Imagine this: creamy, cheesy, veggie-packed soup that cooks itself while you binge Netflix. No stirring, no babysitting, just dump-and-go magic. Crock Pot Broccoli Cheddar Soup isn’t just comfort food—it’s a life hack for anyone who’s ever burned a grilled cheese.
And guess what? It’s stupidly easy. If you can chop broccoli and shred cheese (or, let’s be real, buy pre-shredded), you’ve already won.
Ready to out-soup Panera?
Why This Recipe Will Ruin All Other Soups for You
First, it’s hands-off. The Crock Pot does 95% of the work while you pretend to be productive. Second, it’s customizable—add bacon, swap cheeses, or sneak in extra veggies.
Third, it’s cheaper and healthier than drive-thru versions (no mystery “cheese product” here). Plus, leftovers taste even better. Mic drop.
Ingredients (a.k.a.
The Cheesy Dream Team)
- 4 cups broccoli florets (fresh or frozen—no one’s judging)
- 1 small onion, diced (or 1 tbsp onion powder if you hate chopping)
- 3 cloves garlic, minced (or 1 tsp garlic powder for the lazy)
- 3 cups chicken or vegetable broth (low-sodium if you’re watching salt)
- 1 cup heavy cream (or half-and-half if you’re feeling ~light~)
- 2 cups shredded cheddar (sharp for flavor, mild for meltiness)
- 2 tbsp butter (because butter makes everything better)
- 1 tsp mustard powder (secret flavor weapon)
- Salt and pepper (to taste, or until your soul feels content)
Step-by-Step: How to Not Mess This Up
- Dump the veggies. Broccoli, onion, and garlic go straight into the Crock Pot. No pre-cooking. Celebrate your laziness.
- Add liquids. Pour in broth and heavy cream.
Stir if you’re fancy; ignore if you’re not.
- Cook on low for 4–5 hours (or high for 2–3). Walk away. Seriously.
- Blend (optional). For smoother soup, blend half of it.
For chunkier soup, poke it with a spoon and call it rustic.
- Cheese time. Stir in shredded cheddar, butter, and mustard powder until melted. Taste. Try not to drink it straight from the pot.
Storage: Because You Won’t Finish It All (Probably)
Fridge: Store in an airtight container for up to 4 days.
Reheat gently—microwave works, but stir often unless you enjoy lava-hot cheese pockets. Freezer: Freeze for up to 3 months, but the texture might get grainy (still edible, though). Thaw in the fridge overnight before reheating.
Why This Soup is Basically a Superfood (Kinda)
Broccoli brings fiber and vitamins (eat your greens, folks). Cheddar delivers protein and calcium (and joy).
Heavy cream? Okay, fine, it’s indulgent—but IMO, sanity is a nutrient too. Plus, homemade means no weird preservatives.
Balance, people.
Common Mistakes That’ll Turn Your Soup Sad
- Overcooking the broccoli. Mushy broccoli = sad soup. Check it at the 4-hour mark.
- Using pre-shredded cheese with anti-caking agents. It won’t melt as smoothly. Buy a block and shred it yourself (or embrace the slight graininess).
- Adding cheese on high heat. It’ll separate and look like a science experiment.
Low and slow, friends.
Alternatives for Picky Eaters or Pantry Raiders
Vegetarian? Use veggie broth. Low-carb? Skip the flour thickener (it’s creamy enough without it). Extra protein? Add diced chicken or white beans. Hate broccoli? Try cauliflower (but we need to talk).
FAQ: Soup Edition
Can I use frozen broccoli?
Yes! No need to thaw—just toss it in. FYI, it might release more water, so adjust broth if needed.
Why is my soup grainy?
Either the cheese was added too hot, or you used pre-shredded.
Next time, shred your own and stir off-heat.
Can I make this dairy-free?
Swap cream for coconut milk and cheese for nutritional yeast or vegan cheddar. It won’t be the same, but it’ll still taste good.
Final Thoughts
This soup is the culinary equivalent of a weighted blanket: cozy, comforting, and impossible to resist. It’s proof that lazy cooking can still be legendary.
Now go forth, dump those ingredients, and let the Crock Pot work its magic. Your future self (and your stomach) will thank you.