Soup Made With Broccoli Cheese In The Slow Cooker

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This dish has become a go-to for cooks who follow Meatless Mondays, want a quick-prep option for a filling weekday meal, or replicate the flavor of their favorite restaurant broccoli cheddar soup at home.

“I can’t get enough of this recipe… it is wonderful,” you will say at the end of the dish, which pretty much sums up how you and your family will feel about slow cooker broccoli cheese soup.

Each of the cheeses used in this slow cooker broccoli cheese soup contributes to its deliciousness.

The Original Cheese adds creaminess, extra-sharp Cheddar cheese adds snap, and Parmesan cheese adds nice umami taste notes.

It’s made with only a few ingredients, is wonderfully hearty, and full of fresh homemade flavor.

It’s also simple to make. It’s likely to become one of your go-to soup recipes!

In other words, a fall and winter dinner menu must-have.

We’re ready for the chilly sweater season, so bring it on!

Okay, maybe not really, but warm and comforting soups make everything better, right?

Slow cooker broccoli cheese soup is simple to prepare and full of vegetables and cheese.

With just a few simple ingredients, you can get a lot of flavors!

Recipe for Slow cooker broccoli cheese soup:

Rich and creamy, this soup is ideal for a chilly day!

Let’s understand how to make this broccoli cheese soup with these instructions:

Key ingredients & substitutions for Crockpot Broccoli Cheddar Soup:

  • 2 1/2 cups reduced-sodium chicken broth or vegetable broth
  • 5 cups chopped broccoli florets, about 16 ounces
  • 3- cloves garlic minced
  • 1 cup grated carrots; you can grate yourself or use bagged pre-cut julienne carrots
  • 1/4 teaspoon freshly grated nutmeg
  • 1- medium yellow onion finely diced
  • 1/2 teaspoon kosher salt
  • 1- teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 2- ounces reduced-fat cream cheese. Do not use fat-free
  • 8 ounces sharp cheddar cheese, grated
  • 1- can 2% evaporated milk (12 ounces)

Step by Step Instructions

  1. Place the broccoli, carrots, onion, and garlic in the bottom of a 5- to 6-quart slow cooker.
  2. Cream cheese, oregano, nutmeg, and chicken broth are sprinkled on top.
  3. To uniformly distribute the ingredients, stir them together.
  4. Cook for 2 hours on high or 4-6 hours on low until the broccoli is soft.
  5. Remove the lid and add the evaporated milk to the pan.
  6. Puree about 3/4 of the soup with an immersion blender until it is nearly smooth but still has a few broccoli lumps.
  7. Alternatively, you can purée the soup in a food processor or blender in 1 cup increments. (Be careful—it’s hot and splatter-prone!)
  8. Cover and cook on low for 10 minutes, or until the soup is warmed through.
  9. Combine the salt, pepper, and grated cheese in a mixing bowl.
  10. As per your taste, season tastes with salt and pepper if needed.
  11. Cover and simmer on high for another 5 minutes, or until the cheese is completely melted and the soup is heated.
  12. Warm the dish before serving.

Notes for this recipe

This recipe relies heavily on the sort of cheese you use.

Because many kinds of pre-grated, bagged cheese are coated with starch to avoid sticking, I strongly recommend grating your own from the block.

While useful, this starch might make it difficult for the cheese to melt smoothly.

For this reason, I also recommend buying ordinary cheese rather than reduced-fat cheese—low-fat cheese does not always melt as well!

Is it possible to use a different type of cheese?

You certainly can!

Switch out 2-3 ounces of the base cheese for something more interesting.

Monterey Jack melts wonderfully, while Pepper Jack adds a bit of a zing.

Try some Gruyere for a gourmet flavor!

Is the broccoli cheddar soup in the slow cooker vegetarian?

This recipe isn’t one of them because it calls for chicken broth.

Vegetable broth can be used to make recipes vegetarian-friendly.

The taste will be a little different, but it will still be fantastic!

Is it possible to freeze broccoli cheese soup?

I wouldn’t recommend it because frozen and thawed dairy tends to separate.

Instead, keep leftovers in an airtight jar in the refrigerator for up to 3 days.

Reheat on the burner and thin with a splash of broth if needed.

Nutrition Information:

  • Calories: 308kcal
  • Carbohydrates: 23g
  • Protein: 17g
  • Fat: 18g
  • Saturated Fat: 11g
  • Cholesterol: 65mg
  • Sodium: 1387mg
  • Potassium: 838mg
  • Fiber: 4g
  • Sugar: 8g
  • Vitamin A: 4489IU
  • Vitamin C: 145mg
  • Calcium: 428 mg
  • Iron: 1mg

How healthy is broccoli cheese soup for you?

Broccoli is one of the most nutrient-dense and healthy veggies available today.

It’s also simple to take because it can be eaten raw in salads or cooked in soups; either way, it’s a superfood worth including in your diet.

Continue reading to learn more about if broccoli soup is beneficial for you and the many broccoli soup skin and weight loss benefits to be aware of.

Many people dislike the taste of healthier, more nutritious foods, which is why they are reluctant to change.

When you were a kid, your parents had to scare you with no treats or television to get you to eat your vegetables.

But when you combine all of the beautiful stuff into a tasty soup, you get excellent taste and terrific nutrition.

As well as all of the broccoli’s other health advantages.

Enhances Metabolism: If you want to speed up your metabolism, you should drink broccoli soup regularly.

It’s high in vitamin C, calcium, and fiber, which help boost your metabolism, especially after a meal.

