Slow Cooker Broccoli Cheese Soup (Printable)
Creamy slow cooker soup blending tender broccoli and melted cheddar into a cozy, comforting bowl of warmth.
# What You'll Need:
→ Vegetables
01 - 5 cups broccoli florets, fresh or frozen
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 cloves garlic, minced
05 - 2 celery stalks, finely chopped
→ Liquids
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk (half-and-half for a richer result)
→ Cheeses & Dairy
08 - 2 cups sharp cheddar cheese, shredded
09 - 1/2 cup cream cheese, softened
10 - 1/2 cup grated Parmesan cheese
11 - 2 tablespoons unsalted butter
→ Seasonings & Thickeners
12 - 1/4 cup all-purpose flour
13 - 1/2 teaspoon dried thyme
14 - Salt and pepper, to taste
15 - Pinch of cayenne pepper, optional
# How-To Steps:
01 - Place the broccoli florets, onion, carrots, celery, and garlic into the slow cooker. Pour in the vegetable broth and sprinkle with dried thyme.
02 - Cover the slow cooker and cook on LOW for 4 hours, or until all vegetables are fork-tender.
03 - In a small saucepan over medium heat, melt the butter. Whisk in the flour to form a thick paste and cook for 1 to 2 minutes. Slowly pour in the milk while whisking constantly until the mixture is smooth and thickened.
04 - Stir the milk mixture into the slow cooker. Add the cream cheese, shredded cheddar, and Parmesan. Stir gently until the cheeses begin to melt and blend into the soup.
05 - Using an immersion blender, or by working in batches with a countertop blender, puree the soup to your preferred consistency. Leave some broccoli pieces intact for texture or blend until completely smooth.
06 - Season with salt, pepper, and a pinch of cayenne if desired. Continue heating for an additional 10 minutes, stirring occasionally, until the soup is fully creamy and heated through.
07 - Ladle into bowls and serve hot. Garnish with extra shredded cheese or croutons if desired.
# Expert Advice:
01 -
- The slow cooker does nearly all the work while you go about your day, and the smell when you lift the lid is pure comfort.
- Sharp cheddar and cream cheese together create something no store bought version can match, and you control exactly how smooth or chunky it gets.
02 -
- Adding cheese to a boiling hot slow cooker can cause it to separate and turn oily, so let the broth cool slightly or stir in the cheeses off the heat.
- The soup thickens considerably as it sits, so leftovers will be even thicker the next day and may need a splash of broth when reheating.
03 -
- Shred your own cheese from a block because pre shredded varieties contain cellulose that prevents smooth melting and leaves an unpleasant texture.
- Soften the cream cheese to room temperature before adding it so it blends in without leaving clumps floating through your beautiful soup.