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thick pale cream-colored cheddar soup with small chopped roasted broccoli pieces and a few browned broccoli edges visible in a plain bowl, with no orange carrot strips or garnish
Melissa Hart

Crockpot Roasted Broccoli Cheddar Soup

Roasted broccoli brings browned edges to a soup that otherwise risks tasting like boiled stems and cheese. A small cauliflower-and-onion base gives the broth body without a flour paste. Blend that base first, then fold in the chopped roasted broccoli so the finished soup still has texture. White cheddar melts in after the cooker is switched off. The broccoli's final time in the crock is short enough that you can still recognize what the oven did to it.
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Prep Time 20 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 5 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 8 oz cauliflower cut into small florets
  • 1 medium yellow onion diced
  • 3 cups low-sodium vegetable broth
  • 2 garlic cloves minced
  • 1 1/2 lb broccoli florets and peeled stems cut into small pieces
  • 1 tbsp olive oil
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 can 12 oz evaporated milk
  • 8 oz sharp white cheddar freshly grated
  • 1 tsp Dijon mustard

Method
 

  1. Place cauliflower, onion, garlic, broth, 1/2 teaspoon salt and pepper in a 6-quart slow cooker. Cover and cook on low for 4 hours until cauliflower is very soft.
  2. During the final 35 minutes, heat the oven to 425°F. Toss broccoli with olive oil and remaining salt on a rimmed sheet pan and roast for 20 to 25 minutes, turning once, until tender with browned edges.
  3. Blend the cauliflower broth in the cooker with an immersion blender until smooth. Chop the roasted broccoli into small spoon-size pieces.
  4. Stir broccoli and evaporated milk into the cooker. Cover and cook on high for 20 to 30 minutes until steaming, without leaving the broccoli to cook for another full hour.
  5. Switch off the heat and stir in white cheddar in 4 additions, then Dijon, until smooth. Divide among 6 bowls.