crockpot broccoli cheddar soup recipe
The Best crockpot broccoli cheddar soup recipe
This crockpot broccoli cheddar soup has become a staple in our house, especially during the colder months. I love that I can just throw everything in the slow cooker in the morning and come home to a warm, comforting dinner that the whole family actually enjoys. My kids used to be picky about broccoli, but this cheesy soup wins them over every single time.
What I really appreciate about this recipe is how simple and hands-off it is. There is no need to stand over the stove stirring a roux; the slow cooker does all the work. It is perfect for busy weeknights when you want something hearty and nutritious without a lot of fuss. Plus, broccoli is packed with vitamins and fiber, so I feel good serving this to my family knowing they are getting a healthy meal that tastes like a treat.
Crockpot Broccoli Cheddar Soup
A creamy and cheesy broccoli cheddar soup made entirely in the crockpot. This easy recipe is perfect for a cozy dinner and requires minimal prep work.
🥘Ingredients
For the Soup Base
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crockpot Broccoli Cheddar Soup Works
This crockpot broccoli cheddar soup is always a good idea for any occasion, whether it is a busy weeknight or a casual family gathering. It is a reliable recipe that delivers big flavor with very little effort, and it always gets rave reviews from everyone at the table. I hope you give it a try and it becomes a favorite in your home too.
❓ Frequently Asked Questions About Crockpot Broccoli Cheddar Soup
1. Can I use frozen broccoli instead of fresh?
Yes, you can use frozen broccoli florets. There is no need to thaw them first. Just add them directly to the slow cooker. You may need to increase the initial cooking time by about 30 minutes to ensure they are tender.
2. How can I make this soup gluten-free?
To make this soup gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch. If using cornstarch, mix 2 tablespoons of cornstarch with 3 tablespoons of cold water to make a slurry, then stir it into the soup after the cream mixture step.
3. Can I use a different type of cheese?
Sharp cheddar is classic for this soup, but you can experiment with other cheeses. A mix of cheddar and gruyere is delicious. Avoid using pre-shredded cheese as it often contains anti-caking agents that can prevent smooth melting.
4. How do I store leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. You may need to add a splash of milk or broth to thin it out as it thickens when chilled.
5. Can I make this soup dairy-free?
Making this soup dairy-free is challenging because cheese is a key ingredient. You can try using a high-quality dairy-free cheddar shred and substitute the heavy cream and milk with full-fat canned coconut milk or a rich oat milk. The texture and flavor will be different, but it can still be tasty.
