So, you know that super thick broccoli cheddar soup you get at some of those all you can eat chain restaurants? The one where there it is so thick that your spoon practically stands up by itself in the bowl and the broccoli is so cooked that it is one with the soup? This is not that soup. Nope. This is a lighter version where the soup is a gentle creamy cheddar broth and the broccoli florets are cooked separately so they have a nice little crunch. And even better, most of it happens in the slow cooker, one of the most magical appliances in my kitchen. Let’s go make some!
This soup uses every speck of that bunch of fresh broccoli you are going to buy for it. The stems get chopped and slow cooked with the soup part. The florets get steamed just until they are crisp-tender and saved to float on the soup. It’s total broccoli happiness!
Get out your handy slow cooker and put some chicken broth, chopped onion, a little flour, some evaporated milk and those chopped up broccoli stems in the there. Cook it on low for 6 hours, and sometime during those six hours steam or boil the broccoli florets until they are just done.
Once the 6 hours are up, give the soup a whirl in the blender until it is smooth (or if you have an immersion blender, blend it up right there in the slow cooker!). Keeping the heat on low, stir in some shredded cheddar and just a little heavy cream. Now ladle it into warmed bowls and top each serving with some of those pretty florets.
Light, cheesy perfect broccoli cheddar soup! With thanks for the millionth time to my beloved slow cooker.
- 1 small onion, peeled and chopped
- 1/8 cup flour
- 1 12 ounce can evaporated milk
- 2 cups chicken broth
- 2 cups chopped broccoli stems (from 2–3 large pieces of broccoli)
- 2 cups broccoli florets
- 1/4 cup heavy cream
- 6 ounces shredded cheddar cheese
- Salt and fresh ground pepper
- Place onion, flour, milk, broth and chopped broccoli stems in a slow cooker. Cover and cook on low for 6 hours.
- Right before serving, steam or boil broccoli florets for 3 minutes or so until crisp-tender. Set aside.
- When soup is done, blend with immersion blender or in regular blender until smooth. Return to slow cooker with heat still on low.
- Stir in cream and cheese until cheese is melted. Season to taste with salt and pepper.
- Ladle into warmed bowls. Add florets and an extra grinding of pepper and serve.
Updated from an earlier Framed Cooks post!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!