Go Back
Crockpot Spicy Jalapeño Broccoli Cheddar Soup
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender
  • Measuring Cups

Ingredients
  

  • 4 cups broccoli florets
  • 2 cups shredded cheddar cheese
  • 2 jalapeños, seeded and diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 3 cups vegetable broth
  • 1 cup milk
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Add the broccoli florets, diced onion, minced garlic, and one diced jalapeño to the slow cooker.
  • In a small bowl whisk the flour into the vegetable broth until smooth, then pour the mixture into the slow cooker.
  • Stir in the salt and black pepper.
  • Cover and cook on low for 6 hours until the broccoli is very soft.
  • Use an immersion blender to puree the soup until mostly smooth with a few small pieces remaining.
  • Stir in the milk, then gradually add the shredded cheddar cheese until fully melted.
  • Taste and add the remaining diced jalapeño if more heat is desired.

Notes

For a thicker result, mash a few broccoli pieces with a fork before stirring in the cheese. Leftovers reheat gently on the stovetop with a splash of milk to loosen the texture. If the spice level runs high, serve with extra shredded cheese on the side to mellow each bowl.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender, Measuring Cups