Description
This Slow Cooker Broccoli Cheese Soup is a creamy, comforting, and hands-off meal featuring tender broccoli, rich cheddar, and a velvety texture. It’s perfect for a cozy lunch or dinner and easy to prepare with minimal effort.
Ingredients
- 4 cups broccoli florets (fresh or frozen)
- 1 small onion, finely chopped
- 1 cup carrots, shredded or finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 8 oz cream cheese
- 2 cups shredded cheddar cheese
- 1 cup heavy cream or half-and-half
- 2 tbsp butter
- 2 tbsp flour (optional, for thickening)
- Salt and pepper, to taste
Instructions
- Add chopped onions, carrots, broccoli, garlic, and broth into the slow cooker.
- Cover and cook on low for 4–6 hours, or on high for 2–3 hours, until vegetables are tender.
- About 30 minutes before serving, stir in the cream cheese and let it melt completely.
- In a small pan, melt butter and whisk in flour to form a roux, then stir into the soup to thicken (optional).
- Add shredded cheddar and heavy cream, stirring until smooth and creamy.
- Season with salt and pepper to taste, then serve hot.
Notes
- Use frozen broccoli to save prep time.
- To make it gluten-free, use a cornstarch slurry instead of flour.
- Blend the soup for a smoother texture using an immersion blender.
- Replace heavy cream with milk or plant-based alternatives for a lighter version.
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 75mg
