Crock Pot Broccoli Cheddar Soup
A rich and comforting classic made effortless in the slow cooker. This creamy soup combines tender broccoli with a velvety cheese base for a kid-approved dinner.
Ingredients
- 16 oz frozen broccoli one package
- 2 stalks celery finely diced
- 1 small onion finely diced; white or yellow
- 1 tsp garlic powder
- 1/4 tsp nutmeg optional but recommended
- 1/2 tsp black pepper
- 3 oz cream cheese softened
- 2 cups chicken broth low sodium preferred
- 2 tsp Better than Bouillon chicken base
- 12 oz evaporated milk can use 1 1/2 cups whole milk
- 2 tbsp all-purpose flour
- 1/3 cup Parmesan cheese grated
- 2 cups Cheddar cheese shredded, plus extra for garnish
Instructions
- Finely dice the celery and onion. For deeper flavor, optionally sauté them in a skillet for 5 minutes before adding to the pot.
- Add frozen broccoli, diced celery, onion, garlic powder, nutmeg, and black pepper into a 5-quart slow cooker.
- Add softened cream cheese, chicken broth, evaporated milk, and Better than Bouillon. Sprinkle flour over the top and stir gently.
- Cover and cook on LOW for 3 to 4 hours until the broccoli is fork-tender. Avoid the high setting to prevent the dairy from separating.
- Turn the slow cooker OFF. Let it sit for 2 minutes to stop any bubbling.
- Remove the lid and stir in the Parmesan and Cheddar cheese gently until completely melted and smooth.
- Replace the lid and let the soup rest for 8-10 minutes to thicken before serving.
Notes
If you prefer a thicker soup, stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) during the last 15 minutes of cooking. Use freshly grated cheese for the smoothest texture.