Slow Cooker Broccoli Cheese Soup (Printable)
Creamy slow cooker broccoli cheese soup loaded with sharp cheddar and fresh vegetables for ultimate comfort.
# What You 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 and Base
06 - 4 cups low-sodium vegetable broth
07 - 2 cups whole milk
08 - 1 cup heavy cream
→ Cheese and Dairy
09 - 3 cups sharp cheddar cheese, shredded
10 - 1/2 cup cream cheese, softened
11 - 1/4 cup grated Parmesan cheese
→ Flour and 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
# Directions:
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 separate mixing bowl, whisk together the melted butter and flour until a smooth paste forms. Add this paste to the slow cooker and stir well to incorporate.
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, blend the soup directly in the slow cooker until smooth or your preferred texture is reached. Alternatively, carefully transfer half the soup to a countertop blender, blend until smooth, and return to the slow cooker.
07 - Stir in the shredded sharp cheddar and grated Parmesan cheeses. Cover and continue cooking on LOW for 15 to 20 minutes, stirring occasionally, until the cheese is fully melted and the soup is creamy.
08 - Taste the soup and adjust salt, pepper, or other seasonings as needed.
09 - Ladle the hot soup into bowls and garnish with extra shredded cheddar, fresh chopped chives or parsley, and croutons as desired. Serve immediately.
# Expert Suggestions:
01 -
- The slow cooker handles almost everything so you can walk away and come back to something that tastes like you worked far harder than you did.
- Sharp cheddar combined with a touch of smoked paprika creates a depth that surprises people who think of broccoli cheese soup as one note.
- It freezes beautifully which means you can stash portions for future rainy days when motivation is low.
02 -
- Never add the cheese at the beginning because prolonged heat causes it to separate and turn oily instead of creamy.
- If you want to keep it gluten free use a one to one gluten free flour blend and the thickening results are nearly identical.
03 -
- Let the soup rest for ten minutes after adding the cheese before you serve it because the residual heat finishes melting everything evenly and the texture becomes noticeably silkier.
- Roasting the broccoli for ten minutes before adding it to the slow cooker adds a nutty caramelized note that takes the flavor from great to unforgettable.