Description
A rich, creamy, and comforting broccoli cheese soup made effortlessly in the crock pot. Perfect for busy weeknights or cozy weekends, this slow-cooked classic is packed with fresh broccoli, sharp cheddar, and a velvety texture you’ll love.
Ingredients
Scale
- 4 cups broccoli florets, chopped
- 2 cups shredded cheddar cheese
- 4 oz cream cheese, softened
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 4 cups vegetable broth
- 1 cup whole milk
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Plug in your crock pot and set it to LOW or HIGH depending on preferred cook time.
- Add broccoli, onion, garlic, butter, and vegetable broth to the crock pot. Stir to combine.
- Ensure the lid fits tightly and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until broccoli is tender.
- Stir in cream cheese until melted. Add milk and shredded cheddar. Stir gently.
- Cook for an additional 20–30 minutes on LOW until cheese is fully melted and soup is creamy.
- Taste and adjust salt and pepper. Use an immersion blender if you prefer a smoother texture.
- Serve hot, optionally topped with extra cheese or broccoli florets.
Notes
- Use freshly shredded cheese for the smoothest texture.
- Wait until the end to add milk and cheese to avoid curdling.
- Blend partially or fully for a smoother consistency.
- Soup thickens as it cools — thin with broth if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 55mg
Keywords: crock pot broccoli cheese soup, slow cooker soup, creamy broccoli cheddar, easy broccoli soup, vegetarian crockpot meals