Slow Cooker Broccoli Cheese Soup

There’s something incredibly comforting about a steaming bowl of Slow Cooker Broccoli Cheese Soup on a chilly winter evening. I can still remember the first time I had this delightful dish; it was at my grandmother’s house, where the aroma of melting cheese and tender broccoli filled the air. It instantly transported me back to my childhood, when cozy evenings revolved around hearty meals shared with family. This soup is not just food; it’s a warm hug in a bowl that brings people together. The creamy texture and rich flavors make it a favorite for both kids and adults alike. As I stirred the pot in my own kitchen, the anticipation of that first warm sip brought a smile to my face. It became a staple in my home, especially during the cold months, offering a simple yet satisfying way to nourish both body and soul.

Shopping List for Slow Cooker Broccoli Cheese Soup

The ingredients for Slow Cooker Broccoli Cheese Soup are simple yet effective. The combination of fresh produce and creamy dairy creates a rich flavor that elevates this dish. Each item plays a crucial role, making the soup not only delicious but also hearty and satisfying.

• 1/3 cup butter: Adds richness and depth to the soup.
• 1 1/2 cups chopped yellow onion: Provides a sweet, aromatic base.
• 2 cloves garlic: Infuses the dish with a savory flavor.
• 6 Tbsp all-purpose flour: Thickens the soup for a creamy texture.
• Salt and freshly ground black pepper: Enhances the overall flavor.
• 2 (12 oz) cans evaporated milk: Creates a rich and creamy base.
• 5 cups low-sodium chicken broth: Adds depth and flavor to the soup.
• 5 cups small diced broccoli florets: The star of the dish, providing nutrients and texture.
• 1/8 tsp dried thyme: Offers a subtle herbaceous note.
• 1/2 cup heavy cream: Makes the soup even richer and creamier.
• 12 oz sharp cheddar cheese: Gives a delicious cheesy flavor.
• 2 oz parmesan cheese: Adds a nutty, savory taste.

The Process for Making Slow Cooker Broccoli Cheese Soup

Creating Slow Cooker Broccoli Cheese Soup is an enjoyable experience that fills your kitchen with irresistible aromas. Follow these simple steps for a soup that’s sure to impress!

1. Start by melting 1/3 cup butter in a large skillet over medium heat. As it melts, the aroma of butter will begin to fill your kitchen, setting the stage for the delicious flavors to come.

2. Once melted, add 1 1/2 cups chopped yellow onion and sauté until the onions start to soften and become translucent, about 3 to 4 minutes. This step is crucial for developing the foundational flavor of your soup.

3. Next, stir in 2 cloves garlic, minced, along with 6 Tbsp all-purpose flour. Season lightly with salt and freshly ground black pepper. Cook this mixture, stirring constantly, for about 2 minutes. This creates a roux that will thicken your soup.

4. Slowly whisk in 2 (12 oz) cans evaporated milk, ensuring to whisk well to smooth out any lumps. Continue cooking the mixture, stirring constantly, until it begins to thicken. You’ll notice it getting creamier and richer with each passing moment.

5. Now it’s time to transfer this delicious mixture into your slow cooker. Add 5 cups low-sodium chicken broth, 5 cups small diced broccoli florets, and 1/8 tsp dried thyme. Stir everything together, making sure the broccoli is well incorporated.

6. Cover with the lid and set your slow cooker to low heat. Let it cook for about 5 to 6 hours. The slow cooking process will allow the flavors to meld beautifully while the broccoli becomes tender.

7. Once the cooking time is up, turn the heat to warm or off. Stir in 1/2 cup heavy cream, followed by 12 oz sharp cheddar cheese and 2 oz parmesan cheese. Stir well to blend until the cheeses have completely melted, creating a luscious, creamy soup.

8. Finally, season with additional salt and pepper to taste. Serve warm in bowls, making sure each portion has a good amount of cheesy goodness and broccoli. Enjoy every spoonful!

Tips and Tricks about Slow Cooker Broccoli Cheese Soup

To make the most out of your Slow Cooker Broccoli Cheese Soup, here are some helpful tips that I’ve gathered over the years.

• Storage: After cooking, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
• Freezing: You can freeze the soup for longer storage. Just make sure to leave out the cream and cheese until you reheat it.
• Pairing: This soup pairs excellently with crusty bread or a light salad for a complete meal.
• Serving Temperature: Serve the soup warm, but not boiling hot. Let it cool slightly before enjoying to appreciate its flavors.
• Garnishes: Consider adding a sprinkle of fresh herbs or a drizzle of olive oil just before serving for an extra touch.

