Description
A cozy, creamy broccoli cheddar soup made effortlessly in the crockpot. It’s rich, cheesy, and comforting—perfect for chilly evenings, and easily adaptable to dairy-free or vegan diets.
Ingredients
4 cups broccoli florets
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream or coconut cream
2 cups shredded sharp cheddar cheese (or vegan cheddar)
1 teaspoon smoked paprika
Salt and pepper to taste
Instructions
- Add broccoli, onion, garlic, smoked paprika, salt, pepper, and vegetable broth to the crockpot.
- Cover and cook on low for 6–7 hours (or on high for 3–4 hours) until the broccoli is tender.
- Use an immersion blender to puree most of the soup, leaving some pieces intact for texture.
- Stir in cream and cheddar, cooking on low for another 15–20 minutes until the cheese fully melts.
- Serve warm, garnished with extra cheese or croutons if desired.
Notes
- Use coconut cream and vegan cheddar for a dairy-free or vegan version.
- Add matchstick carrots or celery for extra nutrition and flavor.
- Thicken with a cornstarch slurry after pureeing if desired.
- Add cooked quinoa or lentils for more protein.
- Mix in Gruyère or extra-sharp cheddar for a more intense flavor.
- Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.
- Reheat gently and add broth or cream if the soup thickens too much.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours on low (or 3–4 hours on high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
