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Easy Crockpot Cheddar Broccoli Soup in a Bread Bowl

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This rich, cheesy broccoli cheddar soup is made in a slow cooker with cream cheese for a velvety texture, then served in a toasted bread bowl. It’s a comforting, crowd-pleasing meal that even broccoli-haters will love.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 1 large head)
  • 2 cups sharp cheddar cheese, shredded (from a block)
  • 4 ounces cream cheese, softened
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk or half-and-half
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional)
  • 4 small or 2 large round bread loaves (sourdough or crusty artisan)

Instructions

  1. Melt the butter in a small skillet over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 30 seconds. Scrape into the bottom of a 6-quart or larger slow cooker.
  2. Add the broccoli florets and broth to the slow cooker. Stir. Cover and cook on low for 4 hours (or on high for 2 hours) until broccoli is fork-tender.
  3. Optional: Use an immersion blender to blend the soup to your desired consistency, leaving some chunks for texture. Alternatively, transfer 2 cups of soup to a blender, blend, and stir back in.
  4. Cut the cream cheese into small cubes and add to the soup. Pour in the milk or half-and-half. Stir until cream cheese is mostly melted.
  5. Turn the slow cooker to warm or low. Add the shredded cheddar cheese in handfuls, stirring after each addition until melted. Stir in the Dijon mustard. Season with salt, pepper, and nutmeg (if using) to taste.
  6. While the soup finishes, prepare the bread bowls: Use a bread knife to cut a circle out of the top of each loaf, about 2 inches from the edge. Pull out the soft bread inside, leaving a 1-inch thick wall. Save the top and pulled-out bread for dipping. Toast the bread bowls in a 350°F oven for 5 minutes to firm them up.
  7. Ladle the hot soup into the toasted bread bowls. Serve immediately with extra shredded cheese on top and reserved bread pieces for dipping.

Notes

Shred your own cheddar from a block to avoid anti-caking agents that can make the soup gritty. Toast the bread bowls to prevent sogginess. Season at the end to account for saltiness from broth and cheese. For a smoother soup, use an immersion blender. Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently with a splash of milk.

Nutrition

Keywords: crockpot cheddar broccoli soup, bread bowl, slow cooker soup, broccoli cheese soup, comfort food, easy soup recipe

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