Slow Cooker Broccoli Cheddar Soup
A cozy, creamy broccoli cheddar soup that requires no heavy cream and only takes 10 minutes of prep before letting the slow cooker do the rest!
Ingredients
Produce & Spices
- 16 ounce frozen broccoli
- 2 stalks celery diced small
- 1 small onion diced small
- 1 tsp garlic powder
- 1/4 tsp nutmeg
- 1/2 tsp black pepper
Dairy, Broth & Thickeners
- 3 ounces cream cheese softened and cut into small cubes
- 2 cups chicken broth
- 2 tsp Better than Bouillon chicken base
- 12 ounce evaporated milk
- 2 Tbsp all-purpose flour
- 1/3 cup Parmesan cheese
- 2 cups cheddar cheese freshly shredded from a block
Instructions
- Dice the celery and small onion very small so they almost melt into the soup.
- Add the frozen broccoli, diced celery, and onions to a 5-quart slow cooker. Stir in the garlic powder, nutmeg, and black pepper.
- Pour in the chicken broth and evaporated milk. Add the Better than Bouillon and the cubed cream cheese.
- Sprinkle the all-purpose flour over the top and give everything a very good stir, ensuring the flour isn't clumped together.
- Place the lid on the slow cooker and set it to low. Cook for 3 to 4 hours, or until the broccoli is soft and easily falls apart when poked with a fork.
- Once the cooking time is up, stir in the Parmesan and the cheddar cheese until completely melted and smooth.
- Turn off the slow cooker, place the lid back on, and let the soup sit for about 10 minutes to thicken before serving.
Notes
Chef's Tips:
- Always buy a block of cheddar and shred it yourself for the smoothest melt. Pre-shredded cheese contains anti-caking agents that can make your soup grainy.
- If you dislike the texture of celery, sauté the diced onion and celery in a little butter on the stove before adding them to the crock pot.
- To thicken the soup further, mix a spoonful of cornstarch with cold water to create a slurry and stir it in at the very end.
- Always buy a block of cheddar and shred it yourself for the smoothest melt. Pre-shredded cheese contains anti-caking agents that can make your soup grainy.
- If you dislike the texture of celery, sauté the diced onion and celery in a little butter on the stove before adding them to the crock pot.
- To thicken the soup further, mix a spoonful of cornstarch with cold water to create a slurry and stir it in at the very end.