Cooking Time:
6 hours on LOWServings:
6
Ingredients
32 oz. Chicken Stock2 c. Milk
3 c. Fresh Broccoli, chopped
2 T. Butter
2 T. Flour
1 Small Onion, Minced
1 tsp. black pepper
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 c. Sharp Cheddar, grated
1 c. Gruyere Cheese, grated
1 c. Monterey Jack Cheese, grated
- Place butter in a skillet over medium-low heat. Once butter has melted, slowly sprinkle in flour and whisk.
- Continue whisking until a pale yellow thick paste is formed.
- Whisk in the milk, followed by the chicken stock.
- Place minced onion in a 6-Quart slow cooker.
- Pour liquid from skillet in slow cooker.
- Stir in the broccoli. Add Salt & Pepper.
- Cover and Cook on Low 6 hours or until the onion is completely softened.
- Remove lid and stir in nutmeg.
- Once nutmeg is incorporated, stir in shredded cheeses. Cover and cook about 15 minutes on Low or just until cheese is melted.
Tip: Use a brick of your choice of cheeses and shred them by hand, as it will melt better in your soup. Pre-shredded cheese has a anti-caking agent that reduces yeast and mold, and also keeps the cheese from clumping for shipping purposes.
Variation: Blend the soup by using a hand held stick blender to blend some of the large broccoli florets. Thickens the broth, and makes the soup smoother!
Happy Crocking!
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XOXO,
Jenn
this is the recipe I made
Tried this recipe used sharp cheddar and maybe a cup of mozz and it was delicious def keeper!
Hi. I was wondering, do you use frozen broccoli just to make the recipe easier? If not, can I use fresh without having to change the recipe? I figured it would be the same but was wondering what you thought. Thanks!
Deirdre fresh broccoli will also work fine with this recipe, it is really delicious. Happy Crocking!
Thanks, can’t wait to make it and many more of these dishes! 🙂
Could you use almond milk instead of 2% milk to lighten this up (and obviously light cheeses)?
Absolutely Kelsey… make this recipe your own, I also use almond milk with several of my recipes! 😉
What is the nutmeg for?
Debbie since it is only 1/2 tsp., you can eliminate, but it just adds a little flavor. Thank you for the question and Happy Crocking!
I made this exactly as directed and something went wrong. Some of the cheese did not melt and kind of curdled in the soup. Any ideas what I did wrong? Do you think maybe I need to let the soup cool down more before adding the cheese?
Robin, I am not for sure, but I am wondering what kind of cheese you used. When I make it I don’t use low fat, as I know it will not melt like the other cheese. Post back and let me know what cheese you used if you would. Sorry for your disappointment. 🙁
Did you use a cheese that was shredded in the package? If so, there are caking agents on the shreds so that it doesn’t stick together during shipping. NOTE: Always use block cheese and shred at home, especially when using the crock pot. (I learned this from experience myself! Lol)
I had the exact same problem and I used the cheese that’s in the recipe.
Its disappointing when the cheese doesn’t melt, but it still tastes good and I continue to make it.
Vanessa did you use a hand held stick blender to mix the soup. I did when I made it the last time, and it was perfect. In fact, with this question, I am going to have to get this one my menu very soon. Hope this helps, and Happy Crocking!
My picky 7 year old daughter absolutely loved your Zuppa Toscana soup recipe and even ate it two days in a row and wanted it made again. I’m so excited to try this recipe since I haven’t had soup since my mom made it when I was a kids.
I had the same problem as Robin. I added the cheese and it curdled. I used cheddar, parmesan, and colby. It was not low fat or fat free. I have no idea went wrong. It still smelled delicious and tasted ok but it was not at all creamy. 🙁
It must be the mixture of the cheese you used Sarah, as I made this not too long ago, and my soup was so creamy and delicious. But I am very glad it was delicious for your family. 🙂
Did you remove the other broccoli cheese soup recipe? All of a sudden I can’t access it.. any trick to helping the cheese melt?
Michelle, I will share another Broccoli Cheese soup with you, not sure if this is the one you were talking about? http://www.getcrocked.com/2014/01/09/slow-cooker-broccoli-cheddar-soup/ As far as helping the cheese melt, I scant the shredded cheese, and stir to help it melt. Hope this helps, and Happy Crocking!
Is there any way to cut the sodium and saturated fat content, or at least a better substitute
Mick, the sodium and Saturated fat for the most part is coming from the cheese! 🙁 Sorry!
I made this recipie as directed and before I even added the cheese the soup was curdled. Smelled great but didnt look appealing. Should I maybe hold off on the milk until later? Or how about creamer instead? I would love to try this again and make bread bowls 🙂
Becky it may be that your soup got too hot, and that is why it curdled. I would hold off on the milk and if your slow cooker is crocking a little hot, I would warm the milk and creamer a little before adding. Becky I have made this several times and it is really delicious. I hate you are experiencing this issue. Enjoy and Happy Crocking!
I made this soup and LOVED it! I used four cheeses though, sharp cheddar, mozzarella, gouda, and colby jack. Next time, I will probably replace the mozzarella with more of the cheddar as the cheese flavor wasn’t as strong as I had hoped (guess I should have thought about that when I picked mild cheeses). I chose not to use the stick blender but did cut up some of the larger florets once they started softening. I will definitely add this to my menu again!
Thank you Sabrina for posting! This is a VERY DELICIOUS soup! We make it often at our house! 🙂
We love this recipe! My 8 year old has been requesting it all week and just polished off half of it by herself. Sometimes I throw frozen chicken in also. I love that I can use my freezer burned broccoli from last year’s garden that was a little over-ripe when picked.
My cheese didn’t blend into the broth either. I used creamy cheeses, full fat, shredded at home. I could let it cool and blend to make cheesey cream of broccoli, but I was looking forward to the recipe as is… anyone try making this a second time and solve the cheese issue?
Hi Jennifer, I have made this a number of times, and have not had this issue. I see you shredded the cheese at home, and this is perfect, but maybe it was the cheeses that did not blend well together. I use the cheeses suggested and it has always worked well for me. 🙂
I was wondering, what type of cheese do you recommend? For instance, should they all be blocked cheese and you grate them or can I use shredded cheese / crumbled cheese / soft cheese, etc?
I would love for it to come out soft and creamy. Thank you!!!
Amy it definitely works best with block cheese and hand grated! When you buy already grated cheese it has an agent added to keep it from sticking together when it is shipped. I rarely use the shredded cheese anymore! This is a great recipe! Happy Crocking!
I tried this and mine came out runny, doesn’t look Like the picture which is a creamy soup and not at all what I wanted, I followed all steps. So bummed