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Easy Crockpot Cheddar Broccoli Soup with Bacon

crockpot cheddar broccoli soup with bacon - featured image
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This creamy, smoky, and cheesy broccoli soup is made effortlessly in a slow cooker with simple ingredients. Perfect for busy weeknights, it’s a crowd-pleaser that tastes like you spent hours on it.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 2 heads), chopped into bite-sized pieces
  • 2 cups (8 ounces) sharp cheddar cheese, freshly grated
  • 6 strips bacon, cooked until crispy and crumbled
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups (32 ounces) low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, freshly ground
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon mustard powder
  • ¼ teaspoon paprika
  • Optional garnish: extra shredded cheddar, additional crumbled bacon, chopped green onions, or a dollop of sour cream

Instructions

  1. Cook the bacon: In a large skillet over medium heat, cook the bacon strips until crispy, about 6-8 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces and set aside. Reserve 1 tablespoon of the bacon drippings in the skillet.
  2. Sauté the aromatics: In the same skillet with the reserved bacon drippings, add the butter and melt over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the flour and cook for 1-2 minutes, stirring constantly, to make a light roux.
  3. Transfer to the slow cooker: Scrape the onion mixture into the crockpot. Add the chopped broccoli, chicken broth, garlic powder, onion powder, mustard powder, paprika, salt, and pepper. Stir everything together to combine.
  4. Cook on low: Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the broccoli is tender when pierced with a fork.
  5. Blend the soup (optional but recommended): Using an immersion blender, blend the soup directly in the crockpot until it reaches your desired consistency. For a chunkier soup, skip this step or only blend half.
  6. Add the cream and cheese: Turn the slow cooker to warm or low. Stir in the heavy cream. Then, gradually add the shredded cheddar cheese, a handful at a time, stirring until completely melted between each addition.
  7. Taste and adjust: Add more salt and pepper if needed. Remember, the bacon will add some saltiness too.
  8. Serve and garnish: Ladle the soup into bowls. Top with the crumbled bacon, extra shredded cheddar, and chopped green onions if desired. Serve hot with crusty bread or crackers on the side.

Notes

Grate your own cheese for smooth melting. Add cheese off the heat to prevent graininess. Keep bacon separate until serving to maintain crunch. For a gluten-free version, replace flour with 2 tablespoons cornstarch mixed with 2 tablespoons cold water.

Nutrition

Keywords: crockpot cheddar broccoli soup, easy broccoli soup, slow cooker broccoli soup, bacon broccoli soup, creamy broccoli soup

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