Slow Cooker Broccoli Cheddar Soup
Abeer Rizvi
Rich, cheesy, creamy, easy slow cooker broccoli cheddar soup recipe, homemade with simple ingredients. Full of cream cheese, cheddar cheese, vegetables (carrots, onions, broccoli).
Prep Time 10 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 10 minutes mins
Course Main Course
Cuisine American
Servings 6 People
Calories 161 kcal
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4 cups Broccoli Fresh, Roughly chopped 1 cup Carrots Peeled, Finely chopped or grated 1 cup Onion Finely chopped 3 cloves Garlic Finely chopped ¼ cup Cream cheese Full fat, Can add up to ½ cup if you want the soup more cheesy 1-2 teaspoon Dried oregano ¼ teaspoon Nutmeg powder ½ teaspoon Paprika Salt To taste Pepper To taste 2.5 cups Broth Chicken or vegetable, Low sodium 1 can Evaporated milk 12 oz. can, Full fat, Can also use half and half 1 block Cheddar cheese Freshly grated, 8 oz. block, Full fat
Add broccoli, carrots, onion, garlic, cream cheese, oregano, nutmeg, paprika, salt, pepper, broth in a large crockpot (6 quart or larger).
Mix until combined.
Cover and cook on High heat for 2 hours or Low heat for 4 hours or until carrots and broccoli are tender.
Remove lid and mix in evaporated milk.
Use a hand-held immersion blender to puree about half of the soup. Don't puree it completely because you want to have some chunks and texture.
Mix in cheddar cheese and cook uncovered on High heat for 5-10 minutes until cheese is melted. Enjoy!
Read all my tips above.
Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Calories: 161 kcal Carbohydrates: 17 g Protein: 7 g Fat: 8 g Saturated Fat: 5 g Cholesterol: 28 mg Sodium: 522 mg Potassium: 501 mg Fiber: 3 g Sugar: 10 g Vitamin A: 4503 IU Vitamin C: 59 mg Calcium: 209 mg Iron: 1 mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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