Slow Cooker Broccoli Cheese Soup (Printer-friendly)

Creamy broccoli and cheddar blend simmered low and slow for a cozy, comforting bowl.

# What You 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 (half-and-half may be substituted for a richer consistency)

→ Cheeses & 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, finely 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 to remove the raw flour taste. Slowly pour in the whole milk while whisking constantly until the mixture is smooth and has thickened.
04 - Stir the thickened milk mixture into the slow cooker. Add the softened cream cheese, shredded sharp cheddar, and grated Parmesan. Stir continuously 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 rustic feel, or blend until completely silky smooth.
06 - Season the soup 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 hot soup into bowls and garnish with extra shredded cheddar, croutons, or crusty bread alongside, if desired.

# Expert Tips:

01 -
  • The slow cooker does nearly all the work while you go about your day, and the house smells incredible for hours.
  • That moment when the cheeses melt into the broth is genuinely one of the most satisfying things you will witness in a kitchen.
02 -
  • Adding cheese to boiling hot liquid will cause it to separate and turn grainy, so always let the broth cool slightly before stirring it in.
  • The soup thickens considerably as it sits, so if you are reheating leftovers, splash in a little broth or milk to loosen it back up.
03 -
  • Shred your cheese while it is still cold from the refrigerator because warm cheese turns gummy and difficult to grate cleanly.
  • Layering three different cheeses instead of relying on one creates a complexity that makes people assume you spent all day cooking.

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