The World’s Best Slow Cooker Broccoli & Cheese Soup

Crock Pot /Entrees

Submitted by Recipe Rain

The World’s Best Slow Cooker Broccoli & Cheese Soup

You can have the taste of restaurant quality broccoli and cheese soup in the comfort of your own home, and it’s all done easily in the slow cooker!

When my husband and I went on vacation, we got to visit all kinds of cool tourist type attractions, but one of my favorite places to go was the deli that was down the street from our hotel room. We were on vacation for a total of seven days, and I think we spent about five lunches in that deli. It was affordable, and the food was extremely delicious. I would get a different sandwich each time, but I always got their broccoli and cheese soup.

I have been a fan of broccoli and cheese soup since I was a kid, but I never thought about making it at home until I was on that vacation for some reason or another. I couldn’t wait to get home and find a quality recipe.

You can see the recipe that I have decided to use whenever I want a warm and comforting bowl of this amazing soup on the next page. Just push the red next page link to get there quick!

USE THE RED NEXT PAGE LINK BELOW FOR THE SLOW COOKER BROCCOLI & CHEESE SOUP RECIPE AND INGREDIENTS

The World’s Best Slow Cooker Broccoli & Cheese Soup

Prep time 15 mins; Cook time 2 hours (high) or 6 hours (low)

Serves 6

INGREDIENTS

  • 5 cups chopped broccoli florets
  • 1 cup grated carrots
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 ounces Philadelphia reduced fat cream cheese
  • 1 teaspoon dried oregano
  • 1/4 teaspoon freshly grated nutmeg
  • 2 1/2 cups reduced sodium Swanson chicken or vegetable broth
  • 1 (12-ounce) can 2% evaporated milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 (8-ounce) block sharp cheddar cheese, grated

PREPARATION

  1. Place the broccoli, carrots, onion, and garlic in the bottom of 5-to-6-quart slow cooker. Top with the cream cheese, oregano, nutmeg, and chicken broth. Stir to evenly distribute the ingredients. Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.
  2. Remove the lid and stir in the evaporated milk. With an immersion blender, puree about 3/4 of the soup, so that it is mostly smooth but still has a few chunks of broccoli remaining. Alternatively, you can puree the soup in 1 cup-sized batches in a food processor or blender.
  3. Recover the soup and let cook on low for 10 minutes until warmed through. Stir the salt, pepper, and grated cheese. Taste and add additional salt and pepper as desired. Recover and cook on high until the cheese is fully melted and the soup is hot, about 5 additional minutes. Serve warm.

QUICK TIP

If you don’t want to wait for your slow cooker to do the work, you can cook this up quicker on the stove top.



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