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Easy Crockpot Cheddar Broccoli Soup (No Velveeta)

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This creamy, comforting crockpot cheddar broccoli soup uses real sharp cheddar and simple pantry ingredients for a rich, velvety texture without any processed cheese. Perfect for busy weeknights, it requires just 20 minutes of active prep time.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 2 medium heads), chopped into bite-sized pieces
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk or half-and-half
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups sharp cheddar cheese, freshly grated
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon nutmeg (optional)
  • Pinch of cayenne pepper (optional)
  • For garnish: extra shredded cheddar, crumbled bacon, fresh chives or parsley, crusty bread or croutons

Instructions

  1. Prep your broccoli and vegetables: Wash and chop 4 cups of broccoli florets into bite-sized pieces. Dice the onion and mince the garlic.
  2. Make the roux on the stovetop: In a small saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 3 tablespoons of all-purpose flour and cook for 1-2 minutes until golden and fragrant.
  3. Slowly add the milk: While whisking constantly, pour in 1 cup of whole milk (or half-and-half) in a thin stream. Continue whisking until smooth and thickened, about 2-3 minutes. Remove from heat and set aside.
  4. Layer ingredients in the crockpot: Add the chopped broccoli, diced onion, minced garlic, and 3 cups of broth to the slow cooker. Pour the roux mixture over the top and stir. Add salt, pepper, paprika, and nutmeg (if using). Do not add the cheese yet.
  5. Cook on low for 4-5 hours or high for 2-3 hours, until the broccoli is tender.
  6. Blend (optional): Use an immersion blender to blitz the soup to your desired consistency, or leave it chunky.
  7. Add the cheese: Turn off the slow cooker completely. Let the soup cool for 2-3 minutes, then gradually sprinkle in the 3 cups of freshly grated sharp cheddar, stirring constantly until fully melted and smooth.
  8. Taste and adjust: Add more salt or pepper if needed. If too thick, stir in a splash of warm broth or milk. If too thin, let simmer on low for 10-15 minutes.
  9. Serve immediately: Ladle into bowls and top with desired garnishes. Serve with crusty bread.

Notes

Grate your own cheese for the smoothest texture. Add cheese off the heat to prevent graininess. The soup tastes even better the next day. For a gluten-free version, use a gluten-free all-purpose flour blend or cornstarch slurry.

Nutrition

Keywords: crockpot cheddar broccoli soup, slow cooker broccoli cheese soup, easy broccoli soup, no velveeta broccoli soup, healthy broccoli soup, weeknight dinner, comfort food

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