Slow Cooker Broccoli Cheese Soup (Printable)
A rich, creamy broccoli cheddar soup made effortlessly in the slow cooker with tender veggies and melted cheese.
# What You Need:
→ Vegetables
01 - 5 cups fresh broccoli florets (about 2 medium heads)
02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and chopped
04 - 2 stalks celery, diced
05 - 3 cloves garlic, minced
→ Liquids & 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, freshly shredded
10 - 1/2 cup cream cheese, softened to room temperature
11 - 1/4 cup Parmesan cheese, finely grated
→ Thickener & Seasonings
12 - 1/4 cup all-purpose flour (substitute gluten-free flour blend if needed)
13 - 2 tablespoons unsalted butter, melted
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon freshly ground black pepper
16 - 1/2 teaspoon smoked paprika
17 - 1/4 teaspoon freshly grated nutmeg (optional)
→ Garnish (Optional)
18 - Extra shredded sharp cheddar cheese
19 - Fresh chives or flat-leaf parsley, finely chopped
20 - Croutons for topping
# Steps:
01 - Place the broccoli florets, diced onion, chopped carrots, diced 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 small 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, softened cream cheese, salt, black pepper, smoked paprika, and nutmeg until well combined.
06 - Using an immersion blender, purée the soup directly in the slow cooker until smooth or until you reach your preferred texture. Alternatively, carefully transfer half the soup to a countertop blender, blend until smooth, and return it to the slow cooker.
07 - Add the shredded sharp cheddar and grated Parmesan cheeses. Cover and continue cooking on LOW for 15 to 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 cheddar, fresh herbs, or croutons. Serve immediately while hot.
# Expert Advice:
01 -
- The slow cooker does nearly all the work while you go about your day, and the smell when you walk back into the kitchen is genuinely rewarding.
- That velvety, cheese pulled texture comes together with basic grocery store ingredients and zero fancy technique.
02 -
- Add the cheese after blending, not before, because blending hot cheese causes it to separate and turn oily instead of creamy.
- Shred your own cheese from a block every single time, as the anti caking powder on pre shredded varieties will leave you with a gritty, clumpy texture no one wants.
03 -
- Let the soup rest for ten minutes off the heat before serving because it thickens as it cools slightly and the flavors settle into something more cohesive.
- A tiny pinch of cayenne pepper, just enough that you cannot quite place it, is the kind of quiet secret that makes people ask what you did differently.