Creamy Slow Cooker Broccoli Soup

Creamy Slow Cooker Broccoli Soup

This broccoli soup is made using the slow cooker method, blending fresh broccoli, garlic, and cheese into a smooth, velvety puree. The final dish has a vibrant green color and a creamy, thick texture that can be served warm as a comforting meal.

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Prep Time 10

Cook Time 4

Total Time 4

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 180

Ingredients Equipment Method Notes

Ingredients

4 cups fresh broccoli florets roughly chopped
3 cloves garlic cloves minced
1 cup shredded cheese cheddar or your favorite meltable cheese
3 cups vegetable broth
2 tablespoons olive oil
1 small onion finely chopped
to taste salt and pepper

Equipment

Slow Cooker
Immersion blender or regular blender

Method

Heat the olive oil in a skillet over medium heat and sauté the chopped onion until it becomes translucent and fragrant, about 3-4 minutes.
4 cups fresh broccoli florets
Transfer the sautéed onion to the slow cooker, then add the chopped broccoli, minced garlic, vegetable broth, and a pinch of salt and pepper.
4 cups fresh broccoli florets
Cover and cook on low for about 4 hours, until the broccoli is tender and the flavors meld together.
Once cooked, carefully blend the soup directly in the slow cooker using an immersion blender until smooth and velvety. Alternatively, transfer in batches to a blender and puree until smooth.
Stir in the shredded cheese gradually, allowing it to melt into the hot soup, creating a creamy and cheesy texture.
4 cups fresh broccoli florets
Taste and adjust seasoning with additional salt and pepper as needed, then let it sit for a few minutes to meld flavors.
4 cups fresh broccoli florets
Serve the soup hot, garnished with a drizzle of olive oil or a sprinkle of extra cheese if desired.

Notes

For an extra smooth texture, blend the soup longer or strain it through a sieve. Adjust the cheese quantity to control creaminess.