Cheddar Broccoli Crockpot Soup

As the temperatures drop and the days grow shorter, there’s nothing quite like a warm bowl of soup to provide comfort and nourishment. Soup has long been a staple in many cultures, offering not just warmth but also a delightful variety of flavors and textures. In particular, Cheddar Broccoli Crockpot Soup stands out as a beloved choice, combining the earthy goodness of broccoli with the rich, creamy flavor of cheddar cheese. This dish is not only a treat for the taste buds but also a nutritious option that can easily fit into a balanced diet.

Warm up this season with a comforting bowl of Cheddar Broccoli Crockpot Soup. This delightful and nutritious recipe combines fresh broccoli and creamy cheddar cheese, creating a rich flavor that’s both satisfying and good for you. Enjoy hands-off cooking as all the ingredients meld together in your crockpot, making it ideal for busy days. Perfect for family dinners or cozy nights, this soup is sure to become a favorite in your home!

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Ingredients

4 cups fresh broccoli florets (about 2 heads of broccoli)

1 medium onion, diced

2 cloves garlic, minced

3 cups vegetable broth

2 cups shredded sharp cheddar cheese

1 cup heavy cream or half-and-half

1 cup carrots, diced

1 teaspoon Dijon mustard

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

Optional: crusty bread for serving

Instructions

Prepare the Veggies: Start by washing and cutting the broccoli into small florets. Dice the onion and carrots, and mince the garlic cloves.

Combine in the Crockpot: In your crockpot, combine the broccoli, diced onion, diced carrots, and minced garlic. Pour in the vegetable broth.

Season: Add the Dijon mustard, onion powder, garlic powder, and a pinch of salt and pepper. Stir everything to ensure the veggies are well coated with the broth and seasonings.

Cook: Cover the crockpot and set it on the low setting. Let the soup cook for 4 to 5 hours, or until the vegetables are tender.

Blend the Soup: Once the veggies are tender, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.

Add Dairy: Stir in the heavy cream (or half-and-half) and shredded cheddar cheese. Mix well until the cheese has melted into the soup, creating a rich and creamy texture.

Adjust Seasoning: Taste the soup and add more salt, pepper, or spices as needed. Let the soup cook on low for an additional 30 minutes to allow flavors to meld.

Serve and Enjoy: Ladle the soup into bowls and serve hot, optionally with crusty bread on the side for dipping.

Prep Time, Total Time, Servings: 15 minutes | 5 hours 30 minutes | 6 servings