Slow Cooker Broccoli Cheddar Soup

Creamy broccoli cheddar soup made with tender vegetables, evaporated milk, and sharp cheddar in the slow cooker for an easy comfort-food dinner.

Prep: 15 min · Cook: 260 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 5 cups broccoli florets
• 1 medium yellow onion
• 4 cups low-sodium vegetable broth
• 1 cup evaporated milk
• 2 cups sharp cheddar cheese
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Place the broccoli, onion, broth, salt, and pepper in a slow cooker. Cover and cook on LOW for 4 hours, until the broccoli is very tender. (about 240 min) — LOW
2. Blend about half of the soup with an immersion blender, leaving some broccoli pieces intact. Alternatively, transfer half to a blender in batches, venting the lid carefully, and return it to the slow cooker. (about 5 min)
3. Stir in the evaporated milk. Whisk the cornstarch and cold water in a small bowl until smooth, then stir the slurry into the hot soup. (about 5 min) — LOW
4. Cover and cook on HIGH for 10 minutes, stirring once, until the soup thickens slightly. Stir in the cheddar a handful at a time until melted and smooth; do not boil. (about 10 min) — HIGH
5. Taste and adjust the seasoning. Ladle the soup into bowls and serve hot.