This creamy broccoli cheese soup recipe, slow-cooked to perfection in your crockpot, is the epitome of comfort food. It's easy to make, requires minimal hands-on time, and delivers a rich, cheesy flavor that will warm you from the inside out. Forget complicated recipes; this one is straightforward and perfect for busy weeknights or a relaxing weekend meal.
What Makes this Crockpot Broccoli Cheese Soup Recipe Special?
Our recipe stands out because it focuses on maximizing flavor and texture. We use a combination of cheeses for depth, carefully balance the creamy texture with the slight bite of broccoli, and incorporate simple seasonings to enhance the overall taste. The crockpot method ensures that the broccoli remains tender-crisp and the soup develops a wonderfully deep flavor profile.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup milk (whole milk recommended for creaminess)
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ¼ cup shredded Parmesan cheese
- 2 tablespoons all-purpose flour (optional, for thickening)
- Salt and pepper to taste
- Optional toppings: croutons, bacon bits, shredded cheese
Step-by-Step Instructions:
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Sauté Aromatics: In a skillet, heat olive oil over medium heat. Sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Combine Ingredients in Crockpot: Transfer the sautéed onion and garlic to your crockpot. Add the broccoli florets, chicken broth, milk, and flour (if using). Stir well to combine.
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Slow Cook: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the broccoli is tender.
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Stir in Cheese: Once the broccoli is cooked, stir in the cheddar, Monterey Jack, and Parmesan cheeses until melted and smooth. Season with salt and pepper to taste.
Tips for the Best Crockpot Broccoli Cheese Soup:
- Don't overcook the broccoli: Overcooked broccoli can become mushy. Check for tenderness after 6 hours on low, and adjust cooking time as needed.
- Use fresh broccoli: Fresh broccoli will provide the best flavor and texture.
- Adjust the cheese: Feel free to experiment with different types of cheese. Sharp cheddar, Gruyere, or even a blend of cheeses can work well.
- Add some spice: A pinch of red pepper flakes can add a nice kick to the soup.
- Thicken the soup: If you prefer a thicker soup, you can use a cornstarch slurry (mix 1 tablespoon of cornstarch with 2 tablespoons of cold water) and stir it into the soup during the last 30 minutes of cooking.
Frequently Asked Questions (FAQ)
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Make it ahead of time and reheat it gently on the stovetop or in the microwave.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in airtight containers in the freezer for up to 3 months.
What can I serve with this soup?
This soup pairs perfectly with crusty bread, grilled cheese sandwiches, or a simple salad.
Can I use frozen broccoli?
Yes, you can use frozen broccoli, but you may need to adjust the cooking time. Add the frozen broccoli to the crockpot with the other ingredients and cook on low for 8-10 hours or high for 4-5 hours, or until the broccoli is tender.
How do I make it thicker?
If your soup isn't thick enough, you can either simmer it uncovered for a longer time to reduce the liquid or add a cornstarch slurry as mentioned in the tips above.
This creamy crockpot broccoli cheese soup is a guaranteed crowd-pleaser. Enjoy!
