Slow Cooker Broccoli Cheese Soup

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Well the weather is starting to get cooler and I decided it was time to dig out my slow cooker for the first time this year. I must say I was looking forward to giving this recipe a go. I was a little unsure if I would be able to get the canned soup here in Australia, but luckily Campbell make it so it is available here. As with most slow cooker recipes it is really easy and quick to throw together.

Prepare your broccoli, carrots and onions. Place into the slow cooker with the stock, canned soup, salts and peppers. Stir together the ingredients. Turn the slow cooker onto high and cook for 4 hours.

After the 4 hours use a blender to puree the soup. It may take a few batches, be careful because it will be really hot! Return the pureed soup to the slow cooked and add the cheese. Stir to combine and turn onto low and a cook for a further 15 minutes until the cheese is melted.

It is important to check the seasoning before you serve it up. I did add a little salt to mine. 

I served mine with fresh bread rolls.


This recipe was a real surprise. I loved  it. It wasn't at all what I expected. Considering how easy it was to make and the minimal ingredient, the flavour was something else. I can see that I will be making this one a few more times this winter.

Until next time, happy cooking, Kate.

 ***Ingredients

  • 500 grams broccoli florets
  • 1 whole medium onion, diced
  • 2 carrots, peeled and finely diced
  • 5 cups chicken stock, salt reduced
  • 2 cans Cream of Celery soup
  • 1/4 teaspoon seasoning salt
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 2 cups grated cheese, I used Mexican mixed cheese, it was the closest I could get to American cheddar

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