Slow Cooker Cheesy Broccoli Soup
There’s nothing quite like a warm, cheesy bowl of broccoli soup to chase away the chill on a busy evening. This slow cooker version practically makes itself — rich with cream cheese and sharp cheddar, and bursting with flavor from tender broccoli and aromatic onions. It’s hearty enough for a meal but light enough to enjoy with a slice of crusty bread or a crisp side salad.
Ingredients
- 4 cups broccoli florets (fresh or frozen works just fine)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 3½ cups low-sodium chicken or vegetable broth
- 8 ounces cream cheese, cut into cubes and softened
- 1½ cups sharp cheddar cheese, shredded
- ¾ teaspoon salt (adjust to taste)
- ½ teaspoon ground black pepper
- ¼ teaspoon smoked paprika (optional, for a hint of warmth)
Instructions
- Layer the vegetables – Add the broccoli, diced onion, and minced garlic to your slow cooker.
- Add the broth – Pour in the broth until the vegetables are just submerged. Stir gently to combine.
- Cook until tender – Cover and cook on low for 6–7 hours or on high for about 3–4 hours, until the broccoli is soft enough to mash easily.
- Blend it smooth – Use an immersion blender right in the slow cooker to puree the soup until smooth and creamy. (If you prefer a chunkier texture, leave some broccoli pieces intact.)
- Add the cheeses – Stir in the cream cheese cubes and shredded cheddar. Mix until both melt completely into the soup.
- Season and finish – Add the salt, pepper, and paprika if you’d like a bit of spice. Cover again and let it cook on low for another 15–20 minutes, stirring once or twice until everything is velvety and hot.
- Serve and enjoy – Taste for seasoning, then ladle into bowls. Garnish with extra cheddar or a sprinkle of paprika for a cozy finishing touch.
