Slow Cooker Creamy Broccoli Cheese Soup
Indulge in the ultimate comfort food with this Slow Cooker Creamy Broccoli Cheese Soup, a rich and flavorful classic that comes together effortlessly in your slow cooker. Packed with wholesome fresh broccoli florets, vibrant carrots, and aromatic celery, onion, and garlic, this soup is simmered to perfection in a base of low-sodium chicken stock. The creamy texture is achieved by blending in a velvety roux, whole milk, and heavy cream, while sharp cheddar and Parmesan cheeses provide a decadent, cheesy richness. With just 20 minutes of prep and your slow cooker doing all the hard work, this hearty soup is perfect for busy weeknights or cozy family dinners. Serve it with crusty bread for an irresistible meal, and don't forget to garnish with extra cheese or a sprinkle of red pepper flakes for a touch of heat. Ideal for anyone craving a warm, creamy, and satisfying homemade soup, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 cups Fresh broccoli florets
- 2 cups Carrots, diced
- 1 cup Celery, diced
- 1 medium Yellow onion, diced
- 2 cloves Minced garlic
- 4 cups Low-sodium chicken stock
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Shredded sharp cheddar cheese
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Crushed red pepper flakes (optional)
Instructions
Place the broccoli florets, diced carrots, diced celery, diced onion, and minced garlic into the slow cooker.
Pour the chicken stock over the vegetables and stir gently to combine.
Cover the slow cooker with the lid and cook on HIGH for 3 hours, or on LOW for 6 hours, until the vegetables are tender.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk the milk into the roux, ensuring there are no lumps. Cook until slightly thickened, about 3-4 minutes.
Pour the milk mixture into the slow cooker and stir to combine.
Using an immersion blender, puree the soup to your desired consistency. You can leave some chunks for texture or blend it until completely smooth.
Stir in the heavy cream, shredded sharp cheddar cheese, Parmesan cheese, salt, black pepper, and crushed red pepper flakes (if using). Mix until the cheese is fully melted and the soup is creamy.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve the soup hot, garnished with extra shredded cheese or a sprinkle of red pepper flakes, if desired.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.8 g | 283% | |
| Saturated Fat | 135.2 g | 676% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 674 mg | 225% | |
| Sodium | 5905 mg | 257% | |
| Total Carbohydrate | 119.6 g | 43% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 49.4 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3074 mg | 236% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3658 mg | 78% | |
*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.
