Slow Cooker Broccoli Cheddar Soup Recipe – Comfort in a Bowl

There’s something undeniably cozy about the scent of simmering soup wafting through the kitchen. I love how it stretches its warm embrace throughout the home, instantly making everything feel a little more inviting. One particular recipe always reminds me of those delightful afternoons: Slow Cooker Broccoli Cheddar Soup. It’s that creamy, dreamy concoction that warms you from the inside, like a hug in a bowl. Whether it’s a chilly evening or a simple comfort food craving, this soup checks all the boxes for flavor and ease.

Why You’ll Love It

• Quick and easy to make, with minimal prep time!
• Offers a comforting homemade flavor that wraps around you like a favorite blanket.
• Crafted with simple, wholesome ingredients you probably already have.
• Perfect for family dinners or those intimate nights in.
• Always a crowd-pleaser, even with the pickiest eaters!

Ingredients You’ll Need

• 1 pound frozen broccoli florets
  (Fresh broccoli works too; just chop it up smaller!)
• 5 cups low-sodium chicken broth
  (Always nice to control the saltiness!)
• 1 medium onion, diced
  (This adds an aromatic base — trust me!)
• 2 medium carrots, finely diced
  (Sweetness to balance out the savory goodness.)
• 2 cans (10.5 ounces each) cream of celery soup
  (This gives the soup its dreamy creaminess.)
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
  (Just a hint of warmth to wake up your taste buds.)
• 1 1/2 pounds processed melting cheese (like Velveeta)
• 2 cups shredded sharp Cheddar cheese, plus more for serving
  (The more cheese, the better, right?)
• Crumbled saltine crackers, for serving
  (Adds that perfect crunch!)

How to Make It

1. Gather Your Ingredients: Grab a comfy spot in your kitchen, and lay out everything you need. Just the sight of fresh ingredients sets a welcoming tone.

2. Layering Time: Toss the frozen broccoli, chicken broth, diced onion, and carrots into your slow cooker. Next, open those cans of cream of celery soup and stir them in. Add the seasoned salt, kosher salt, black pepper, and a little cayenne for that extra kick.

   You’ll smell the savory goodness already!

3. Cook It Up: Cover your slow cooker and set it to HIGH. Let it cook for about 4 hours.

   You’ll hear the soup bubbling away — that’s when you know it’s doing its magic.

4. Blend It Smooth: After 4 hours, take an immersion blender (or a potato masher) and purée the soup until it’s about three-quarters smooth. Just imagine how velvety that looks!

5. Cheesy Goodness: Stir in the processed melting cheese and the shredded sharp Cheddar. Cover it again, switch the setting to LOW, and let it cook for an additional 15 minutes.

   Taste and adjust the seasoning if needed — this is your masterpiece!

6. Serve It Up: Ladle the warm soup into bowls. Top it with extra Cheddar cheese and a sprinkle of crumbled saltines.

   Personal touch? You can add a drizzle of olive oil or even some hot sauce for a kick!

Kitchen Tips

• Time-Saving Trick: Use frozen veggies; it cuts down on prep time significantly.
• Common Mistake Fix: If your soup is too thick, add a bit more broth until it reaches your desired consistency.
• Flavor Variation: For a fresh spin, consider adding a pinch of garlic powder or even sautéed garlic and fresh herbs for a fragrant lift.

Serving Ideas

Imagine gathering around the table with family and friends, the bowls of Slow Cooker Broccoli Cheddar Soup steaming and fragrant. This dish is perfect for a family dinner or Sunday brunch. Pair it with a crispy salad or some warm artisan bread to soak up every last drop. Feeling adventurous? Sprinkle in some extra toppings like crunchy croutons or chopped chives for that gourmet touch.

Storing & Leftovers

• Refrigerating: Store leftovers in an airtight container in the fridge for up to five days.
• Freezing: You can freeze this soup for up to three months; just make sure to leave some space in the container for expansion.
• Using Leftovers: Try using the soup as a base for a creamy cheese sauce for pasta or as a delicious topping for baked potatoes.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day as the flavors meld together.

Q: Can I swap any ingredients?
A: Of course! Use what you have on hand; this recipe is very forgiving. You could even go for a different type of cheese!

Q: What’s the best way to serve it?
A: Fresh from the pot, still warm and aromatic, is the absolute best.

Q: How do I know it’s perfectly cooked?
A: Look for a creamy texture and that delicious, comforting smell — that’s your sign it’s time to dig in!

Final Thoughts

This Slow Cooker Broccoli Cheddar Soup isn’t just a recipe for me; it’s a warm reminder of cozy times spent with loved ones. It’s about bringing people together over a hearty bowl filled with love and warmth. I hope you find joy in making and sharing it with those around you, making it your very own creation in the process. Embrace the memories, and enjoy every single scoop of your Slow Cooker Broccoli Cheddar Soup!

Slow Cooker Broccoli Cheddar Soup

A creamy, comforting soup made with fresh and wholesome ingredients, perfect for chilly evenings and family gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 8 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound frozen broccoli florets Fresh broccoli works too; just chop it up smaller!
• 5 cups low-sodium chicken broth Always nice to control the saltiness!
• 1 medium onion, diced This adds an aromatic base — trust me!
• 2 medium carrots, finely diced Sweetness to balance out the savory goodness.
• 2 cans (10.5 ounces each) cream of celery soup This gives the soup its dreamy creaminess.
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper Just a hint of warmth to wake up your taste buds.
• 1 1/2 pounds processed melting cheese (like Velveeta)
• 2 cups shredded sharp Cheddar cheese, plus more for serving The more cheese, the better, right?
• crumbled saltine crackers, for serving Adds that perfect crunch!

Method

 

Preparation

1. Gather Your Ingredients: Grab a comfy spot in your kitchen, and lay out everything you need.
2. Layering Time: Toss the frozen broccoli, chicken broth, diced onion, and carrots into your slow cooker. Stir in the cream of celery soup, seasoned salt, kosher salt, black pepper, and cayenne.

Cooking

1. Cook It Up: Cover your slow cooker and set it to HIGH. Let it cook for about 4 hours.
2. Blend It Smooth: After 4 hours, purée the soup until it’s about three-quarters smooth with an immersion blender or potato masher.
3. Cheesy Goodness: Stir in the processed melting cheese and the shredded sharp Cheddar. Switch the setting to LOW and let it cook for an additional 15 minutes.

Serving

1. Serve It Up: Ladle the warm soup into bowls. Top with extra Cheddar cheese and a sprinkle of crumbled saltines.

Notes

Time-Saving Trick: Use frozen veggies to cut down on prep time. If your soup is too thick, add a bit more broth until it reaches the desired consistency. For a fresh spin, consider adding garlic powder or sautéed garlic and herbs.