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Slow Cooker Broccoli Soup with Cornbread Croutons and Ham Dippers

Prep Time 15 mins
Cook Time 4 hrs
Course Main Course, slow cooker, Soup
Cuisine American
Servings 4


  • slow cooker


  • 6 cups fresh broccoli
  • 1 large onion chopped
  • 1 large garlic clove pressed or finely chopped
  • 1 cup shredded carrots
  • 4 cups chicken stock
  • ΒΌ cup flour
  • 2 cups 2% milk
  • 4 cups very sharp cheddar cheese 1/2 cup reserved
  • olive oil
  • nutmeg S&P
  • 3 T butter
  • baked cornbread {I got mine in the bakery at Publix}
  • cooked ham cut into 1-2 inch pieces


  • Cut off thick tough stems of broccoli and rough chop the florets. Toss into an oil sprayed slow cooker. Cook the carrots and onion in a skillet with a drizzle of olive oil for about 5 minutes. Add garlic and cook 1 more minute. Add to slow cooker. Pour in stock. At this point you can refrigerate if desired.
  • Set slow cooker to low and cook for 3 1/2 hours {or if soup is cold, start it on high for 1 hour and then reduce to low}. Puree soup with an immersion blender until it is the texture that you like. Season with S&P and some freshly grated nutmeg. Whisk milk with flour and add to soup. Add 3/4 of the cheese, reserving some for garnish. Stir and cover pot and continue to cook on low for 30-45 more minutes. Serves 4-6


Cornbread Croutons and ham:
Cut prepared cornbread into 1-2 inch cubes. Saute in a hot skillet over medium high heat with butter and olive oil quickly to crisp. Set aside and quickly fry ham pieces to heat and caramelize.
Keyword Broccoli Soup, Cornbread croutons, slow cooker broccoli soup