Memory Lane: How This Soup Ended Up a Family Classic
Alright friend, let me tell you about the wild adventure that is making Crockpot Broccoli Cheese Soup in my kitchen (wild might be an overstatement, but you get me). The first time I made it, I forget to buy cheddar and used some leftover Gouda—turns out, cheese melts are forgiving, even if my teenager claims otherwise. This soup's become our back-pocket dinner when it's chilly or, honestly, just when I can't bring myself to wash more than one pot. You ever do that thing where you taste as you go, then suddenly half the pot is gone? Yeah, that happens here.
Why I Keep Coming Back to This Soup
I make this when I've got fresh broccoli I'd rather not compost again or when it's a weeknight and I need dinner to, well, cook itself (and yes, I do get a small power trip from tossing everything in the slow cooker and walking away). My family goes crazy for this because it's creamy and cheesy and, as my cousin says, "almost healthy," which I think counts for something. Full disclosure: we used to eat the canned stuff, and I can't believe I'm admitting that, but it can't hold a candle to this—mainly because you can heap in all the cheese you want. Oh, and if you're dairy-intolerant? I tried it with coconut milk once, and... let’s just say I don’t recommend that experiment.
What You'll Need (And What I Sometimes Swap In)
- 4 cups fresh broccoli florets (sometimes I use frozen—a little mushier, but works in a pinch!)
- 1 small onion, diced (red onion gives it a hint of sweetness; Granny swears by it, but yellow is what I grab on autopilot)
- 2-3 cloves garlic, minced
- 2 cups low-sodium chicken broth (or veggie broth, especially when my vegetarian pal visits—honestly, anything but beef stock... that was a hard nope)
- 2 cups sharp cheddar cheese, shredded (pre-shredded saves time, but block cheese melts smoother if you've got the patience)
- 1 cup cream or half-and-half (I’ve been known to water down whole milk, but cream really makes it lush)
- 1 carrot, grated (optional, but adds color and a bit of sweetness)
- ¼ cup flour (for thickening—if you’re gluten-free, cornstarch slurry works okay, just mix it in at the end)
- Salt and pepper to taste (be generous; broccoli eats salt, kind of like popcorn-yep, it really does)
- Pinch of nutmeg (sounds odd, but trust me; it goes in every cheese sauce I make, courtesy of Mom)
How I Actually Make This (With a Few Sidetracks)
- Start by tossing broccoli, onion, garlic, and carrot into your slow cooker. No need for perfect layers—just dump it in.
- Pour in the broth and give it a quick stir. Sometimes I just shake the whole crock gently instead (safer for anxious souls than stirring hot liquid later).
- Pop the lid on, set your crockpot to low, and let it do its thing for 4-ish hours. I check around the 3-hour mark; if the broccoli's fork-tender and starts to look a bit sad, you're there. Don't worry if it looks funny—it all blends in the end, literally.
- About 15 minutes before you're ready to eat, whisk your flour into the cream till it's smooth—again, don't stress if it's not perfect; lumps somehow work themselves out. Stir that into the pot, mixing well. This is when I usually sneak a taste (and add more cheese because cheese, right?).
- Stir in all that shredded cheddar. Let it melt down, stirring a bit as you go. If it feels too thick, splash in more broth or milk—you want the Goldilocks zone: not too thick, not too thin.
- Season with salt, pepper, and a whisper of nutmeg. Taste and adjust—sometimes I just keep adding cheese 'til it feels right. Consult your soul.
- If you like a smooth soup, use an immersion blender right in the crockpot. Me? I leave it a little chunky for, you know, "texture" (and laziness).
- Serve hot, with whatever toppings you fancy. (A little extra cheese on top? Live your dreams!)
Notes That Only Years of Mistakes Teach You
- I once left this on warm for five hours after dinner, and the cheese separated into oily puddles. Tastes okay, looks tragic.
- If the soup's too thick, stir in more broth—don't try milk, it sometimes tastes a bit odd (at least, to me).
- Broccoli stems are surprisingly nice in this; just peel and chop them fine if you don't want any waste.
