Why We Love This Crockpot Broccoli Cheese Soup Recipe
You really can’t go wrong with this crockpot version of broccoli cheese soup. It’s super cheesy and creamy, and totally fool-proof. It would be perfect to make in bulk for friends or a potluck, and it can easily be frozen to eat later. It’s just the perfect soup recipe!
Variations on Slow Cooker Broccoli Cheese Soup
There are so many fun ways to change up this soup recipe. You can use just about any kind of cheese you like, such as Colby, Swiss, or mozzarella. Try adding crispy bacon bits, diced ham, green onions, or cauliflower for a twist. Or add some diced jalapeños, red pepper flakes, or hot sauce for a spicy kick! Swap some of the chicken broth for a beer for a tasty take on beer cheese soup.
How to Store and Reheat
Store leftover crockpot broccoli cheese soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop set over low-medium heat. Stir consistently so it heats up evenly. You could also reheat it in the slow cooker on low heat.
How to Freeze
You can easily freeze any leftover slow cooker broccoli cheese soup to save for later. Let the soup cool and then store it in airtight containers for up to 2 months. I recommend storing it in individual portion sizes so that you can thaw and reheat just as much as you need each time, rather than having to thaw the whole batch when you only need a couple of portions.
Serving Suggestions
I love doing the classic soup and salad or soup and sandwich combo when I make this stuff. Its great with Kale Salad with Apples & Fried Goat Cheese, Grilled Chicken Cordon Bleu Sandwich, Green Goddess Pasta Salad, French Dip Sandwich, or Strawberry Salad with Poppy Seed Dressing.
More Broccoli Cheese Soup Recipes To Try
Stovetop Broccoli Cheese Soup Broccoli Cheese Soup with Gnocchi
How to Make Crockpot Broccoli Cheese Soup Step by Step
Sauté the Onion and Celery: In a large skillet, heat ⅓ cup unsalted butter over medium heat. Add ¾ cup diced celery and ¾ cup diced onion and stir until translucent and soft, about 3 minutes. Make a Roux: Add 2 tablespoons of diced garlic and 6 tablespoons of all-purpose flour, whisking to combine. Continue to whisk as you pour in 24 ounces (2 cans) of evaporated milk and whisk until fully combined. Season with salt and pepper to taste. Cook the Sauce: Cook the sauce until thickened, about 2-3 minutes. Add the Broccoli: Pour sauce into slow cooker and add 5 cups of low-sodium chicken broth and 5 cups of diced broccoli. Stir to combine. Cook on high for 3 hours or on low for 6 hours. Stir in the Cheese: Turn off the heat and stir in ½ cup of heavy cream. Stir in 14 ounces of freshly shredded sharp cheddar cheese and 2 ounces of freshly shredded Monterrey jack cheese (in batches) stirring to melt and combine. Season with salt and pepper to taste. Serve the Soup: Serve hot garnished with sour cream, cilantro, and more cheese if desired.
