Crockpot Broccoli and Cheese Soup
This creamy Crockpot Broccoli and Cheese Soup combines sharp cheddar, cream cheese, and tender broccoli in your slow cooker for an easy 15-minute prep. Perfect for busy weeknights, this simple crock pot recipe delivers restaurant-quality comfort food with minimal effort!
Servings: 6
Ingredients
- 3 tablespoons butter
- 1 medium onion diced
- 3 cloves garlic minced
- 5 stalks broccoli
- 4-6 cups chicken broth or water + buillion paste
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 can evaporated milk around 12 ounces
- 8 ounces package cream cheese, cubed 1 package
- 3 cups shredded cheddar cheese (I like sharp cheddar.)
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Instructions
- In a medium skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the garlic and cook for another minute until the garlic is fragrant.
- While the onion is cooking, finely chop the broccoli and add it to the slow cooker.
- Once the garlic and onions are cooked, add them to the slow cooker. Add enough chicken broth to cover all of the vegetables, it should take 4 to 6 cups. (The less liquid you add, the thicker your soup will be in the end, so take that into account, too.)
- Add the salt and pepper to the Crock-Pot.
- Cook on low for 4 to 6 hours until the broccoli is cooked through and very tender.
- Thirty minutes before serving, add the evaporated milk, cream cheese, cheddar, and Parmesan to the hot broccoli mixture and stir until everything is melted. This will take a few minutes of stirring.
- Working in batches, process the soup in a blender or food processor until smooth. (If you have an emulsion blender that would work great, too). I blended half of the soup and left half of it chunky. Blend as much as you like to get the texture you prefer.
- Add all of the blended soup back to the Crock-Pot and let it reheat until you are ready to serve. Once the soup is hot, turn off the Crock-Pot and serve right away.
Notes
Broccoli Tips:
- When I buy fresh broccoli it comes with 2 or 3 "stalks" rubber-banded together. Use about 5 of those stalks total and not 5 whole bunches.
- If you don't have fresh broccoli available then you can use frozen broccoli, just let it thaw first so you can remove the excess moisture and dice it.
- Using cream in place of the evaporated milk would be yummy, but don't use milk (it might curdle).
- Freshly shredded cheese melts infinitely better than pre-shredded bags (which contain anti-caking agents that can make your soup grainy). Take those extra two minutes to shred it yourself for silky-smooth, dreamy results every single time.
- I love serving this crock pot broccoli cheddar soup with crusty sourdough or garlic knots bread for dipping.
- Make it even fancier with garnishes like crunchy croutons, extra shredded cheddar cheese, crispy bacon bits, or a dollop of sour cream on top.
- It's also fantastic as a bread bowl filler for special occasions!
- This soup actually tastes even better the next day! The flavors blend together beautifully overnight.
- Store in an airtight container in the refrigerator for up to 4 days.
- When reheating, add a splash of chicken broth or heavy cream if it's thickened too much.
- Just reheat gently over medium-low heat to prevent the cheese from separating.
- Or reheat a serving of soup in a microwave safe bowl covered with a paper towel on 30 second intervals until hot. Give your soup a quick stir after each interval to help it reheat evenly.
Nutrition
Serving: 1 of 6 servings | Calories: 588kcal | Carbohydrates: 21g | Protein: 27g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 2167mg | Potassium: 745mg | Fiber: 4g | Sugar: 11g | Vitamin A: 2244IU | Vitamin C: 115mg | Calcium: 765mg | Iron: 1mg
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