Slow Cooker Cheddar Broccoli Soup Recipe
Cheesy and cream soup with perfectly cooked broccoli makes this soup a favorite with the whole family!
Servings: 6
Calories: 499kcal
Equipment
- Ninja Foodi Possible Cooker Pro OR
- Slow Cooker
Ingredients
- 4 Tablespoons salted or unsalted butter
- 4 Tablespoons all-purpose flour
- 1 teaspoon fine grind sea salt or kosher salt
- ½ teaspoon black pepper
- 1 teaspoon minced garlic about 3-4 cloves
- 4 cups chicken broth or stock
- 1 medium sweet onion about 1 cup diced ¼"
- 12 ounces broccoli florets
- 1 cup heavy cream
- 12 ounces sharp cheddar cheese about 3 cups shredded, divided in recipe
Optional
- Bread Bowls for Serving
Instructions
Making the Roux and Soup Base
- Turn the possible cooker on high sear/sauté and let it finish the preheat time. Add the butter and move it around in the pan as it melts. Add the flour and stir to combine. Add the salt and pepper, and the minced garlic. Stir and cook for 2-3 minutes or until the color is a light beige. Add the chicken broth and stir. See recipe notes for instructions if your slow cooker doesn't have a sauté function.4 Tablespoons salted or unsalted butter, 4 Tablespoons all-purpose flour, 1 teaspoon fine grind sea salt or kosher salt, ½ teaspoon black pepper, 1 teaspoon minced garlic, 4 cups chicken broth or stock
Slow Cooking the Soup
- Add the diced onions to the pot (no need to sauté them) and the broccoli florets. Stir and put the lid on the slow cooker or possible cooker pro. Select high slow cook and set the time for 2 hours. Press Start. Please note that your slow cooker may cook differently than the one I used to test the recipe (the Possible Cooker Pro) and you may need to increase or even decrease the time to achieve the perfect texture on the broccoli.1 medium sweet onion, 12 ounces broccoli florets
Finishing the Cheddar Broccoli Soup
- Add half of the cream after the soup has finished slow cooking and stir. This will cool the soup down a bit and prevent the cheese from clumping or splitting. stirring also breaks up the broccoli. Add one handful of cheese at a time and stir it into the soup until it melts. Repeat until you have used 8 ounces of the cheese (about 2 cups). Add the remaining cream and stir.1 cup heavy cream, 12 ounces sharp cheddar cheese
- Ladle the soup into bowls and garnish with the remaining cheese. Serve & Enjoy!
Notes
Making the Roux on the Stove if your Slow Cooker doesn't have a Sauté function
- Heat a small pan on the stove over medium-high heat.
- Add the butter and move it around in the pan as it melts to avoid burning it.
- Once melted, add the flour and stir to combine.
- Add the salt and pepper and minced garlic and cook, stirring frequently, for 2-3 minutes or until the roux is light beige in color.
- Remove immediately from the heat and transfer to the pot of the slow cooker.
- Add the chicken broth and stir to combine the two.
- Continue with the recipe as written.
Nutrition
Serving: 1.5cups | Calories: 499kcal | Carbohydrates: 15g | Protein: 18g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 125mg | Sodium: 1434mg | Potassium: 366mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1742IU | Vitamin C: 54mg | Calcium: 476mg | Iron: 1mg