Crockpot Slow Cooker Broccoli Cheese Soup
This Crockpot Slow Cooker Broccoli Cheese Soup recipe is made using cheddar cheese, fresh vegetables, and is served creamy. Make your favorite soup from Panera right at home!
Servings 8 cups
Calories 180kcal
Equipment
Ingredients
- 5 cups fresh broccoli florets
- ⅓ cup chopped onions I used white onions.
- ⅓ cup chopped celery
- ⅓ cup chopped carrots
- 2-3 garlic cloves Minced.
- 4 cups broth I used chicken broth, any broth works.
- 1 cup half and half
- 2 cups shredded cheddar cheese I used sharp.
- salt and pepper to taste
Instructions
Crockpot Slow Cooker Instructions
- Add the broccoli, onions, celery, carrots, broth, and garlic to the slow cooker.(If you want to saute the vegetables first you can. It's optional).
- Cook on High for 2-3 hours (I needed 3 hours) or Low for 4-6 hours until the broccoli and other vegetables are tender.
- If you plan to puree the soup, remove the lid and puree the soup using a hand immersion blender, or pour it into a high-powered blender. Blend until smooth.
- Add the cheddar cheese, half and half, salt, and pepper to taste to the soup.
- Stir and place the lid on the slow cooker. Cook on High for 30 minutes or until the cheese has melted.
Instant Pot Instructions (requires olive oil if sauteeing the vegetables first)
- If sauteed vegetables are preferred, Place the Instant Pot on the saute function. Add 1 teaspoon of olive oil, chopped onions, carrots, celery, and garlic. Cook for 2-3 minutes until the onions are translucent and fragrant.
- Add the chicken broth and broccoli florets to the pot. Stir to combine.
- Place the lid on the Instant Pot and seal. Cook for 4 minutes on Manual > High-Pressure Cooking.
- When the pot indicates it has finished, quick release the steam and place it on the saute function.
- Open the pot and puree the soup if preferred.Add the half and half, shredded cheddar, salt and pepper to taste to the pot.
- Place the Instant Pot on saute for a few minutes until the cheese has melted.
Notes
- Be sure to buy cheese in block form and shred it yourself. If you use pre-shredded cheese it’s coated in potato starch and preservatives. It does not melt the same and will alter the texture of the soup. Grate your own cheese. It makes a huge difference.
- You can use frozen broccoli, but will likely have to add a little additional cook time. When the broccoli melts it will also emit moisture which will then out the soup some.
- The soup is thick enough on it’s own that I don’t add anything additional to thicken it up. If you find it needs thickening you can use a flour slurry which is 1 part flour and 1 part water. Combine the two separately in a bowl and add it to the soup once it’s cooked. 1 part means start with 1 tablespoon of flour and 1 tablespoon of water. If you need additional thickening add another serving of each.
- If you find the soup is too thick for you, you can add additional broth to thin it out.
- I prefer chunks of broccoli in my soup so many times I do not puree this soup at all. Sometimes I puree it enough to leave some broccoli pieces throughout and sometimes I puree the whole thing. It depends on my mood.
- If you want smooth soup you will need to use an immersion hand blender or an actual blender. Blend the soup until smooth. Broccoli florets are springy in texture. Even if you blend the soup you can still expect some of the texture from the broccoli to remain.
- Half and half can be substituted for heavy whipping cream or any milk. In fact, my original Keto Panera Broccoli Cheddar Soup uses heavy whipping cream and it's delicious. Half and half is a combination of milk and heavy cream as opposed to just one. It's fewer calories than heavy cream, but more calories than standard milk.
- If you use a milk substitute like coconut milk, almond milk, etc these aren't as thick. Your soup will be thinner in texture.
Nutrition
Serving: 1cup | Calories: 180kcal | Carbohydrates: 6g | Protein: 10g | Fat: 13g