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Healthy Crockpot Cheddar Broccoli Soup: Easy 4-Ingredient Dinner

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This creamy crockpot cheddar broccoli soup is ridiculously easy, uses simple ingredients, and delivers deep, soul-warming comfort. Perfect for busy weeknights, it’s a set-it-and-forget-it dinner that feels indulgent without being heavy.

Ingredients

Scale
  • 4 cups fresh broccoli, chopped (about 2 medium heads)
  • 2 cups sharp cheddar cheese, shredded (8 ounces)
  • 1 cup heavy cream
  • 3 cups low-sodium chicken or vegetable broth
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon nutmeg (optional, freshly grated)

Instructions

  1. Sauté the aromatics: Melt 2 tablespoons butter in a large 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 another 30 seconds until fragrant.
  2. Prep the broccoli: While the onion cooks, wash the broccoli and chop it into small florets. Cut the stems into ½-inch pieces, peeling the tough outer layer first.
  3. Layer everything in the crockpot: Add the sautéed onion and garlic to a 6-quart slow cooker. Toss in the chopped broccoli. Pour in 3 cups of broth. Stir. Do not add the cream or cheese yet.
  4. Cook on low for 4-5 hours: Cover and cook on low until the broccoli is tender enough that a fork slides through easily (check at 3.5 hours if your slow cooker runs hot).
  5. Blend until smooth: Use an immersion blender directly in the crockpot to puree the soup until velvety smooth. If using a regular blender, let the soup cool for 10 minutes first, then blend in batches, filling the blender only halfway.
  6. Add the cream and cheese: Stir in 1 cup of heavy cream. Gradually add the shredded cheddar cheese, stirring constantly until fully melted.
  7. Thicken with cornstarch slurry: In a small bowl, whisk 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Pour into the soup while stirring. Let it cook on high for 10-15 minutes until thickened.
  8. Season and finish: Add salt and pepper to taste. If using nutmeg, stir in ¼ teaspoon now. Serve hot with desired toppings.

Notes

Shred your own cheese from a block for smooth melting. Do not overcook the broccoli (4-5 hours on low is ideal). Let cream sit at room temperature for 10-15 minutes before adding to prevent curdling. For a chunkier soup, only blend half. Soup thickens upon standing; stir in a splash of warm broth or milk to loosen if needed.

Nutrition

Keywords: crockpot cheddar broccoli soup, easy broccoli soup, slow cooker soup, healthy soup, 4-ingredient dinner, creamy broccoli soup

Find it online: https://dinadishes.com/healthy-crockpot-cheddar-broccoli-soup-easy-4-ingredient-dinner/