Slow Cooker Broccoli Cheese Soup (Printable version)
Creamy slow cooker soup loaded with tender broccoli and melted cheddar cheese for a cozy comforting meal.
# What you 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 & Pantry
12 - 1/4 cup all-purpose flour
13 - 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste
15 - Pinch of cayenne pepper (optional)
# How To:
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 sharp cheddar, and Parmesan. Stir gently until the cheeses begin to melt and combine.
05 - Using an immersion blender, or working in batches with a countertop blender, puree the soup to your preferred texture — leaving some broccoli chunks intact or blending until completely silky.
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 almost all the work while you go about your day, and the result tastes like you stood at the stove for hours.
- That velvety cheese blanket coating every spoonful is the kind of comfort that makes everyone go quiet at the table.
02 -
- Never add the cheese at the beginning of the slow cooking process or it will separate and become grainy beyond repair.
- The soup thickens considerably as it sits, so if you are making it ahead, add a splash of broth when reheating.
03 -
- Grate your cheese while it is still cold from the refrigerator because warm cheese turns gummy and refuses to cooperate with the grater.
- The cream cheese must be softened before you add it or you will spend ten minutes chasing lumps around the slow cooker like I did the first three times.