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Creamy Crockpot Broccoli Cheddar Soup (Easy Copycat)

Creamy Crockpot Broccoli Cheddar Soup - featured image
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A rich, velvety copycat of the classic broccoli cheddar soup from the mall bread bowl place, made effortlessly in the slow cooker. This dump-and-go recipe delivers pure comfort with sharp cheddar, tender broccoli, and a perfectly creamy texture.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 2 medium heads of broccoli)
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and shredded
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)
  • 3 cups sharp cheddar cheese, freshly shredded
  • Bread bowls or crusty bread (for serving, optional)
  • Extra shredded cheddar for topping (optional)
  • Fresh parsley or chives, chopped (for garnish, optional)

Instructions

  1. Prep your vegetables: Wash and chop the broccoli into bite-sized florets. Peel and dice the onion. Peel and shred the carrots. Mince the garlic.
  2. Combine the base ingredients in the crockpot: Add the broccoli florets, diced onion, shredded carrots, minced garlic, and chicken broth to your slow cooker. Stir to combine. Set the crockpot to low and cook for 4 hours, or on high for 2 hours, until the vegetables are tender.
  3. Make the cream slurry: About 15 minutes before the vegetables are done, whisk together the heavy cream and all-purpose flour in a small bowl until smooth.
  4. Blend a portion of the soup: Once the vegetables are tender, ladle about 2 cups of the soup (mostly liquid and some softer vegetables) into a blender. Blend until completely smooth, then pour it back into the crockpot. Alternatively, use an immersion blender to blend for about 10 seconds right in the pot, leaving some chunks.
  5. Add the cream slurry and butter: Pour the cream slurry into the crockpot and add the butter. Stir until the butter is melted and the soup starts to look creamy. Let it cook for another 10 minutes on low to allow the flour to thicken the soup.
  6. Add the cheese: Turn the crockpot off or switch to the ‘warm’ setting. Gradually add the shredded cheddar cheese, a handful at a time, stirring gently until each addition is fully melted before adding the next. Stir in the salt, black pepper, smoked paprika, and cayenne (if using).
  7. Taste and adjust: Adjust seasoning with more salt or pepper if needed.
  8. Serve immediately: Ladle the soup into bowls or hollowed-out bread bowls. Top with extra shredded cheddar and a sprinkle of fresh parsley or chives. Serve hot.

Notes

For best results, shred your own cheddar cheese from a block—pre-shredded cheese contains anti-caking agents that can make the soup grainy. Always add cheese after turning off the heat to prevent graininess. For a gluten-free version, substitute the all-purpose flour with 2 tablespoons of cornstarch mixed with 2 tablespoons of cold water. The soup can be stored in the refrigerator for 3-4 days; reheat gently on the stovetop or microwave.

Nutrition

Keywords: broccoli cheddar soup, crockpot soup, slow cooker soup, copycat recipe, creamy soup, comfort food, broccoli cheese soup

Find it online: https://perkypan.com/creamy-crockpot-broccoli-cheddar-soup-easy-copycat/