Slow Cooker Broccoli and Cheese Soup
We keep quite a few slow cooker recipes in our weekly meal plans, they are perfect for those busy weeknights. Our families are always asking us to make soups when its cold outside and this week the request was a broccoli and cheese soup.
So we started looking for a cost effective soup that would feed a larger group of people, and oh boy did we find it. This recipe has broccoli, carrots, onion, garlic, lots of cheese and spices. The best part of slow cooker recipes is preparing in the morning setting and forgetting.
Twenty minutes before dinner remove the lid from the crock pot add the evaporated milk then puree using an immersion blender (buy HERE) this makes the soup super creamy. We recommend putting on an apron for this step it will get a little messy. Recover and cook for another 10 min, then you are onto the last step add the cheese, salt and pepper stir for 5 min until melted and serve warm. We love this soup served in a sourdough bread bowl or with warm flaky crescent rolls. You should definitely give this slow cooker recipe a try it’s easy and super delicious. Happy cooking everyone!
*inspirational quote of the day: “Only the pure in heart can make a good soup. -Ludwig van Beethoven”
- 5 cups chopped broccoli florets (about 16 ounces)
- 1 cup grated carrots (you can grate yourself or use bagged, pre-cut julienne 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
- 1/4 teaspoon freshly grated nutmeg
- 2 1/2 cups reduced sodium chicken or vegetable broth
- 1 (12-ounce) can 2% evaporated milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (8-ounce) block sharp cheddar cheese, grated*
- Place the broccoli, carrots, onion, and garlic in the bottom of 5-to-6-quart slow cooker. Top with the cream cheese, oregano, nutmeg, and chicken broth. Stir to evenly distribute the ingredients. Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.
- Remove the lid and stir in the evaporated milk. With an immersion blender, puree about 3/4 of the soup, so that it is mostly smooth but still has a few chunks of broccoli remaining. Alternatively, you can puree the soup in 1 cup-sized batches in a food processor or blender. (Be careful—it’s hot and prone to splatter!)
- Recover the soup and let cook on low for 10 minutes until warmed through. Stir the salt, pepper, and grated cheese. Taste and add additional salt and pepper as desired. Recover and cook on high until the cheese is fully melted and the soup is hot, about 5 additional minutes. Serve warm.
- The type of cheese you use is very important to this recipe. I highly advise grating your own from the block, as many brands of pre-grated, bagged cheese are coated with starch to prevent sticking. While convenient, this starch can prevent the cheese from melting smoothly. I also recommend using regular, not light cheese for this reason—reduced fat cheese sometimes does not melt as well.