Description
Crockpot broccoli cheese soup is a creamy, comforting dish perfect for cozy nights. With tender broccoli, sharp cheddar, and a rich broth, this slow-cooked soup is a favorite among families.
Ingredients
Scale
- 4 cups broccoli, diced small
- 2 tbsp butter
- ½ cup onion, diced
- 2 tsp minced garlic
- ½ cup celery, diced small
- 1 tsp salt
- 1 tsp pepper
- 4 cups chicken broth
- ¼ cup cornstarch
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese, shredded
Instructions
- Cut the broccoli into small bite-sized pieces and place the broccoli, butter, onion, celery, garlic, salt, and pepper into the crockpot.
- Mix the chicken broth with the cornstarch and stir this mixture into the crockpot.
- Cover and cook on low for 4-6 hours, or until the broccoli is tender.
- Stir in the heavy cream and shredded cheddar cheese. Cover and cook on high for an additional 30 minutes, until the cheese is melted.
- Stir well before serving and enjoy!
Notes
- Shred the cheese yourself for the smoothest texture.
- If the soup is too thick, add more chicken broth to reach your desired consistency.
- Frozen broccoli can be used, but it should be thawed first.
- Refrigerate leftovers for up to 5 days and reheat with additional broth if necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 530 kcal
- Sugar: 2g
- Sodium: 1498mg
- Fat: 44g
- Saturated Fat: 28g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 143mg