Ingredients
Scale
- 4 cups chopped broccoli (about one large head of broccoli)
- 3 cups chicken broth or vegetable broth
- 1 small onion, diced
- 2 teaspoons minced garlic
- 1 teaspoon celery salt
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (12 oz) can evaporated milk
- 4 cups shredded sharp cheddar cheese
- 2 tablespoons cornstarch (optional for thickening)
Instructions
- Add broccoli, broth, onion, garlic, celery salt, onion powder, salt, and pepper to a 6 or 7-quart crockpot. Stir and cover with the lid.
- Cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- When ready to serve, add evaporated milk and cheese, stirring until cheese melts.
- Optional: For thicker soup, whisk 2 tablespoons cornstarch with 2 tablespoons water. Pour slurry into soup, stir, and simmer for 10 minutes.
- Taste and adjust seasoning. Serve warm with extra cheese or bacon if desired.
Notes
- Use fresh broccoli for best texture.
- Substitute vegetable broth to make it vegetarian.
- Stir occasionally for even cooking.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) / 2-3 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg