Slow Cooker Broccoli Cheese Soup
User Reviews
4.8
Slow Cooker Broccoli Cheese Soup
Description
Slow Cooker Broccoli Cheese Soup begins by making a roux with butter and flour in a saucepan, gradually whisking in milk to create a thick white sauce. The sauce is then added to the slow cooker along with diced onion, chopped broccoli florets (using the bushy tops), minced garlic, Italian seasoning, cream cheese, and chicken or vegetable broth. The mixture is cooked on low or high heat for several hours, allowing the broccoli to become tender and flavors to develop fully.
Once cooked, sharp cheddar cheese, salt, and black pepper are stirred in until melted, creating a creamy, cheesy soup with a smooth, rich consistency. The cream cheese adds extra body and richness to the texture. Additional shredded cheese can be used as topping when serving for added flavor and texture contrast.
This soup is a straightforward way to enjoy broccoli in a creamy, cheesy form, ideal for cool days or as a comforting starter or meal. Choosing milk with suitable fat content affects the final creaminess; higher fat yields richer results.
Fat-free half & half or other preferred milk types may be used depending on richness desired. The method involves slow cooking for hands-off convenience and deep flavor integration.
Ingredients
- 4 tablespoons butter
- 5 tablespoons flour
- 3 cups milk see note
- 3 cups chicken broth (or vegetable broth for vegetarian)
- ½ onion diced
- 3-4 cups broccoli just the bushy tops - discard the stems or use them for another recipe, chopped florets
- 1 tablespoon garlic minced
- 1 teaspoon Italian seasoning
- 2 ounces cream cheese
- 2 cups cheddar cheese yellow, shredded sharp
- 2 teaspoons salt (or to taste)
- 1-4 teaspoons black pepper (or to taste)
- cheese optional, for topping
Instructions
- In a large sauce pan, melt butter over medium heat. When melted, stir in the flour until mixture clumps up. Very gradually whisk in the milk until all milk has been added and a thick white sauce forms.
- Add chopped onions, broccoli, garlic, Italian seasoning, and cream cheese to your slow cooker. Add the sauce from the pan, and the chicken broth. Stir to combine. Cover and cook on high for 3-4 hours or on low for 4-6 hours.
- Uncover soup and add the sharp cheddar cheese, salt, and pepper. Stir until the cheese melts into the soup. Taste and add salt and pepper if needed. Serve warm and top with additional shredded cheese if desired. Enjoy!
Notes
- Use milk varieties with higher fat content (such as heavy cream) for a richer, creamier soup.
- Fat-free half & half or your preferred milk can be used based on taste and texture preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 474 kcal
% Daily Value*
| Calories | 474kcal | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 95mg | 32% |
| Sodium | 2322mg | 97% |
| Potassium | 745mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 1518IU | 30% |
| Vitamin C | 75mg | 83% |
| Calcium | 707mg | 71% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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