Description
Crock Pot Broccoli Cheese Soup is a comforting, creamy soup made with tender broccoli, cheddar cheese, and simple ingredients—all slowly cooked to perfection in a slow cooker.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1 (12 oz) can evaporated milk
- 2 cups chicken or vegetable broth
- 1 cup half-and-half or heavy cream
- 2 tablespoons cornstarch (optional, for thickening)
- Salt and pepper, to taste
Instructions
- Add broccoli, onion, garlic, broth, and evaporated milk to the crock pot. Stir to combine.
- Cover and cook on low for 4–5 hours or on high for 2–3 hours, until broccoli is tender.
- Use an immersion blender to puree the soup slightly for a creamier texture, or leave it chunky if preferred.
- Stir in the half-and-half, cheddar, and Parmesan cheese. Cook on low for another 15–20 minutes, until cheese is melted and soup is creamy.
- If thicker soup is desired, dissolve cornstarch in a little water and stir it in during the last 15 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
- Use frozen broccoli if fresh is not available.
- Add diced carrots or potatoes for extra heartiness.
- For a vegetarian version, use vegetable broth.
- Leftovers keep well in the fridge for 3–4 days and reheat easily.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
Keywords: broccoli cheese soup, crock pot soup, slow cooker, creamy soup, easy dinner