Broccoli and cheese soup is a timeless comfort classic, and making it in the slow cooker transforms it into one of the easiest, most satisfying meals you can prepare. With just a few minutes of prep, the slow cooker does all the work—softening the vegetables, developing a rich base, and setting the stage for creamy, cheesy goodness. The result is a velvety soup loaded with tender broccoli, sweet carrots, and a luxurious cheddar finish.
The magic begins with the slow simmer. Broccoli, carrots, onion, and broth meld together over several hours, becoming soft enough to mash lightly for extra body. Garlic powder, onion powder, salt, and pepper build a warm, savory foundation that complements the cheese perfectly. Once the vegetables are tender, a simple roux made with butter, flour, and cream brings the soup together, adding thickness and richness that coat every spoonful.
When cheddar cheese melts into the creamy base, the soup transforms into a smooth, deeply comforting bowl that tastes even better than the restaurant version. The cheese adds sharpness and depth, while the broccoli provides texture and freshness. With every bite, you get the perfect balance of hearty vegetables and silky, savory broth.
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This soup is wonderful on its own or paired with crusty bread, warm rolls, or even a simple green salad. It’s the ideal recipe for busy days, chilly evenings, or anytime you need something cozy with very little effort.
Servings: 6
Prep Time: 10 minutes
Cook Time: 3–4 hours
Total Time: About 4 hours
Ingredients
- 4 cups fresh broccoli florets (or frozen)
- 2 large carrots, diced
- 1 small onion, chopped
- 3 cups chicken or vegetable broth
- 2 cups cheddar cheese, shredded
- 1 cup heavy cream or half-and-half
- 3 tbsp butter
- 3 tbsp flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
Instructions:
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