Slow Cooker Broccoli Cheese Soup (Printable)
Creamy slow cooker soup packed with tender broccoli, cheddar, and Parmesan for a cozy comfort meal.
# What You’ll Need:
→ Vegetables
01 - 5 cups broccoli florets, fresh or frozen
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and 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, freshly shredded
09 - ½ cup cream cheese, softened to room temperature
10 - ½ cup Parmesan cheese, finely grated
11 - 2 tablespoons unsalted butter
→ Seasonings & Pantry
12 - ¼ cup all-purpose flour
13 - ½ teaspoon dried thyme
14 - Salt and freshly ground black pepper, to taste
15 - Pinch of cayenne pepper, optional
# Directions:
01 - Place the broccoli florets, chopped onion, diced carrots, celery, and minced garlic into the slow cooker insert. Pour in the vegetable broth and sprinkle with dried thyme, stirring gently to combine.
02 - Secure the lid and cook on the LOW setting for 4 hours, or until all vegetables are fork-tender and the broccoli is easily pierced.
03 - In a small saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour to form a thick paste and cook for 1 to 2 minutes to remove the raw flour taste. Slowly pour in the milk while whisking constantly until the mixture is smooth and has thickened slightly.
04 - Pour the thickened milk mixture into the slow cooker. Add the softened cream cheese, shredded sharp cheddar, and grated Parmesan. Stir thoroughly until the cheeses begin to melt and blend into the soup.
05 - Using an immersion blender directly in the slow cooker, or by transferring portions to a countertop blender in batches, puree the soup to your preferred texture — leave some broccoli pieces intact for a chunky style, or blend until completely silky smooth.
06 - Season the soup with salt, freshly ground black pepper, and a pinch of cayenne pepper if desired. Continue heating on LOW for an additional 10 minutes, stirring occasionally, until the soup is fully creamy and heated through.
07 - Ladle the hot soup into bowls and garnish with extra shredded cheddar cheese or croutons if desired. Serve alongside crusty bread for dipping.
# Expert Tips:
01 -
- The slow cooker does nearly all the work while you go about your day, and the result tastes like you stood over a stove for hours.
- That velvety cheese broth wrapped around tender broccoli is the kind of comfort that makes everyone at the table go quiet for a minute.
02 -
- Adding cheese to a boiling hot liquid will cause it to separate and turn grainy, so always let the soup cool slightly before stirring it in.
- The soup thickens considerably as it sits, so if you are reheating leftovers, splash in a little broth or milk to loosen it back up.
03 -
- Grate your cheddar from a block while it is still cold for the smoothest melt, and let it come to room temperature before adding it to the soup.
- A hand blender gives you the most control over texture, and you avoid the danger of hot soup splashing out of a countertop blender.