Slow Cooker Broccoli Cheese Soup (Printable)
Creamy slow cooker soup with tender broccoli, sharp cheddar, and Parmesan for a comforting weeknight meal.
# What You'll Need:
→ Vegetables
01 - 5 cups broccoli florets, fresh or frozen
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, finely chopped
05 - 2 cloves garlic, minced
→ Liquids
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk
→ 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 & Thickeners
12 - 1/4 cup all-purpose flour
13 - 1/2 teaspoon dried thyme
14 - Kosher salt and freshly ground black pepper, to taste
15 - Pinch of cayenne pepper, optional
# How to Make It:
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 the LOW setting 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. Slowly pour in the whole milk while whisking continuously until the mixture is smooth and has thickened slightly.
04 - Pour the milk and roux mixture into the slow cooker. Add the softened cream cheese, shredded sharp cheddar, and grated Parmesan. Stir well until the cheeses begin to melt and incorporate into the soup.
05 - Using an immersion blender directly in the slow cooker, blend the soup to your preferred texture—leave some broccoli pieces intact for a chunkier result, or blend until completely smooth.
06 - Season with kosher 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 through.
07 - Ladle the soup into bowls and serve hot, garnished with extra shredded cheddar or croutons if desired.
# Expert Tips:
01 -
- The slow cooker does almost all the work while you go about your day, and the payoff is a pot of soup that tastes like it took far more effort than it did.
- That combination of sharp cheddar melting into tender broccoli is the kind of comfort that makes everyone at the table go quiet for a few minutes.
02 -
- Add the cheese after the vegetables are fully cooked and the broth has cooled slightly, because 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 flour blend and the soup thickens just the same.
03 -
- Roast the broccoli florets for 15 minutes at 400 degrees before adding them to the slow cooker for a deeper, slightly smoky flavor that elevates the entire pot.
- A squeeze of fresh lemon juice right before serving brightens everything and cuts through the richness in a way that makes people ask what your secret is.