Slow Cooker Broccoli Cheese Soup (Print Version)

Creamy slow-cooked broccoli and sharp cheddar blend into a velvety, comforting bowl of warmth.

# 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

→ 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

# How to Make It:

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 gently to combine.
02 - Cover the slow cooker and cook on LOW for 4 hours, or until all vegetables are fork-tender.
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. 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 well 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 chunks for a rustic feel, 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 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. Garnish with extra shredded cheddar cheese or croutons if desired, and serve immediately.

# Expert Advice:

01 -
  • The slow cooker does almost all the work while you go about your day, and the payoff is a pot of soup that tastes like it took far more effort than it did.
  • That combination of sharp cheddar melting into tender broccoli is the kind of comfort that makes everyone go back for seconds without being asked.
02 -
  • Never add the cheese at the beginning of the slow cooking process or it will separate and turn grainy, which is a mistake I made exactly once before learning better.
  • The roux step is not optional because it is the bridge between a watery soup and one that clings to your spoon, and skipping it is the fastest way to disappointment.
03 -
  • Let the soup rest for ten minutes after adding the cheese before you blend, because slightly cooled cheese incorporates more smoothly and you avoid that unpleasant stringiness.
  • If you want to make this gluten free, a one to one gluten free flour blend works perfectly in the roux with no other changes needed.

Go Back