Slow Cooker Broccoli Cheddar Soup (Crockpot Recipe)

There’s something about broccoli cheese soup that just feels right—rich, creamy, and tasting like real cheese instead of a bland cafeteria version. This slow cooker recipe lets the flavors meld into a velvety, comforting soup while you go about your day. Designed for busy cooks, it delivers big flavor with minimal effort and is perfect when you want cozy comfort without standing over the stove.

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You might also enjoy the stovetop and Instant Pot versions of broccoli cheddar soup. Serve this slow cooker recipe with homemade Southern cornbread or a simple Jiffy cornbread for dipping.

Crockpot Broccoli Cheese Soup Ingredients

• Broccoli (fresh florets)
• Carrots, celery, and onions (mirepoix mix works well)
• Garlic
• Cheese: sharp cheddar is recommended. Buy a block and grate it yourself for best melting and texture; pre-shredded cheese contains anti-caking agents that affect meltability.
• Broth (chicken or vegetable)
• Half and half (or substitute with heavy cream or milk)
• Salt and pepper
• Flour (optional, for thickening)

How to Make Crockpot Slow Cooker Broccoli Cheese Soup

Detailed measurements and full instructions are included in the recipe section below. The basic steps are:

1. Prep the vegetables. Chop the broccoli into florets if needed. Dice carrots, celery, and onion, and mince the garlic.
2. Load the slow cooker. Add the broccoli, carrots, celery, onion, and garlic to the slow cooker. Pour broth in until the vegetables are just covered.
3. Season. Add salt and pepper to taste and stir.
4. Cook low and slow. Cover and cook until the vegetables are tender—usually 4–6 hours on low or 2–3 hours on high.
5. Add the cream and cheese. Stir in the half and half, then add grated cheddar in small handfuls, stirring until melted and smooth. Replace the lid and cook until fully combined and heated through.
6. Thicken if desired. For a thicker soup, whisk a flour slurry (equal parts flour and water) and stir it in. Let the soup sit to thicken.
7. Adjust and serve. Taste and adjust seasoning. Serve in bowls with extra shredded cheese and bread or cornbread for dipping.

Crockpot Slow Cooker Broccoli Cheese Soup

This simple slow cooker recipe produces a creamy, cheesy soup that’s easy to customize. Prep time is short and most of the cooking happens unattended.

Equipment

• Slow cooker

Ingredients (Serves about 8 cups)

• 5 cups fresh broccoli florets
• 1/3 cup chopped onion (white recommended)
• 1/3 cup chopped celery
• 1/3 cup chopped carrots
• 2–3 garlic cloves, minced
• 4 cups broth (chicken or vegetable)
• 1 cup half and half
• 2–3 cups grated cheddar cheese (sharp recommended)
• Salt and pepper to taste
• 2–3 tablespoons all-purpose flour (optional, for thickening)

Instructions

1. Add broccoli, onion, celery, carrots, broth, and garlic to the slow cooker. (Sautéing the vegetables first is optional.)
2. Cook on High for 2–3 hours or Low for 4–6 hours, until the broccoli and vegetables are tender.
3. Stir in cheddar cheese, half and half, and season with salt and pepper.
4. Cover and cook on High for 30 minutes, or until the cheese has fully melted into the soup.
5. To thicken, whisk 2–3 tablespoons of flour with an equal amount of water to form a slurry, then stir it into the soup. Allow the soup to sit and thicken; use 3 tablespoons if you prefer a thicker texture.
6. Taste and adjust seasonings. Ladle into bowls and top with extra cheese if you like. Serve with bread or cornbread for dipping.

Notes

• Always grate cheese from a block for the best melting texture—pre-shredded cheese contains anti-caking agents that change the final result.
• Frozen broccoli can be used but may require extra cook time and can release additional moisture that slightly thins the soup.
• If the soup ends up too thin, add more broth and simmer, or use a slurry as noted above to thicken. If too thick, thin with additional broth.
• For a smooth soup, blend with an immersion blender or countertop blender. Even blended broccoli can retain some texture.
• Half and half can be replaced with heavy cream for a richer soup or with milk for a lighter version. Plant-based milks will yield a thinner texture.
• Store leftovers tightly covered in the refrigerator for 3–4 days. Freeze in portions for longer storage.

Nutrition

Serving size: 1 cup. Calories: approximately 180 kcal per cup. Carbohydrates: 6 g. Protein: 10 g. Fat: 13 g. Nutritional values are estimates and will vary with exact ingredients and brands used.

Frequently Asked Questions and Pro Tips

Variations and Topping Ideas

• Extra shredded cheese
• Small broccoli florets for texture
• Croutons or crackers
• Tortilla strips
• Crispy bacon
• Avocado slices

More Soup Recipes

Try other comforting soups such as creamy chicken Alfredo soup, cheeseburger soup, pumpkin soup, chicken lasagna soup, leftover turkey wild rice soup, or chicken taco soup for more slow-cooker and stovetop meal ideas.

More Slow Cooker and Crockpot Recipes

For additional slow cooker inspiration, consider chicken taco soup, slow cooker chicken and rice, chili mac and cheese, white chicken chili, pulled pork sliders, homestyle chicken noodle soup, and other easy make-ahead dishes.