Description
A creamy, comforting broccoli cheese soup made easily in the crock pot with tender vegetables and melty cheddar.
Ingredients
- 4 cups fresh broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 2 cups half-and-half or whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika (optional)
Instructions
- Add broccoli, onion, garlic, and broth to the crock pot. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until vegetables are tender.
- In a saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1 minute.
- Slowly whisk in the half-and-half until smooth and thickened.
- Pour the mixture into the crock pot and stir well.
- Stir in cheddar and Parmesan until melted and smooth.
- Season with salt, pepper, and paprika. Adjust consistency with additional broth or milk if needed.
- Serve warm.
Notes
- For a smoother soup, blend part or all of the mixture with an immersion blender.
- Use pre-shredded cheese cautiously—freshly shredded melts better.
- Swap half-and-half for heavy cream for extra richness.
- Prep Time: 10 mins
- Cook Time: 4 hrs
- Category: Soup
- Method: Slow Cooker
- Cuisine: American