Slow Cooker Broccoli Cheese Soup
This Broccoli Cheese Soup, made in a slow cooker, is a warm bowl of tasty goodness! It is so rich, creamy, cheesy, warm and super yummy!
I love Broccoli Cheese Soup, especially on a cold day. It just makes me feel better and is one of my favorite comfort foods. Preparing this soup in a crockpot makes life so much easier. You just set it and forget it! I also love how the flavors meld together when you slow cook soup. The leftovers are even better in my opinion. The soup thickens when you refrigerate overnight and the flavors meld even more, which makes for a great bowl of soup for lunch the next day!
Personally, I do consider this a somewhat healthy meal. Yes, it has lots of cheese, but it also has lots of veggies. Broccoli is an excellent source of vitamin C and vitamin K. My recipe for broccoli cheese soup is also gluten-free and low carb! See, it is healthy. Now we can have 2 bowls! I also like to enjoy my soup with some nice crusty bread. I hope that you enjoy the broccoli cheese soup!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Broccoli Cheese Soup Ingredients:
- Fresh Broccoli – chopped
- unsalted butter
- carrots – shredded or finely chopped
- onion – finely chopped
- chicken broth – substitute vegetable broth for a vegetarian soup.
- heavy cream
- sharp cheddar cheese shredded
- ground nutmeg
- paprika
- minced garlic
- olive oil
- salt & pepper to taste
How to make broccoli cheese soup in a slow cooker
First, spray your crockpot with non-stick cooking spray. Then add the broccoli and carrots to crockpot.
In a small pan, over medium heat, add butter and sauté chopped onions for about 3 minutes or until tender.
Now add the onions to the crockpot. Then add the minced garlic, nutmeg and paprika. Drizzle the olive oil over the ingredients. Pour in the chicken broth and stir. Cover and cook on low for 6 – 7 hours.
Mmmm… It smells so good. Now it’s time to add the heavy cream. Slowly stir in the heavy cream. Cover and cook on low for an additional 45 – 60 minutes, stirring occasionally, until completely heated through. Note: The soup will thicken the longer it cooks.
After the heavy cream has been completely heated through, add the shredded cheddar cheese and stir to mix. Mix well. Cover and cook on low until cheese is melted, stirring occasionally, for an additional 15 – 20 minutes.
Depending on your desired consistency, carefully transfer 1/2 to 3/4 of soup to a blender. I just ladle it into the blender. Blend until smooth. I personally like some broccoli chunks in my soup so I make sure to leave enough behind.
Pour the blended soup back into the crockpot. Then add salt & pepper to taste. Stir the soup well. Cover and cook for an additional 5 minutes. Set the crockpot to warm until ready to serve, stirring occasionally.
Garnish it with the extra cheese and serve. Have a bowl or have a cup of Broccoli Cheese Soup!
| Cook Time | 7 hours |
| Servings |
|
- 12 ounces Fresh Broccoli chopped
- 1 tablespoon butter
- 1 cup carrots shredded or finely chopped
- 1/2 cup onion 1/2 medium onion finely chopped
- 3 1/2 cups chicken broth substitute vegetable broth for vegetarian
- 2 cups heavy cream
- 3 cups sharp cheddar cheese shredded
- 1/2 cup shredded sharp cheddar for garnish
- 1/4 teaspoon nutmeg
- 1/2 teaspoon paprika
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- salt & pepper to taste
Ingredients
|
|
- Spray crockpot with non-stick cooking spray, then add broccoli and carrots to crockpot.
- In a small pan, over medium heat, add butter and sauté chopped onions for about 3 minutes or until tender. Add the onions to crockpot.
- Add the following ingredients to crockpot (minced garlic, nutmeg, paprika)
- Drizzle olive oil over ingredients. Pour in the chicken broth and stir. Cover and cook on low for 6 - 7 hours.
- Slowly stir in heavy cream. Cover and cook on low for an additional 45 - 60 minutes, stirring occasionally, until heated through.
- Add shredded cheddar cheese and stir to mix. Cover and cook on low until cheese is melted, stirring occasionally, for an additional 15 - 20 minutes.
- Depending on desired consistency, carefully transfer 1/2 to 3/4 of soup to a blender. Blend until smooth. Pour blended soup back into crockpot. Add salt & pepper to taste. Stir soup well.
- Cover and cook an additional 5 minutes or until it reaches your desired consistency. Set to warm until ready to serve, stirring occasionally. Garnish with extra cheese and serve.
Once the dairy has been added, the soup will thicken the longer it cooks.