Pin it
This slow cooker broccoli cheese soup is totally legit. Just dump the ingredients in, walk away, and you'll come back to a smooth, cheese-packed bowl that'll warm you right up.
Benefits of This Soup
This soup couldn't be simpler. Throw everything in your slow cooker, get on with your day, and return to find dinner waiting. It's budget-friendly and knocks the socks off anything from a can. And honestly, that melty cheese with tender broccoli dunked with bread? It's pretty much heaven.
Ingredients List
- Broccoli: Cut into small pieces. Works with fresh or frozen.
- Butter: Just the regular kind.
- Onion: A single one, diced.
- Garlic: A couple cloves, finely chopped.
- Celery: Dice it small.
- Salt and Pepper: As much as you want.
- Chicken Broth: The boxed kind works great.
- Cornstarch: For thickening.
- Heavy Cream: Adds creaminess.
- Cheddar: The sharp variety tastes best. Skip pre-shredded.
Cooking Instructions
- Combine Ingredients:
- Add broccoli, butter, onion, celery, garlic, salt, and pepper to the slow cooker.
- Prepare Liquid:
- Blend cornstarch with broth until dissolved. Add to pot.
- Slow Cook:
- Put the lid on and cook on low setting for 4-6 hours.
- Finish With Dairy:
- Stir in cream and cheese. Let it go another 30 minutes on high.
- Serve:
- Mix well and enjoy while hot.
Pin it
Slow Cooker Advantages
Slow cookers make cooking so easy. No need to babysit a pot or keep stirring. Just toss in ingredients and forget about it. Later on, your soup will be perfect.
Quality Ingredients Matter
Try to use fresh broccoli when you can. Go for sharp cheddar too. Those small bits of onions, celery, and garlic seem tiny but they really punch up the flavor.
Cheese Tips
Always shred cheese yourself for better melting. The bagged stuff often turns lumpy. Takes an extra minute but keeps your soup nice and smooth.
Troubleshooting
If your soup looks separated or gritty, you probably added cheese when everything was too hot. Let it cool down a bit first. No big deal.
Variations
Feel like changing things up? Try vegetable broth instead of chicken. Throw in some carrots if you want. Need something lighter? Swap milk for the cream. You can tweak it however you like.
Side Dish Ideas
Get yourself some crusty bread for dunking. Or maybe make a grilled cheese sandwich to go with it. A small salad works great on the side too.
Pin it
Frequently Asked Questions
- → Can frozen broccoli work here?
Totally! Add it straight from the freezer—no need to defrost. You may want to check sooner, as frozen broccoli can soften faster. Taste and adjust before tossing in the cheese.
- → How can I make it vegetarian?
Replace chicken broth with veggie broth. Same simple prep, same great taste. It'll still be super filling and creamy!
- → Out of cheddar? What now?
No problem—any cheese that melts works! Gouda adds a smoky flavor, Monterey Jack ups the creaminess, and mixing cheeses can be fun. Just avoid anything that won't melt nicely.
- → How long does it stay good?
Store it airtight and eat it within 3 days. Reheat gently on the stove or microwave (stir well to keep it smooth). A spoonful of milk thins it out if needed.
- → Can I use a pressure cooker instead?
Yep! Sauté the veggies first, then pressure cook everything else for about 10 minutes. Add the cheese when the soup cools slightly to keep it creamy. Much quicker!
Conclusion
Enjoyed this soup? Try whipping up a cheesy broccoli casserole loaded with crispy topping or a crunchy, nutty broccoli salad next time. They're simple and delicious, just like this dish.