Slow Cooker Broccoli Cheddar Soup
Slow cooker broccoli cheddar soup is a creamy, cheesy, classic soup where fresh broccoli and cheddar cheese slow cooks together to perfection. From weeknight dinners or cozy nights by the fire, this fuss-free crockpot version is hands-off and incredibly tasty. Serve this broccoli cheese soup for lunch or dinner, side dish or main course. Instructions to make broccoli cheese soup recipe in the Instant Pot are also included.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 12 ounces fresh broccoli, cut into florets
- 8 ounces cheddar cheese, shredded
- 1 cup carrots, shredded or diced thin
- 1/3 cup onion, diced
- 1 garlic clove, minced
- 2 tablespoons butter
- 2 1/2 cups chicken broth
- 2 cups heavy cream
- 1/4 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon paprika
- salt & pepper to taste
Instructions
- Add the broccoli, carrots, onion, garlic, butter, cornstarch, broth, salt, pepper, and paprika to the slow cooker. Stir to mix well.
- Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
- The last 10 minutes of cooking time, stir in the cheddar cheese and heavy cream.
- Turn on the Instant Pot and select sauté. Once hot, add the butter to the pot. Add the onion and carrot, and cook for a 3-5 minutes, stirring frequently. Add the garlic and cook an additional minute. Turn off the Instant Pot.
- Add the broth and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Stir in the broccoli, cornstarch, salt, pepper, and paprika.
- Close lid and seal valve. Set high pressure and for 20 minutes.
- When cooking time is complete, quick-release the pressures.
- Turn on the Instant Pot and select sauté. Stir in the cheddar cheese and heavy cream.
- Cook an additional 5 minute or until the cheese is melted.