Rule #382: Comfort food should be both easy and delicious.
This Slow Cooker Broccoli Cheese Soup is the best, easiest, most comforting dinner recipe there could be! It’s a literal dump-it-in-and-go kind of situation. The creamy, cheesy soup pairs perfectly with oh-so-good-for-you broccoli! It’s a great busy weeknight meal!
This gives me all the comforting feelings of fall. Bring on the leaves and football and cooler temps please!
First things first… the star of our Slow Cooker Show: Broccoli. I buy a large (32 oz.) bag of precut broccoli florets to keep things super simple. Just dump ’em in.
Next, add in 6 cups of unsalted chicken stock.
Then, add in a pinch of dried thyme.
Then add in 1 cup of heavy whipping cream.
And next, season the soup with 1/2 tsp. freshly ground black pepper and 1 tsp. Kosher salt.
Then place an 8 oz. block of cream cheese over top. Cover and cook on low for 10 hours or high for 6, until broccoli is cooked through.
Once the broccoli is cooked through, add in 1 cup grated Parmesan cheese and 3 cups shredded cheddar cheese.
Next, I purée the soup with an immersion blender like this one, but you can also carefully ladle the soup into a blender to mix it up. Just make sure you don’t put a top on the blender so the heat can escape. Cover the top with a dish towel to prevent messes and blend until your desired consistency.
Top with more shredded cheddar, if it suits yer fancy. We also like to serve ours alongside Saltine crackers or crusty bread. If you’re trying to keep it low carb, just leave those out! You could also add some shredded rotisserie chicken for extra protein.
Nothing like a comforting bowl of soup that’s easy on the eyes and the effort.
Another yummy Slow Cooker Soup is my Creamy Slow Cooker Butternut Squash Soup! Winner, winner, easy dinner!
Slow Cooker Broccoli Cheese Soup
32 oz. (about 11 cups) broccoli florets, chopped
6 cups unsalted chicken stock
8 oz. cream cheese
Pinch dried thyme
1 cup heavy whipping cream
½ tsp. freshly ground black pepper
1 tsp. Kosher salt
1 cup grated Parmesan
3 cups (12 oz.) shredded cheddar
Place all ingredients except Parmesan and cheddar in a slow cooker. Stir to combine. Cook on high for 6 hours or low for 10.
Once broccoli is cooked, turn the slow cooker off, and add in the Parmesan and cheddar. Stir until melted.
Blend with an immersion blender (or ladle some soup into a blender*) and blend until desired consistency.
*If you use a blender, make sure to leave the top off but cover with a towel. Blending super hot ingredients with the top on is no bueno and will create a huge mess!