Description
This Crockpot Broccoli Cheese Soup is the ultimate comfort food, offering a velvety and satisfying meal with minimal effort. By combining fresh broccoli, aromatic onions, garlic, and sharp cheddar cheese in a slow cooker, this dump-and-go recipe delivers restaurant-quality flavor. Using evaporated milk ensures a perfectly creamy, emulsified texture without the hassle of stovetop monitoring. It is a hearty, wholesome, and budget-friendly choice that makes any busy weeknight feel like a special occasion.
Ingredients
4 cups chopped broccoli florets
3 cups vegetable broth
1 small onion, finely diced
2 teaspoons minced garlic
1 teaspoon celery salt
1 teaspoon onion powder
1 can (12 oz) evaporated milk
8 oz sharp cheddar cheese, shredded
2 tablespoons cornstarch (for thickening)
Instructions
Place the chopped broccoli, diced onion, and garlic into the slow cooker.
Pour in the vegetable broth and sprinkle with celery salt and onion powder.
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until the broccoli is tender.
Whisk the cornstarch into the evaporated milk until smooth and pour into the slow cooker.
Stir in the shredded cheddar cheese until fully melted and creamy.
Serve warm and enjoy.
Notes
For an even smoother texture, use an immersion blender to pulse the soup a few times before adding the cheese. Always shred your own cheese from a block rather than using pre-shredded bagged cheese to ensure a smoother, less grainy melt. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 300
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 8g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg