Super creamy soup with the goodness of cheddar and broccoli made easy in your slow cooker. This fabulous recipe will warm your insides and fill you up.
The slow cooker is a perfect way to make this creamy comforting soup. That way you don’t have to think twice about it until you are ready to eat. Serve it with a salad or a sandwich to make it an extra special meal. It is a great filling meatless meal that tastes amazing.
This soup will really warm you up on a cold day. In general my husband doesn’t approve of soup as a meal, but I never hear complaints when I make this one.
It is a stick to your ribs bowl full of love and warmth. The girl math on this one is that the good of the veggies outweighs the bad of the cheese. So, it is healthy and good!
It would be delicious served in a bread bowl, but that alters the girl math equation a bit. Sometimes that just doesn’t matter though!
A bowl of filling soup is a great option for lunch or a great dinner for lent if you are observant. It is perfect if you are just trying to reduce your meat consumption as well.
The rich creamy finish makes you not miss the meat. The cheddar helps to give it that extra flavorful finish.
Adapting the recipe for an instant pot
I have not made this in the instant pot yet, but it would totally be possible. I would hold out the cream cheese to start.
Just cook the broccoli in the broth for a couple of minutes on high pressure. Release the pressure manually.
Add the cheese and cream cheese. With the instant pot on slow cook, hit the mixture with an immersion blender until it’s your desired texture.
Voila! It’s soup in a jiffy!
Why an immersion blender is great
Using a blender is a perfectly reasonable way to finish of smooth soups. However with the multiple batches and the danger of steam building up under the lid, it’s not my favorite method.
A stick blender is perfect for these kinds of applications. You can blend the soup right in the pot, slow cooker or instant pot.
That way no steam is building up and waiting to blow the lid off! It also means you can do the whole batch at once.
I love them for soups, sauces or even scrambling a ton of eggs at once. Plus they are affordable with many options coming in at under $25.
The head of mine comes off for easy cleaning and it gets the job done for applesauce and more. They’re worth checking out if you don’t have one.
Now let’s sit down with a good show and a hot bowl of soup to shake off the winter blahs. I know I could really use a bowl of comfort right now!
Cheesy Delicious Goodness
If you like cheese soup with more chunks, you will have to try Kelly’s cheese soup. It has veggies, potatoes and pasta in a super creamy cheesy base. It is a regional favorite around here and will likely be a household favorite for you as well.
- 16 ounces chopped broccoli
- 1 cup grated carrots
- 1 small onion, diced
- 2 teaspoons minced garlic
- 8 ounces cream cheese
- 3 cups chicken broth (use vegetable broth to keep it vegetarian)
- 12 ounce can evaporated milk
- 1 cup shredded cheddar
- salt and pepper
- Cook the broccoli, carrots, onion, garlic, cream cheese and chicken broth in your slow cooker on low heat for about 8 hours or high for about 6 hours.
- Stir in the evaporated milk and cheese. Cook on high for 30 minutes, stirring occasionally.
- Use an immersion blender, blender or food processor to get the soup to your desired level of smoothness.
- Enjoy warm with a sprinkle of cheese and or croutons.
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Amount Per Serving: Calories: 255Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 58mgSodium: 648mgCarbohydrates: 14gFiber: 2gSugar: 8gProtein: 10g
All nutritional information is estimated and will depend on the exact ingredients you use.