Description
This Slow Cooker Broccoli Cheese Soup is creamy, comforting, and loaded with flavor. Perfect for cozy weeknights, this easy dump-and-go recipe blends tender broccoli, shredded carrots, and rich cheddar into a velvety bowl everyone will love.
Ingredients
Scale
- 4 cups broccoli florets, chopped
- 1 cup shredded carrots
- 1/2 onion, chopped
- 3 cups low-sodium chicken or vegetable broth
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups milk (or half-and-half for richer texture)
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan (optional for extra depth)
- 2 tbsp butter
- 2 tbsp all-purpose flour (for thickening)
Instructions
- Combine in slow cooker: Add broccoli, carrots, onion, broth, garlic powder, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 4–5 hours or high for 2–3 hours, until vegetables are very tender.
- Make roux: In a small saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Slowly whisk in milk and stir until thickened.
- Add cheese: Remove slow cooker lid and stir in thickened milk mixture, then add cheddar and Parmesan. Stir until smooth and creamy.
- Blend (optional): For smoother texture, use an immersion blender to lightly puree the soup to desired consistency.
- Serve: Ladle into bowls and enjoy with crusty bread or a grilled cheese sandwich.
Notes
For extra protein, stir in cooked diced chicken or white beans. Want it gluten-free? Use cornstarch instead of flour. Leftovers store well in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Soup, Slow Cooker
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: broccoli cheese soup, slow cooker broccoli cheddar, crockpot broccoli soup, vegetarian comfort food