Cozy Up with Slow Cooker Broccoli Cheese Soup Delight

This Slow Cooker Broccoli Cheese Soup is a rich and creamy comfort dish, perfect for winter days.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 cups

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Butter Adds richness and flavor; use olive oil for a lighter version.
1 cup Chopped Yellow Onion Enhances the soup's base with sweetness; shallots can give a milder flavor.
2 cloves Garlic Provides aromatic qualities and boosts overall flavor; freshly minced is best.
1/4 cup All-purpose Flour Serves as a thickener; cornstarch is a great gluten-free substitute.

For the Broth

5 cups Low-sodium Chicken Broth Adds depth of flavor; vegetable broth works for a vegetarian option.
to taste Salt Essential for seasoning; adjust to taste.
to taste Freshly Ground Black Pepper Essential for seasoning; adjust to taste.

For the Creaminess

24 oz Evaporated Milk Creamy base for the soup; whole milk or half-and-half adds a different texture.
1/2 cup Heavy Cream Incorporates silkiness; Greek yogurt can be used for a tangy twist.

For the Vegetables

5 cups Small Diced Broccoli Florets Main ingredient providing texture and nutrition; fresh is preferred but frozen can work too.
1/8 teaspoon Dried Thyme Adds an earthy note; fresh thyme gives a more vibrant flavor.

For the Cheese

12 oz Sharp Cheddar Cheese Brings a robust cheese flavor; feel free to add more to taste.
2 oz Parmesan Cheese Adds a sharp, salty edge; substitute with Pecorino Romano for a stronger flavor.

Equipment

Slow Cooker
Skillet
spatula

Method

Step-by-Step Instructions

Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1 cup of chopped yellow onion and sauté for 3-4 minutes until softened and translucent. Stir in 2 cloves of minced garlic and cook for an additional 1-2 minutes, seasoning with salt and pepper.
Sprinkle in 1/4 cup of all-purpose flour, stirring continuously for about 2 minutes until well combined and lightly browned. Gradually whisk in 2 cans of evaporated milk, stirring until thickened to a creamy consistency.
Pour the thickened mixture into your slow cooker, scraping all goodness from the skillet. Then pour in 5 cups of low-sodium chicken broth, 5 cups of small diced broccoli florets, and 1/8 teaspoon of dried thyme. Stir well to combine.
Cover the slow cooker and set to cook on low for 5-6 hours.
After cooking, carefully stir in 1/2 cup of heavy cream and both cheeses. Mix well until melted and blended.
Taste and adjust seasoning with salt and pepper as needed. Serve warm, optionally garnished with extra cheese or herbs.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 400mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and adjust seasonings to your preference.

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