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Best Crowd-Pleasing Crockpot Cheddar Broccoli Soup Recipe

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A rich, velvety, and completely hands-off slow cooker cheddar broccoli soup served in a toasted sourdough bread bowl. This comforting, crowd-pleasing recipe is perfect for hosting and uses simple, everyday ingredients.

Ingredients

Scale
  • 4 tablespoons (60g) unsalted butter
  • 1 large yellow onion, diced (about 200g)
  • 4–5 garlic cloves, minced
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (960ml) low-sodium vegetable or chicken broth
  • 2 cups (480ml) whole milk
  • 1 cup (240ml) heavy cream
  • 6 cups (about 600g) fresh broccoli florets
  • 4 cups (450g) sharp cheddar cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional)
  • For the bread bowls:
  • 4–6 large round sourdough or crusty bread loaves (6–8 inches in diameter)
  • Olive oil or melted butter for brushing
  • Optional toppings: extra shredded cheddar, fresh chives, crumbled bacon, sour cream

Instructions

  1. Sauté the aromatics: Melt 4 tablespoons unsalted butter in a large skillet over medium heat. Add diced onion and cook for 5-7 minutes until soft and translucent. Add minced garlic and cook for 1 minute until fragrant.
  2. Make the roux: Sprinkle 1/4 cup flour over the cooked onion and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste.
  3. Combine in the crockpot: Transfer the onion mixture to a 6-quart or larger slow cooker. Pour in 4 cups broth, 2 cups whole milk, and 1 cup heavy cream. Stir to combine. Add 6 cups broccoli florets and stir again.
  4. Slow cook: Cover and cook on high for 3-4 hours or on low for 6-7 hours, until broccoli is fork-tender.
  5. Blend the soup: Turn off the slow cooker. Use an immersion blender to blend the soup until smooth (or leave a few small chunks for texture). If using a regular blender, work in batches, filling no more than halfway, and hold the lid down with a towel.
  6. Add the cheese: With the slow cooker off, gradually add 4 cups freshly grated sharp cheddar cheese, a handful at a time, stirring gently until melted and smooth. Stir in 1 teaspoon Dijon mustard and a pinch of nutmeg (if using). Season with salt and pepper to taste.
  7. Prepare the bread bowls: Preheat oven to 375°F (190°C). Use a serrated knife to cut a circle out of the top of each bread loaf. Gently hollow out the inside, leaving a 1/2-inch thick shell. Brush inside and cut edges with olive oil or melted butter. Place on a baking sheet and bake for about 10 minutes until lightly toasted.
  8. Assemble and serve: Ladle hot soup into toasted bread bowls. Top with extra cheese, chives, or bacon if desired. Serve immediately with bread tops on the side for dipping.

Notes

Grate your own cheese for the smoothest texture. Do not boil the soup after adding cheese to avoid graininess. Toast the bread bowls to prevent sogginess. Season at the end as cheese and broth salt levels vary.

Nutrition

Keywords: crockpot cheddar broccoli soup, slow cooker broccoli cheese soup, bread bowl soup, crowd-pleasing soup, comfort food, easy dinner recipe

Find it online: https://forkifyfun.com/best-crowd-pleasing-crockpot-cheddar-broccoli-soup-recipe/