Serving Options for Slow Cooker Broccoli Cheese Soup

When it comes to serving Slow Cooker Broccoli Cheese Soup, the options are quite flexible and delicious. Here’s how you can enjoy it:

• Lunch or Dinner: This soup is perfect for a quick lunch or a hearty dinner. Serve it on its own or alongside some crusty bread.
• Family Gatherings: Serve it at family gatherings or potlucks, where everyone can enjoy a warm, comforting bowl.
• Holidays: Incorporate this soup into your holiday meals as a delightful starter. It’s sure to impress guests!
• Seasonal Pairings: Pair it with seasonal sides like roasted vegetables or a fresh winter salad.
• Leftovers: It tastes even better the next day! Reheat it gently for a quick meal.
• Garnishing: Don’t forget to garnish with a sprinkle of fresh herbs or extra cheese just before serving!

FAQ

Conclusion

The Slow Cooker Broccoli Cheese Soup is the perfect blend of creamy, cheesy goodness and nutritious broccoli that warms the heart and soul. It’s a comforting dish that you and your loved ones will cherish. I encourage you to give this recipe a try; it’s not only easy to make, but it also fills your home with delightful aromas and brings smiles to everyone at the table.

Slow Cooker Broccoli Cheese Soup

The ultimate comfort food, this Slow Cooker Broccoli Cheese Soup is creamy, cheesy, and packed with flavor. Perfect for a cold winter day, it’s an easy weeknight dinner that warms the soul. With its rich texture and delightful taste, you’ll want to make it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1/3 cup butter sliced
• 1 1/2 cups chopped yellow onion
• 2 cloves garlic minced
• 6 Tbsp all-purpose flour
• Salt to taste
• 2 (12 oz) cans evaporated milk
• 5 cups low-sodium chicken broth
• 5 cups small diced broccoli florets
• 1/8 tsp dried thyme
• 1/2 cup heavy cream
• 12 oz sharp cheddar cheese freshly shredded (or more to taste)
• 2 oz parmesan cheese freshly & finely shredded

Equipment

• Slow Cooker
• Blender
• Cutting Board
• Skillet
• Wooden Spoon
• Chef's Knife
• Whisk
• Mixing Bowl

Method

 

1. Start by melting 1/3 cup butter in a large skillet over medium heat. As it melts, the aroma of butter will begin to fill your kitchen, setting the stage for the delicious flavors to come.
2. Once melted, add 1 1/2 cups chopped yellow onion and sauté until the onions start to soften and become translucent, about 3 to 4 minutes. This step is crucial for developing the foundational flavor of your soup.
3. Next, stir in 2 cloves garlic, minced, along with 6 Tbsp all-purpose flour. Season lightly with salt and freshly ground black pepper. Cook this mixture, stirring constantly, for about 2 minutes. This creates a roux that will thicken your soup.
4. Slowly whisk in 2 (12 oz) cans evaporated milk, ensuring to whisk well to smooth out any lumps. Continue cooking the mixture, stirring constantly, until it begins to thicken. You’ll notice it getting creamier and richer with each passing moment.
5. Now it's time to transfer this delicious mixture into your slow cooker. Add 5 cups low-sodium chicken broth, 5 cups small diced broccoli florets, and 1/8 tsp dried thyme. Stir everything together, making sure the broccoli is well incorporated.
6. Cover with the lid and set your slow cooker to low heat. Let it cook for about 5 to 6 hours. The slow cooking process will allow the flavors to meld beautifully while the broccoli becomes tender.
7. Once the cooking time is up, turn the heat to warm or off. Stir in 1/2 cup heavy cream, followed by 12 oz sharp cheddar cheese and 2 oz parmesan cheese. Stir well to blend until the cheeses have completely melted, creating a luscious, creamy soup.
8. Finally, season with additional salt and pepper to taste. Serve warm in bowls, making sure each portion has a good amount of cheesy goodness and broccoli. Enjoy every spoonful!

Notes

• Tip 1: After cooking, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
• Tip 2: You can freeze the soup for longer storage. Just make sure to leave out the cream and cheese until you reheat it.
• Tip 3: This soup pairs excellently with crusty bread or a light salad for a complete meal.
• Tip 4: Serve the soup warm, but not boiling hot. Let it cool slightly before enjoying to appreciate its flavors.
• Tip 5: Consider adding a sprinkle of fresh herbs or a drizzle of olive oil just before serving for an extra touch.

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Meet Brooke Davis

I’m all about cozy, comforting food made with fresh, local ingredients. I develop most of our weeknight dinners and heartier main dishes. My specialty is taking a classic comfort food and giving it a bright, California twist. We all cook and test together, but I’m usually the one in charge of the main event and making sure every recipe is perfect.