When the weather turns chilly, there’s nothing quite as comforting as a steaming bowl of Broccoli & Cheese Soup. This slow cooker recipe is not only a lifesaver on busy weeknights but also a delicious way to sneak in some veggies. Whether you’re looking to impress guests at a cozy dinner or simply want a warming meal at home, this creamy soup delivers on flavor without demanding too much of your time. Plus, it’s a crowd-pleaser—perfect for kids and adults alike!
What makes this recipe special
Why should you turn to this Broccoli & Cheese Soup for your next meal?
For starters, this dish is incredibly easy to prepare. Toss everything into your slow cooker, turn it on, and let it do the work! It’s perfect for those hectic evenings when you want a homemade dinner without the hassle. An added bonus? It’s budget-friendly, using wholesome ingredients that won’t break the bank.
This soup also boasts a rich, creamy texture thanks to reduced-fat cream cheese and sharp cheddar, making it indulgent yet not overly heavy. Plus, it’s packed with vitamins from broccoli and carrots, making it a healthier choice for the whole family.
"This soup is a game changer! It’s so rich and creamy yet so easy to whip up in the slow cooker. My kids couldn’t get enough of it!" — Sarah D.
The cooking process explained
Making this Broccoli & Cheese Soup is straightforward and satisfying. You’ll start by layering your fresh vegetables in the slow cooker, which sets the stage for fantastic flavor. Then, you’ll add a few rich ingredients, cover, and let nature take its course.
After the veggies are tender, a quick blend will give it that silky consistency you crave, while still preserving some chunks for texture. Once it’s all blended and cheesy, you’ll have a creamy, delicious soup ready to serve!
What you’ll need
Gather these items for a delicious batch of Broccoli & Cheese Soup:
- 5 cups chopped broccoli florets
- 1 cup grated carrots
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 ounces reduced fat cream cheese
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly grated nutmeg
- 2 1/2 cups reduced sodium chicken broth or vegetable broth
- 1 can (12 ounces) 2% evaporated milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 ounces sharp cheddar cheese, grated
Feel free to swap out ingredients based on what you have at home! For instance, if you don’t have yellow onion, red or sweet onions can work just as well.
