This creamy, cheesy broccoli cheddar soup is the ultimate comfort food, easily made in your slow cooker! Forget hours spent stirring on the stovetop – this recipe delivers restaurant-quality flavor with minimal effort. Using Velveeta adds a uniquely smooth and indulgent texture that elevates this classic dish. Perfect for a chilly evening or a family gathering, this soup is sure to become a new favorite.
What Makes this Crock-Pot Broccoli Cheddar Soup Special?
Our recipe distinguishes itself through several key aspects:
- Effortless Crock-Pot Cooking: The slow cooker does all the work, allowing the flavors to meld beautifully while you go about your day.
- Velvety Smooth Texture: Velveeta contributes a uniquely smooth and creamy texture that elevates the soup beyond the typical broccoli cheddar.
- Rich, Cheesy Flavor: The perfect balance of cheddar cheese and Velveeta ensures a deeply satisfying cheesy experience.
- Simple Ingredients: This recipe relies on readily available ingredients, making it perfect for busy weeknights.
- Adaptable Recipe: Easily customize it to your liking by adding different spices or vegetables.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (16 ounce) package frozen broccoli florets
- 4 cups chicken broth
- 1 (16 ounce) package Velveeta cheese, cubed
- 1 (8 ounce) package shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon paprika, cayenne pepper for a spicier kick, or a splash of milk or cream for extra creaminess
Instructions:
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Sauté the onion until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Combine Ingredients in Crock-Pot: Transfer the sautéed onions and garlic to your slow cooker. Add the frozen broccoli florets, chicken broth, cubed Velveeta, and shredded cheddar cheese. Stir in salt and pepper (and any optional spices).
- Slow Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the broccoli is tender and the cheese is completely melted and incorporated. Stir occasionally to ensure even cooking and prevent sticking.
- Blend (Optional): For an extra-smooth soup, use an immersion blender to partially or fully blend the soup to your desired consistency.
- Serve: Ladle into bowls and garnish with fresh chives, a sprinkle of cheddar cheese, or a dollop of sour cream, if desired.
Frequently Asked Questions (FAQs)
Can I use fresh broccoli instead of frozen?
Yes, you can absolutely use fresh broccoli. Just chop it into bite-sized florets and add it to the slow cooker along with the other ingredients. You may need to adjust the cooking time slightly, as fresh broccoli may take a bit longer to cook.
Can I make this soup without Velveeta?
Yes, you can omit the Velveeta and use only shredded cheddar cheese. However, the Velveeta contributes to the soup's uniquely smooth and creamy texture, so the final product will have a slightly different consistency.
How can I make this soup thicker?
If your soup is too thin, you can thicken it by stirring in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) or by adding a spoonful of instant mashed potatoes.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What can I serve with this broccoli cheddar soup?
This soup pairs perfectly with crusty bread, a side salad, or grilled cheese sandwiches.
This recipe provides a delicious and easy way to enjoy a comforting classic. Enjoy!
