1. Can I use frozen broccoli for this Crockpot Broccoli Cheese Soup?

Yes, you can use frozen broccoli in this recipe. However, it’s recommended to let it thaw before adding it to the slow cooker to ensure it cooks evenly. While fresh broccoli tends to have a slightly firmer texture, frozen broccoli will still work perfectly in this soup.

2. Can I substitute the heavy cream in the recipe?

Yes, you can substitute heavy cream with half-and-half or even evaporated milk for a lighter version of the soup. While these alternatives won’t give the same rich, velvety texture, they will still provide a creamy consistency.

3. How can I make the soup thicker?

If the soup isn’t as thick as you'd like, you can make an additional cornstarch slurry by mixing cornstarch with water or broth (using a 1:2 ratio) and stirring it into the soup. Allow it to cook for another 10-15 minutes to achieve a thicker consistency.

4. Can I make Crockpot Broccoli Cheese Soup ahead of time?

Absolutely! This soup is great for making ahead of time. You can prepare it a day before and store it in the fridge. Reheat it on the stove or in the microwave, and if it has thickened too much, just add a bit more broth to loosen it up.

Crockpot Broccoli Cheese Soup – Easy & Delicious Recipe

Name: Crockpot Broccoli Cheese Soup
Prep time: 16 min
Cook time: 6 h 30 min
Total time: 6 h 46 min
Cuisine: American
Ingredients: 4 cups broccoli, diced small; 2 tablespoons butter; ½ cup onion, diced; 2 teaspoons minced garlic; ½ cup celery, diced small; 1 teaspoon salt; 1 teaspoon pepper; 4 cups chicken broth; ¼ cup cornstarch; 1 cup heavy whipping cream; 4 cups sharp cheddar cheese, shredded

Description

Crockpot Broccoli Cheese Soup is a rich and creamy comfort food that combines tender broccoli with sharp cheddar cheese, cooked to perfection in a slow cooker. It’s the perfect dish for busy weeknights or chilly days when you’re craving something hearty and satisfying.

Ingredients

Scale

4 cups broccoli, diced small
2 tablespoons butter
½ cup onion, diced
2 teaspoons minced garlic
½ cup celery, diced small
1 teaspoon salt
1 teaspoon pepper
4 cups chicken broth
¼ cup cornstarch
1 cup heavy whipping cream
4 cups sharp cheddar cheese, shredded

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Instructions

Cut the broccoli into small bite-size pieces and place them in the crockpot with the butter, diced onion, diced celery, minced garlic, salt, and pepper.
Mix the chicken broth with the cornstarch and stir it into the crockpot.
Cover and cook on low for 4-6 hours, until the broccoli is tender.
Once the broccoli is tender, stir in the heavy cream and shredded cheese.
Cover and cook on high for an additional 30 minutes, until the cheese has melted completely.
Give the soup a good stir before serving and enjoy!

Notes

To prevent the cheese and cream from separating, add them towards the end of the cooking time.
If the soup is too thick, add extra chicken broth when reheating.
For a smoother soup, you can use an immersion blender before adding the cream and cheese.
Store leftovers in an airtight container in the fridge for up to 5 days. Add more broth when reheating.

Prep Time: 16 minutes
Cook Time: 6 hours 30 minutes
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 530
Sugar: 2g
Sodium: 1498mg
Fat: 44g
Saturated Fat: 28g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 13g
Fiber: 2g
Protein: 22g
Cholesterol: 143mg