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Creamy dump-and-go crockpot broccoli cheese soup, no roux needed

Dump-and-Go Crockpot Broccoli Cheese Soup

A creamy, comforting broccoli cheese soup made effortlessly in the crockpot, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Broccoli florets (fresh or frozen)
  • 1 cup Chopped onion (sweet or yellow)
  • 3 cups Vegetable broth (can substitute with chicken broth)
  • 2 cups Shredded cheddar cheese (sharp or mild, as preferred)
  • 1 cup Milk (can use whole, skim, or plant-based milk)
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Salt (adjust to taste)
  • 1/4 teaspoon Black pepper (freshly ground for best flavor)
  • 1/4 cup Butter (can substitute with margarine)
  • 2 tablespoons Flour (all-purpose or gluten-free)

Method
 

Preparation
  1. In a crockpot, combine broccoli, onion, vegetable broth, garlic powder, salt, and pepper.
Cooking the Vegetables
  1. Cook on low for 4-6 hours, until broccoli is tender.
Creating the Roux
  1. In a separate saucepan, melt butter over medium heat, stir in flour to create a roux.
Adding Milk
  1. Gradually add milk, stirring continuously until thickened.
Melting the Cheese
  1. Add shredded cheese to the roux and mix until melted.
Combining Mixtures
  1. Pour the cheese mixture into the crockpot and stir well.
Final Cooking
  1. Cook for an additional 30 minutes on low. Serve hot.

Notes

For a richer flavor, consider using homemade vegetable broth instead of store-bought. If you prefer a smoother texture, blend the soup using an immersion blender before adding the cheese mixture. Experiment with different cheese varieties for unique flavor combinations. This soup pairs well with crusty bread or croutons.