Slow Cooker Broccoli Cheese Soup (Printable)

Creamy slow-cooked broccoli and cheddar soup with tender vegetables, perfect for comforting weeknight meals.

# 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 cloves garlic, minced
05 - 2 celery stalks, finely chopped

→ Liquids

06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk, or half-and-half for a richer consistency

→ Cheeses and Dairy

08 - 2 cups sharp cheddar cheese, freshly shredded
09 - 1/2 cup cream cheese, softened to room temperature
10 - 1/2 cup Parmesan cheese, grated
11 - 2 tablespoons unsalted butter

→ Seasonings and 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

# Directions:

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 LOW for 4 hours, or until all vegetables are fork-tender and flavors have melded.
03 - In a small saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour to form a smooth, thick paste and cook for 1 to 2 minutes to remove the raw flour taste. Slowly pour in the whole milk while whisking constantly until the mixture is smooth and has thickened slightly.
04 - Pour the thickened milk mixture into the slow cooker. Add the softened cream cheese, shredded sharp cheddar, and grated Parmesan. Stir thoroughly until the cheeses begin to melt and blend into the soup.
05 - Using an immersion blender directly in the slow cooker, or by transferring portions to a countertop blender in batches, blend the soup to your preferred texture. Leave some broccoli pieces intact for a chunky style, 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 uniformly creamy and heated through.
07 - Ladle the hot soup into bowls and garnish with extra shredded cheddar, croutons, or crusty bread on the side as desired.

# Expert Suggestions:

01 -
  • The slow cooker does nearly all the work while you go about your day, and the house smells incredible the entire time.
  • That velvety cheese texture rivals any restaurant version, but you made it in your pajamas.
02 -
  • Adding cheese to a boiling hot slow cooker can cause it to separate and turn oily, so always turn the heat to LOW or briefly switch it off before stirring cheese in.
  • Pre shredded cheese seems convenient but contains cellulose and anti caking agents that will leave your soup gritty instead of smooth.
03 -
  • Roasting the broccoli florets for ten minutes before adding them to the slow cooker adds a subtle smoky depth that elevates the entire pot.
  • Let the cream cheese sit out for thirty minutes beforehand so it blends in effortlessly without leaving stubborn white clumps behind.

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