Slow Cooker Broccoli Cheddar Soup

4.85 from 206 votes

Slow Cooker Broccoli Cheddar Soup

This Slow Cooker Broccoli Cheddar Soup is beyond simple, but so delicious! It definitely needs to be part of your dinner rotation!

Prep Time15

Cook Time4 30

Total Time4 45

Servings: servings

Calories: 573kcal

Author: Lisa Longley

Ingredients

4 cups broccoli florets (227 grams)
1/2 medium yellow onion diced small
2 cups shredded carrots (200 grams)
4 cups chicken stock or vegetable stock (236.6 ml or 453.6 grams)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon nutmeg
3 tablespoons unsalted butter (42.4 grams)
1/3 cup all purpose flour (40 grams)
1 cup half and half (236.6 ml or 227 grams)
2 cups shredded cheddar cheese see note (226 grams)

Instructions

Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours (or on high for two hours).
4 cups broccoli florets, 1/2 medium yellow onion, 2 cups shredded carrots, 4 cups chicken stock, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/8 teaspoon nutmeg
At the end of the cook time, make the sauce on the stovetop. To do this you will need to pull 1 cup of the broth from the slow cooker. See note about blending.
In a small saucepan melt the butter. Whisk the butter into the flour to make a roux. Let the roux cook, stirring, for about 30 seconds. Then slowly whisk in the broth you took from the slow cooker. While you want to add this slowly, it shouldn't take more than a minute. Then whisk in the half and half.
3 tablespoons unsalted butter, 1/3 cup all purpose flour, 1 cup half and half
Add the shredded cheese to the roux mixture a little at a time until it is fully melted and combined. Then add the sauce to the slow cooker, stirring to combine. Serve and enjoy!
2 cups shredded cheddar cheese

Video

Notes

Cheese: For best results, shred cheese from a block rather than using pre-shredded cheese.

Blending: If you would like your broccoli cheddar soup to be smooth, or partially smooth, blend the soup before you make the cheese sauce on the stovetop. To do this, use an immersion blender (the easiest method), or transfer the soup to a blender a little at a time. I don't blend the soup, and that is what you see pictured here.

Nutrition