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Slow Cooker Broccoli Cheddar Soup

Slow Cooker Broccoli Cheddar Soup simmers low and slow until broccoli is tender, then blends into a creamy, silky base. Stir in sharp cheddar for a smooth finish that tastes rich without constant stirring.
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Prep Time 10 minutes
Cook Time 20 minutes
slow cooking 5 hours
Total Time 5 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

broccoli florets
  • 4 cup broccoli florets
onion
  • 1 onion, diced
carrots
  • 2 carrots, shredded
broth
  • 4 cup chicken or vegetable broth
heavy cream
  • 1 cup heavy cream
flour
  • 3 tbsp flour
sharp cheddar cheese
  • 3 cup shredded sharp cheddar cheese
salt and pepper
  • 0.25 Salt and pepper, to taste

Equipment

  • 1 slow cooker

Method
 

Slow cook the vegetables
  1. Place the broccoli florets, diced onion, shredded carrots, and chicken or vegetable broth in the slow cooker, spreading everything into an even layer. You should see the vegetables mostly submerged in broth.
  2. Cover and cook on low for 5-6 hours until the vegetables are tender, or on high for 3 hours if you need it sooner. The broccoli should pierce easily with a fork and the broth should look slightly steamy and softened.
Thicken and finish
  1. Whisk the flour into the heavy cream until smooth, then stir the mixture into the slow cooker. Watch for streaks to disappear so the slurry looks creamy and uniform.
  2. Cook on high for an additional 20-30 minutes until the soup is slightly thickened. The surface should look richer and cling a bit to the vegetables.
  3. Stir in the shredded sharp cheddar cheese until melted and creamy. The soup should turn glossy and smooth with no visible cheese shreds.
  4. Season with salt and pepper to taste before serving. Taste should be balanced and the cheddar flavor should stand out.

Notes

For a smoother texture, partially blend the soup with an immersion blender after thickening and before adding cheddar, then stir to combine. Store leftovers in the refrigerator for up to 4 days; reheat gently to avoid grainy cheese. Freeze is not recommended because dairy can separate after thawing. For a dairy-light swap, use half-and-half in place of heavy cream and choose a good melting reduced-fat cheddar.