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Broccoli Cheddar Soup

A warm and creamy soup that’s a delightful homemade version of the beloved café classic, perfect for cozy weeknight dinners and comforting lunches.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups chopped broccoli Fresh or frozen broccoli can be used.
  • 1 cup matchstick carrots
  • 1 cup diced celery
  • 1 cup chopped onion
  • 4 cups vegetable broth
  • 2 cups sharp cheddar cheese Shredded
  • 2 tablespoons butter For the roux
  • 1/4 cup flour Use gluten-free flour for a gluten-free version.
  • 2 cups milk Substitute with unsweetened almond or oat milk for a dairy-free option.
  • to taste salt
  • to taste pepper
  • for serving garlic bread

Method
 

Preparation
  1. In your crockpot, combine chopped broccoli, matchstick carrots, diced celery, and chopped onion.
  2. Pour in the vegetable broth, cover, and cook on low for about 4 hours until the vegetables are tender.
Cheese Sauce Preparation
  1. While your veggies are cooking, melt butter in a saucepan.
  2. Once melted, stir in flour to create a roux.
  3. Slowly add milk to the roux while whisking to achieve a smooth consistency.
  4. Incorporate the sharp cheddar cheese into the milk mixture, stirring until completely melted and creamy.
Combining and Serving
  1. Pour the cheesy mixture into the crockpot, mixing well with the vegetables.
  2. Season with salt and pepper to taste.
  3. Serve hot with a side of garlic bread for dipping!

Notes

For an extra creamy texture, use full-fat milk or even half-and-half. Customize by adding a dash of cayenne for heat or crumbled bacon on top for extra flavor. Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for later enjoyment.