Crockpot Broccoli and Cheese Soup Recipe

I’m not sure about y’all, but we are trying to eat more veggies in this family.  I have found one of my favorite ways to sneak veggies into meals is in soups. Here’s a simple and delicious crockpot broccoli cheese soup recipe that is sure to please even the pickiest eater.

Ingredients:

• 4 cups fresh broccoli florets (or frozen, thawed)
• 2 cups shredded carrots
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups heavy cream or half-and-half
• 4 cups shredded cheddar cheese
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp paprika (optional)
• Salt and pepper to taste

Add broccoli, carrots, onion, garlic, and broth to the crockpot. Season with salt, pepper, and paprika if using.  Cover and cook on low for 4-6 hours or high for 2-3 hours, until the broccoli is tender.

About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Gradually whisk in the heavy cream, ensuring no lumps form. Let it thicken for a few minutes, then stir it into the crockpot.  Stir in the shredded cheddar cheese until fully melted and combined.

Pro tip: For a smoother soup, use an immersion blender to blend to your desired consistency. Leave some chunks for texture if preferred.

Ladle the soup into bowls and serve hot. Optionally, garnish with extra cheese, croutons, or a dollop of sour cream.

What is your favorite way to sneak veggies into meals?  Share with us in the comments!