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Best Easy Crockpot Cheddar Broccoli Soup in a Bread Bowl

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This creamy, cheesy crockpot cheddar broccoli soup is the ultimate hands-off comfort food. Served in a toasted bread bowl, it’s a kid-approved, budget-friendly meal that turns a regular weeknight into something special.

Ingredients

Scale
  • 4 cups frozen broccoli florets
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk
  • 8 ounces sharp cheddar cheese, freshly grated
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅛ teaspoon smoked paprika (optional)
  • 4 small round sourdough or crusty bread loaves (about 6 inches in diameter)
  • 2 tablespoons melted butter (for brushing bread bowls)
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Place the frozen broccoli florets, diced onion, minced garlic, and chicken or vegetable broth into your slow cooker. Stir, cover, and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the broccoli is very tender.
  2. About 30 minutes before the soup is done, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until pale golden and nutty. Slowly pour in the milk while whisking continuously. Cook for 2-3 minutes until thickened. Remove from heat.
  3. Once the broccoli is tender, use an immersion blender to puree the soup until smooth (or blend in batches in a regular blender).
  4. Pour the milk roux into the blended soup and stir well. Add the freshly grated cheddar cheese a handful at a time, stirring after each addition until fully melted. Season with salt, pepper, and smoked paprika. Taste and adjust.
  5. Preheat oven to 375°F (190°C). Cut a circle about 2 inches from the edge of each bread loaf. Gently pull out the soft interior bread, leaving a ½-inch thick shell. Brush the inside and rim of each bowl with melted butter. Place on a baking sheet and bake for 8-10 minutes until lightly toasted and crisp.
  6. Ladle the hot soup into the toasted bread bowls. Garnish with fresh chives or parsley if desired. Serve immediately with the scooped-out bread pieces on the side for dipping.

Notes

Grate your own cheddar from a block for the smoothest melt. Toasting the bread bowls with butter prevents sogginess. For a dairy-free version, use vegan butter, unsweetened oat milk, and dairy-free cheddar shreds. Leftover 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, slow cooker broccoli soup, bread bowl soup, easy broccoli soup, cheesy broccoli soup

Find it online: https://fizzlefork.com/best-easy-crockpot-cheddar-broccoli-soup-in-a-bread-bowl/