Go Back

Crock Pot 4 Cheese Broccoli Soup

Cooking in Cowboy Boots
Creamy, cheesy and full of broccoli goodness, this cozy Crock Pot soup starts with homemade chicken bone broth and finishes with four delicious cheeses. Add some crusty bread and you've got comfort in a bowl.
Print Recipe
Prep Time 30 minutes
Cook Time 4 hours
Course Soup

Equipment

  • Crock Pot

Ingredients
  

  • 2 Tbsp Butter
  • ½ Onion Finely Chopped
  • 4 Cups Homemade Chicken Bone Broth Divided (see tip for store bought broth)
  • 2 Cups Broccoli florets Fresh or frozen
  • ½ Tsp Pepper
  • ¼ tsp Sea Salt Or to taste
  • 1½ Cups Whipping Cream or full fat milk
  • 1 250 gram/8 oz Block of Cream Cheese Softened and Cubed
  • 1 ½ Cups Extra Sharp Cheddar Cheese Freshly Shredded
  • 1 Cup Parmesan Cheese Freshly Shredded
  • ¾ Cup Monterey Jack Cheese Freshly Shredded

Instructions
 

  • Melt the butter in a skillet over medium heat. Add the onion and cook for 4–5 minutes, until softened and translucent.
  • Meanwhile, lightly steam the broccoli until just tender. You don’t need to cook it until completely soft—it will continue cooking in the slow cooker.
  • Place the steamed broccoli in a food processor or blender with about 1 cup of the chicken bone broth. Pulse until the broccoli is finely chopped and creamy but still has a little texture. For a completely smooth soup, blend it longer.
  • Transfer the cooked onion and butter to the slow cooker. Add the broccoli mixture, remaining chicken bone broth, pepper and sea salt. Stir to combine.
  • Cover and cook on LOW for 3–4 hours.
  • About 30 minutes before serving, add the whipping cream or milk and the cubed cream cheese. Stir well, cover and continue cooking on LOW until the cream cheese has softened. Stir again until smooth.
  • Turn the slow cooker to WARM or OFF. Add the cheddar, Parmesan and Monterey Jack a handful at a time, stirring gently after each addition until completely melted before adding more.
  • Taste and adjust the salt and pepper if needed. If the soup is thicker than you’d like, stir in a little additional warm bone broth until it reaches your preferred consistency.
  • Ladle into bowls and, if desired, top with a little extra shredded cheddar. Serve with warm crusty bread.

Notes

Cowgirl Tips
About the cheese: Freshly shredded cheese melts much more smoothly than packaged pre-shredded cheese, which contains anti-caking ingredients that can sometimes make creamy soups grainy.
For a little heat: Substitute Pepper Jack for some or all of the Monterey Jack.
For more broccoli texture: Before blending, reserve about 1/2 cup of the steamed broccoli. Chop it into small pieces and stir it into the slow cooker with the blended broccoli mixture.
Using store-bought broth: Homemade chicken bone broth gives this soup wonderful flavour, but a good-quality low-sodium chicken broth will work too. Taste before adding additional salt.