Broccoli and Cheese Soup Recipe
There’s something about the blend of rich cheddar and tender broccoli that brings instant comfort, and this Slow Cooker Broccoli and Cheese Soup is the perfect example. With minimal effort, this creamy and hearty soup comes together effortlessly in your slow cooker, making it an ideal choice for busy weeknights or cozy weekends. Packed with fresh vegetables and sharp cheddar cheese, it’s a great way to sneak in some nutritious ingredients while keeping the whole family satisfied.
The beauty of this recipe lies in its simplicity and convenience. By using a slow cooker, you can throw in all your ingredients, set it, and go about your day while the flavors meld together. Whether you’re a seasoned cook or just getting started, this soup offers a perfect balance of flavor and texture with very little work. Plus, the slow cooker method ensures that the broccoli becomes incredibly tender, while the cream cheese and cheddar give the soup a luxurious, velvety finish.
Whether you’re serving this as a starter for a larger meal or enjoying it as the main event with a side of crusty bread, this Broccoli and Cheese Soup is destined to become a household favorite. Let’s take a closer look at what you’ll need to make this comforting dish.
Essential Ingredients for Slow Cooker Broccoli and Cheese Soup
- Broccoli florets – The star of the show! Broccoli provides a vibrant, hearty base that softens beautifully during cooking.
- Sharp cheddar cheese – Adds a bold, rich flavor that balances the freshness of the vegetables.
- Yellow onion – Provides a subtle sweetness and depth of flavor that enhances the savory notes.
- Cream cheese – Adds creaminess and a slight tang, ensuring a smooth texture.
- Garlic – Aromatic and flavorful, garlic adds a savory punch to the soup.
- Chicken or vegetable broth – Forms the liquid base and infuses the soup with rich, savory flavors.
- Carrots – Contribute a subtle sweetness and color, making the soup more vibrant and nutrient-packed.
- Evaporated milk – Gives the soup its creamy consistency without the heaviness of traditional cream.
- Oregano and nutmeg – Oregano provides herbal undertones, while nutmeg enhances the creamy flavors with a warm spice note.
Simple Steps to Make the Perfect Soup
- Start by layering the broccoli, onions, garlic, and carrots into your slow cooker. Add in the cream cheese, oregano, nutmeg, and broth, and give everything a good stir to combine.
- Let the slow cooker do the work! Cook on high for 2 hours or low for 4-6 hours, allowing the broccoli to soften and absorb all the delicious flavors.
- Once the broccoli is tender, pour in the evaporated milk and partially blend the soup, leaving some broccoli chunks for a satisfying texture.
- Stir in the grated cheddar cheese along with salt and pepper. Let it melt into the soup, creating a rich, cheesy finish.
- Cook for an additional 5 minutes to fully incorporate the cheese, then serve the soup hot, garnished with extra cheddar or fresh herbs if you like.
Recipe Tips for Success
- If you prefer a thicker soup, reduce the amount of broth slightly or blend more of the soup at the end.
- For an extra layer of flavor, sauté the onions and garlic before adding them to the slow cooker.
- Don’t skip the nutmeg! It may seem like a small addition, but it really enhances the creamy base of the soup.
Variations and Serving Suggestions
For a different spin on this classic soup, try adding some crispy bacon bits for a smoky twist or swap the cheddar for Gruyère for a more sophisticated flavor profile. You can also serve this soup in a bread bowl for a fun presentation that soaks up the delicious, creamy broth.
Pair your Broccoli and Cheese Soup with a side of garlic bread or a simple salad for a well-rounded meal. It also works beautifully as a starter before a roasted chicken or grilled sandwich.
Storing and Reheating Leftovers
This soup stores wonderfully, making it perfect for meal prep or leftovers. Keep it in an airtight container in the refrigerator for up to 4 days. When reheating, gently warm it on the stove over low heat, stirring occasionally to maintain its creamy texture. If the soup thickens too much, simply add a splash of broth or milk to reach your desired consistency.
For longer storage, you can freeze the soup for up to 3 months. Be sure to let it cool completely before transferring to freezer-safe containers. When ready to enjoy, thaw the soup overnight in the fridge and reheat as mentioned above.
Crockpot Broccoli Cheese Soup
Zutaten
- 5 cups broccoli florets chopped (approximately 16 ounces)
- 1 medium yellow onion finely diced
- 1 teaspoon dried oregano
- 2 ounces reduced-fat cream cheese avoid fat-free
- ¼ teaspoon freshly grated nutmeg
- 8 ounces sharp cheddar cheese grated
- 2 ½ cups reduced sodium chicken broth or vegetable broth
- 3 cloves garlic minced
- 1 cup grated carrots either freshly grated or pre-cut julienne
- 1 can 12 ounces 2% evaporated milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Anleitungen
- In the bottom of a 5-to-6-quart slow cooker, place the chopped broccoli, diced onion, minced garlic, and grated carrots. Add the cream cheese, oregano, nutmeg, and chicken broth, stirring to combine.
- Cover and cook on high for 2 hours or low for 4 to 6 hours, until the broccoli is tender and cooked through.
- After cooking, remove the lid and pour in the evaporated milk. Using an immersion blender, puree roughly three-quarters of the soup, leaving some broccoli chunks for texture. If you prefer, blend the soup in small batches in a food processor or blender, being cautious with the hot liquid.
- Cover again and cook on low for an additional 10 minutes until thoroughly warmed.
- Stir in the salt, black pepper, and grated cheddar cheese. Taste the soup and adjust the seasoning with more salt or pepper as needed. Cover once more and cook on high for about 5 more minutes until the cheese is fully melted and the soup is heated through.
- Serve hot and enjoy!