Kid-Approved Crockpot Cheddar Broccoli Soup | Easy 30-Minute Recipe
This creamy, velvety cheddar broccoli soup is made in the crockpot with simple ingredients and hidden veggies that even picky eaters will love. Ready in about 30 minutes total, it’s the perfect weeknight comfort food.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (plus 3-4 hours slow cook on low or 1.5-2 hours on high)
- Total Time: 30 minutes active time (plus slow cooking)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 4 cups fresh broccoli florets (about 1 large head)
- 1 medium carrot, grated
- 2 cups sharp cheddar cheese, freshly grated
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- Optional garnish: extra shredded cheddar, croutons, paprika
Instructions
- Prep your ingredients: dice onion, mince garlic, chop broccoli into 1-inch florets, grate carrot and cheddar cheese.
- In a small saucepan over medium heat, melt butter. Add onion and cook 2-3 minutes until soft. Add garlic and cook 30 seconds until fragrant. Sprinkle flour over mixture and stir constantly for 1-2 minutes to make a roux.
- Slowly pour in 1 cup of broth while whisking to prevent lumps. Pour mixture into crockpot with remaining 2 cups broth, milk, broccoli florets, and grated carrot. Stir well.
- Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until broccoli is tender.
- Turn off crockpot. Use an immersion blender to blend soup until smooth (or blend in batches in a regular blender).
- With crockpot off, gradually add grated cheddar cheese, stirring constantly until melted. Stir in Dijon mustard. Season with salt and pepper to taste.
- Ladle into bowls and garnish as desired. Serve immediately.
Notes
Grate your own cheese for smooth melting. Add cheese off the heat to prevent graininess. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, use plant-based butter, unsweetened oat milk, and dairy-free cheddar. Leftovers keep in the fridge for up to 4 days and freeze for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7
- Sodium: 680
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 18
- Fiber: 3
- Protein: 16
Keywords: crockpot cheddar broccoli soup, easy broccoli soup, kid-friendly soup, slow cooker soup, 30-minute recipe, comfort food, family dinner