4.4 from 87 votes
Slow Cooker Broccoli Cheese Soup
Slow Cooker Broccoli Cheese Soup blends diced broccoli florets with sautéed onions, garlic, evaporated milk, and a mix of cheddar and Parmesan cheeses. Cooked slowly for several hours, it develops a creamy texture with rich cheese flavor balanced by a hint of thyme and seasoning, ideal for comforting and hearty meals when you want a hands-off approach.
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Servings:
6
Servings
Course:
Soup
Cuisine:
American
Ingredients
- 1/3 cup butter , sliced
- 1 1/2 cups chopped yellow onion
- 2 cloves garlic , minced
- 6 Tbsp all-purpose flour
- salt freshly ground
- black pepper freshly ground
- 2 evaporated milk 12 oz cans
- 5 cups chicken broth low-sodium
- 5 cups broccoli small diced florets
- 1/8 tsp thyme dried
- 1/2 cup heavy cream
- 12 oz cheddar cheese freshly shredded (or more to taste, sharp
- 2 oz Parmesan Cheese , freshly & finely shredded
Instructions
- Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth).
- Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on low heat for 5 - 6 hours.
- Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.
- *From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.
- Recipe Source: Cooking Classy
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