Slow Cooker Broccoli & Cheese Soup Recipe

Introduction

This slow cooker broccoli and cheese soup is a comforting and creamy dish perfect for chilly days. Packed with tender broccoli and sharp cheddar, it’s simple to prepare and delivers rich, satisfying flavors with minimal effort.

Ingredients

• 1 tbsp vegetable or sunflower oil
• 1 onion, chopped
• 2 garlic cloves, crushed or finely grated
• 250g potatoes, roughly chopped
• 1 broccoli (around 325g), roughly chopped
• 750ml chicken or vegetable stock
• 150g mature cheddar, cut into cubes
• 125ml single cream, plus extra to serve
• Toasted or crusty bread, to serve

Instructions

1. Step 1: Heat the oil in a frying pan over medium-low heat. Fry the chopped onion for 10–12 minutes until soft but not golden. Stir in the garlic and cook for 1 minute.
2. Step 2: Add the chopped potatoes to the pan and cook for a few minutes to slightly soften. Then transfer everything into your slow cooker.
3. Step 3: Add the chopped broccoli and stock to the slow cooker. Season well with salt and freshly ground black pepper. Cook on high for 3 hours or low for 5 hours, until the broccoli is tender but the stalk still has some bite.
4. Step 4: Stir in the cubed cheddar cheese until melted, then add the single cream and mix well.
5. Step 5: Carefully pour the soup into a blender and blend until smooth. Serve with a swirl of extra cream, a grinding of black pepper, and toasted or crusty bread for dunking.

Tips & Variations

• Use vegetable stock for a vegetarian version and check the cheese ingredients to ensure it’s suitable.
• If you prefer a chunkier texture, blend only half the soup and stir the rest through.
• Add a pinch of nutmeg or smoked paprika for extra depth of flavor.
• Try swapping cheddar for gruyère or a mild Swiss cheese for a different cheesy note.

Storage

Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in a microwave, stirring occasionally. The soup may thicken when chilled—add a splash of milk or stock when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can cook the soup on the stovetop by simmering the vegetables in stock until tender, then adding cheese and cream before blending.

Is this soup suitable for freezing?

Broccoli and cheese soup can be frozen, but the texture may change slightly after thawing. Freeze in airtight containers for up to 2 months and thaw overnight in the fridge before reheating.

Slow Cooker Broccoli & Cheese Soup Recipe

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★★★★★

4.7 from 119 reviews

• Author: Hailey
• Total Time: 3 hours 15 minutes (high) or 5 hours 15 minutes (low)
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and creamy slow cooker broccoli and cheese soup made with tender broccoli, potatoes, mature cheddar, and a touch of cream. Perfect for a cozy meal served with crusty bread for dipping.

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Ingredients

Scale 1x2x3x

Soup Ingredients

• 1 tbsp vegetable or sunflower oil
• 1 onion, chopped
• 2 garlic cloves, crushed or finely grated
• 250g potatoes, roughly chopped
• 1 broccoli (around 325g), roughly chopped
• 750ml chicken or vegetable stock
• 150g mature cheddar, cut into cubes
• 125ml single cream, plus extra to serve
• Toasted or crusty bread, to serve

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Instructions

1. Sauté Onion and Garlic: Heat the oil in a frying pan over medium-low heat and fry the chopped onion for 10-12 minutes until soft but not golden. Stir in the crushed garlic and fry for 1 minute to release its aroma.
2. Cook Potatoes Slightly: Add the roughly chopped potatoes to the pan and cook for a few minutes to start softening them. Then transfer everything into the slow cooker.
3. Add Broccoli and Stock: Add the roughly chopped broccoli and the chicken or vegetable stock to the slow cooker. Season generously with salt and freshly ground black pepper.
4. Slow Cook: Cook the mixture on high for 3 hours or on low for 5 hours until the broccoli is tender but the stalk still has a slight bite.
5. Add Cheese and Cream: Stir in the cheese cubes until melted, then mix through the single cream to give the soup a rich and creamy texture.
6. Blend Soup Smooth: Carefully pour the soup into a blender and blend until smooth and velvety. Be cautious of the hot liquid to avoid splatters.
7. Serve: Ladle the soup into bowls, add a swirl of extra cream and a grind of black pepper on top. Serve immediately with toasted or crusty bread for dunking.

Notes

• For a vegetarian version, use vegetable stock and ensure the cheese is vegetarian-friendly.
• You can substitute mature cheddar with a milder cheese like Red Leicester or a sharp cheese like Parmesan for a different flavor.
• To make the soup gluten-free, ensure the stock and bread are gluten-free or omitted as needed.
• If you prefer a chunkier texture, blend only half the soup and stir the rest through instead of blending it all.

• Prep Time: 15 minutes
• Cook Time: 3 hours on high or 5 hours on low
• Category: Soup
• Method: Slow Cooking
• Cuisine: British

Keywords: broccoli soup, cheese soup, slow cooker recipes, comfort food, creamy soup, vegetarian soup, easy soup recipe