Slow Cooker Broccoli Cheese Soup (Printable)
Creamy broccoli cheddar soup with tender veggies and rich cheeses, simmered effortlessly in the slow cooker.
# What You'll Need:
→ Vegetables
01 - 5 cups broccoli florets, fresh or frozen
02 - 1 medium onion, finely chopped
03 - 2 medium carrots, 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, shredded
09 - 1/2 cup cream cheese, softened
10 - 1/2 cup grated Parmesan cheese
11 - 2 tablespoons unsalted butter
→ Seasonings & Thickeners
12 - 1/4 cup all-purpose flour
13 - 1/2 teaspoon dried thyme
14 - Salt and pepper, to taste
15 - Pinch of cayenne pepper, optional
# Directions:
01 - Place the broccoli florets, onion, carrots, celery, and garlic into the slow cooker. Pour in the vegetable broth and sprinkle with dried thyme.
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 butter. Whisk in the flour to form a thick paste and cook for 1 to 2 minutes. Slowly pour in the milk while whisking constantly until the mixture is smooth and has thickened.
04 - Stir the milk mixture into the slow cooker. Add the cream cheese, shredded cheddar, and Parmesan. Stir gently until the cheeses begin to melt and blend into the soup.
05 - Using an immersion blender, or working in batches with a countertop blender, blend the soup to your preferred texture. Leave some broccoli pieces intact for a chunky style, or blend until fully smooth.
06 - Season with salt, pepper, and a pinch of cayenne if desired. Continue heating for an additional 10 minutes, stirring occasionally, until the soup is uniformly creamy and heated through.
07 - Ladle into bowls and serve hot. Garnish with extra shredded cheese or croutons if desired.
# Expert Tips:
01 -
- The slow cooker does ninety percent of the work while you live your life, and the roux situation takes maybe five minutes on the stove.
- That combination of sharp cheddar, cream cheese, and Parmesan creates a velvety texture that no single cheese can achieve alone.
02 -
- Add the cheese after the vegetables are fully cooked and the broth has cooled slightly, dumping it in too early causes the cheese to separate and turn oily.
- The soup thickens considerably as it sits, so if you are making it ahead, add a splash of broth when reheating to loosen it back up.
03 -
- Toss the broccoli stems into the slow cooker too after peeling and dicing them, they blend into the base and add body without anyone knowing they are there.
- Shred your cheese while it is cold from the fridge but let it warm to room temperature before adding, cold cheese clumps and warm cheese melts in silky ribbons.