The proper functioning of main body parts requires a healthy metabolism.

Promotes the health of the skin: Broccoli soup can help you swiftly restore your skin while also giving you a healthy and glowing appearance.

Broccoli, for example, is high in antioxidants and vitamin C, which help slow down the aging process and increase collagen production, resulting in beautiful and youthful skin.

The broccoli plant also includes glucoraphanin, which can aid in repairing and renewal of damaged skin.

Broccoli soup, according to research, can help prevent skin damage and harmful UV radiation.

Heart Health: Broccoli is good for your heart if you eat it regularly.

Broccoli’s anti-inflammatory components are crucial for protecting and preventing damage to the blood vessel lining caused by inflammation caused by blood sugar problems.

In addition, broccoli soup is high in vitamins, fatty acids, and fiber, which are essential for decreasing cholesterol levels and maintaining a healthy heart.

In addition, according to the Institute of Food Research, broccoli can assist in lowering blood pressure and cholesterol levels by 6%.

The health of the Bones: Calcium and vitamin K deficiency are linked to brittle bones.

To prevent osteoporosis and promote bone structure and health, you must consume adequate calcium and vitamin K minerals in broccoli soup.

In addition, broccoli soup is high in nutrients like zinc, phosphorus, and magnesium, which are beneficial to the elderly, breastfeeding moms, and children’s bone health.

So, if you want your baby to grow up strong and healthy, cook broccoli soup for them.

Optical Health: Broccoli soup is high in beta-carotene, phosphate, vitamin A, B complex, C, and E, among other minerals.

These nutrients are beneficial in preventing eye diseases, including cataracts and macular degeneration.

Also, because night blindness is linked to a Vitamin A deficiency, eating broccoli soup regularly will help you maintain your overall eye health and repair damage caused by dangerous radiations.

The Body Is Detoxified: Broccoli soup is an excellent way to cleanse your system.

It’s high in Vitamin C, amino acids, antioxidants, and sulfur compounds, which can help purify your blood by eliminating free radicals and toxins like uric acid.

Rashes, boils, gout, arthritis, renal calculi, itches, and other skin disorders, including eczema and skin hardening, will be a thing of the past if you do it this way.

Broccoli soup is also high in fiber, which aids in the elimination of pollutants through the digestive tract.

Losing Weight: If you want to lose weight quickly, eating broccoli soup regularly is the way to go.

According to studies, each serving of broccoli contains only 30 calories, making it ideal for weight loss.

The soup is also low in fat and high in fiber, so it will fill you up and prevent you from having too many cravings.

You will be able to limit your calorie intake and possibly lose weight in this manner.

Boosts Intelligence: Broccoli soup is an excellent technique to increase your mental capacity.

It’s high in vitamin K, which helps the brain’s central nervous system function better.

Furthermore, broccoli’s vitamin B component is thought to improve memory, elevate emotions, reduce mood swings, prevent mental weariness, and prevent depression.

Conclusion

Broccoli soup is high in essential nutrients, including calcium, vitamin C, and selenium, which are beneficial to your health.

If you genuinely care about your health, broccoli should be a staple in your kitchen.

So this is a must-try recipe.

To top it off, what better way to acquire your nourishment than by eating a nutritious soup?

Olive oil, onions, and celery are used in this broccoli soup dish.

Soup Made With Broccoli Cheese

Soup Made With Broccoli Cheese In The Slow Cooker

This dish has become a go-to for cooks who follow Meatless Mondays, want a quick-prep option for a filling weekday meal, or replicate the flavor of their favorite restaurant broccoli cheddar soup at home.
Prep Time 10 mins
Cook Time 5 hrs
Total Time 5 hrs 10 mins
Course Appetizer
Cuisine American
Servings 5
Calories 327 kcal

Ingredients
  

  • 2 1/2 cups reduced-sodium chicken broth
  • 5 cups chopped broccoli florets
  • 3 cloves minced garlic
  • 1 cup grated carrots
  • 1/4 teaspoon freshly grated nutmeg
  • 1 finely diced onion
  • 1/2 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 2 ounces reduced-fat cream cheese
  • 8 ounces sharp cheddar cheese
  • 1 can 2% evaporated milk

Instructions
 

  • Place the broccoli, carrots, onion, and garlic in the bottom of a 5- to 6-quart slow cooker.
  • Cream cheese, oregano, nutmeg, and chicken broth are sprinkled on top.
  • To uniformly distribute the ingredients, stir them together.
  • Cook for 2 hours on high or 4-6 hours on low until the broccoli is soft.
  • Remove the lid and add the evaporated milk to the pan.
  • Puree about 3/4 of the soup with an immersion blender until it is nearly smooth but still has a few broccoli lumps.
  • Alternatively, you can purée the soup in a food processor or blender in 1 cup increments. (Be careful—it’s hot and splatter-prone!)
  • Cover and cook on low for 10 minutes, or until the soup is warmed through.
  • Combine the salt, pepper, and grated cheese in a mixing bowl.
  • As per your taste, season tastes with salt and pepper if needed.
  • Cover and simmer on high for another 5 minutes, or until the cheese is completely melted and the soup is heated.
  • Warm the dish before serving.

Nutrition

Calories: 327kcalCarbohydrates: 21gProtein: 19gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 59mgSodium: 1097mgPotassium: 907mgFiber: 7gSugar: 6gVitamin A: 5776IUVitamin C: 213mgCalcium: 473mgIron: 2mg
Keyword Soup Made With Broccoli Cheese In The Slow Cooker
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