Broccoli cheese soup is my ultimate comfort food, creamy, cheesy, and a whole bunch of goodness. When it’s cold and snowy outside, nothing hits the spot like a warm bowl of homemade soup made in the crockpot. This crockpot broccoli cheddar soup takes just 10 minutes to prepare and will become a family favorite not just during the winter but any time of the year.
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Crockpot Broccoli Cheese Soup – Ultimate Comfort Food
This comfort food classic is satisfying for everyone in the family. Our family loves this broccoli cheese soup served with a french banquette. I’ll also serve this creamy soup in bread bowl on special occasions.
What you’ll need to make this crockpot soup recipe:
- grated carrots
- broccoli florets
- yellow onion
- minced garlic
- reduced fat cream cheese
- Italian seasoning
- vegetable broth
- 2% evaporated milk
- salt and pepper
- cheddar cheese
How to Make Broccoli Cheese Soup in the Slow Cooker
Place the broccoli, carrots, onion, and garlic in the slow cooker.
Top with the cream cheese, Italian seasoning and chicken broth. Stir to evenly distribute the ingredients. Cover and set the temperature on high & cook for 2 hours. Or cook on low for for 4-6 hours.
Uncover and stir in the evaporated milk. Blend the creamy broccoli soup with an immersion blender or food processor, use caution as the soup will be very hot. Puree about 2/3 of soup, leaving a few chunks of broccoli. If using a food processor, puree one cup at a time as the temperature of the soup will be hot.
When making this broccoli cheese soup in the crockpot, I prefer to leave chunks of broccoli, but others prefer a smoother texture.
Stir the salt, pepper, and grated cheese. Re-cover and cook on high until the cheese is fully melted and the soup is hot, about 5-10 additional minutes.
Serve this crockpot broccoli cheddar soup warm and top with additional cheddar cheese if desired.
Recommended tools to make Cheddar Broccoli Soup in the Crockpot
Immersion blender – Puree soup right in the crockpot that you are cooking with. No need to drag out the food processor or large blender.
Boxed Grater or rotary cheese grater to grate the block of cheddar cheese. I have found that pre-made shredded cheese does not melt as easily. The boxed grater can also be used for shredded carrots.
A good cutting board to chop up the broccoli
Crockpot Broccoli Cheese Soup
Ingredients
- 1 cup carrots grated
- 4 cups broccoli florets chopped
- 1 medium yellow onion finely chopped
- 1 1/2 tsp minced garlic
- 1/2 cup reduced fat cream cheese
- 1 tsp Italian Seasoning
- 2 1/2 cups vegetable or chicken broth
- 1 12oz can 2% evaporated milk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 8oz block sharp cheddar cheese grated
Instructions
- Place the broccoli, carrots, onion, and garlic in the slow cooker.
- Top with the cream cheese, Italian seasoning and chicken broth. Stir to evenly distribute the ingredients.
- Cover and set the temperature on high & cook for 2 hours or low for for 4-6 hours.
- Uncover and stir in the evaporated milk. Blend soup with an immersion blender or food processor, use caution as the soup will be very hot. Puree about 2/3 of soup, leaving a few chunks of broccoli.
- Stir the salt, pepper, and grated cheese. Re-cover and cook on high until the cheese is fully melted and the soup is hot, about 5-10 additional minutes.
- Serve warm and top with additional cheddar cheese if desired.
Notes
If you enjoyed the broccoli cheese soup then you’ll have to check out our other favorite slow cooker recipes:
- 30 Crockpot Freezer Meals
- Fall off the bone Crock-Pot BBQ Ribs
- Crockpot Chicken Legs
