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Easy Crockpot Cheddar Broccoli Soup Bread Bowls

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This Crockpot Cheddar Broccoli Soup served in bread bowls is the ultimate comfort food—creamy, cheesy, and packed with broccoli, all made effortlessly in a slow cooker. Perfect for cozy nights, it’s a crowd-pleaser that feels like a hug in a bowl.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups fresh broccoli florets (about 2 medium heads, cut into bite-sized pieces)
  • 3 cups low-sodium vegetable broth (or chicken broth)
  • 1 cup whole milk
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese, shredded (about 12 ounces)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper)
  • 4 small round sourdough bread loaves (about 6 inches in diameter)
  • 2 tablespoons olive oil
  • Optional: fresh parsley or chives, chopped (for garnish)

Instructions

  1. Sauté the aromatics: In a small skillet over medium heat, melt the butter. Add the diced onion and cook for 4-5 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant. Transfer the mixture to your slow cooker.
  2. Add the broccoli and broth: Place the broccoli florets into the slow cooker on top of the onion mixture. Pour in the vegetable broth. Cover and cook on low for 4 hours or on high for 2 hours, until the broccoli is very tender when pierced with a fork.
  3. Blend the soup: Using an immersion blender, blend the soup directly in the slow cooker until smooth. If you prefer a chunkier texture, blend only half of it. If using a regular blender, work in batches and be careful with the hot liquid.
  4. Add the dairy and cheese: Stir in the milk and heavy cream. Then, gradually add the shredded cheddar cheese, a handful at a time, stirring continuously until each addition is fully melted before adding more. Stir in the Dijon mustard and smoked paprika. Taste and season with salt and pepper.
  5. Prepare the bread bowls: While the soup finishes, preheat your oven to 375°F (190°C). Using a serrated knife, cut a circle into the top of each bread loaf and remove the top piece. Hollow out the inside, leaving a ½-inch thick shell. Brush the inside and the top edges with olive oil. Place the bread bowls and the removed tops on a baking sheet. Toast for 8-10 minutes until the bread is golden and slightly crisp on the edges.
  6. Serve: Ladle the hot soup into the toasted bread bowls. Garnish with fresh parsley or chives if desired. Place the bread tops alongside for dipping. Serve immediately while the soup is hot and the bread is still crisp on the outside but soft on the inside.

Notes

Don’t skip sautéing the onions and garlic—it deepens the flavor. Always shred your own cheese for smooth melting. Add cheese at the end to prevent graininess. Toast bread bowls just before serving to avoid sogginess. The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: crockpot cheddar broccoli soup, bread bowls, slow cooker soup, broccoli cheddar soup, comfort food, easy soup recipe

Find it online: https://cookluma.com/easy-crockpot-cheddar-broccoli-soup-bread-bowls/