Broccoli Cheddar Soup
This creamy, cheesy Broccoli Cheddar Soup is easy to make in a crockpot, filled with tender broccoli, and finished with cream and sharp cheddar for a comforting meal.
Ingredients
For the Base
- 4 cups broccoli florets Fresh or frozen.
- 1 medium onion, chopped Chop evenly for consistent cooking.
- 3 cloves garlic, minced
- 4 cups vegetable broth Low-sodium preferred.
For the Seasoning & Finish
- 1 tsp smoked paprika Adds a smoky flavor.
- 1 pinch Salt To taste.
- 1 pinch Pepper To taste.
- 1 cup heavy cream or coconut cream Use coconut cream for dairy-free option.
- 2 cups shredded sharp cheddar cheese Grate your own for better melting.
To Serve
- 1 cup extra shredded cheddar or croutons Optional toppings.
Instructions
Preparation
- Chop the onion, mince the garlic, and measure or cut the broccoli florets. Place all vegetables into the crockpot.
Cooking
- Pour vegetable broth over the vegetables. Add smoked paprika, salt, and pepper. Stir gently and close the lid.
- Set the crockpot on low and cook for 6–7 hours, or on high for 3–4 hours, until the vegetables are very tender.
Blending
- Blend the soup to your desired texture using an immersion blender. For a chunkier soup, blend only part of it; blend fully for silky smooth.
Finishing
- Stir in heavy cream or coconut cream, then add shredded cheddar cheese. Cook on low for an additional 15–20 minutes, stirring occasionally, until cheese melts.
Serving
- Ladle soup into bowls and top with extra cheddar or croutons if desired. Serve hot.
Notes
This soup makes great leftovers and reheats well. Can be made ahead and stored in the fridge for 3-4 days.