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Easy Crockpot Cheddar Broccoli Soup in Bread Bowls

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A creamy, velvety cheddar broccoli soup made effortlessly in the slow cooker, served in a toasted sourdough bread bowl. This comforting, restaurant-quality soup is perfect for cozy nights and is made with simple, wholesome ingredients.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 4 cups broccoli florets (about 1 large head)
  • 1 cup half-and-half
  • 3 cups sharp cheddar cheese, freshly grated
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • 4 large round sourdough bread bowls

Instructions

  1. Sauté the Aromatics (10 minutes): In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  2. Make the Roux (2 minutes): Sprinkle the flour over the sautéed vegetables. Stir constantly for about 1-2 minutes to cook out the raw flour taste. It should look like a thick, pasty coating on the veggies.
  3. Combine in Crockpot: Transfer the sautéed vegetable mixture to your slow cooker. Pour in the low-sodium broth and add the broccoli florets. Stir well.
  4. Slow Cook (4 hours on LOW or 2 hours on HIGH): Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 hours, until the broccoli is tender.
  5. Blend to Desired Consistency (5 minutes): Use an immersion blender to blend the soup to your desired consistency—either chunky or completely smooth. If using a regular blender, blend in batches carefully.
  6. Stir in the Cream and Cheese (5 minutes): Turn the slow cooker off or to the ‘Warm’ setting. Stir in the half-and-half and Dijon mustard. Slowly add the freshly grated cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted and smooth. Season with salt and black pepper to taste.
  7. Prepare the Bread Bowls (15 minutes): Preheat oven to 375°F (190°C). Cut a circle out of the top of each sourdough loaf and hollow out the inside, leaving a 1/2-inch thick wall. Place the hollowed bread bowls and tops on a baking sheet and toast for 8-10 minutes until slightly crispy.
  8. Assemble and Serve: Ladle the hot soup into the toasted bread bowls. Serve immediately with the bread tops and extra toasted bread for dipping.

Notes

Grate your own cheese from a block for the smoothest, creamiest soup. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Toasting the bread bowls is essential to prevent sogginess. For a gluten-free version, use a gluten-free all-purpose flour blend and ensure the broth is gluten-free.

Nutrition

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

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