Slow Cooker Broccoli Cheddar Soup
Slow Cooker Broccoli Cheddar Soup
Ingredients
For the Soup Base
- 2 bags broccoli florets, frozen
- 1 yellow onion, small, diced
- 2 cups shredded carrots
- 4 cups chicken broth, divided
- 1/4 cup cornstarch
- salt, as needed
- black pepper, freshly ground, as needed
- garlic powder, as needed
- smoked paprika, as needed
For the Creamy Finish
- 1 block cream cheese, 8 ounce, softened
- 1 1/2 cups heavy cream
- 2 1/2 cups shredded cheddar cheese
Instructions
- 1
Add the frozen broccoli florets, diced yellow onion, and shredded carrots directly into the slow cooker.
⏱️ 5 min00
- 2
Pour 3 cups of chicken broth into the slow cooker. In a separate measuring cup or bowl, combine the 1/4 cup of cornstarch with the remaining 1 cup of chicken broth, mixing well to create a smooth slurry. Pour this cornstarch slurry into the slow cooker with the other ingredients.
⏱️ 5 min00
- 3
Season the mixture with salt, freshly ground black pepper, garlic powder, and smoked paprika to your taste.
⏱️ 2 min00
- 4
Stir all the ingredients thoroughly in the slow cooker. Place the lid on and cook on the "high" setting for 3 hours.
⏱️ 180 min00
- 5
After 3 hours, remove the lid. Add the softened block of cream cheese to the hot soup and stir continuously until it has completely melted and is fully incorporated into the soup.
⏱️ 10 min00
- 6
Next, add the heavy cream and the shredded cheddar cheese to the soup. Stir again until all the cheddar cheese has melted, creating a rich, thick, and creamy consistency.
⏱️ 5 min00
- 7
Cover the slow cooker once more and set it to the "warm" setting for approximately 10 minutes to allow the flavors to meld further and ensure everything is heated through.
⏱️ 10 min00
- 8
Serve the Slow Cooker Broccoli Cheddar Soup warm, perhaps with cheesy garlic bread for dipping.
⏱️ 1 min00
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Broccoli Cheddar Soup
Ingredients
For the Soup Base
- 2 bags broccoli florets, frozen
- 1 yellow onion, small, diced
- 2 cups shredded carrots
- 4 cups chicken broth, divided
- 1/4 cup cornstarch
- salt, as needed
- black pepper, freshly ground, as needed
- garlic powder, as needed
- smoked paprika, as needed
For the Creamy Finish
- 1 block cream cheese, 8 ounce, softened
- 1 1/2 cups heavy cream
- 2 1/2 cups shredded cheddar cheese
Instructions
- 1
Add the frozen broccoli florets, diced yellow onion, and shredded carrots directly into the slow cooker.
⏱️ 5 min00 - 2
Pour 3 cups of chicken broth into the slow cooker. In a separate measuring cup or bowl, combine the 1/4 cup of cornstarch with the remaining 1 cup of chicken broth, mixing well to create a smooth slurry. Pour this cornstarch slurry into the slow cooker with the other ingredients.
⏱️ 5 min00 - 3
Season the mixture with salt, freshly ground black pepper, garlic powder, and smoked paprika to your taste.
⏱️ 2 min00 - 4
Stir all the ingredients thoroughly in the slow cooker. Place the lid on and cook on the "high" setting for 3 hours.
⏱️ 180 min00 - 5
After 3 hours, remove the lid. Add the softened block of cream cheese to the hot soup and stir continuously until it has completely melted and is fully incorporated into the soup.
⏱️ 10 min00 - 6
Next, add the heavy cream and the shredded cheddar cheese to the soup. Stir again until all the cheddar cheese has melted, creating a rich, thick, and creamy consistency.
⏱️ 5 min00 - 7
Cover the slow cooker once more and set it to the "warm" setting for approximately 10 minutes to allow the flavors to meld further and ensure everything is heated through.
⏱️ 10 min00 - 8
Serve the Slow Cooker Broccoli Cheddar Soup warm, perhaps with cheesy garlic bread for dipping.
⏱️ 1 min00