Description
Experience the ultimate comfort of this velvety, slow-cooked broccoli cheddar soup. This simple, one-pot recipe blends fresh broccoli, sweet carrots, and sharp cheddar into a rich, creamy base that is perfect for busy weeknights. With aromatics like garlic and a hint of nutmeg, this soup delivers deep, restaurant-quality flavor with minimal effort. It is a hearty, vegetarian-friendly dish that turns humble pantry staples into a satisfying meal your whole family will love.
Ingredients
6 cups broccoli florets, roughly chopped
1 cup yellow onion, finely chopped
1 cup shredded carrots
2 oz cream cheese, softened
1 tablespoon minced garlic
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/3 cup cornstarch
4 cups vegetable broth
8 oz sharp cheddar cheese, shredded by hand
2 cups whole milk
Instructions
Place the chopped broccoli, onions, and carrots into the crockpot.
In a small bowl, whisk together the vegetable broth and cornstarch until smooth, then pour into the crockpot.
Add the minced garlic, nutmeg, salt, and pepper to the mixture.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the vegetables are tender.
Stir in the softened cream cheese and milk until well combined.
Add the shredded cheddar cheese and stir until fully melted and smooth.
Let the soup sit for 5 minutes before serving to allow it to thicken further.
Notes
Hand-shredding the cheddar cheese is highly recommended for a smoother, better-melting consistency. If the soup is too thick, add a splash of extra milk to reach your desired consistency. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 7g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 55mg