Slow Cooker Broccoli Cheese Soup (Printable)

Creamy slow cooker soup packed with tender broccoli and melted cheddar cheese for a comforting meal.

# What You'll Need:

→ Vegetables

01 - 5 cups broccoli florets, fresh or frozen
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, finely chopped
05 - 2 cloves garlic, minced

→ Liquids

06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk

→ Cheeses & Dairy

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

→ Seasonings & Thickeners

12 - 1/4 cup all-purpose flour
13 - 1/2 teaspoon dried thyme
14 - Salt and black pepper, to taste
15 - Pinch of cayenne pepper (optional)

# Steps:

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 and cook for 1 to 2 minutes, stirring constantly, until a smooth paste forms. Gradually pour in the whole milk while whisking continuously until the mixture is smooth and slightly thickened.
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 integrate into the soup.
05 - Using an immersion blender directly in the slow cooker, or by transferring batches to a countertop blender, puree the soup to your preferred texture. Leave some broccoli pieces intact for a chunky consistency, or blend until completely smooth.
06 - Season the soup with salt, 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. Garnish with extra shredded cheddar cheese or croutons if desired, and serve immediately.

# Expert Tips:

01 -
  • The slow cooker does nearly all the work while you go about your day, and the result tastes like you stood over a stove for hours.
  • That combination of sharp cheddar, cream cheese, and Parmesan creates a depth of flavor that single cheese soups never quite achieve.
02 -
  • Never add the cheeses at the beginning of the cooking time, because prolonged heat causes them to separate and turn grainy instead of melting smoothly.
  • The roux step is not optional if you want a soup that coats the spoon, since skipping it leaves you with a thin, watery result.
03 -
  • Shred your cheese while it is still cold from the fridge for cleaner shreds, but let it come to room temperature before adding so it melts faster and more evenly.
  • If your soup ends up too thick after blending, stir in warm broth a quarter cup at a time until it reaches the consistency you love.

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