Slow Cooker Broccoli Cheese Soup (Printer-Friendly)
Rich, creamy broccoli cheddar soup made easy in the slow cooker with minimal prep and maximum flavor.
# 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
→ Flour & Seasoning
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
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 distribute.
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, cream cheese, salt, black pepper, smoked paprika, and nutmeg until well combined.
06 - Using an immersion blender, blend the soup directly in the slow cooker until smooth or to your preferred texture. Alternatively, carefully transfer half the soup to a countertop blender, puree, and return to the slow cooker.
07 - Stir in the shredded sharp cheddar and grated Parmesan cheeses. Cover and continue cooking on LOW for an additional 15–20 minutes, stirring occasionally, until the cheeses are fully melted and the soup is creamy.
08 - Taste the soup and adjust salt and pepper as needed. Ladle into bowls and garnish with extra shredded cheddar, fresh chives or parsley, and croutons. Serve hot.
# Expert Hints:
01 -
- The slow cooker does almost all the work while you go about your day, and the result tastes like you stood over a stove for hours.
- Sharp cheddar and a whisper of nutmeg together create a flavor that makes people close their eyes when they take the first bite.
- It freezes beautifully, so you can stash portions for those nights when cooking feels impossible.
02 -
- Add the cheese after blending, never before, because adding it too early causes it to separate and turn grainy, which is a heartbreaking mistake I have made more than once.
- Shred your own cheese from a block rather than using pre shredded bags, since the anti caking coatings on bagged cheese prevent it from melting smoothly.
- If you want a lighter version, swap the heavy cream for half and half or even all milk, and the soup will still be wonderful.
03 -
- Cut your broccoli into uniform small florets so every spoonful has the same tender bite, and do not throw away the stems because peeled and diced they add great body to the soup.
- A four quart slow cooker is the sweet spot for this recipe, and anything smaller risks overflowing once all the ingredients are in there.