Slow Cooker Broccoli Cheese Soup

A creamy and delicious broccoli cheese soup made effortlessly in a slow cooker, perfect for comfort food lovers.

Print Recipe

Prep Time 15

Cook Time 4

Total Time 4 15

Course Appetizer, Soup

Cuisine American

Servings 6 servings

Calories 350 kcal

Ingredients

Vegetables

4 cups fresh broccoli florets (or 3 cups frozen broccoli) You can substitute cauliflower if desired.
1 cup diced onion Use yellow or white for sweetness.
2 cloves garlic, minced

Liquids

4 cups vegetable or chicken broth Low-sodium for healthier preparation.
1 cup heavy cream Can substitute with coconut cream for a dairy-free version.

Cheese

2 cups shredded sharp cheddar cheese Or a gluten-free cheese alternative.

Spices & Seasoning

1 teaspoon paprika Adds depth of flavor.
Salt and pepper to taste

Garnish

Optional: Croutons or fresh herbs like parsley For garnish.

Instructions

Preparation

Wash and cut the fresh broccoli into florets. If using frozen broccoli, skip this step. Dice the onions and mince the garlic.

Cooking

Place the broccoli, onions, garlic, and broth into your slow cooker. For extra flavor, sauté the onions and garlic in olive oil before adding.
Add the paprika, salt, and pepper. Stir to combine, then cover and cook for 4 hours on low or 2 hours on high.

Blending and Finishing

Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a traditional blender and return to the slow cooker.
Add the cheddar cheese and heavy cream, stirring until melted and creamy.

Serving

Serve hot, garnished with croutons or a sprinkle of fresh parsley. Enjoy!

Notes

For healthier alternatives, consider using lower-fat cheese or Greek yogurt instead of heavy cream. Add spinach or kale for more nutrients. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Keyword Broccoli Cheese Soup, Comfort Food, Easy recipe, Healthy Soup, Slow Cooker Soup