Print

Creamy Crockpot Cheddar Broccoli Soup with Bacon

creamy crockpot cheddar broccoli soup with bacon - featured image
Print Recipe

This creamy crockpot cheddar broccoli soup with bacon is the kind of meal that feels like a warm hug on a rainy Tuesday. It has that deep, savory flavor you only get when cheese melts into a velvety broth, and the broccoli gets tender without turning to complete mush.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 2 large heads)
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 3 cups sharp cheddar cheese, freshly shredded
  • 8 slices bacon, cooked and crumbled
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • Salt and black pepper to taste
  • Optional: Pinch of nutmeg or 1/4 teaspoon smoked paprika

Instructions

  1. Cook the bacon first. Preheat your oven to 400°F (200°C). Line a sheet pan with foil or parchment paper. Lay the bacon slices in a single layer and bake for 15-18 minutes, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Set aside.
  2. Sauté the aromatics. In a small skillet over medium heat, melt the 2 tablespoons of butter. Add the diced onion and cook for 4-5 minutes, until it becomes translucent and soft. Add the minced garlic and cook for another 30 seconds, just until fragrant.
  3. Make a quick roux. Sprinkle the 3 tablespoons of flour over the cooked onions and garlic. Stir constantly for about 1 minute. Slowly pour in about 1 cup of the broth while stirring, until the mixture is smooth.
  4. Combine everything in the crockpot. Transfer the onion mixture to your slow cooker. Add the remaining 3 cups of broth, the whole milk, and the broccoli florets. Stir everything together. Season with a pinch of salt, some black pepper, and the smoked paprika if you are using it.
  5. Cook low and slow. Cover the slow cooker and cook on LOW for 4-5 hours or on HIGH for 2-3 hours. The soup is ready when the broccoli is tender and can be easily pierced with a fork.
  6. Blend to your desired consistency. Using an immersion blender, blend the soup directly in the crockpot until it is mostly smooth. I like to leave a few small chunks of broccoli for texture. If you are using a regular blender, carefully transfer half the soup to the blender, blend until smooth, and return it to the pot.
  7. Add the cheese. Turn the slow cooker to WARM or LOW. Gradually add the shredded cheddar cheese, a handful at a time, stirring gently after each addition until it is fully melted.
  8. Finish and serve. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle the soup into bowls, top with the crumbled bacon, and maybe a little extra shredded cheese or a sprinkle of fresh chives. Serve hot with crusty bread or a grilled cheese sandwich on the side.

Notes

Do not add the cheese too early, or it will become grainy. Always shred your own cheese from a block for best melting. If using frozen broccoli, add it during the last hour of cooking. The soup thickens after refrigeration; add a splash of milk or broth when reheating.

Nutrition

Keywords: crockpot cheddar broccoli soup, creamy broccoli soup, bacon broccoli soup, slow cooker soup, comfort food, easy soup recipe

Find it online: https://cookluma.com/creamy-crockpot-cheddar-broccoli-soup-with-bacon/