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Easy Crockpot Cheddar Broccoli Soup (No Velveeta!) Healthy & Delicious

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This creamy, sharp cheddar broccoli soup is made entirely in the slow cooker with fresh broccoli and real cheese. No Velveeta, no canned soup, just honest comfort food that tastes like a hug in a bowl.

Ingredients

Scale
  • 1 ½ pounds fresh broccoli (about 3 medium heads), cut into bite-sized florets and stems diced
  • 1 large yellow onion, diced
  • 3 to 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth (950 ml)
  • 2 cups whole milk (475 ml)
  • 3 cups freshly grated sharp cheddar cheese (about 12 ounces)
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour (30 grams)
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Optional garnish: extra shredded cheddar, croutons, smoked paprika

Instructions

  1. Prep the broccoli and onion: Wash broccoli, cut florets into 1 to 1 ½ inch pieces, peel and dice stems. Dice onion into ¼ inch pieces. Mince garlic. Set aside.
  2. Make the roux: In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 2 minutes until pale golden and nutty. Slowly whisk in 1 cup of chicken broth until smooth paste forms. Remove from heat.
  3. Add everything to the crockpot: Pour remaining 3 cups broth into slow cooker. Add broccoli, onion, garlic, and roux mixture. Stir to combine. Cover.
  4. Cook on low for 4 to 5 hours or high for 2 to 3 hours, until broccoli is tender.
  5. Add milk and Dijon mustard: Stir in milk and mustard. Cook for 10 to 15 minutes to warm through.
  6. Blend the soup: Use an immersion blender to puree until smooth, leaving a few small chunks if desired. If using a regular blender, let soup cool 10 minutes, then blend in batches, filling no more than halfway.
  7. Add the cheese: Turn slow cooker to warm or off. Add grated cheese a handful at a time, stirring gently after each addition until fully melted and smooth. Do not let soup boil.
  8. Season and serve: Taste and add salt and pepper as needed. Ladle into bowls and garnish as desired. Serve immediately.

Notes

Grate your own cheese for smooth melting. Add cheese at the very end and do not let soup boil after adding. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend. For a vegetarian version, use vegetable broth. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: crockpot cheddar broccoli soup, slow cooker broccoli cheese soup, healthy broccoli soup, no velveeta broccoli soup, easy broccoli soup recipe

Find it online: https://zestynora.com/easy-crockpot-cheddar-broccoli-soup-no-velveeta-healthy-and-delicious/