Broccoli Cream Soup with Cheddar and Cream Cheese (Slow-Cooker)

slowcookerbroccolicreamsoupcheddarcreamcheese Crockpot broccoli cheddar soup is easy to make and packed with veggies and cheese. Enjoy plenty of flavour from just a few simple ingredients.

6 cups broccoli florets (~ 2 heads)
1 cup onion, chopped
1 cup carrots, shredded
2 oz cream cheese
1 Tbsp. garlic, minced
¼ tsp. ground nutmeg
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
⅓ cup cornstarch
4 cups chicken broth
8 oz cheddar cheese, freshly shredded
2 cups milk

Roughly chop the broccoli florets and place in the bottom of the crockpot. Add the onion and carrots, cream cheese and garlic.

Pour the chicken broth into a large bowl and whisk in the nutmeg, salt, pepper and cornstarch until smooth. Pour over the vegetables in the crockpot and stir.

Cover with the lid and cook on HIGH for 2-3 hours or on LOW for 6-7 hours, until the broccoli is tender. If desired, use an immersion blender to purée the soup, leaving some larger chunks.

Reduce the temperature to LOW and add the milk and shredded cheese. Cook another 30 minutes, or until the cheese is melted.

Cook's Notes:

Let the milk come to room temperature before adding it to the slow cooker if you can.
For a creamier texture, purée some of the soup with an immersion blender before adding the milk and cheese. If you don’t have one, simply transfer a few cups to a regular blender or food processor. Blend, then stir it back with the rest before serving.