Description
Creamy and comforting Broccoli and Cheese Soup in a Slow Cooker made with sharp cheddar, fresh broccoli, and rich cream. This easy slow cooker recipe is perfect for busy weeknights or cozy weekends. A hearty, kid-friendly vegetarian dinner idea that’s freezer-friendly too!
Ingredients
4 cups broccoli florets
2 cups sharp cheddar cheese, freshly grated
1 medium onion, diced
2 cloves garlic, minced
1 cup carrots, thinly sliced (optional)
4 cups vegetable broth
1 cup heavy cream
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch
2 tablespoons water
Instructions
1. Chop the broccoli into bite-sized florets, dice the onion, mince the garlic, and slice the carrots if using.
2. Add broccoli, onion, garlic, carrots, broth, salt, pepper, and butter to the slow cooker. Stir to combine.
3. Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the broccoli is tender.
4. About 30 minutes before serving, mix cornstarch with water and stir it into the soup with the heavy cream. Cook uncovered to thicken.
5. Turn off the heat and stir in the shredded cheddar cheese until smooth and melted.
6. For a smoother texture, blend the soup using an immersion blender, or leave it chunky for a rustic feel.
7. Serve warm with extra cheese or crusty bread.
Notes
Use freshly grated cheese to prevent gritty texture.
You can add extra vegetables like spinach or cauliflower for variety.
Freeze in portions for quick future meals.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 65mg