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**Slow Cooker Broccoli Three Cheese Soup

Slow Cooker Broccoli Three Cheese Soup

  • Cooking Time:

    6 hours on LOW
  • Servings:

    6

Ingredients

32 oz. Chicken Stock
2 c. Milk
3 c. Fresh Broccoli, chopped
2 T. Butter
2 T. Flour
1 Small Onion, Minced
1 tsp. black pepper
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 c. Sharp Cheddar, grated
1 c. Gruyere Cheese, grated
1 c. Monterey Jack Cheese, grated



 

  1. Place butter in a skillet over medium-low heat.  Once butter has melted, slowly sprinkle in flour and whisk.
  2. Continue whisking until a pale yellow thick paste is formed.
  3. Whisk in the milk, followed by the chicken stock.
  4. Place minced onion in a 6-Quart slow cooker.
  5. Pour liquid from skillet in slow cooker.
  6. Stir in the broccoli. Add Salt & Pepper.
  7. Cover and Cook on Low 6 hours or until the onion is completely softened.
  8. Remove lid and stir in nutmeg.
  9. Once nutmeg is incorporated, stir in shredded cheeses.  Cover and cook about 15 minutes on Low or just until cheese is melted.

Tip: Use a brick of your choice of cheeses and shred them by hand, as it will melt better in your soup. Pre-shredded cheese has a anti-caking agent that reduces yeast and mold, and also keeps the cheese from clumping for shipping purposes.

Variation: Blend the soup by using a hand held stick blender to blend some of the large broccoli florets. Thickens the broth, and makes the soup smoother!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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nancy
nancy
7 years ago

this is the recipe I made

Monika
Monika
7 years ago

Tried this recipe used sharp cheddar and maybe a cup of mozz and it was delicious def keeper!

Deirdre
Deirdre
7 years ago

Hi. I was wondering, do you use frozen broccoli just to make the recipe easier? If not, can I use fresh without having to change the recipe? I figured it would be the same but was wondering what you thought. Thanks!

Deirdre
Deirdre
7 years ago

Thanks, can’t wait to make it and many more of these dishes! 🙂

Kelsey
Kelsey
7 years ago

Could you use almond milk instead of 2% milk to lighten this up (and obviously light cheeses)?

Debbie F.
Debbie F.
7 years ago

What is the nutmeg for?

Robin S.
Robin S.
6 years ago

I made this exactly as directed and something went wrong. Some of the cheese did not melt and kind of curdled in the soup. Any ideas what I did wrong? Do you think maybe I need to let the soup cool down more before adding the cheese?

Apple
Apple
6 years ago
Reply to  Jenn Bare

Did you use a cheese that was shredded in the package? If so, there are caking agents on the shreds so that it doesn’t stick together during shipping. NOTE: Always use block cheese and shred at home, especially when using the crock pot. (I learned this from experience myself! Lol)

Vanessa
Vanessa
6 years ago
Reply to  Robin S.

I had the exact same problem and I used the cheese that’s in the recipe.
Its disappointing when the cheese doesn’t melt, but it still tastes good and I continue to make it.

Karen Labarre
Karen Labarre
6 years ago

My picky 7 year old daughter absolutely loved your Zuppa Toscana soup recipe and even ate it two days in a row and wanted it made again. I’m so excited to try this recipe since I haven’t had soup since my mom made it when I was a kids.

Sarah
Sarah
6 years ago

I had the same problem as Robin. I added the cheese and it curdled. I used cheddar, parmesan, and colby. It was not low fat or fat free. I have no idea went wrong. It still smelled delicious and tasted ok but it was not at all creamy. 🙁

Michelle
Michelle
6 years ago

Did you remove the other broccoli cheese soup recipe? All of a sudden I can’t access it.. any trick to helping the cheese melt?

Mick W
Mick W
6 years ago

Is there any way to cut the sodium and saturated fat content, or at least a better substitute

becky
becky
6 years ago

I made this recipie as directed and before I even added the cheese the soup was curdled. Smelled great but didnt look appealing. Should I maybe hold off on the milk until later? Or how about creamer instead? I would love to try this again and make bread bowls 🙂

Sabrina
Sabrina
6 years ago

I made this soup and LOVED it! I used four cheeses though, sharp cheddar, mozzarella, gouda, and colby jack. Next time, I will probably replace the mozzarella with more of the cheddar as the cheese flavor wasn’t as strong as I had hoped (guess I should have thought about that when I picked mild cheeses). I chose not to use the stick blender but did cut up some of the larger florets once they started softening. I will definitely add this to my menu again!

Lisa
Lisa
6 years ago

We love this recipe! My 8 year old has been requesting it all week and just polished off half of it by herself. Sometimes I throw frozen chicken in also. I love that I can use my freezer burned broccoli from last year’s garden that was a little over-ripe when picked.

Jennifer inman
Jennifer inman
5 years ago

My cheese didn’t blend into the broth either. I used creamy cheeses, full fat, shredded at home. I could let it cool and blend to make cheesey cream of broccoli, but I was looking forward to the recipe as is… anyone try making this a second time and solve the cheese issue?

Amy
Amy
5 years ago

I was wondering, what type of cheese do you recommend? For instance, should they all be blocked cheese and you grate them or can I use shredded cheese / crumbled cheese / soft cheese, etc?

I would love for it to come out soft and creamy. Thank you!!!

Crystal B
Crystal B
9 months ago

I tried this and mine came out runny, doesn’t look Like the picture which is a creamy soup and not at all what I wanted, I followed all steps. So bummed

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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