Slow Cooker Cheesy Broccoli Soup
This creamy and comforting broccoli soup is slow-cooked to perfection with cheddar and cream cheese. It’s a cozy, family-friendly dish perfect for chilly evenings and busy weekdays.
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 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon 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. Ensure the liquid just covers the veggies; adjust if needed.
- 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 in the slow cooker to your desired smoothness. Or carefully blend in batches with a regular blender.
- Stir in the softened cream cheese, shredded cheddar, salt, pepper, and paprika (if using). Mix well until smooth and melted.
- Cover and let it cook on low for an additional 15–20 minutes, stirring occasionally, until heated through.
- Taste and adjust seasoning before serving.
Notes
Top with extra shredded cheese or croutons for a delicious finishing touch. Leftovers can be stored in the fridge for 3–4 days or frozen for up to 3 months.
Nutrition
Calories: 310kcal
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