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Healthy Crockpot Cheddar Broccoli Soup (Easy, No Velveeta)

Healthy Crockpot Cheddar Broccoli Soup - featured image
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A creamy, comforting broccoli cheddar soup made in the slow cooker with real ingredients—no Velveeta, no cream-of-whatever cans. Just sharp cheddar, evaporated milk, and plenty of vegetables for a healthy twist on a classic.

Ingredients

Scale
  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and diced
  • 4 cups fresh broccoli florets and stems, chopped (about 1 large head)
  • 4 cups low-sodium vegetable broth (or chicken broth)
  • 1 cup evaporated milk (not sweetened condensed milk)
  • 8 ounces sharp cheddar cheese, freshly shredded (about 2 cups)
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika (optional)
  • Extra shredded cheddar (for garnish, optional)
  • Fresh cracked black pepper (for garnish, optional)
  • Croutons (for garnish, optional)
  • Fresh chives or parsley, chopped (for garnish, optional)

Instructions

  1. Sauté the aromatics: Heat olive oil in a medium skillet over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  2. Layer ingredients in slow cooker: Transfer sautéed onion and garlic to a 6-quart or larger slow cooker. Add diced carrots, chopped broccoli, and pour in vegetable broth. The broth should just about cover the vegetables—add a splash more if needed.
  3. Slow cook: Cover and cook on high for 3-4 hours or low for 6-7 hours until vegetables are very tender when pierced with a fork.
  4. Make cornstarch slurry: About 15 minutes before finishing, whisk together cornstarch and water in a small bowl until smooth. Set aside.
  5. Partially blend soup: Using an immersion blender, blend about half the soup right in the crockpot, leaving some chunky pieces for texture. If using a regular blender, scoop out about 2 cups of solids, blend until smooth, and stir back in.
  6. Add evaporated milk and seasonings: Stir in evaporated milk, salt, pepper, and smoked paprika (if using). Let heat through for about 5 minutes.
  7. Temper the cheese: Turn slow cooker to warm or low heat. Gradually add shredded cheddar cheese, a handful at a time, stirring constantly until each addition is fully melted before adding more.
  8. Thicken the soup: Stir cornstarch slurry (re-whisk if settled) into the soup. Let cook for 2-3 minutes until thickened. For thicker soup, mix another teaspoon cornstarch with 1 tablespoon water and repeat.
  9. Taste and adjust: Add more salt, pepper, or smoked paprika as desired.
  10. Serve immediately: Ladle into bowls and top with garnishes of choice.

Notes

Shred your own cheddar cheese for best melting—pre-shredded contains anti-caking agents that can make soup grainy. Don’t rush the blending step; half-blended gives the best texture. Add cheese gradually on low/warm heat to prevent clumping. Soup thickens as it cools. For best flavor, make a day ahead. Freezes well for up to 3 months.

Nutrition

Keywords: broccoli cheddar soup, crockpot soup, healthy soup, slow cooker soup, no velveeta, broccoli cheese soup, vegetarian soup

Find it online: https://clunkcook.com/healthy-crockpot-cheddar-broccoli-soup-easy-no-velveeta/