Slow Cooker Broccoli Cheddar Soup

Sometimes when I make this, I use a bag of broccoli and a bag of cauliflower instead of two bags of broccoli. I have to admit, it's not the best broccoli cheddar soup recipe. It has too many carrots for my taste, and the texture is pretty grainy. It would probably be less grainy if you used full-fat versions of all of the dairy products.


1 T butter
1 small onion, diced
4-5 cloves of garlic, minced
2 (10 oz.) bags frozen broccoli (mine are usually 12 oz. +)
1 cup shredded carrots
32 oz. fat free no sodium chicken stock
1 cup water
1/2 tsp pepper
 1 tsp salt
1 (12 oz) can fat free evaporated milk
8 oz. reduced fat cream cheese
4 cups reduced fat sharp cheddar cheese, shredded

  1. On a medium/high heat, saute the butter, diced onion and garlic until onion is soft and translucent, about 4-5 minutes. Place in slow cooker.
  2. Next add frozen broccoli, carrots, broth, water, salt and pepper into slow cooker. Cook on LOW for 6 hours. After cooking time is up, add in evaporated milk, cream cheese and cheddar cheese. Stir, recover and cook for 30 more minutes.
  3. Using an emulsion blender, blend the soup to get the texture you desire. I like to have some broccoli chunks, so I don't blend it very much. 
Recipe modified from Family Fresh Meals