Description
A creamy, comforting broccoli and cheese soup slow-cooked to perfection. This hearty soup combines tender broccoli, shredded carrots, sautéed onions and garlic, and a rich blend of cream cheese and sharp cheddar. Slow cooking deepens the flavors, while optional blending creates a luxuriously smooth texture. Perfect for chilly days or as a satisfying meal any time.
Ingredients
Scale
Vegetables
- 4 cups broccoli florets
- 1 cup shredded carrots
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
Liquids & Dairy
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- 4 oz cream cheese, cubed
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons butter
Others
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Sauté Aromatics: Melt butter in a skillet over medium heat. Add chopped onion and minced garlic. Sauté for 3–4 minutes until softened and fragrant.
- Combine in Slow Cooker: Transfer the sautéed onion and garlic to the slow cooker. Add broccoli florets, shredded carrots, and chicken broth. Season with salt and black pepper.
- Slow Cook Vegetables: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the broccoli is tender and cooked through.
- Optional Blending: For a creamier texture, use an immersion blender to partially blend the soup directly in the slow cooker, or blend a portion separately and return it to the pot.
- Add Cream Cheeses: Stir in the heavy cream and cubed cream cheese. Cover and continue cooking on LOW for 20–30 minutes until the cream cheese is fully melted and incorporated.
- Incorporate Cheddar: Gradually add shredded sharp cheddar cheese in small handfuls, stirring well between each addition until completely melted. Take care to avoid boiling the soup after cheese is added to prevent curdling.
- Final Seasoning and Serve: Taste and adjust seasoning with additional salt or pepper if needed. Serve the soup hot, optionally topped with extra shredded cheese or croutons for added texture.
Notes
- Use vegetable broth instead of chicken broth to make the soup vegetarian.
- Do not boil the soup after adding cheddar cheese to prevent the cheese from separating.
- Adjust the consistency by blending more or less of the soup as preferred.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
- For a gluten-free version, substitute all-purpose flour with a gluten-free thickener such as cornstarch or gluten-free flour blend.
