Crockpot Broccoli Cheese Soup Recipe

Introduction

This Crockpot Broccoli Cheese Soup is a comforting and creamy meal perfect for chilly days. Packed with fresh vegetables and sharp cheddar, it’s easy to prepare and slowly cooks to develop rich flavors. Enjoy a hearty bowl with minimal effort.

Ingredients

• 1 cup carrots (grated)
• 4 cups broccoli florets (chopped)
• 1 medium yellow onion (finely chopped)
• 1 1/2 tsp minced garlic
• 1/2 cup reduced fat cream cheese
• 1 tsp Italian seasoning
• 2 1/2 cups vegetable or chicken broth
• 1 12oz can 2% evaporated milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 8oz block sharp cheddar cheese (grated)

Instructions

1. Step 1: Place the broccoli, grated carrots, chopped onion, and minced garlic in the slow cooker.
2. Step 2: Add the cream cheese, Italian seasoning, and broth on top. Stir gently to evenly distribute the ingredients.
3. Step 3: Cover the slow cooker and cook on high for 2 hours or on low for 4 to 6 hours.
4. Step 4: Remove the lid and stir in the evaporated milk. Use an immersion blender or carefully transfer to a food processor to blend about two-thirds of the soup, leaving some broccoli chunks for texture.
5. Step 5: Stir in the salt, pepper, and grated cheddar cheese. Cover again and cook on high until the cheese is melted and the soup is heated through, about 5 to 10 minutes.
6. Step 6: Serve warm. Optionally, top with additional grated cheddar cheese for extra flavor.

Tips & Variations

• For a richer soup, substitute half-and-half or heavy cream for the evaporated milk.
• Use a mix of cheeses like Monterey Jack or Gruyère for a different flavor profile.
• Add cooked bacon bits or a pinch of smoked paprika to enhance the smoky flavor.
• For a thicker soup, reduce the broth slightly or add a tablespoon of cornstarch mixed with water before blending.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. If the soup thickens too much when cooled, add a splash of broth or milk to thin it out while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can prepare this soup on the stovetop by simmering the vegetables in broth until tender, then following the blending and cheese steps as directed. Simmer on low heat for about 25-30 minutes until the broccoli is soft.

Is it possible to make this soup vegan?

To make a vegan version, replace cream cheese and cheddar with vegan cheese alternatives, use vegetable broth, and substitute evaporated milk with coconut milk or another plant-based milk. The flavor will be different but still delicious.

Crockpot Broccoli Cheese Soup Recipe

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★★★★★

5 from 62 reviews

This Crockpot Broccoli Cheese Soup is a comforting and creamy dish made with fresh vegetables, sharp cheddar cheese, and a blend of seasonings. Perfect for an easy, hands-off meal, this soup slow-cooks to develop rich flavors and smooth texture with tender broccoli and a cheesy finish.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Vegetables

• 1 cup carrots (grated)
• 4 cups broccoli florets (chopped)
• 1 medium yellow onion (finely chopped)
• 1 1/2 tsp minced garlic

Dairy & Cheese

• 1/2 cup reduced fat cream cheese
• 1 12oz can 2% evaporated milk
• 1 8oz block sharp cheddar cheese (grated)

Liquids & Broth

• 2 1/2 cups vegetable or chicken broth

Seasonings

• 1 tsp Italian Seasoning
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Prepare vegetables: Place the broccoli florets, grated carrots, finely chopped onion, and minced garlic into the slow cooker, evenly spreading them out as the base of the soup.
2. Add cream cheese and broth: Top the vegetables with the reduced fat cream cheese, sprinkle the Italian seasoning over everything, then pour in the vegetable or chicken broth. Stir gently to mix and evenly distribute the ingredients.
3. Cook the soup: Cover the slow cooker and set it to cook on high for 2 hours, or alternatively on low for 4 to 6 hours, allowing the vegetables to soften and the flavors to meld.
4. Add evaporated milk and blend: Once the cooking time is complete, uncover the slow cooker and stir in the 2% evaporated milk. Use an immersion blender or carefully transfer portions to a food processor to puree about two-thirds of the soup, leaving some broccoli chunks for texture. Exercise caution as the soup will be very hot.
5. Incorporate cheese and season to taste: Stir in the salt, pepper, and grated sharp cheddar cheese until the cheese melts fully. Re-cover and cook on high for an additional 5 to 10 minutes to warm through and finish melting the cheese.
6. Serve: Ladle the soup warm into bowls. Optionally, top with extra grated cheddar cheese for added flavor and garnish before serving.

Notes

• You can substitute vegetable broth with chicken broth depending on dietary preference.
• Make sure not to over-blend the soup; leaving some broccoli chunks adds nice texture.
• For a thicker soup, use less broth or add additional cream cheese.
• This recipe can be adjusted for a vegetarian diet by using vegetable broth.
• If you prefer a spicier twist, add a pinch of cayenne pepper or smoked paprika.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: broccoli cheese soup, crockpot soup, slow cooker soup, creamy broccoli soup, easy soup recipe