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Creamy Crockpot Broccoli White Cheddar Soup Recipe in Rustic Bread Bowl

creamy crockpot broccoli white cheddar soup - featured image
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A comforting and easy creamy broccoli and white cheddar soup made in a crockpot, served in a rustic bread bowl. Perfect for cozy meals with simple ingredients and minimal fuss.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 300 grams)
  • 2 cups shredded sharp white cheddar cheese (about 200 grams)
  • 1 medium yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tablespoons unsalted butter (room temperature)
  • 1/4 cup all-purpose flour (can substitute gluten-free flour)
  • 4 cups low-sodium chicken or vegetable broth (960 ml)
  • 1 1/2 cups half-and-half or whole milk (360 ml)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of nutmeg (optional)
  • 4 rustic round bread loaves (sourdough or country-style)
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Chop about 4 cups of fresh broccoli florets into bite-sized pieces, finely dice one medium yellow onion, and mince two garlic cloves. This should take about 10 minutes.
  2. Place 4 tablespoons of unsalted butter in the crockpot and set it to low. Once melted (about 5 minutes), sprinkle in 1/4 cup all-purpose flour and stir vigorously for 2-3 minutes until smooth and slightly golden.
  3. Slowly whisk in 4 cups of low-sodium chicken or vegetable broth, followed by 1 1/2 cups of half-and-half or whole milk. Stir well to combine. Cover and cook on low for 2 hours.
  4. Add the chopped broccoli, diced onion, minced garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg. Stir gently to mix. Cover and cook for another 1 to 1 1/2 hours until broccoli is tender but not mushy.
  5. Turn the crockpot to warm or low, then gradually stir in 2 cups shredded white cheddar cheese, allowing it to melt smoothly. Adjust seasoning with salt and pepper as needed.
  6. While the soup finishes, slice off the top third of 4 rustic round bread loaves. Using a serrated knife, carefully hollow out the insides, leaving a sturdy shell about 1/2 inch thick. Optionally toast the inside for 5 minutes at 350°F for a crunchier texture.
  7. Ladle the creamy soup into each bread bowl, garnish with fresh chives or parsley if desired, and serve immediately.

Notes

[‘Do not rush the roux step; stirring constantly ensures a smooth, lump-free soup.’, ‘Use freshly shredded sharp white cheddar for best melt and flavor.’, ‘Add broccoli later in cooking to keep it tender but not mushy.’, ‘Use the crockpot on low setting for best flavor melding and to avoid curdling dairy.’, ‘If soup is too thick, add broth or milk to loosen before serving.’, ‘If soup is too thin, cook uncovered on low for 15-20 minutes to thicken.’, ‘To reduce sogginess of bread bowl, hollow with 1/2-inch thick walls and optionally toast inside before filling.’, ‘Soup can be made on stovetop by following the same steps in a heavy pot.’, ‘Soup keeps in fridge for up to 3 days and freezes well for up to 2 months (without bread).’]

Nutrition

Keywords: broccoli soup, white cheddar soup, crockpot soup, bread bowl soup, creamy soup, comfort food, slow cooker recipe

Find it online: https://tempotaste.com/creamy-crockpot-broccoli-white-cheddar-soup-recipe-in-rustic-bread-bowl-easy-and-perfect/