Slow Cooker Broccoli Cheese Soup (Printable Version)
A rich, creamy broccoli cheddar soup simmered low and slow with sharp cheese and fresh vegetables.
# 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
→ 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, shredded
10 - 1/2 cup cream cheese, softened
11 - 1/4 cup grated Parmesan cheese
→ Thickener & Seasonings
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
18 - Extra shredded cheddar cheese
19 - Fresh chives or parsley, chopped
20 - Croutons
# How-To Steps:
01 - Place the broccoli florets, diced onion, chopped carrots, 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 together the melted butter and flour until a smooth paste forms. Add this mixture to the slow cooker and stir thoroughly 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 to your preferred consistency. Alternatively, carefully transfer half the soup to a countertop blender, purée, and return it to the slow cooker.
07 - Add the shredded sharp cheddar and grated Parmesan cheeses. Cover and continue cooking on LOW for an additional 15–20 minutes, stirring occasionally, until the cheeses are 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, chopped fresh herbs, or croutons as desired. Serve immediately.
# Helpful Tips:
01 -
- The slow cooker does nearly all the work while you go about your day, and the house smells absolutely incredible for hours.
- That combination of sharp cheddar, cream cheese, and a whisper of smoked paprika creates a depth that surprises people every single time.
02 -
- Add the cheese after blending, never before, because blending hot cheese breaks the emulsion and leaves you with a greasy separated mess.
- Shred your own cheddar from a block because pre packaged shredded cheese contains cellulose that prevents it from melting smoothly into the soup.
03 -
- If the soup ends up too thin after the cheese melts, whisk a tablespoon of cornstarch into a splash of cold milk and stir it in for the last 10 minutes.
- Let leftovers cool completely before refrigerating because the flavors deepen overnight and it reheats into something even better the next day.