Rule #122: Soup is good for the soul. And slow cookers. Slow cookers are good for the soul, too.
I don’t care what the books say. Broccoli and Cheese Soup is good for the soul. Forget you, Chicken Soup. I want something creamy. I want something cheesy. I want something with green things in it so I feel like I’m eating something semi-healthy. Oh. And I want it to cook in my slow cooker so that I can be lazy and love it. That’s what’s good for my soul, buddy. Slow Cooker Broccoli Cheese Soup.
I used the ‘Club Pack’ of pre-chopped broccoli florets from good ole H-E-B. It’s 32 oz. total, which is about 11 cups. Let’s be honest though. It’s a slow cooker soup. Exact measurements not needed, ah thank you. Get as close as ya can. Be sure to use only fresh broccoli – frozen broccoli doesn’t hold up well.
This is sincerely a difficult recipe, so if you’re of the faint-at-heart type, stop reading. I’m warning you. This one will blow your mind it’s so hard to make. If you’re a brave soul, let’s do this.
Throw the broccoli, some chicken stock, cream cheese, dried thyme…
heavy cream, chicken stock (I use homemade – it’s SUPER easy to make) …
and some salt and pepper into the slow cooker. Cook it on high for 6 hours or low for 10, stirring occasionally. Whew. Hard, right? I told you so.
Cook it until it looks like this. Then stir in some Parmesan and shredded cheddar until they’re melted.
Then blend it to your desired consistency with an immersion blender like this one or ladle some soup into a blender until it’s as smooth/thick/chunky as you like it. Just make sure if you do pour it in the blender you cover the top with a towel and not the lid. Blending hot stuff with the top fully on could/will result in a huge broccoli-cheesy-oh-dear-god-it’s-everywhere mess.
Voila. Slow Cooker Broccoli Cheese Soup that’s good for the soul. So long to ya, Chicken Soup.
There’s a new soulmate in town.
Slow Cooker Broccoli Cheese Soup
32 oz. (about 11 cups) broccoli florets, chopped
6 cups chicken stock
8 oz. cream cheese
Pinch dried thyme
1 cup heavy whipping cream
1/2 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, 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!