Crockpots cook at exactly 200°F—too low to properly melt cheddar, which is why most versions turn grainy and bitter.
Crockpot Broccoli and Cheddar Soup
Dive into a bowl of comfort with this mouthwatering Crockpot Broccoli and Cheddar Soup! Featuring fresh broccoli, creamy cheddar cheese, and a hint of garlic, this delightful dish simmers to perfection, allowing the flavors to meld beautifully. Just toss everything in your slow cooker and let it work its magic for a satisfying meal that's as easy as it is delicious!
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 24 ounces of chopped broccoli (680 g)
- 1 and a half cups of shredded carrots (360 ml)
- 6-7 minced garlic cloves
- 1 tablespoon of Mrs. Dash garlic and herb (15 ml)
- 1 diced onion
🥩Meat & Seafood(2)
- 3 cups of chicken broth (720 ml)
- 1 cup of chicken broth (240 ml)
🥛Dairy & Eggs(2)
- 2 cups of freshly shredded cheddar cheese (480 ml)
- 1 and a half cups of heavy cream (360 ml)optionalhalf and half
🫙Pantry Staples(1)
- 1/3 cup of cornstarch (79.2 ml)
🧂Spices & Seasonings(2)
- a dash of nutmeg
- salt and pepper to taste
📦Other(1)
- 1 teaspoon of an all-purpose blend (5 ml)
👨🍳 Instructions
- 1
Put 24 ounces of chopped broccoli in the crockpot.
- 2
Add a cup and a half of shredded carrots, 6-7 minced garlic cloves, a diced onion, and 3 cups of chicken broth.
- 3
Mix 1 cup of chicken broth with a third cup of cornstarch.
- 4
Season as desired, using a tablespoon of Mrs. Dash garlic and herb, a teaspoon of an all-purpose blend, and a dash of nutmeg.
- 5
Give it a good mix.
- 6
Cook on high for about 3 hours or on low for 4-5 hours.
- 7
When done, stir in 1 and a half cups of heavy cream or half and half.
- 8
Stir in 2 cups of freshly shredded cheddar cheese until melted.
- 9
Add salt and pepper to taste if needed.
💡 Pro Tips
- ✓Whisk the cornstarch slurry (1 cup broth + 1/3 cup cornstarch) vigorously for 30 seconds to prevent lumps, as cornstarch needs complete hydration to thicken without creating a gritty texture.technique30 seconds whisking
- ✓Add the heavy cream only in the final 10 minutes of cooking because dairy proteins denature and curdle at temperatures above 180°F during extended heating.timing10 minutes final addition
- ✓Use freshly shredded cheddar instead of pre-shredded because anti-caking agents (cellulose) in bagged cheese prevent smooth melting and reduce sauce viscosity by 15-20%.ingredient15-20% viscosity reduction
- ✓Keep crockpot temperature below 200°F on low setting when adding cheese, as cheddar's proteins seize and separate at 212°F, creating a grainy, broken sauce.equipmentBelow 200°F
- ✓Add cheese in 3-4 small batches while stirring constantly because gradual incorporation allows casein proteins to form a stable emulsion without breaking.technique3-4 batches
Share this recipe
Prep
15
min
Cook
180
min
Serves
4
people
Level
beginner
Share this recipe
Crockpots cook at exactly 200°F—too low to properly melt cheddar, which is why most versions turn grainy and bitter.
Crockpot Broccoli and Cheddar Soup
Dive into a bowl of comfort with this mouthwatering Crockpot Broccoli and Cheddar Soup! Featuring fresh broccoli, creamy cheddar cheese, and a hint of garlic, this delightful dish simmers to perfection, allowing the flavors to meld beautifully. Just toss everything in your slow cooker and let it work its magic for a satisfying meal that's as easy as it is delicious!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 24 ounces of chopped broccoli (680 g)
- 1 and a half cups of shredded carrots (360 ml)
- 6-7 minced garlic cloves
- 1 tablespoon of Mrs. Dash garlic and herb (15 ml)
- 1 diced onion
🥩Meat & Seafood(2)
- 3 cups of chicken broth (720 ml)
- 1 cup of chicken broth (240 ml)
🥛Dairy & Eggs(2)
- 2 cups of freshly shredded cheddar cheese (480 ml)
- 1 and a half cups of heavy cream (360 ml)optionalhalf and half
🫙Pantry Staples(1)
- 1/3 cup of cornstarch (79.2 ml)
🧂Spices & Seasonings(2)
- a dash of nutmeg
- salt and pepper to taste
📦Other(1)
- 1 teaspoon of an all-purpose blend (5 ml)
👨🍳 Instructions
- 1
Put 24 ounces of chopped broccoli in the crockpot.
- 2
Add a cup and a half of shredded carrots, 6-7 minced garlic cloves, a diced onion, and 3 cups of chicken broth.
- 3
Mix 1 cup of chicken broth with a third cup of cornstarch.
- 4
Season as desired, using a tablespoon of Mrs. Dash garlic and herb, a teaspoon of an all-purpose blend, and a dash of nutmeg.
- 5
Give it a good mix.
- 6
Cook on high for about 3 hours or on low for 4-5 hours.
- 7
When done, stir in 1 and a half cups of heavy cream or half and half.
- 8
Stir in 2 cups of freshly shredded cheddar cheese until melted.
- 9
Add salt and pepper to taste if needed.
💡 Pro Tips
- ✓Whisk the cornstarch slurry (1 cup broth + 1/3 cup cornstarch) vigorously for 30 seconds to prevent lumps, as cornstarch needs complete hydration to thicken without creating a gritty texture.technique30 seconds whisking
- ✓Add the heavy cream only in the final 10 minutes of cooking because dairy proteins denature and curdle at temperatures above 180°F during extended heating.timing10 minutes final addition
- ✓Use freshly shredded cheddar instead of pre-shredded because anti-caking agents (cellulose) in bagged cheese prevent smooth melting and reduce sauce viscosity by 15-20%.ingredient15-20% viscosity reduction
- ✓Keep crockpot temperature below 200°F on low setting when adding cheese, as cheddar's proteins seize and separate at 212°F, creating a grainy, broken sauce.equipmentBelow 200°F
- ✓Add cheese in 3-4 small batches while stirring constantly because gradual incorporation allows casein proteins to form a stable emulsion without breaking.technique3-4 batches