crockpot broccoli cheese soup

crockpot broccoli cheese soup

Broccoli cheese soup is my ultimate comfort food. When it’s cold and snowy outside, nothing hits the spot like a warm creamy homemade soup in the crockpot. This crockpot broccoli cheese soup takes just 10 minutes to prepare and will become a family favorite not just during the winter but all year long.

CROCKPOT BROCCOLI CHEESE SOUP – ULTIMATE COMFORT FOOD

Ingredients:
1 cup grated carrots
4 cups chopped broccoli florets
1 medium yellow onion, finely chopped
1 1 /2 tsp minced garlic
1/2 cup reduced-fat cream cheese
1 teaspoon Italian seasoning
2 1/2 cups vegetable broth
1 12 oz can 2% evaporated milk
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz block sharp cheddar cheese, grated

HOW TO MAKE BROCCOLI CHEESE SOUP IN THE SLOW COOKER

Place the broccoli, carrots, onion, and garlic in the slow cooker.

Crockpot Broccoli Cheese Soup

Top with the cream cheese, Italian seasoning and chicken broth. Stir to evenly distribute the ingredients. Cover and set the temperature on high & cook for 2 hours. Or cook on low for for 4-6 hours.

Crockpot Broccoli Cheese Soup

Uncover and stir in the evaporated milk. Blend the creamy broccoli soup with an immersion blender or food processor, use caution as the soup will be very hot. Puree about 2/3 of soup, leaving a few chunks of broccoli. If using a food processor, puree one cup at a time as the temperature of the soup will be hot.

When making this broccoli cheese soup in the crockpot, I prefer to leave chunks of broccoli, but others prefer a smoother texture.

Crockpot Broccoli Cheese Soup ingredients
Crockpot Broccoli Cheese Soup puree

Stir the salt, pepper, and grated cheese.  Re-cover and cook on high until the cheese is fully melted and the soup is hot, about 5-10 additional minutes.

Crockpot Broccoli Cheese Soup

Serve this crockpot broccoli cheddar soup warm and top with additional cheddar cheese if desired.

Crockpot Broccoli Cheese Soup

RECOMMENDED TOOLS TO MAKE CHEDDAR BROCCOLI SOUP IN THE CROCKPOT

Immersion blender – Puree soup right in the crockpot that you are cooking with. No need to drag out the food processor or large blender.

Boxed Grater or rotary cheese grater to grate the block of cheddar cheese. I have found that pre-made shredded cheese does not melt as easily. The boxed grater can also be used for shredded carrots.

A good cutting board to chop up the broccoli

Broccoli cheese soup is my ultimate comfort food. When it’s cold and snowy outside, nothing hits the spot like a warm creamy homemade soup in the crockpot. Course: Appetizer, Main Course, SoupCuisine: AmericanKeyword: CrockpotIngredients

  • 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. Place the broccoli, carrots, onion, and garlic in the slow cooker.
  2. Top with the cream cheese, Italian seasoning and chicken broth. Stir to evenly distribute the ingredients.
  3. Cover and set the temperature on high & cook for 2 hours or low for for 4-6 hours.
  4. Uncover and stir in the evaporated milk. Blend soup with an immersion blender or food processor, use caution as the soup will be very hot. Puree about 2/3 of soup, leaving a few chunks of broccoli.
  5. Stir the salt, pepper, and grated cheese. Re-cover and cook on high until the cheese is fully melted and the soup is hot, about 5-10 additional minutes.
  6. Serve warm and top with additional cheddar cheese if desired.

Recipe Notes

*If using a food processor, puree one cup at a time as the temperature of the soup will be hot.

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