Slow Cooker Broccoli Cheese Soup (Printable View)
Creamy slow cooker soup with tender broccoli, sharp cheddar, and Parmesan cheese for a cozy 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 may be substituted 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 freshly ground black pepper, to taste
15 - Pinch of cayenne pepper (optional)
# Cooking Steps:
01 - Place the broccoli florets, chopped onion, diced carrots, celery, and minced garlic into the slow cooker. Pour in the vegetable broth and sprinkle with dried thyme, stirring to combine.
02 - Cover the slow cooker and cook on the LOW setting 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, stirring constantly, until a thick paste forms. Gradually pour in the milk while whisking continuously until the mixture is smooth and has thickened slightly.
04 - Pour the milk mixture into the slow cooker. Add the softened cream cheese, shredded sharp cheddar, and grated Parmesan. Stir gently until the cheeses begin to melt and integrate into the soup.
05 - Using an immersion blender directly in the slow cooker—or working in careful batches with a countertop blender—blend the soup to your preferred texture. Leave some broccoli pieces intact for a chunky finish, or blend until completely smooth.
06 - Season the soup with salt, freshly ground black pepper, and a pinch of cayenne pepper if desired. Continue heating for an additional 10 minutes, stirring occasionally, until the soup is uniformly creamy and heated through.
07 - Ladle the soup into bowls while hot. Garnish with extra shredded cheddar cheese or croutons if desired, and serve alongside crusty bread.
# Expert Tips:
01 -
- The slow cooker does almost all the heavy lifting while you go about your day, and the results taste like you stood at the stove for hours stirring with love.
- That combination of sharp cheddar, cream cheese, and Parmesan melting together creates a velvety base that makes people close their eyes when they take the first spoonful.
02 -
- Adding cheese to a boiling hot slow cooker will cause it to separate and turn grainy, so always turn the heat to LOW or let it cool slightly before stirring in your dairy.
- Shredding your own cheese from a block instead of using bags of pre shredded is the single biggest difference between a silky soup and a disappointing one.
03 -
- Roast the broccoli florets in the oven for fifteen minutes with olive oil before adding them to the slow cooker for a deeper, slightly caramelized flavor that transforms the entire soup.
- A squeeze of fresh lemon juice stirred in right before serving brightens all the heavy dairy and makes people lean in for a second bowl every single time.