Crockpot Broccoli Cheese Soup Recipe
This crockpot broccoli cheese soup is so easy and deliciuos. With just 10 minutes of prep time, you can come home to a flavorful and comforting cheese and broccoli soup.
Servings: 4
Calories: 900kcal
Equipment
- Cuisinart CSB-75BC Smart Stick 200 Watt 2 Speed Hand Blender, Brushed Chrome
- Reynolds Kitchens Premium Slow Cooker Liners, 12 Count
- Hamilton Beach 6-Quart Slow Cooker, Programmable, Set & Forget With Temperature Probe, Transport Clips, Sealing Lid (33969A), 275 Watts, Stainless Steel
Ingredients
- 4 cups low-sodium vegetable broth
- 2 heads broccoli cut into florets
- 1 cup frozen shredded hash browns
- 1 cup shredded carrots
- 1 cup 8-ounce packagecream cheese, cut into large chunks
- 2 cloves garlic minced
- 1 shallot chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup heavy cream
- 2 tablespoons flour
- 4 cups shredded cheddar cheese
Instructions
- Combine vegetable broth, broccoli, hash browns, carrots, cream cheese, shallot, garlic, salt, pepper, and nutmeg.
- Cover and cook on low for 4 hours.
- Puree soup using an immersion blender or counter-top blender.
- Whisk together cream and flour. Mix into soup until fully combined.
- Slowly mix in shredded cheddar until melted.
- Serve - topped with additional cheddar cheese - if desired.
Notes
Leftover soup can be stored in the refrigerator for up to 3 days.