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Easy Crockpot Cheddar Broccoli Soup: The Best 5-Ingredient Dinner

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This creamy, cheesy broccoli cheddar soup comes together with just five ingredients and a slow cooker. Perfect for busy weeknights, it’s comfort food made easy with minimal prep and maximum flavor.

Ingredients

Scale
  • 4 cups (about 2 large heads) fresh broccoli florets, chopped into bite-sized pieces
  • 1 can (10.5 oz) condensed cheddar cheese soup
  • 2 cups (16 oz) low-sodium chicken or vegetable broth
  • 8 oz (about 2 cups) sharp cheddar cheese, freshly shredded
  • 1 cup (8 oz) whole milk or half-and-half
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder (optional)
  • Salt and black pepper to taste
  • Optional garnishes: crispy bacon bits, extra shredded cheddar, fresh chives or green onions, a dollop of sour cream

Instructions

  1. Prep the broccoli. Wash broccoli heads thoroughly and pat dry. Cut florets off thick stems and chop into bite-sized pieces, about 1 to 1.5 inches.
  2. Shred the cheese. Shred the entire 8-ounce block of sharp cheddar using a box grater. Set aside in a bowl.
  3. Layer the ingredients in the slow cooker. Place broccoli florets at the bottom. Pour condensed cheddar cheese soup over the top. Add broth, garlic powder, and onion powder. Stir gently to combine.
  4. Cook on low for 4 to 5 hours or high for 2 to 3 hours, until broccoli is tender but still holds its shape.
  5. About 30 minutes before serving, stir in the whole milk or half-and-half. Gradually add shredded cheddar, handful by handful, stirring gently after each addition. Let cook for another 20 to 30 minutes until cheese is fully melted and soup is hot and bubbly.
  6. Season and adjust. Taste and add salt and pepper as needed. Go easy on salt as cheese and broth already contain salt.
  7. Serve immediately. Ladle into bowls and top with desired garnishes like crispy bacon bits, extra shredded cheddar, and fresh chives.

Notes

Shred your own cheese for the smoothest texture. Add dairy at the end to prevent curdling. Use low-sodium broth to control salt levels. For a thicker soup, cook uncovered for 15-20 minutes. For a thinner soup, add a splash of milk or broth. Leftovers keep in the fridge for up to 5 days and freeze for up to 3 months.

Nutrition

Keywords: crockpot cheddar broccoli soup, slow cooker broccoli soup, easy broccoli cheddar soup, 5-ingredient soup, creamy broccoli soup, weeknight dinner, comfort food

Find it online: https://oracooks.com/easy-crockpot-cheddar-broccoli-soup-the-best-5-ingredient-dinner/