Thick and Creamy Broccoli Cheddar Soup

A thick broccoli soup with just the right amount of cheddar cheese. Let it simmer in the crockpot all afternoon; it only takes the final 10 minutes to thicken up after adding the cheese.


  • 2 bags of frozen broccoli
  • 1 onion diced
  • 1-2 carrots peeled and grated
  • 3 cups of broth
  • ½ Tbsp Montreal seasoning
  • Salt and pepper to taste
  • 3 Tbsp cornstarch dissolved in ½ cup milk high fat milk or cream work best
  • 8 oz sharp cheddar cheese grated


  1. Dump the frozen broccoli, diced onion, grated carrots, broth, Montreal seasoning, salt and pepper into your crockpot. Cook on low for 4-6 hours.
  2. Stir in the cornstarch dissolved in milk and the cheese. Turn crockpot on high for 10 minutes, allowing the soup to thicken.
  3. Using an immersion blender, blend for 15 seconds to help thin out the broccoli.
  4. Serve with French bread or a side salad.