Slow Cooker Broccoli Cheese Soup
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
3 hrs
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Total Time
3 hrs 15 mins
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Servings
4
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Calories
1068 kcal
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Course
Main Course
Slow Cooker Broccoli Cheese Soup
Description
Slow Cooker Broccoli Cheese Soup starts with sweating onion, celery, and garlic in butter before thickening with flour and evaporated milk. This creates a flavorful base that is transferred to the slow cooker with chicken broth and chopped broccoli. The slow cooking allows the broccoli to soften thoroughly and flavors to meld. After slow cooking, heavy cream and sharp shredded cheddar and Monterey Jack cheeses are stirred in until melted, producing a creamy consistency and rich flavor. The soup balances dairy and vegetable elements, offering a comforting, hearty texture without being overly dense.
This soup is typically enjoyed warm as a main meal or appetizer. Its richness and mild cheesy flavor pair well with crusty bread or a fresh salad. Garnishing with sour cream and fresh cilantro adds a cool, fresh contrast to the warm, creamy soup.
The recipe suggests using low-sodium chicken broth to control saltiness and to adjust seasoning with salt and black pepper to taste. For garnish, sour cream, additional cheese, and cilantro can be included as preferred. The slow cooker method provides convenience by allowing extended hands-off cooking.
Ingredients
- ⅓ cup butter
- ¾ cups onion diced
- ¾ cup celery diced
- 2 tablespoons garlic diced
- 6 Tbsp flour I used whole wheat
- 24 ounces evaporated milk 2-12 oz cans, canned
- 5 cups chicken broth low-sodium
- 5 cups broccoli diced
- ½ cup heavy cream
- 14 oz cheddar cheese shredded sharp
- 2 oz Monterey jack cheese shredded
- salt to taste
- black pepper to taste
- sour cream more cheese, and cilantro for garnish (optional)
Instructions
- In a large skillet, heat butter over medium heat. Add celery and onion and stir until translucent and soft, about 3 minutes.
- Add garlic and flour, whisking to combine. Continue to whisk as you pour in the evaporated milk and whisk until fully combined. Season with salt and pepper to taste.
- Cook the sauce until thickened, about 2-3 minutes.
- Pour sauce into slow cooker and add chicken broth and broccoli. Stir to combine. Cook on high for 3 hours or on low for 6 hours.
- Turn off heat and stir in cream. Stir in all the cheese (in batches) stirring to melt and combine.
- Serve hot garnished with sour cream, cilantro, and more cheese if desired.
- Enjoy!
Notes
- Use low-sodium chicken broth to better control salt levels in the soup.
- Garnishes like sour cream and cilantro add complementary flavors and can be adjusted to taste.
- Whisking the flour with evaporated milk before adding to the slow cooker helps prevent lumps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1068 kcal
% Daily Value*
| Calories | 1068kcal | 53% |
| Carbohydrates | 43g | 14% |
| Protein | 51g | 102% |
| Fat | 78g | 120% |
| Saturated Fat | 48g | 240% |
| Cholesterol | 247mg | 82% |
| Sodium | 1162mg | 48% |
| Potassium | 1380mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 21g | 42% |
| Vitamin A | 3215IU | 64% |
| Vitamin C | 108.7mg | 121% |
| Calcium | 1376mg | 138% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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