Broccoli and cheese soup is a cozy, comforting dish that many of us turn to when we need both nourishment and nostalgia. I remember making it on chilly evenings, wrapped in blankets, with the aroma wafting through the kitchen. This slow cooker version takes all the classic flavors we love and makes it incredibly simple to prepare. Perfect for family dinners or when you’re craving something warm and hearty, this recipe is bound to become a staple in your home.
Why you’ll love this dish
This Broccoli & Cheese Soup is not just delicious; it’s also easy to make, budget-friendly, and packed with nutrients. It’s the kind of dish that both kids and adults will love, making it great for family meals. Whether you make it on a weeknight after a long day or as a centerpiece during a cozy gathering, this soup delivers comfort without the fuss. Plus, being made in a slow cooker means you can set it and forget it until it’s time to enjoy!
“This soup is now a family favorite! It’s creamy, cheesy, and so easy to make. I love that I can just throw everything in the slow cooker and let it do its magic.” – A Happy Home Cook
How this recipe comes together
Making this Broccoli & Cheese Soup is a straightforward and delightful journey. Start by layering your chopped broccoli, carrots, onion, and garlic at the bottom of your slow cooker. Next, add in the cream cheese along with the spices and broth. After stirring it all together, cover the slow cooker and let it work its magic for a few hours. Once the broccoli is tender, stir in the evaporated milk and puree some of the soup for that creamy texture we all crave. Finally, toss in the cheese, let it melt, and you’re ready to serve up delicious bowls of goodness!
What you’ll need
To whip up this delectable soup, gather the following ingredients:
- 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 in other veggies, or make it vegetarian by using vegetable broth!
