Slow Cooker Broccoli Cheese Soup (Print View)
Rich, creamy broccoli cheddar soup simmered low and slow with sharp cheese and fresh vegetables.
# Ingredient List:
→ Vegetables
01 - 5 cups fresh broccoli florets, about 2 medium heads
02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and chopped
04 - 2 stalks celery, diced
05 - 3 cloves garlic, minced
→ Liquids & Base
06 - 4 cups low-sodium vegetable broth
07 - 2 cups whole milk
08 - 1 cup heavy cream
→ Cheese & Dairy
09 - 3 cups sharp cheddar cheese, shredded
10 - 1/2 cup cream cheese, softened
11 - 1/4 cup grated Parmesan cheese
→ Flour & Seasonings
12 - 1/4 cup all-purpose flour (or gluten-free flour blend)
13 - 2 tablespoons unsalted butter, melted
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon freshly ground black pepper
16 - 1/2 teaspoon smoked paprika
17 - 1/4 teaspoon ground nutmeg (optional)
→ Garnish
18 - Extra shredded sharp cheddar cheese
19 - Fresh chives or parsley, chopped
20 - Croutons
# How to Make:
01 - Place broccoli florets, diced onion, chopped carrots, celery, and minced garlic into a 4-quart or larger slow cooker.
02 - Pour the vegetable broth over the vegetables and stir to combine evenly.
03 - In a separate mixing bowl, whisk the melted butter and flour together to form a smooth paste. Add the paste to the slow cooker and stir thoroughly to incorporate.
04 - Cover the slow cooker and cook on LOW for 4 hours, or until all vegetables are fork-tender.
05 - Stir in the whole milk, heavy cream, softened cream cheese, salt, black pepper, smoked paprika, and nutmeg until well combined.
06 - Using an immersion blender, blend the soup directly in the slow cooker until smooth or to your preferred consistency. Alternatively, carefully transfer half the soup to a countertop blender, puree, and return to the slow cooker.
07 - Stir in the shredded sharp cheddar and grated Parmesan cheeses. Cover and continue cooking on LOW for an additional 15 to 20 minutes, stirring occasionally, until the cheeses are fully melted and the soup is creamy.
08 - Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with extra cheddar, fresh herbs, or croutons. Serve hot.
# Expert Advice:
01 -
- The slow cooker does ninety percent of 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 melted into broccoli is the kind of comfort that makes you close your eyes on the first spoonful.
- It freezes beautifully, so you can stash portions for nights when cooking feels impossible.
02 -
- Add the cheese after blending, never before, because if the soup is boiling hot when cheese hits it you will get a stringy separated mess instead of a creamy one.
- The soup thickens considerably as it cools, so if it looks a bit thin right out of the slow cooker, trust that it will set up beautifully within minutes.
- Reheat leftovers on low heat and add a splash of broth or milk, because high heat will cause the dairy to break and look curdled.
03 -
- Pat the broccoli completely dry after washing it, because excess water dilutes the broth and makes the soup thinner than it should be.
- Let the cream cheese sit out for at least thirty minutes before adding it, because cold cream cheese leaves ugly white lumps that never fully dissolve no matter how much you stir.