Slow Cooker Broccoli Cheese Soup

broccoli cheese soup

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Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.  This soup is terrific when served in homemade bread bowls, or with biscuits or rolls on the side. It’s even better the next day!

When pureeing the soup, remember not to put hot soup in a blender with a lid!  I used an immersion blender (hand blender) in the slow cooker.  The addition of alfredo (I used light) makes this soup extra rich and creamy!


Slow Cooker Broccoli Cheese Soup

Rating 

Ingredients
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  • 2 heads of fresh broccoli
  • 1 large onion, chopped
  • 2 cups shredded cheddar cheese or shredded multi-cheese blend
  • ½ cup shredded Parmesan cheese
  • ½ cup shredded Asiago cheese
  • 1 24oz jar prepared Alfredo Sauce (such as Classico's Light Asiago Romano Alfredo)
  • 1 tbsp basil pesto
  • Approximately 6 to 8 cups of chicken stock or broth, or 1½ to 2 boxes of store-bought chicken stock or broth
Instructions
  1. Wash and chop the broccoli and place in the slow cooker. Be sure to remove the fibrous outer skin of the stem and chop the tender inner flesh. Add the onion, pesto and enough chicken stock to completely cover the vegetables.
  2. Cook on low and let it simmer for 6-8 hours.
  3. If desired, just before serving, puree the soup using a hand blender or leave it chunky. (Either way is delicious!)
  4. Add all of the cheeses and approximately half of the jar of Alfredo sauce. (Reserve the other half of the jar of Alfredo sauce for another meal.)
  5. Heat gently, stirring frequently, until all of the cheeses are melted.
  6. Garnish with additional shredded Asiago or Parmesan cheeses, or ½ tsp of pesto sauce.

Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.

Ingredients:

  • 2 heads of fresh broccoli
  • 1 large onion
  • 2 cups shredded cheddar cheese or shredded multi-cheese blend
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded Asiago cheese
  • 1 24oz jar prepared Alfredo Sauce (such as Classico’s Light Asiago Romano Alfredo)
  • 1 tbsp basil pesto
  • Approximately 6 to 8 cups of chicken stock or broth, or 1 1/2 to 2 boxes of store-bought chicken stock or broth

Directions:

  1. Remove the broccoli flowerets, place them in the crockpot. You can discard the broccoli stalks, though using them will give your soup more body, flavor, and vitamins. To use them, first cut off the fibrous outside skin, then chop the tender inner flesh into 1 inch chunks.
  2. Peel and chop the onion, add it to the broccoli.
  3. Add the pesto and enough chicken stock to completely cover the vegetables.
  4. Cover. Set the crockpot on low and let it simmer for at least 6 hours, or until the broccoli is very tender and you are ready to eat.
  5. When you’re ready to eat, you can either puree your soup in a blender or leave it chunky. Either way is delicious!
  6. To puree it, let the soup cool and puree it in batches using either your blender or food processor. Add it back to the crockpot or in a large pot on the stovetop.
  7. Add all of the cheeses and approximately half of the jar of Alfredo sauce. Reserve the other half of the jar of Alfredo sauce for another meal.
  8. Heat gently, stirring frequently, until all of the cheeses are melted. Taste it, adding more cheese as desired.
  9. Garnish with additional shredded Asiago or Parmesan cheeses, or 1/2 tsp of pesto sauce. This soup is terrific when served in homemade bread bowls, or with biscuits or rolls on the side. It’s even better the next day!

slow cooker broccoli soup

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Comments

  1. Alaine says

    Hello! I made this recipe today, but the cheese ended up getting gloppy. Would you be able to think of anything I may have done wrong? Thank you in advance!

    • says

      Did you add the cheese in after the 6-8 hour cooking period? If it was cooked with the other ingredients it may changed the texture. I add it in just shortly before serving.

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