How to make broccoli cheese soup

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We love a brilliant cheesy broccoli dish as much as anyone, but this incredibly simple recipe for slow cooker broccoli cheese soup brings this classic combination to a whole new realm of deliciousness! The addition of sharp blue cheese is perfectly balanced by tenderly cooked broccoli and simple chicken stock, to produce a soup so packed full of flavor, you'll need little else on the dinner table!
The best thing about a hearty broccoli soup is that, while it can be blended to create a smooth, velvety texture, leaving it a little chunky is just as good, and adds a wonderful sense of wholesomeness to the plate. Of course, if any of the family members have an aversion to blue cheese (their loss!), you can easily substitute in sharp cheddar for a more subtle flavor.
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Slow cooker broccoli cheese soup
Preparation Time: 15 minutes
Total Time: 5 hours 15 minutes
Serves: 4
Ingredients
4-5 heads of broccoli, florets only, cut into very small pieces
1 large onion, finely chopped
2 tablespoons butter
3 cups (680ml) chicken stock
7 oz (200g) blue cheese (stilton is best)
3/4 cup (200ml) heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
1. Place the chopped broccoli florets into the bottom of the slow cooker (average size slow cooker is 6 quarts) along with the butter, onions, chicken stock, blue cheese, salt and pepper. Cook on low for 4-5 hours or on high for 2-3, or until broccoli is tender.
2. 20 minutes before serving, pour in the heavy cream. For best results, use a blender or a food processor and blend until smooth. You can also use a potato masher to gently mash the ingredients together, although if the broccoli is cut small enough, this may not even be necessary. Serve with a side of crusty bread and butter.
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Pro tip: If the little ones do not care for blue cheese as much as we do, simply substitute sharp cheddar cheese in its place. As this is a harder cheese, be sure to grate it first!
Resources Elena Shashkina's
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