Slow Cooker Broccoli Cheese Soup (Printable)
Creamy slow cooker soup with tender broccoli and melted cheddar cheese for a comforting meal.
# 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 black pepper, to taste
15 - Pinch of cayenne pepper (optional)
# How To Make It:
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 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 to form a thick paste. 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 fully 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 uniformly creamy and heated through.
07 - Ladle into bowls and serve hot. Garnish with extra shredded cheese or croutons if desired.
# Tips from dashanddishes:
01 -
- The slow cooker does almost all the work while you go about your day, and the smell that greets you is reward enough.
- It freezes beautifully, so you can double the batch and have comfort food ready whenever the mood strikes.
02 -
- Add the cheese after the vegetables are fully cooked, because high heat causes cheese to separate and turn grainy rather than smooth.
- The soup thickens considerably as it cools, so if you are reheating leftovers, add a splash of broth or milk to loosen it back up.
03 -
- Shred your cheese while it is cold and let it come to room temperature before adding it, as warm cheese shreds clump and melt unevenly.
- If you want a silkier texture without dairy, a quarter cup of blended cannellini beans stirred in at the end adds creaminess that nobody will question.