Slow Cooker Broccoli Cheddar Soup

This broccoli and cheddar soup from blogger Wine & Glue is comfort food at its finest – and we think your family will agree, too.


  • 4 cups broccoli florets, cut into small bite sized pieces
  • 1/2 large yellow onion, diced small
  • 2 cups shredded carrots
  • 4 cups chicken stock (vegetable stock or even beef stock would also work!)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/8 tsp nutmeg
  • 2 cups Crystal Farms Medium Cheddar Cheese
  • 1/2 cup half and half


  • Read all the instructions before beginning.
  • Combine the broccoli, carrots, and onion in a slow cooker.
  • Add the chicken stock, salt, pepper, and nutmeg. Set your slower cooker to LOW for 4 and a half hours. (All slow cookers are different if your broccoli is not very tender after four hours, add more time.)
  • At four hours turn the slow cooker to HIGH so that you can complete the process with the temperature raised.
  • Add the cheese a little at a time. Start by adding a half cup, covering and letting it melt and then stirring it, before then adding another half cup.
  • Finally, stir in the half and half. Serve immediately.
Recipe Courtesy of: Lisa Longley