Slow Cooker Broccoli Cheese Soup
Try this Slow Cooker Broccoli Cheese Soup recipe, or contribute your own.
Try this Slow Cooker Broccoli Cheese Soup recipe, or contribute your own.
- freshly ground black pepper
- 3 garlic cloves minced
- 1 c yellow onion diced
- 5 c broccoli chopped (bite size)
- 1 c julienned carrots
- 8 oz. cheese grated* (i used 4 oz. sharp cheddar & 4
- 8 oz. cream cheese*
- 2.5 c vegetable stock or vegetable broth
- 10-12 oz. of 2% evaporated milk (depending on how thick
- optional salt to taste (i leave it out because che
- optional bread bowls for serving
- Carbohydrate 3.01492104377215 g
- Cholesterol 0 mg
- Fat 0.0355929166892093 g
- Fiber 0.496427095001705 g
- Protein 0.393523958581303 g
- Saturated Fat 0.0129637500094679 g
- Serving Size 1 1 Serving (28g)
- Sodium 1.34091666756837 mg
- Sugar 2.51849394877045 g
- Trans Fat 0.00979291667297861 g
- Calories 13 calories
Step-by-step
- Dump the onion, broccoli, carrots, garlic, vegetable stock, oregano, a few grinds of black pepper, and cream cheese into the slow cooker.
- Mix it around a bit.
- Cover and cook on high for 2.5 - 3 hours, until broccoli is tender. (If you want to "dump it n' leave it" for longer, make sure it is mixed up well, turn it on low, cover, and cook for about 5 hours or until broccoli is tender.)
- The easiest way to complete this next step is to just use an immersion blender. You will want to puree about half of the soup so that it's creamy but has some bite size pieces throughout. If you don't have an immersion blender, no worries... you can either: A) eat the soup chunky style (it's still good), or B) use a regular blender or food processor. If you choose option B, carefully scoop about 2-3 cups of the soup into the blender and blend/pulse for several seconds. Carefully pour the hot soup back into the slow cooker pot.
- Once you have your nice pot of (mostly) pureed broccoli cheese soup, stir in the evaporated milk and grated cheese.
- Set slow cooker to high and cook for approx. 10 more minutes.
- Stir again to make sure all cheese is evenly melted throughout.
- Strongly suggested: Serve this soup in a bread bowl.
Slow Cooker Broccoli Cheese Soup: A Weeknight Wonder
Let's be honest, moms (and everyone else!) are busy. Between work, school runs, appointments, and everything in between, finding time to cook a healthy and delicious meal often feels impossible. That's where my trusty slow cooker comes in! This Slow Cooker Broccoli Cheese Soup is my go-to recipe when I need a comforting, nutritious meal with minimal effort. It's the perfect solution for those hectic weeknights when you're craving something warm, creamy, and satisfying, but don't have hours to spend in the kitchen.
This recipe isn't just about convenience; it's about flavor. The slow cooking process allows the broccoli, carrots, and onions to meld beautifully with the creamy cheese sauce, creating a rich and velvety texture. The subtle hint of oregano adds a delightful complexity, while the freshly grated cheese (a must, trust me!) provides a sharp contrast to the creamy base. I’ve found that using a combination of sharp cheddar and cream cheese delivers the perfect balance of tanginess and richness. And let's not forget the option to serve it in a crusty bread bowl – pure culinary heaven!
Why this recipe is a lifesaver:
- Minimal prep time: Simply chop the vegetables, throw everything into the slow cooker, and let it do its magic.
- Hands-off cooking: No need to stand over the stove or constantly stir. The slow cooker does all the work!
- Healthy and nutritious: Packed with vegetables and protein, this soup is a guilt-free indulgence.
- Versatile: Feel free to adjust the spices and vegetables to your liking. Add some diced potatoes or spinach for extra nutrients and flavor.
- Perfect for meal prepping: Make a big batch on the weekend and enjoy delicious leftovers throughout the week.
I've found that the best way to achieve that perfectly smooth and creamy texture is by using an immersion blender. It's a game-changer! However, if you don't have one, don't worry – a regular blender will work just fine. Just remember to be cautious when blending hot liquids. And for those who prefer a chunkier texture, simply skip the blending step altogether; it’s still incredibly tasty!
Tips for Success:
- Grate your own cheese: Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Trust me, the extra effort is worth it!
- Don't substitute reduced-fat grated cheese: Reduced-fat cheeses tend to be clumpy and won't melt as nicely as full-fat cheese.
- Adjust the milk: Depending on your preferred consistency, you might need more or less evaporated milk.
- Season to taste: Add a pinch of salt if you prefer a saltier soup, but I personally find the cheese provides enough flavor.
- Bread bowl magic: Serving this soup in a bread bowl elevates it to a whole new level of deliciousness. It’s the perfect finishing touch for a truly unforgettable meal.
This slow cooker broccoli cheese soup is more than just a recipe; it's a time-saver, a flavor enhancer, and a testament to the power of simple, wholesome ingredients. So next time you're short on time but craving a delicious and comforting meal, reach for your slow cooker and let this recipe work its magic. Your family (and your sanity) will thank you!
This recipe is incredibly versatile. I often adapt it based on what I have on hand. Sometimes I add leftover cooked chicken or sausage for extra protein. Other times I experiment with different cheeses, like Monterey Jack or Gruyere. The possibilities are endless! The beauty of this recipe lies in its simplicity and adaptability, making it a perfect staple in any busy household.
Give this recipe a try, and let me know what you think in the comments below! Happy cooking!
