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

I am going to strongly recommend that you use fresh broccoli when making this dish. If you use the frozen stuff, there is a good chance that it’s going to get soggy while cooking for so long. That’s especially true if you are doing the six-hour low and slow method. For a completely new twist on the dish, you can try mixing half broccoli and half cauliflower in your pot. It’s something that I like to do when I have a little bit of both in the fridge. It’s a great way to get rid of your unused vegetables or any that are about to go bad. When they’re cooked up, you can’t even tell!

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.


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