Crock Pot Broccoli Cheese Soup
User Reviews
5
Crock Pot Broccoli Cheese Soup
Description
This Crock Pot Broccoli Cheese Soup begins by sautéing onion and celery in butter for a few minutes to soften and develop flavor. These cooked vegetables, along with broccoli florets, garlic powder, bay leaf, chicken broth, and cream cheese, are added to the slow cooker. Cooking on low or high heat until the broccoli is tender transforms the vegetables into a flavorful base.
After initial cooking, evaporated milk is stirred in and the soup cooks further, lending creaminess without heavy cream. Removing the bay leaf, part of the broccoli is chopped finely and the remaining soup is pureed to create a thick, velvety texture with some broccoli chunks for contrast. Shredded sharp cheddar and Parmesan cheeses are then stirred in until melted, enriching the soup with cheese depth and a creamy mouthfeel.
For serving, the soup can be garnished with extra shredded cheese or a small dollop of pesto, adding color and additional flavor layers. It's a satisfying dish suitable as a main course or starter, balancing vegetables and rich cheese.
Adjusting thickness with a cornstarch slurry as described in the notes allows customization of consistency. This soup keeps well and flavors may deepen if reheated gently.
Ingredients
- 1 tablespoon butter
- 1 large onion chopped
- ½ cup celery sliced
- 1 teaspoon garlic powder
- 1 bay leaf
- 4 cups chicken broth or stock
- 6 cups broccoli about 2 heads, florets
- 4 ounces cream cheese
- 12 ounces evaporated milk
- 2 cups cheddar cheese shredded sharp
- ⅔ cup Parmesan Cheese shredded
- salt to taste
- black pepper to taste
Instructions
- Heat butter in a small pan over medium heat. Cook onion and celery until tender, about 3 minutes.
- Wash and chop the broccoli and place in the slow cooker. Add cooked onion, garlic powder, bay leaf, chicken broth, cream cheese and salt & pepper to taste.
- Cook on low 6 to 7 hours, or high 3 to 4 hours, or until broccoli is tender. Add evaporated milk and cook 30 to 60 minutes more. Discard bay leaf.
- Remove one cup of broccoli and coarsely chop. Puree remaining soup using a hand blender. You can puree a bit to break up the broccoli or until completely smooth depending on preference.
- Add chopped broccoli back into the soup. Stir in all of the cheeses until melted.
- Garnish with additional shredded cheeses, or ½ teaspoon of pesto sauce.
Notes
- To thicken the soup, gradually add a slurry made from equal parts water and cornstarch and cook for 10 additional minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301 | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 67mg | 22% |
| Sodium | 870mg | 36% |
| Potassium | 534mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1135IU | 23% |
| Vitamin C | 71.1mg | 79% |
| Calcium | 472mg | 47% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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