Crockpot Broccoli Cheese Soup
This velvety Crockpot Broccoli Cheese Soup rivals restaurant quality with just 15 minutes of hands-on preparation. The slow cooker's gentle heat creates a perfectly creamy texture and allows flavors to meld beautifully, making this comfort classic a family favorite year after year.
Equipment
- Slow Cooker/Crockpot
- Immersion Blender
Ingredients
Vegetables
- 4 cups fresh broccoli florets about 2 heads, chopped into bite-sized pieces
- 1 medium yellow onion finely diced
- 2 medium carrots peeled and grated
- 1 medium russet potato peeled and diced into 1/2-inch cubes
- 3 cloves garlic minced
Liquids and Seasonings
- 4 cups low-sodium chicken broth or vegetable broth for vegetarian option
- 1/2 teaspoon dried thyme
- 1/4 teaspoon nutmeg freshly grated adds tremendous depth
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper
Dairy Components
- 2 cups half-and-half or substitute whole milk for lighter version
- 3 tablespoons all-purpose flour
- 8 ounces sharp cheddar cheese freshly grated (about 2 cups)
- 4 ounces cream cheese softened and cubed
- 1/4 cup freshly grated Parmesan cheese
Instructions
- Thoroughly wash your broccoli and cut into bite-sized florets. Peel the tough outer layer of stems and dice the tender inner part. Finely dice your onion, grate the carrots, cube the potato, and mince the garlic.
- Add the prepared broccoli, onion, carrots, potato, and garlic to your slow cooker. Pour in the chicken broth and sprinkle with thyme, nutmeg, salt, and pepper.
- Cover and cook on HIGH for 4 hours or LOW for 6-7 hours, until vegetables are very tender.
- About 30 minutes before cooking time is complete, whisk together half-and-half and flour in a small bowl until smooth.
- Stir the half-and-half mixture into the crockpot. Add the cubed cream cheese. Cover and cook for 20-30 minutes more until soup begins to thicken.
- Using an immersion blender, blend the soup to your preferred texture. For a completely smooth soup, blend thoroughly. For a chunkier texture, pulse a few times to retain vegetable pieces.
- Reduce heat to WARM. Add grated cheddar and Parmesan cheese a handful at a time, stirring after each addition until completely melted. Taste and adjust seasonings if needed.
Notes
- Always use freshly grated cheese for the smoothest melting.
- For best results, add cheese gradually while the soup is on the WARM setting, not HIGH.
- If freezing, do so before adding dairy and add when reheating.
- The soup will thicken upon standing; add a splash of broth when reheating if needed.
- For a lighter version, substitute whole milk for half-and-half.
- The flavor often improves on the second day as ingredients continue to meld.
- For best results, add cheese gradually while the soup is on the WARM setting, not HIGH.
- If freezing, do so before adding dairy and add when reheating.
- The soup will thicken upon standing; add a splash of broth when reheating if needed.
- For a lighter version, substitute whole milk for half-and-half.
- The flavor often improves on the second day as ingredients continue to meld.
Nutrition
Calories: 310kcalCarbohydrates: 18gProtein: 14gFat: 21gSaturated Fat: 13gCholesterol: 65mgSodium: 520mgFiber: 3gSugar: 5gVitamin A: 60IUVitamin C: 80mgCalcium: 35mg
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