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This crockpot broccoli cheese soup is the real deal. Just toss everything in, let it cook, and boom - you've got a creamy, cheesy soup that hits the spot.
Why Make This Soup
Look, this soup makes life easy. Dump it in your crockpot, go do your thing, and come back to dinner ready to go. It's cheap to make and tastes way better than store-bought. Plus, that cheese and broccoli combo with some crusty bread? Can't beat it.
What You Need
- Broccoli: Chop it small. Fresh or frozen both work.
- Butter: Regular stick butter.
- Onion: One, chopped up.
- Garlic: Few cloves, minced.
- Celery: Chop it tiny.
- Salt and Pepper: To taste.
- Chicken Broth: Store-bought is fine.
- Cornstarch: Makes it thick.
- Heavy Cream: Makes it rich.
- Cheddar: Sharp tastes best. Grate it yourself.
How to Make It
- Throw It Together:
- Put broccoli, butter, onion, celery, garlic, salt, and pepper in the pot.
- Mix the Liquid:
- Stir cornstarch into broth until smooth. Pour it in.
- Let It Cook:
- Cover and cook on low 4-6 hours.
- Add the Good Stuff:
- Pour in cream, add cheese. Cook 30 more minutes on high.
- Finish Up:
- Give it a good stir and serve hot.
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Why Use a Crockpot
Crockpots make life simple. No watching the stove or stirring all day. Just drop everything in and walk away. Come back later to perfect soup.
Pick Good Stuff
Fresh broccoli's best. Get sharp cheddar - it's worth it. The onions, celery, and garlic might seem small, but they make the soup taste awesome.
All About the Cheese
Grate your own cheese - it melts better. The pre-shredded stuff can get clumpy. Takes a minute more but makes your soup super smooth.
Quick Fixes
If your soup looks weird or grainy, you probably added the cheese when it was too hot. Let it cool a bit first. Easy fix.
Mix It Up
Want to switch things up? Use veggie broth instead of chicken. Add carrots if you like. Want it lighter? Use milk instead of cream. Make it your own.
What to Serve With It
Grab some crusty bread for dipping. Or make grilled cheese - perfect match. A side salad works great too.
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Frequently Asked Questions
- → Can I use frozen broccoli?
Yes! Dump it in frozen - no need to thaw. It might need 30 minutes less cooking time since it's pre-chopped. Just check that the broccoli's soft before you add the cheese.
- → How do I make it without meat?
Use veggie broth instead of chicken broth. Everything else stays the same. The soup's just as creamy and filling without meat.
- → What if I don't have cheddar?
Any melty cheese works! Try Gouda for something smoky, or Jack cheese for extra creaminess. Even mix different cheeses - just make sure they're good melters.
- → How long will it last in the fridge?
Keep it in a tight container. Eat within 3 days. Heat it up slow on the stove or microwave, stirring lots so it doesn't separate. Add a splash of milk if it's too thick.
- → Can I make it faster in my pressure cooker?
Yes! Use the sauté setting for the veggies first. Then cook everything under pressure for 10 minutes. Add cheese after, when it's not boiling. Way faster than the crockpot.
Conclusion
If you like this soup, try making broccoli casserole or broccoli salad next time. The casserole has lots of cheese and crunchy bits on top. The salad's fresh and crispy with nuts. All easy to make, all taste great.