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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

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

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nancy
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nancy

this is the recipe I made

Monika
Guest
Monika

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

Deirdre
Guest
Deirdre

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
Guest
Deirdre

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

Kelsey
Guest
Kelsey

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

Debbie F.
Guest
Debbie F.

What is the nut­meg for?

Robin S.
Guest
Robin S.

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?

Vanessa
Guest
Vanessa

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
Guest
Karen Labarre

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
Guest
Sarah

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
Guest
Michelle

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
Guest
Mick W

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

becky
Guest
becky

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
Guest
Sabrina

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
Guest
Lisa

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
Guest
Jennifer inman

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
Guest
Amy

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!!!

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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