Crockpot Broccoli and Cheese Soup Recipe
This Crockpot Broccoli and Cheese Soup is a creamy, comforting dish made with fresh broccoli, grated carrots, and sharp cheddar cheese, slow-cooked to perfection. Using a slow cooker, it requires minimal prep and results in a rich, velvety soup that's perfect for cozy meals. The combination of reduced-fat cream cheese and evaporated milk creates a smooth, cheesy texture while keeping it lighter than traditional versions.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Vegetables
- 5 cups chopped broccoli florets (about 16 ounces)
- 1 cup grated carrots (either freshly grated or bagged julienne carrots)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
Dairy and Cheese
- 2 ounces reduced fat cream cheese (do not use fat free)
- 1 can (12 ounces) 2% evaporated milk
- 8 ounces sharp cheddar cheese, grated (about 1 block)
Liquids and Seasoning
- 2 ½ cups reduced sodium chicken broth or vegetable broth
- 1 teaspoon dried oregano
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Assemble Ingredients: Place the chopped broccoli, grated carrots, finely diced onion, and minced garlic in the bottom of a 5-to-6-quart slow cooker. Add the reduced fat cream cheese, dried oregano, freshly grated nutmeg, and chicken broth on top. Stir everything gently to distribute the ingredients evenly.
- Slow Cook the Vegetables: Cover the slow cooker and cook on high for 2 hours or on low for 4 to 6 hours. Cook until the broccoli is tender but not mushy, allowing flavors to meld beautifully.
- Thicken the Soup: Remove the lid and stir in the 2% evaporated milk. Using an immersion blender, puree about three-quarters of the soup directly in the crockpot until mostly smooth but still with some broccoli chunks for texture. Alternatively, carefully transfer about 1 cup at a time to a blender or food processor to puree, then return to the pot. Beware of hot splatters!
- Melt Cheese and Warm Through: Cover the soup again and let it cook on low for 10 minutes to warm through. Stir in the kosher salt, ground black pepper, and grated sharp cheddar cheese. Taste and adjust seasoning as needed. Cover and continue cooking on high for about 5 more minutes until the cheese is fully melted and the soup is hot and ready to serve.
Notes
- Use reduced-fat cream cheese to ensure smooth melting without curdling.
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Adjust salt and pepper at the end according to taste preferences.
- Be careful when pureeing hot soup to avoid splattering injuries.
- This soup thickens as it cools; reheat with a splash of broth or milk if needed.
- You can add a pinch of cayenne pepper for a slight kick, if desired.
- Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
