Slow Cooker Broccoli Cheddar Soup is a creamy crockpot soup made with broccoli, carrots, onion, garlic, cream cheese, evaporated milk, and sharp cheddar. Most of the soup is blended for a smooth base while a few broccoli pieces are left for texture.
Why Make Broccoli Cheddar Soup in the Slow Cooker?
The slow cooker gives the broccoli, carrots, onion, and garlic time to soften without much hands-on work. Cream cheese cooks with the vegetables, while evaporated milk and cheddar are added later so the dairy stays smooth.
Oregano and a small amount of nutmeg give this version a different flavor from a Panera-style stovetop broccoli cheddar soup.
Ingredient Notes
- Broccoli: Five cups of florets create the main body of the soup.
- Carrots: Grated carrots soften easily and add color and sweetness.
- Cream cheese: Use reduced-fat or full-fat block cream cheese rather than fat-free.
- Evaporated milk: Add it after the vegetables are tender for a creamier texture.
- Sharp cheddar: Grate the cheese from a block when possible so it melts more smoothly.
Blending Tips
An immersion blender is the easiest way to blend about three-quarters of the soup while leaving some broccoli pieces intact. If using a countertop blender, work in small batches and be careful with the hot liquid.
Add the cheddar only after blending and warming the evaporated milk. Keep the heat gentle while the cheese melts.
Storage and Reheating
Store leftovers covered in the refrigerator. Reheat gently and stir often. If the soup thickens after chilling, loosen it with a splash of broth or milk.
Ingredients
- 5 cups chopped broccoli florets, about 16 ounces
- 1 cup grated carrots
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 ounces reduced-fat cream cheese, not fat-free
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly grated nutmeg
- 2 1/2 cups reduced-sodium chicken broth or vegetable broth
- 1 (12-ounce) can 2% evaporated milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 ounces sharp cheddar cheese, grated
How To Make Slow Cooker Broccoli Cheddar Soup
- Place the broccoli, carrots, onion, and garlic in a 5- to 6-quart slow cooker.
- Add the cream cheese, oregano, nutmeg, and broth. Stir to distribute the ingredients.
- Cover and cook on HIGH for 2 hours or LOW for 4 to 6 hours, until the broccoli is tender.
- Stir in the evaporated milk.
- Use an immersion blender to puree about three-quarters of the soup, leaving some broccoli pieces. Alternatively, blend carefully in small batches.
- Cover and cook on LOW for 10 minutes, until warmed through.
- Stir in the salt, pepper, and grated cheddar.
- Cover and cook on HIGH for about 5 minutes, or just until the cheese is fully melted and the soup is hot.
For a stovetop restaurant-style version, try Copycat Panera Broccoli Cheddar Soup. You can also browse more easy soup recipes.
