Slow Cooker Broccoli Cheese Soup (Printer-friendly)

Creamy slow cooker soup packed with tender broccoli and rich melted cheddar cheese for a cozy comforting 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 (half-and-half may be substituted for a richer consistency)

→ Cheeses and Dairy

08 - 2 cups sharp cheddar cheese, freshly shredded
09 - 1/2 cup cream cheese, softened to room temperature
10 - 1/2 cup Parmesan cheese, finely grated
11 - 2 tablespoons unsalted butter

→ Seasonings and Thickeners

12 - 1/4 cup all-purpose flour
13 - 1/2 teaspoon dried thyme
14 - Kosher salt and freshly ground black pepper, to taste
15 - Pinch of cayenne pepper (optional)

# How to Make It:

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 fragrant.
03 - In a small saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour to form a smooth paste and cook for 1 to 2 minutes to eliminate the raw flour taste. Gradually pour in the whole 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, purée the soup to your preferred texture — leave some broccoli pieces intact for a rustic feel, or blend until completely silky smooth. Alternatively, work in batches using a countertop blender.
06 - Season the soup with kosher 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 uniformly creamy and heated through.
07 - Ladle the hot soup into bowls and garnish with extra shredded cheddar, croutons, or a drizzle of olive oil as desired. Serve alongside crusty bread for a complete meal.

# Expert Tips:

01 -
  • The slow cooker does nearly all the work while you go about your day, and the result tastes like you stood at the stove stirring for hours.
  • That combination of sharp cheddar and cream cheese creates a velvety texture that makes people close their eyes when they take the first spoonful.
02 -
  • Adding cheese to a boiling hot slow cooker can cause it to separate and become grainy, so always turn the heat to LOW or let it cool slightly before stirring in the cheeses.
  • The soup will thicken considerably as it sits and even more once refrigerated, 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 still cold from the refrigerator for cleaner shreds, then let it come to room temperature before adding to the soup so it melts evenly and quickly.
  • Taste the soup before adding any salt, because the combination of cheddar, Parmesan, and broth already contributes a significant amount of sodium.

Go back