Broccoli & Cheese Soup

This slow cooker broccoli and cheese soup is cozy, creamy, and perfect for days when you want something comforting without standing over the stove. Everything goes right into the crockpot—broccoli, carrots, onions, garlic, broth, and a bit of cream cheese—then cooks low and slow until tender. A quick blend and a handful of sharp cheddar at the end turn it into a velvety, cheesy bowl of goodness. It’s lighter than some versions thanks to evaporated milk instead of heavy cream, but still feels rich and satisfying. Serve it with crusty bread or a grilled cheese sandwich for the ultimate easy weeknight meal.

Ingredients

• 5 cups chopped broccoli florets (about 16 ounces)
• 1 cup grated carrots (freshly grated or bagged julienne)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 ounces reduced-fat cream cheese (do not use fat free)
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly grated nutmeg
• 2 1/2 cups reduced sodium chicken broth or vegetable broth
• 1 can 2% evaporated milk (12 ounces)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 ounces sharp cheddar cheese, grated (about 1 block)

Directions

1. Place the chopped broccoli, carrots, onion, and garlic in the bottom of a 5–6 quart slow cooker.
2. Top with the cream cheese, dried oregano, nutmeg, and chicken (or vegetable) broth. Stir gently to distribute the ingredients evenly.
3. Cover and cook on HIGH for about 2 hours or LOW for 4–6 hours, until the broccoli is very tender.
4. Remove the lid and stir in the evaporated milk.
5. Using an immersion blender, puree about 3/4 of the soup right in the slow cooker, leaving some small pieces of broccoli for texture. (If using a blender or food processor, carefully blend in small batches and return to the slow cooker.)
6. Recover and cook on LOW for about 10 minutes, until the soup is warmed through.
7. Stir in the salt, pepper, and grated sharp cheddar cheese until the cheese is fully melted and smooth. Taste and adjust seasoning with more salt and pepper if needed.
8. Cover and cook on HIGH for about 5 more minutes, until the soup is hot and creamy. Serve warm.

Prep Time: 15 minutes | Cooking Time: 2–6 hours (depending on setting) | Total Time: 2 hr 20 min (HIGH) or 6 hr 20 min (LOW)
Kcal: ~300 kcal | Servings: 6

Tips

For the smoothest, creamiest texture, grate your own sharp cheddar cheese from a block—pre-shredded cheese often contains anti-caking agents that can make the soup grainy instead of velvety.

Let the soup cool before refrigerating, then store in an airtight container for up to 3–4 days; reheat gently over low heat and avoid boiling so the cheese doesn’t separate.

FAQ

Can I make this completely vegetarian?
Yes, just use vegetable broth instead of chicken broth and keep everything else the same.

Can I use fresh cream instead of evaporated milk?
You can substitute an equal amount of half-and-half or a mix of milk and cream, but evaporated milk gives a nice creaminess with fewer calories.

Do I have to blend the soup?
Blending most of it makes it thick and creamy, but you can leave it chunkier by blending less, or skip blending altogether for a brothier soup.

Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli florets work fine. Add them straight to the slow cooker—no need to thaw—then cook as directed.

Does this soup freeze well?
Soups with cheese can sometimes separate when frozen and reheated. If you want to freeze it, you’ll get the best result by freezing before adding the cheese, then reheating and stirring in fresh cheese when serving.