Skinny Slow Cooker Broccoli Cheese Soup
This lighter broccoli cheese soup has an extra serving of vegetables and great taste! Made in the slow cooker, it's an easy family meal!
Recipe type: Main
Serves: 8-10
  • 3T butter
  • ½ sweet onion, chopped
  • 4 garlic cloves, minced
  • 2 C vegetable broth
  • 3 C chicken broth
  • 2 bags (14-16oz) frozen broccoli
  • 1 bag (14-16oz) frozen cauliflower
  • 4 C shredded cheddar cheese
  • 4 oz cream cheese
  • 1 can (12 oz) evaporated milk
  • ½ C shredded Parmesan cheese
  • pepper to taste
  1. Place butter in a small pan on the stove. Add onions & garlic and saute until onions cook through & just stat to brown.
  2. While that sautees, cook the cauliflower (just so it's thawed). Place the thawed cauliflower and 1 cup chicken broth in a high powered blender & puree.
  3. In a large slow cooker, pour in the sauteed onions & garlic, vegetable broth, remaining cups of chicken broth, frozen broccoli, evaporated milk and pureed cauliflower.
  4. Cook on high for 2 hours or low for 4-6 hours.
  5. Stir in cheeses until completely melted.
  6. Remove some of the soup & puree in the blender. You can blend as little or as much as you like until desired consistency is achieved (depending on how many large chunks of broccoli you want).
*Be sure you're using evaporated milk, NOT condensed (BIG difference)!
Recipe by Mom Endeavors at