Slow Cooker Broccoli Cheese Soup (Printable View)

Creamy slow cooker soup blending tender broccoli with rich cheddar and Parmesan cheeses for a cozy, satisfying meal.

# Ingredient List:

→ Vegetables

01 - 5 cups broccoli florets, fresh or frozen
02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, finely chopped
05 - 2 garlic cloves, minced

→ Liquids

06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk (half-and-half may be substituted for a richer consistency)

→ Cheeses and Dairy

08 - 2 cups sharp cheddar cheese, freshly shredded
09 - 1/2 cup cream cheese, softened to room temperature
10 - 1/2 cup Parmesan cheese, grated
11 - 2 tablespoons unsalted butter

→ Seasonings and Thickeners

12 - 1/4 cup all-purpose flour
13 - 1/2 teaspoon dried thyme
14 - Kosher salt and freshly ground black pepper, to taste
15 - Pinch of cayenne pepper (optional)

# How to Make It:

01 - Place the broccoli florets, diced onion, carrots, celery, and minced garlic into the slow cooker. Pour in the vegetable broth and sprinkle with dried thyme, stirring gently to combine.
02 - Cover the slow cooker and cook on the LOW setting for 4 hours, or until all vegetables are fork-tender.
03 - In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until a smooth paste forms. Gradually pour in the milk while whisking continuously until the mixture is smooth and has thickened slightly.
04 - Pour the thickened milk mixture into the slow cooker. Add the softened cream cheese, shredded cheddar, and grated Parmesan. Stir thoroughly until the cheeses begin to melt and integrate into the soup.
05 - Using an immersion blender directly in the slow cooker, blend the soup to your preferred texture—leave some broccoli pieces intact for a chunky finish, or blend until completely smooth.
06 - Season with kosher salt, freshly ground black pepper, and a pinch of cayenne pepper if desired. Continue heating on LOW for an additional 10 minutes, stirring occasionally, until the soup is uniformly creamy and heated through.
07 - Ladle the soup into bowls and serve hot. Garnish with extra shredded cheddar or croutons if desired.

# Expert Suggestions:

01 -
  • The slow cooker does almost all the work while you go about your day, and the smell that greets you is unreal.
  • It freezes beautifully, so you can double it and have comfort food waiting on the hardest weeks.
02 -
  • Add the cheese after the vegetables are fully cooked and the broth has cooled slightly, because boiling hot liquid will make the cheese grainy and separated instead of smooth.
  • The soup will continue to thicken as it sits, so if you are making it ahead, add a splash of broth when you reheat to bring it back to the right consistency.
03 -
  • Shred your own cheese from a block instead of buying pre shredded, because the anti caking powder on bagged cheese prevents it from melting smoothly.
  • Let the soup rest for 15 minutes off the heat before serving, because the flavors settle and the texture becomes noticeably creamier.

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