Slow Cooker Broccoli Cheese Soup (Print Version)
Creamy slow-cooked broccoli and cheddar soup with tender veggies and rich melted cheese in every spoonful.
# What You 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 (half-and-half may be substituted for a richer consistency)
→ 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 & Thickening
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:
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 thick paste and cook for 1 to 2 minutes, stirring constantly. Gradually pour in the whole milk while whisking continuously until the mixture is smooth and noticeably thickened.
04 - Pour the milk and roux 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—or by transferring the soup in batches to a countertop blender—blend to your preferred texture. Leave some broccoli pieces intact for a chunky soup, or blend until completely smooth for a silky finish.
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 fully creamy and heated throughout.
07 - Ladle the soup into bowls and serve hot. Garnish with additional shredded cheddar or croutons if desired.
# Expert Advice:
01 -
- The slow cooker does nearly all the heavy lifting while you go about your day, and the roux takes maybe five minutes on the stove.
- That combination of sharp cheddar, cream cheese, and Parmesan creates a velvety base that tastes like it came from a restaurant kitchen.
- You control the texture completely, from rustic and chunky to silky smooth, depending on how much you blend.
02 -
- Adding cheese to a boiling hot slow cooker can cause it to separate and turn oily, so make sure the heat is on LOW when you stir it in.
- Pre shredded cheese contains cellulose and potato starch that prevent melting smoothly, so always grate from a block for the silkiest result.
03 -
- Cut all your vegetables roughly the same size so they finish cooking at the same time instead of having some pieces turn to mush while others stay crunchy.
- Tossing the shredded cheddar with a light dusting of flour before stirring it into the hot soup helps it incorporate smoothly without forming stringy clumps.