Slow Cooker Broccoli Cheese Soup (Printable Version)
Creamy slow cooker soup loaded with broccoli, cheddar, and Parmesan for a cozy comforting meal.
# Ingredient List:
→ 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 for a richer result)
→ Cheeses and 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 and Thickeners
12 - 1/4 cup all-purpose flour
13 - 1/2 teaspoon dried thyme
14 - Salt and black pepper, to taste
15 - Pinch of cayenne pepper, optional
# How to Make:
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 and cook for 1 to 2 minutes to form a thick paste. Slowly pour in the milk while whisking constantly until the mixture is smooth and thickened.
04 - Stir the milk mixture into the slow cooker. Add the cream cheese, shredded cheddar, and grated Parmesan. Stir gently until the cheeses begin to melt and combine.
05 - Using an immersion blender, or by working in batches with a countertop blender, puree the soup to your preferred texture. Leave some broccoli pieces intact for a chunky result 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 creamy and heated through.
07 - Ladle the soup into bowls and serve hot. Garnish with extra shredded cheese or croutons if desired.
# Expert Tips:
01 -
- The slow cooker does almost all the work while you go about your day, and the roux takes barely five minutes on the stove.
- That combination of three different cheeses creates a depth that single cheese soups never quite reach.
02 -
- Add the cheeses after the vegetables are fully tender and the slow cooker is turned down, since boiling hot liquid will cause the cheese to separate and turn grainy instead of smooth.
- If you want a gluten free version, swap the all purpose flour for a gluten free blend and the texture will be nearly identical.
03 -
- Shred all your cheese fresh from the block right before adding it, because pre shredded varieties contain cellulose that prevents smooth melting and leaves an unpleasant texture.
- Let the cream cheese sit out on the counter while the soup cooks so it is soft enough to dissolve easily, avoiding those stubborn cold lumps that resist no matter how much you stir.