Slow Cooker Broccoli Cheese Soup (Printable)
Rich and creamy broccoli cheddar soup made easy in the slow cooker with sharp cheese and fresh vegetables.
# What You’ll Need:
→ Vegetables
01 - 5 cups fresh broccoli florets (about 2 medium heads)
02 - 1 medium onion, finely diced
03 - 2 medium carrots, peeled and chopped
04 - 2 stalks celery, diced
05 - 3 cloves garlic, minced
→ Liquid & 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
→ Thickener & Seasonings
12 - 1/4 cup all-purpose flour (or gluten-free flour blend)
13 - 2 tablespoons unsalted butter, melted
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon smoked paprika
17 - 1/4 teaspoon nutmeg (optional)
→ Garnish (optional)
18 - Extra shredded cheddar cheese
19 - Fresh chives or parsley, chopped
20 - Croutons
# How-To Steps:
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 this mixture 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, puree the soup directly in the slow cooker until smooth or reach your preferred texture. Alternatively, carefully transfer half the soup to a countertop blender, blend until smooth, and return to the slow cooker.
07 - Add 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, pepper, or other seasonings as needed.
09 - Ladle the hot soup into bowls and garnish with extra shredded cheddar, fresh chopped chives or parsley, and croutons as desired. Serve immediately.
# Expert Advice:
01 -
- The slow cooker does nearly all the work while you go about your day, and the reward is a pot of soup so creamy it rivals any restaurant version.
- That combination of sharp cheddar and a hint of smoked paprika creates a depth of flavor that surprises people every single time.
- It freezes beautifully, which means you can double the batch and essentially gift your future self a ready made dinner.
02 -
- Add the cheese at the very end after blending because if it sits in the slow cooker for hours it will separate and become grainy, which I learned after a very disappointing first attempt.
- Shred your own cheese from a block every single time, as pre shredded varieties contain cellulose that prevents proper melting and leaves an odd texture throughout the soup.
03 -
- Roasting the broccoli briefly before adding it to the slow cooker adds an incredible layer of caramelized flavor that is absolutely worth the extra ten minutes.
- A tiny squeeze of fresh lemon juice stirred in right before serving brightens the entire bowl and makes all the flavors pop in ways that will surprise you.