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Creamy cheesy broccoli and cheese soup made easy in the crock-pot. The weather is still cold enough to enjoy a warm bowl of this creamy and cheesy soup. Fresh broccoli florets cooked with garlic and cheese, then pureed until smooth and creamy. Vegetarian and gluten-free, this soup is a healthy and hearty meal perfect for any time of the year. Served warm with grilled cheese sandwiches or garlic bread.
Fresh broccoli florets mixed with onion, minced garlic and chicken broth in a large crock-pot. Then it slow cooks all day until you are ready for dinner. 30 minutes before you are ready to serve this soup, blend it with an immersion blender or you can also use a regular blender and blend the soup in batches. Depending on how smooth you want this soup, you can leave some whole broccoli florets in the soup, or you can make it completely smooth. After the soup is blended, stir milk and shredded cheddar cheese into the crock-pot with the soup. Cover and let it cook for another 30 minutes, until the cheese has fully melted and the soup is smooth.
Slow-Cooker Broccoli and Cheese Soup
Ingredients
- 2 cups fresh broccoli florets
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup milk
- 2 cups shredded cheddar cheese
Instructions
- Place broccoli florets into a large crock-pot. Add in diced onion, minced garlic, chicken broth, salt and pepper. Mix together and cover with the lid. Cook on low heat for 6-8 hours, or on high heat 3-4 hours.
- Using either a blender or an immersion blender, blend the soup until smooth. Stir in milk and shredded cheese. Let cook for another 30 minutes.