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Because some days, you need a hug in a bowl (and zero extra dishes)
You know that weird little gap between lunch and dinner when everyone starts circling the kitchen like sharks? That’s when I remember this soup.
It’s warm, it’s creamy, it makes your house smell like someone’s taking care of you — even if you’re the one doing the cooking.
Honestly, I don’t even remember the first time I made it. Probably one of those gray Midwest days where the sky looks like it gave up around 3pm. I just knew I had broccoli, a block of cream cheese, and no energy to stand over a stove. And now? It’s in regular rotation. My kids actually eat broccoli when it’s floating in cheese. Who knew?
Why I Keep Coming Back to This Recipe
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It’s basically effort-free. If you can throw stuff in a slow cooker and turn a knob, you’re golden.
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My house smells AMAZING. Like, people walk in and say “what’s that?” in a good way.
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You can eat it with bread. Or croutons. Or a spoon straight from the pot. I won’t judge.
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It’s cozy food without being super heavy. Creamy, but not coma-inducing.
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It saves me on the “what’s for dinner” panic. Throw it in early, forget about it, eat like royalty at 6pm.
Here’s What You Need (and what you can cheat on)
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Broccoli – 4 cups. Fresh or frozen. Chop it a bit so it cooks faster.
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Onion – 1, chopped. I don’t measure it fancy. Just “medium.”
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Garlic – 2 cloves. Or, like, a big spoonful from the jar if you’re out of fresh.
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Broth – 3 cups. Chicken or veggie. I’ve even used water + bouillon cubes and it worked fine.
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Cream cheese – 1 cup (softened-ish). If it’s still cold, just cut it up small. It’ll melt.
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Cheddar cheese – 1 cup, shredded. Use the block stuff if you’re feeling fancy.
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Salt & pepper – Just enough to make it taste good.
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Paprika – Totally optional. I throw it in if I remember.
The Actual Steps (aka why this is so easy)
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Dump the broccoli, onion, and garlic in the slow cooker.
No need to sauté or do anything fancy. Just layer it in. -
Pour in your broth.
Enough to mostly cover the veggies. Don’t overthink it. You can always adjust later. -
Lid on. Walk away.
Low for 6–8 hours. High for 3–4. You want the broccoli super soft — like “I could mash this with a spoon” soft. -
Blend it.
Use an immersion blender right in the pot (bless those things). Or carefully ladle it into a regular blender in batches. Careful — it’s hot and likes to spit. -
Add the cheeses and seasoning.
Cream cheese goes in first, stir until it starts to melt, then toss in cheddar, salt, pepper, and that paprika if you remembered. Stir until smooth and dreamy. -
Let it melt and mellow.
Cover again and let it sit on low for another 15–20 minutes. Stir it now and then so it doesn’t get weird. -
Taste it. Fix it. Eat it.
Maybe it needs a pinch more salt or a splash of cream. Maybe it’s perfect and you just go straight in with the ladle. You do you.
Stuff to Serve It With
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Garlic bread — obviously
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Crusty bread, baguette, dinner rolls… whatever carb is closest
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Grilled cheese sandwich — total comfort meal
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Leftover rotisserie chicken tossed on top
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A green salad — for balance (and pretending you made healthy choices today)
Quick Variations (a.k.a. what I’ve done when the fridge is a mystery box)
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Add chopped carrots or cauliflower with the broccoli
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Stir in shredded rotisserie chicken if someone says “but where’s the meat?”
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Use dairy-free cream cheese and cheddar to make it vegan — just remember veggie broth too
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Crank the heat with a splash of hot sauce or a pinch of cayenne
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Top with bacon bits or croutons because why not?
Leftovers & Reheating (Still Delicious, Even Day 3)
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Fridge: Pop leftovers in a container, keep for 4 days easy
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Freezer: Yes! It freezes well. Let it cool first, freeze flat in bags or containers
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To Reheat: Microwave or stovetop, low heat — maybe a splash of broth if it thickened up overnight
Final Thoughts From My Kitchen Table
This soup isn’t flashy. It’s not one of those “30 ingredients and imported saffron” type of deals.
It’s just good. And cozy. And reliable.
Like a warm blanket, but edible.
If you’re staring down a cold day and wondering what to make that won’t make a mess or steal all your energy, try this. It’s saved me more times than I can count — from busy weeknights, surprise guests, random Tuesday blues.
And hey — if you make it, send me a pic. Tell me what you added, swapped, or forgot. I’d love to know.
Stay warm,
Slow Cooker Cheesy Broccoli Soup
Ingredients
- 4 cups broccoli florets fresh or frozen
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups chicken or vegetable broth
- 1 cup cream cheese softened
- 1 cup cheddar cheese shredded
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika optional, for a little kick
Instructions
- Place the broccoli, onion, and garlic into the bowl of your slow cooker.
- Pour the broth over the vegetables. Make sure the liquid level is just enough to cover the veggies; adjust if necessary.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the broccoli is tender.
- Use an immersion blender to puree the soup to your desired smoothness. If using a standard blender, blend in batches carefully.
- Stir in the softened cream cheese, cheddar cheese, salt, pepper, and paprika (if using). Mix until melted and smooth.
- Cover and let cook on low for an additional 15–20 minutes, stirring occasionally, until heated through and creamy.
- Taste and adjust seasoning if needed before serving.