Crock Pot Cheesy Cream of Broccoli Soup
Warm, comforting, and irresistibly creamy, this Crock Pot Cheesy Cream of Broccoli Soup is the ultimate slow-cooked indulgence. Packed with nutritious broccoli, tender carrots, and aromatic garlic and onions, this velvety soup is elevated by the richness of cream cheese, heavy cream, and gooey melted cheddar. The slow cooker makes it effortlessly easy, allowing the vegetables to simmer to perfection while infusing the broth with savory flavor. Finished with a cornstarch slurry for just the right thickness, this soup can be blended to silky smoothness or left slightly chunky for added texture. Perfect for cozy dinners or as a hearty appetizer, this one-pot soup is a delicious way to savor comfort food at its best. Garnish with cheddar or fresh parsley for an extra touch of flavor!
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Recipe Information
Ingredients
- 5 cups Broccoli florets
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 4 cups Chicken or vegetable broth
- 8 ounces Cream cheese, softened and cubed
- 2 cups Cheddar cheese, shredded
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Cornstarch
- 2 tablespoons Water
Instructions
Prepare the vegetables by washing and chopping the broccoli florets into small pieces, dicing the carrots and celery, and finely chopping the onion. Mince the garlic cloves.
In a crock pot, combine the broccoli, carrots, celery, onion, garlic, and chicken or vegetable broth. Add salt and black pepper. Stir to combine.
Cover the crock pot with the lid and cook on low heat for 4-5 hours, or until the vegetables are tender.
While the vegetables are cooking, soften the cream cheese by leaving it at room temperature or microwaving it for a few seconds. Cube it into small pieces.
Once the vegetables are tender, stir in the softened cream cheese, heavy cream, shredded cheddar cheese, and butter. Mix well until the cheeses and butter are fully melted and incorporated.
In a small bowl, whisk together the cornstarch and water to form a slurry. Gradually stir the slurry into the soup to thicken it.
Allow the soup to cook for an additional 20-30 minutes on low heat to ensure it thickens properly and the flavors meld together.
Using an immersion blender, blend the soup to your desired consistency. For a chunkier soup, blend only a portion of the soup and leave the rest intact.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve warm, garnished with extra shredded cheddar cheese or a sprinkle of fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 16.1 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.3 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 378 mg | 29% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 340 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
