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Easy Crockpot Cheddar Broccoli Soup (Best No Canned Recipe)

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A creamy, cheesy, and deeply comforting crockpot cheddar broccoli soup made with real ingredients—no canned soup required. This easy recipe delivers silky texture and rich flavor with minimal effort, perfect for busy weeknights.

Ingredients

Scale
  • 4 cups fresh broccoli, chopped into small florets (about 2 medium heads)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and finely diced
  • 2 stalks celery, diced
  • 4 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Optional garnish: extra shredded cheddar, cracked black pepper, a drizzle of cream, or crispy croutons

Instructions

  1. Prep your vegetables: Wash and chop the broccoli into small florets. Peel and dice the onion, carrots, and celery. Mince the garlic.
  2. Sauté the aromatics: Melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes, stirring occasionally. Add the garlic and cook for another minute until fragrant.
  3. Make the roux: Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes until the mixture looks pasty and smells slightly nutty.
  4. Deglaze the pan: Slowly pour in about 1 cup of the chicken broth while stirring. Scrape up any brown bits from the bottom of the pan. Let it simmer for a minute until it thickens slightly.
  5. Transfer to the crockpot: Pour the vegetable mixture into your slow cooker. Add the remaining 3 cups of broth and the chopped broccoli. Stir to combine.
  6. Slow cook: Cover and cook until the broccoli is tender when pierced with a fork—4 hours on low or 2 hours on high.
  7. Blend until smooth: Using an immersion blender, blend the soup directly in the crockpot until it reaches your desired consistency. If using a regular blender, work in batches and let the soup cool for 10 minutes first.
  8. Add the cream and cheese: Stir in the heavy cream and Dijon mustard. Then gradually add the shredded cheddar cheese, a handful at a time, stirring until each addition is fully melted before adding the next.
  9. Season and serve: Taste and add salt and pepper as needed. Serve hot with your favorite garnishes.

Notes

For best texture, cut broccoli into small, uniform florets. Don’t skip the roux—it gives the soup body. Always grate your own cheese from a block for smooth melting. Add cheese off the heat to prevent clumping. Blend to your preferred consistency. Taste and adjust seasoning before serving. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot cheddar broccoli soup, easy broccoli soup, no canned soup, slow cooker soup, creamy broccoli soup, cheddar soup, weeknight dinner, comfort food

Find it online: https://prismtaste.com/easy-crockpot-cheddar-broccoli-soup-best-no-canned-recipe/