Description
This Slow Cooker Broccoli Cheese Soup is a creamy, comforting dish perfect for chilly days. Loaded with fresh broccoli, shredded carrots, and rich cheddar cheese, it’s made effortlessly in a slow cooker for a hearty, flavorful meal with minimal prep.
Ingredients
Scale
Vegetables
- 8 cups chopped broccoli florets
- 2 cups freshly grated carrots
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
Dairy & Cheese
- 6 ounces cream cheese, cubed
- 2 cups milk (2%)
- 1 cup heavy whipping cream
- 1 cup sharp cheddar cheese, shredded
Seasonings and Broth
- 2 teaspoons dried oregano
- 5 cups chicken broth
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Prepare the Slow Cooker: Spray the insert of a large 7-quart slow cooker with cooking spray. Add chopped broccoli, grated carrots, finely chopped onion, and minced garlic to the slow cooker. Stir to combine all the vegetables evenly.
- Add Cream Cheese, Oregano, and Broth: Place cubed cream cheese and dried oregano over the vegetables, then pour in the chicken broth. Cover with the slow cooker lid and cook on low for 4 to 6 hours or on high for 3 hours until vegetables are tender.
- Add Milk and Cream, Blend Soup: Remove the lid and pour in the milk and heavy whipping cream. Stir to combine. Use an immersion blender to puree the soup directly in the slow cooker until smooth. Alternatively, carefully transfer soup in batches to a blender, blend until smooth, then return the soup to the slow cooker.
- Reheat and Add Seasoning: Let the pureed soup heat back up in the slow cooker for an additional 20 to 30 minutes. Stir in salt, pepper, and the shredded sharp cheddar cheese until melted and fully incorporated.
- Serve: Serve the soup warm, optionally topped with additional shredded cheese for extra flavor and garnish. Enjoy your creamy broccoli cheese soup!
Notes
- Use an immersion blender to avoid transferring hot soup and save time.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Adjust seasoning to taste at the end, as cheese adds saltiness.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- If the soup is too thick after reheating, add a splash of milk for desired consistency.
