Kitchen notes · a little help before you start

Slow Cooker Broccoli Cheddar Cheese Soup

Name: Slow Cooker Broccoli Cheddar Cheese Soup
Prep time: 10 min
Cook time: 405 min
Total time: 415 min
Yield: 6
Ingredients: ¼ cup butter; 1 each brown or white onion (finely chopped); 1 tbsp minced garlic; ¼ cup flour; 6 cups low sodium chicken or vegetable broth; 4 cups broccoli florets (not stems, chopped); 2 tsp salt; 1 tsp cracked black pepper; 1 tsp dried oregano; 2 cups shredded sharp cheddar (plus extra for serving); ½ cup heavy cream

Broccoli cheddar soup gives you a good reason to settle down with a deep bowl. Sharp cheese melts into the creamy base, with tender broccoli in every spoonful. Leave it chunky or blend some of it smooth, depending on the texture you're in the mood for.

Prep: 10 min
Cook: 405 min
Total: 415 min
Original yield: Serves 6
Ingredients: 11 listed

Make it part of your week

Estimating…

Main courseSoupsAmericanPrep: 15 minutes or lessTotal: over 60 minutesSoups & stewsSlow cooker

Recipe categories & planning details

Meal type: Main course
Cuisine: American
Cooking method: Slow cooker
Preparation & total time: Prep: 15 minutes or less · Total: over 60 minutes
Dish type: Soups · Soups & stews

A few quick notes

1. Keep the onion pale

Cook onion in butter until soft and translucent without browning it, then add garlic until fragrant.

2. Cook the flour first

Stir flour into the onion mixture and cook it before taking the pot off heat to add broth.

3. Uncover for the final cook

After stirring in cheese and cream, cook uncovered on high for the final half hour.

Get to know the ingredients

Chopped florets only

Use chopped broccoli florets rather than stems, as listed, when adding broccoli to the slow cooker.

Freshly shredded cheddar

Shred your own sharp cheddar for a smoother melt rather than using pre-shredded cheese.

Broth choice

Low-sodium chicken or vegetable broth are both listed; whisk your choice into the flour mixture bit by bit.

The last little job

Taste the finished soup

After the uncovered cheese-and-cream cooking stage, check whether the soup needs any more salt or pepper before serving.

A little more help as you go

Choose a chunky or smoother bowl

Partially blend the soup for a creamier texture, or skip blending to keep it chunky.

Keep the broth addition smooth

Whisk in broth off the heat, a little at a time, before moving the mixture into the cooker.

A few questions you might have

Can I use a sear-and-stew cooker insert?

Yes, the directions allow starting in that insert rather than a separate pot, then placing it inside the slow cooker.

When does oregano go in?

Add it to the cooker with broccoli, salt and pepper before the main cooking stage until broccoli is tender.

Does the cheese cook from the start?

Add it after the broccoli is tender, stir with heavy cream until melted, then continue uncovered on high.

Can I use brown onion?

Brown or white onion are both listed; finely chop it before softening in butter without coloring.

Can either slow-cooker setting be used?

The main broccoli stage has high and low options; the last uncovered cooking stage uses high.

Any more cooking tips?

Shred your own cheese for the smoothest soup. Pre-shredded cheese is convenient, but it’s coated in anti-caking agents that can make soups grainy. Taking a few extra minutes to shred your own sharp cheddar helps it melt seamlessly into the broccoli cheddar soup! Don’t skip cooking the flour on the stovetop. That quick roux step may seem small, but it makes a huge difference in both texture and flavor. Cooking the flour for a couple of minutes removes any raw taste and ensures your slow cooker broccoli cheese soup gets nice and thick! Control the texture. For a creamier soup, use an immersion blender to partially blend the soup right in the slow cooker, leaving some broccoli pieces for texture. Prefer it chunky? Simply skip blending.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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