Are you ready to transform your ordinary weeknight dinner into a creamy, cheesy paradise? This Crock Pot Broccoli Cheese Soup is not just another soup recipe – it's a warm hug in a bowl that will have your family begging for seconds! Imagine tender broccoli florets swimming in a luxurious, velvety cheese sauce that's so rich and satisfying, it'll make you forget all about those store-bought soups. Whether you're looking for a quick comfort meal or a crowd-pleasing dish that takes minimal effort, this recipe is about to become your new kitchen superstar!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb broccoli, chopped
- 1 cup shredded cheddar cheese
- 1 cup cream
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping broccoli into small florets, dicing the onion, and mincing the garlic cloves.
- Grease the inside of your slow cooker or Instant Pot with a light cooking spray to prevent sticking.
- Add diced onions and minced garlic to the bottom of the slow cooker, creating a base layer for flavor development.
- Pour in the vegetable broth, ensuring it covers the onions and garlic evenly.
- Add the chopped broccoli florets to the broth, stirring gently to distribute them throughout the liquid.
- Season the mixture with salt and pepper, adjusting to your preferred taste level.
- Cover the slow cooker and set to low heat, cooking for 3-4 hours until broccoli is tender but not mushy.
- During the last 30 minutes of cooking, stir in the heavy cream to create a rich, smooth texture.
- Gradually sprinkle shredded cheddar cheese into the soup, stirring continuously to help it melt smoothly.
- Once cheese is fully melted and incorporated, taste and adjust seasoning if needed.
- Serve hot, optionally garnishing with additional cheese or fresh herbs.
- For freezer preparation, allow soup to cool completely before transferring to freezer-safe containers.
Tips
- For maximum flavor, sauté the onions and garlic briefly before adding to the slow cooker to enhance their natural sweetness.
- Use freshly shredded cheddar cheese instead of pre-packaged – it melts more smoothly and tastes far more authentic.
- Don't overcook the broccoli! The goal is tender, not mushy. Keep an eye on the cooking time to maintain the vegetable's texture.
- For a lighter version, you can substitute half-and-half or whole milk for the heavy cream.
- If the soup is too thick, add a little extra broth. If it's too thin, let it simmer uncovered for the last 30 minutes.
- Freeze in portion-sized containers for up to 3 months – perfect for quick future meals!
- For added protein, consider stirring in some cooked, diced chicken or crispy bacon before serving.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 12g
Protein: 15g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 65mg
