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Creamy Crockpot Cheddar Broccoli Soup Bread Bowls

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This creamy, cheesy broccoli cheddar soup is made entirely in the crockpot with minimal effort. Served in warm sourdough bread bowls, it’s the ultimate comfort food for a cozy night in or an impressive dinner party starter.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups broccoli, chopped into small florets and stems
  • 2 medium carrots, grated
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese, freshly grated
  • 1 tablespoon Dijon mustard
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional but recommended)
  • 4 large sourdough rounds (for bread bowls)

Instructions

  1. Melt the butter in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Scrape everything into your crockpot.
  2. Add the chopped broccoli florets and stems, grated carrots, and broth to the crockpot. Stir to combine. The liquid should just about cover the vegetables; if not, add a splash more broth or water.
  3. Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until the broccoli is very tender and easily pierced with a fork.
  4. Use an immersion blender to pulse the soup 5-6 times, breaking up about half of the vegetables while leaving chunky pieces for texture. Alternatively, carefully transfer about 2 cups of soup to a regular blender, blend until smooth, and return to the pot.
  5. Stir in the heavy cream and Dijon mustard. Gradually add the grated cheddar cheese, a handful at a time, stirring after each addition until fully melted. Season with salt, pepper, and a pinch of nutmeg if using.
  6. While the soup finishes, slice the top off each sourdough round. Hollow out the soft bread inside, leaving a 1/2-inch thick shell. Place the hollowed bread bowls on a baking sheet and warm in a 350°F oven for 5 minutes.
  7. Ladle the hot soup into the warm bread bowls. Top with extra grated cheese and a crack of black pepper if desired. Serve with reserved bread on the side for dipping.

Notes

Grate your own cheese from a block for the smoothest melt. Do not boil the soup after adding the cheese to prevent separation. Toast the bread bowls to help them hold up to the soup longer. For a lighter version, use half-and-half instead of heavy cream. Leftovers keep in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Nutrition

Keywords: crockpot, slow cooker, broccoli cheddar soup, bread bowls, comfort food, easy soup, cheesy soup, vegetarian option

Find it online: https://dinadishes.com/creamy-crockpot-cheddar-broccoli-soup-bread-bowls/