Slow Cooker Broccoli Cheese Soup
Servings: 6 servings
Calories: 551kcal
My slow cooker broccoli soup is creamy, flavorful, and stress-free. Bold cheddar, tender broccoli, and a silky finish tested to perfection.
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Ingredients
- 4 cups broccoli florets 1 large head of broccoli
- ¼ cup unsalted butter divided
- 1 yellow onion finely diced
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 3 cups vegetable broth
- 1 carrot shredded
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups heavy cream
- ¼ teaspoon nutmeg
- 2 cups sharp cheddar cheese shredded
Instructions
- Wash and chop broccoli into bite-sized florets. Add to the base of a 6-quart slow cooker.
- In a medium skillet over medium heat, melt 1 tablespoon of the butter. Add onion and sauté for 3–4 minutes until softened. Add garlic and the remaining 3 tablespoons butter; cook for 30 seconds.
- Sprinkle in flour and stir constantly for 1–2 minutes to form a pale roux. Slowly whisk in 1 cup of broth until smooth and slightly thickened. Remove from heat.
- Transfer the onion-flour mixture to the slow cooker. Add remaining 2 cups broth, shredded carrot, salt, and pepper. Stir to combine.
- Cover and cook on low for 4–6 hours or high for 3–4 hours, until broccoli is tender.
- Reduce heat to low if cooking on high. Stir in heavy cream and nutmeg. Gradually add cheddar cheese, stirring until completely melted and smooth. Do not boil after adding cheese.
- Optional: Use an immersion blender to partially puree the soup directly in the slow cooker for a creamier texture, leaving some broccoli chunks for contrast.
Notes
- Use freshly shredded cheddar for the best melt. Pre-shredded cheese can result in a grainy texture.
- Don’t overheat after adding cream and cheese — keep the soup below a simmer to prevent curdling.
- Frozen broccoli? Add during the last hour of cooking so it doesn’t overcook.
- Add ½ cup shredded gouda or gruyère for extra cheesiness and depth.
- Finish with a squeeze of lemon or a pinch of mustard powder for brightness and complexity.
- Want it spicy? Stir in ¼ teaspoon cayenne with the broth.
- For a thinner soup, swap milk for cream and skip the step of blending some of the soup at the end.
Nutrition
Calories: 551kcal | Carbohydrates: 16g | Protein: 14g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 148mg | Sodium: 1154mg | Potassium: 370mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4108IU | Vitamin C: 57mg | Calcium: 361mg | Iron: 1mg
