Vegetarian Slow Cooker Broccoli Cheddar Soup

Total time4 hr 15 min

Prep time15 min

Cook time4 hr

Vegetarian Slow Cooker Broccoli Cheddar Soup

This cozy, hands-off soup lets the slow cooker do the heavy lifting on tender broccoli and sweet carrots, simmered with onion, garlic, Dijon, and a hint of smoked paprika for depth. Part of the batch gets blended right in the pot, so every bowl has that ideal balance of silky body and hearty broccoli chunks. Sharp cheddar melts in at the end, stirred in handful by handful until the soup turns rich, glossy, and completely smooth. A splash of warmth from cayenne and black pepper keeps things interesting without overpowering the cheesy base. Ladle it up with crusty bread for dunking, and you've got a comforting, cheese-forward dinner that fits neatly into a vegetarian lineup. It's the kind of low-effort, high-reward recipe worth keeping on repeat all winter long.

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Ingredients

6 servings

1 medium yellow onion, diced
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3 cloves garlic, minced
2 medium carrots, peeled and diced
1 lb broccoli florets, cut into 1-inch pieces (about 5 cups)
3 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp dijon mustard
½ tsp smoked paprika
¼ tsp cayenne pepper (optional)
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
8 oz sharp cheddar cheese, freshly grated (about 2 cups)

For the roux

3 tbsp unsalted butter
3 tbsp all-purpose flour
1 cup whole milk

For serving

crusty bread or crackers, for serving (optional)

Instructions

1
Add the onion, garlic, carrots, broccoli florets, chicken broth, Dijon mustard, smoked paprika, cayenne (if using), salt, and black pepper to a 5- to 6-quart slow cooker. Stir to combine.
2
Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the broccoli and carrots are completely tender and easily pierced with a fork.

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