | Protein: 23g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 103mg | Sodium: 790mg | Potassium: 395mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1056IU | Vitamin C: 5mg | Calcium: 614mg | Iron: 1mg