Slow Cooker Broccoli Cheese Soup
This creamy and delicious Slow Cooker Broccoli Cheese Soup is the perfect comfort food for chilly days. Loaded with fresh broccoli, sharp cheddar cheese, and just the right amount of creaminess, this soup is easy to prepare and requires minimal cooking effort. Simply toss the ingredients in your slow cooker, and let it do the work!
Equipment
- 1 slow cooker
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 blender or immersion blender optional
- 1 ladle
Ingredients
- 4 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cups vegetable broth
- 1 cup milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup cream cheese, cubed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- optional croutons for serving
Instructions
- Prepare your ingredients by chopping the onion and cutting the broccoli into florets.
- Place the chopped onion and broccoli florets in the slow cooker.
- Pour in the vegetable broth and add the garlic powder, onion powder, salt, and pepper to taste.
- Cover the slow cooker and set it to cook on low for 4 hours.
- After cooking, stir in the milk, cream cheese, and shredded cheddar cheese until melted and creamy.
- For a smoother consistency, blend the soup with an immersion blender or transfer portions to a countertop blender and blend until smooth.
- Serve hot, garnished with croutons if desired.
Notes
Feel free to adjust the thickness of the soup by adding more milk or reducing the amount of cheese.
This soup can be made ahead of time and refrigerated. Just reheat before serving.
If you prefer a richer flavor, consider adding cooked bacon bits or garlic sautéed in butter as toppings.
Store leftovers in an airtight container in the refrigerator for up to 3 days.