Slow Cooker Broccoli Cheese Soup (Printable Version)
Rich, creamy blend of tender broccoli and melted cheddar, slow-cooked to comforting perfection.
# 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 (or half-and-half for a richer consistency)
→ Cheeses & Dairy
08 - 2 cups sharp cheddar cheese, shredded
09 - 1/2 cup cream cheese, softened
10 - 1/2 cup Parmesan cheese, grated
11 - 2 tablespoons unsalted butter
→ Seasonings & Thickeners
12 - 1/4 cup all-purpose flour
13 - 1/2 teaspoon dried thyme
14 - Salt and black pepper, to taste
15 - Pinch of cayenne pepper (optional)
# Method:
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 and cook for 1 to 2 minutes until a thick paste forms. 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 texture — leave some broccoli pieces intact for a chunky style 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 creamy and heated through.
07 - Ladle into bowls and serve hot, garnished with extra shredded cheese or croutons if desired.
# Chef's Tips:
01 -
- The slow cooker does almost all the work while you go about your day, and the result tastes like you stood over a stove for hours.
- That combination of sharp cheddar and cream cheese creates a richness that makes people close their eyes when they take the first spoonful.
02 -
- Add the cheeses after the vegetables are fully tender and the slow cooker is off its main cooking cycle, because boiling cheese causes it to separate and turn oily.
- If the soup looks too thin after blending, give it 15 more minutes on LOW with the lid slightly ajar and it will thicken beautifully.
03 -
- Shred your cheese while it is still cold from the fridge because it grates more evenly and melts more smoothly into the hot soup.
- Reserve a few small broccoli florets before blending, then stir them back in at the end for visual appeal and a satisfying texture contrast.