This crockpot broccoli and cheese soup is a cozy, comforting dish that gently simmers in your slow cooker until the vegetables are tender and the cheese melts into a silky, flavorful broth. It uses simple, everyday ingredients but delivers the satisfying richness and warmth you expect from a classic broccoli cheese soup. Because everything cooks slowly together, the flavors deepen over time, and the texture becomes creamy and smooth with just enough small pieces of broccoli left for a pleasant bite.
Prep Time:
15 minutes
Cook Time:
4 hours 15 minutes
Total Time:
4 hours 30 minutes
Servings:
6 servings
Kcal per serving:
272 kcal (approximately, for 1/6 of the recipe)
Ingredients
- 5 cups chopped broccoli florets (about 16 ounces), fresh
- 1 cup grated carrots
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 ounces reduced-fat cream cheese (do not use fat-free)
- 1 teaspoon dried oregano
- ¼ teaspoon freshly grated nutmeg
- 2½ cups reduced-sodium chicken broth (or vegetable broth for a meat-free version)
- 1 can 2% evaporated milk (12 ounces)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces sharp cheddar cheese, grated from a block (about 1 cup firmly packed)
Instructions
1. Prepare the vegetables and slow cooker base
Start by preparing your vegetables so everything is ready to go into the slow cooker at once. Chop the broccoli florets into small, bite-sized pieces; this helps them cook evenly and become tender more quickly. Grate the carrots using a box grater or food processor until you have a loose, fluffy cup of shreds. Finely dice the yellow onion so it softens easily during cooking and blends smoothly into the soup. Mince the garlic cloves into very small pieces to release their flavor.
Place the chopped broccoli, grated carrots, diced onion, and minced garlic directly into the bottom of a 5- to 6-quart slow cooker. Scatter them evenly so the vegetables are distributed across the base rather than piled in one spot.
Cut the reduced-fat cream cheese into a few smaller chunks if it is very firm; this helps it melt more easily later. Add the cream cheese pieces on top of the vegetables. Sprinkle the dried oregano and the freshly grated nutmeg over the mixture. Pour in the reduced-sodium chicken broth (or vegetable broth if you prefer a vegetarian soup), making sure the broth flows down around the vegetables. Using a large spoon, gently stir everything together so the vegetables, cream cheese, herbs, and broth are well combined and the cream cheese is roughly dispersed.
Place the lid securely on the slow cooker.
2. Slow cook until the broccoli is very tender
Turn the slow cooker to high and cook for about 2 hours, or set it to low and cook for 4 to 6 hours. The exact time will depend slightly on your slow cooker model and how large your broccoli pieces are, but the goal is the same: the broccoli should be very soft and easily pierced with the tip of a fork.
Avoid lifting the lid too often, as this lets heat escape and can lengthen the cooking time. You can check for doneness toward the end of the cooking period by quickly lifting the lid and testing a piece of broccoli. Once it is tender throughout and the onions are soft and translucent, you are ready for the next step.
3. Add the evaporated milk and blend for a creamy texture
When the vegetables are fully cooked, remove the lid and pour the can of 2% evaporated milk into the slow cooker. Stir well, scraping along the bottom and sides of the insert to make sure any melted cream cheese is fully incorporated into the broth. At this point, the soup will look chunky and fairly thin.
To create a creamy, velvety texture, use an immersion blender directly in the slow cooker to puree about three-quarters of the soup. Move the blender around the pot, pulsing until the mixture is mostly smooth but still has some small pieces of broccoli and carrot remaining for texture. Take your time and blend in short bursts to avoid splashing the hot liquid.
If you do not have an immersion blender, carefully transfer the soup in batches (about 1 cup at a time) to a blender or food processor, puree, and then return it to the slow cooker. Always use caution when blending hot liquids: leave a small opening in the lid to let steam escape and cover the top with a kitchen towel to prevent splatters.
Once blended to your liking, return all of the soup to the slow cooker if you used a separate blender, and stir again to combine.
4. Finish seasoning and melt in the cheese
Cover the slow cooker again and let the soup cook on low for about 10 minutes, just until it is fully warmed through after blending.
After 10 minutes, remove the lid and stir in the kosher salt and ground black pepper. Add the grated sharp cheddar cheese in small handfuls, stirring well after each addition so it melts smoothly into the hot soup. Continue stirring until all of the cheese is fully melted and the soup looks thick, glossy, and uniformly creamy.
Taste the soup and adjust the seasoning if needed, adding a little more salt or pepper to suit your preferences. Recover the slow cooker and cook on high for about 5 more minutes, just long enough to ensure the cheese is completely melted and the soup is piping hot.
Serve the soup warm, ladling it into bowls while it is still creamy and smooth.
Storage and Reheating
Leftover crockpot broccoli and cheese soup can be cooled and stored in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often, or in the microwave in short intervals, stirring between each. For longer storage, the soup can be frozen for up to 3 months; thaw it overnight in the refrigerator before reheating.