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Easy Crockpot Cheddar Broccoli Soup (Kid-Approved!)

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This creamy, cheesy crockpot cheddar broccoli soup is a kid-approved comfort food that sneaks in a full serving of vegetables. With just 15 minutes of prep, you can set it and forget it for a budget-friendly, one-pot meal the whole family will love.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 2 medium heads, chopped into small bite-sized pieces, stems peeled and diced)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese, freshly shredded
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • Pinch of nutmeg
  • Optional garnishes: extra shredded cheddar, croutons or crusty bread, a drizzle of heavy cream, fresh chives or parsley

Instructions

  1. Prep your vegetables. Wash the broccoli thoroughly. Cut the florets into small, bite-sized pieces. Peel the stems with a vegetable peeler and dice them into small cubes. Finely dice your onion and mince your garlic. Set everything aside.
  2. Build the flavor base. Place the diced onion, minced garlic, and chopped broccoli (both florets and stems) into your crockpot. Pour in the 3 cups of broth. Give it a stir, put the lid on, and cook on HIGH for 2-3 hours or LOW for 4-5 hours. You want the broccoli to be very tender—almost falling apart when you poke it with a fork.
  3. Make the roux. About 30 minutes before the broccoli is done, start your roux. In a medium saucepan over medium heat, melt the 1/4 cup of butter. Once it’s bubbling, whisk in the 1/4 cup of flour. Keep whisking constantly for about 2 minutes—you want it to turn a pale golden color and smell a little nutty. Slowly pour in the milk while whisking continuously. Keep whisking until the mixture thickens, about 3-4 minutes. Remove from heat and set aside.
  4. Blend the soup. Once the broccoli is tender, use your immersion blender directly in the crockpot to blend until smooth. If you’re using a regular blender, carefully transfer the soup in batches (only fill halfway!) and blend until smooth, then return it to the crockpot.
  5. Add the cream and roux. Pour in the heavy cream and the roux you made earlier. Whisk everything together until it’s fully combined and smooth.
  6. Melt in the cheese. Turn your crockpot to LOW or WARM. Add the shredded cheddar and Parmesan cheese a handful at a time, stirring gently after each addition until fully melted. Do not rush this—if you dump all the cheese in at once or cook it on HIGH, the soup can separate and turn grainy.
  7. Season and serve. Stir in the salt, pepper, smoked paprika, and that tiny pinch of nutmeg. Taste it and adjust the seasoning. Ladle into bowls, top with extra cheese and croutons if you like, and serve immediately.

Notes

Shred your own cheese for the smoothest texture. Don’t skip the roux—it stabilizes the dairy and prevents separation. Add cheese on LOW or WARM to avoid graininess. If soup is too thick, stir in a splash of milk or broth. If too thin, let it cook on LOW with the lid off for 15-20 minutes. Leftovers keep in the refrigerator for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot cheddar broccoli soup, slow cooker broccoli cheese soup, kid-friendly soup, easy broccoli soup, creamy broccoli soup

Find it online: https://platebelle.com/easy-crockpot-cheddar-broccoli-soup-kid-approved/