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Cozy Crockpot Cheddar Broccoli Soup Bread Bowls

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A creamy, cheesy broccoli cheddar soup made effortlessly in the crockpot, served in toasted bread bowls for the ultimate comfort meal. Perfect for chilly evenings and guaranteed to warm you from the inside out.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups half-and-half
  • 4 cups fresh broccoli florets (about 2 heads)
  • 1 cup shredded carrots
  • 3 cups sharp cheddar cheese, shredded (from a block)
  • 4 ounces cream cheese, softened
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste
  • Pinch of nutmeg (optional)
  • 4 small or 2 large round sourdough or artisan bread loaves
  • 1 tablespoon olive oil

Instructions

  1. In a large skillet over medium heat, melt the butter. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Sprinkle the flour over the onion and garlic. Stir constantly for 1-2 minutes to cook out the raw flour taste.
  3. Slowly pour in about 1 cup of the broth while stirring, scraping up any browned bits from the bottom of the skillet. Let simmer for 1 minute until slightly thickened.
  4. Pour the onion mixture into a 6-quart or larger slow cooker. Add the remaining 3 cups of broth, half-and-half, broccoli florets, and shredded carrots. Stir to combine.
  5. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until broccoli is tender.
  6. About 20 minutes before serving, turn the crockpot to warm or low. Add the softened cream cheese and stir until fully melted. Gradually add the shredded cheddar cheese, stirring constantly until smooth. Stir in Dijon mustard, salt, pepper, and nutmeg if using.
  7. While the soup finishes, preheat oven to 375°F. Cut a circle out of the top of each bread loaf and scoop out the soft interior, leaving a ½-inch thick wall. Brush the inside of each bowl with olive oil. Place bowls and tops on a baking sheet and toast for 8-10 minutes until edges are crisp.
  8. Ladle the hot soup into the toasted bread bowls. Garnish with extra shredded cheddar, black pepper, or fresh chives. Serve immediately with bread tops on the side for dipping.

Notes

Shred your own cheese from a block for the smoothest melt. Add cheese at the end on low heat to prevent graininess. Toast bread bowls just before serving to avoid sogginess. Soup thickens as it sits; add a splash of broth or milk when reheating. Leftover soup freezes well for up to 3 months.

Nutrition

Keywords: crockpot cheddar broccoli soup, bread bowls, slow cooker soup, broccoli cheddar soup, comfort food, fall soup, winter soup

Find it online: https://daintydine.com/cozy-crockpot-cheddar-broccoli-soup-bread-bowls/