- If you're feeling extra, a squeeze of lemon perks up the flavor like magic; I didn't expect that one.
What Happens If You Mix Things Up: Variations
Tried swapping cheddar for pepper jack—pretty tasty, if you’re in a spicy mood. Once added leftover rotisserie chicken (not traditional, but hearty!). Oh, and the cauliflower-for-broccoli experiment? Never again; it just doesn’t taste right to me, but maybe you'll love it.
Equipment: Essentials (Sort of)
- A slow cooker/crockpot (if you don't have one, a big pot on low heat does the trick; just watch it and stir—don't walk away for hours, trust me)
- Sharp knife and cutting board
- Grater for carrot and cheese (pre-shredded is fine, no shame here)
- Whisk (or a fork—I've used both, guess which one is easier to clean)
- Immersion blender for smooth soup, but it's optional. Old-school potato masher works too, even if it's a bit... rustic
How to Store This (If Any's Left)
Store in an airtight container in the fridge—it's fine for up to 3 days, though honestly, in my house, it never lasts more than a day! Reheat gently; don't boil it or the cheese might get all weird. You can freeze it (here’s how I learned to do that), but the texture does change a bit—just so you know.
How We Eat It Around Here
Big bowls, lots of bread for dunking. My kids dunk almost anything, and sometimes I catch my husband dropping in tortilla chips (he says it’s called fusion, I call it chaos). Great with a side salad if you’re pretending to be healthy. If you wanna get fancy, sprinkle on some crispy bacon. Or don’t. You do you.
Little Things I Wish I’d Known: Pro Tips
- I once dumped the cheese in too early and ended up with stringy, weird soup—wait till the end, seriously.
- Tried using just skim milk once. The flavor was alright but it just felt sad. Maybe use at least half-and-half, unless you’re on a, erm, strict regime.
- Actually, I find it works better if you grate cheese off the block, but... sometimes all I want is less work and more soup.
Curious Minds Want to Know (FAQ)
- Can I make this without a crockpot? Absolutely! Just simmer it on the stovetop over low heat till the veggies are soft, then do the rest as usual. Stovetop goes faster, but you do have to babysit it.
- Can I freeze leftovers? You can, but I notice it separates a bit. Still edible, just whisk it when you reheat. And if it’s got that odd texture, add a splash of milk (but not too much). Oh, and for more on freezing soup, this resource was helpful for me.
- What’s the best cheese to use? I’m a stubborn cheddar fan, but Colby Jack does nicely too. Mozzarella got a bit stringy, so... I’d skip that. Maybe you’ve got another favorite?
- Can I make it vegan? I tried with cashew cream and veggie broth—it was fine, but I missed the cheesy punch. You could try vegan cheese—maybe worth a shot, just don’t blame me if it tastes, well, odd.
Oh, and here's a little aside: I once ate nothing but broccoli cheese soup for three days straight at uni during finals week–wouldn't recommend it, but hey, it did save washing up! If you’re game to try, here’s a take I used for inspiration (though I swear mine’s less fussy).
If you make this, let me know how it goes—bonus points if you figure out a great topping I haven’t tried yet. Cheers and happy slow-cooking!
Ingredients
- 4 cups fresh broccoli florets (about 1 large head)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup whole milk
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- Salt and black pepper to taste
Instructions
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1In a skillet over medium heat, melt the butter and sauté the diced onion and minced garlic until fragrant and softened, about 3 minutes.
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2Sprinkle the flour over the onion and garlic, stirring constantly for 1-2 minutes to form a roux.
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3Transfer the roux mixture to a crockpot. Add the broccoli florets and vegetable broth.
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4Cover and cook on low for 4 hours, or until the broccoli is very tender.
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5Using an immersion blender, blend the soup until smooth, or to your desired level of texture.
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6Stir in the cheddar cheese, mozzarella cheese, and whole milk. Continue to cook on low for 10 minutes until the cheese is melted and soup is creamy. Season with salt and black pepper to taste before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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