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Slow Cooker Broccoli Cheese Soup

A creamy, comforting broccoli cheese soup made effortlessly in the slow cooker, perfect for chilly evenings and family gatherings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 4 cups Fresh Broccoli, chopped Frozen broccoli works well too; just thaw and drain.
  • 1 medium Onion, diced Adds a lovely depth of flavor.
  • 3 cloves Garlic, minced Because garlic makes everything better!
  • 4 cups Vegetable or Chicken Broth Choose low sodium if preferred.
  • 1 cup Heavy Cream For a lighter option, swap with half-and-half or coconut milk.
  • 2 cups Cheddar Cheese, shredded Sharp cheddar is recommended for bold flavor.
  • Salt and Pepper, to taste Adjust based on broth choice and personal preference.
  • Optional: Croutons or fresh herbs for garnish

Method
 

Preparation
  1. Rinse and chop the broccoli, dice the onion, and mince the garlic.
Cooking
  1. In your slow cooker, add the chopped broccoli, onion, garlic, and broth. Stir gently to combine.
  2. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the broccoli is tender.
  3. About 30 minutes before serving, stir in the heavy cream and grated cheese until melted and creamy.
  4. Taste and season with salt and pepper as needed.
  5. For an ultra-smooth texture, use an immersion blender to puree until desired consistency.
  6. Ladle the soup into bowls and garnish with croutons or herbs.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3-4 days or freeze for up to three months. To reheat, thaw overnight and warm on the stove or in the microwave. Stir in a splash of broth if the soup thickens too much after freezing.