Description

This Crockpot Broccoli Cheese Soup is a creamy, comforting dish perfect for chilly days. Featuring a rich blend of cheddar and Monterrey jack cheeses, tender broccoli, and a velvety base made with evaporated milk and chicken broth, this slow cooker recipe simplifies preparation while delivering hearty, flavorful results. Garnished with optional sour cream and fresh cilantro, it’s a perfect meal for family gatherings or cozy nights in.

Ingredients

Scale

Soup Base

⅓ cup unsalted butter
¾ cup diced onion
¾ cup diced celery
2 tablespoons diced garlic
6 tablespoons all-purpose flour (or whole wheat flour)
24 ounces evaporated milk (2 (12-ounce) cans)
5 cups low-sodium chicken broth (or vegetable broth)

Main Ingredients

5 cups diced broccoli (fresh or frozen)
½ cup heavy cream
14 ounces freshly shredded sharp cheddar cheese
2 ounces freshly shredded Monterrey jack cheese (plus more for topping)

Seasonings & Garnishes

Kosher salt (to taste)
Freshly ground black pepper (to taste)
Sour cream (optional, for garnish)
Chopped fresh cilantro (optional, for garnish)

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Instructions

Sauté Vegetables: In a large skillet, heat the unsalted butter over medium heat. Add the diced celery and onion, stirring occasionally until they become translucent and soft, about 3 minutes.
Create Roux and Add Milk: Stir in the diced garlic and flour, whisking continuously to combine. Slowly pour in the evaporated milk while whisking to ensure the mixture is smooth and free of lumps. Season with salt and pepper to taste.
Thicken the Sauce: Continue cooking the sauce on medium heat, whisking constantly, until it thickens, approximately 2 to 3 minutes.
Combine in Slow Cooker: Transfer the thickened sauce to the slow cooker. Add the low-sodium chicken broth and diced broccoli, stirring gently to combine all ingredients evenly. Set the slow cooker to high and cook for 3 hours, or cook on low for 6 hours.
Finish Soup: Once cooking is complete, turn off the slow cooker heat. Stir in the heavy cream and then add the shredded sharp cheddar and Monterrey jack cheeses in batches, stirring to melt and incorporate them fully. Adjust seasoning with additional salt and pepper as needed.
Serve and Garnish: Ladle the soup into bowls and garnish with optional sour cream, chopped fresh cilantro, and extra shredded cheese for added flavor and presentation. Serve hot for the best experience.

Notes

Use whole wheat flour as a healthier alternative to all-purpose flour for added fiber.
Fresh broccoli provides the best texture, but frozen broccoli works well too for convenience.
Adjust the cheese quantity based on your taste preference or to make it lighter.
Slow cooker times can vary; ensure broccoli is tender before adding cream and cheese.
For a vegetarian version, use vegetable broth instead of chicken broth.
This soup freezes well; store in an airtight container for up to 2 months and reheat gently.