Crockpot Broccoli Cheddar Soup
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Rich and creamy, perfect for a blustery day! Crockpot Broccoli Cheddar Soup is easy to make and packed with veggies and cheese. Enjoy plenty of flavor from just a few simple ingredients!
As soon as the weather gets colder, I break out all of my favorite soup recipes! There’s nothing better than a warm, comforting bowl of something hearty and delicious.
Unfortunately, the drop in temperature is quickly followed by a busy holiday season and there isn’t always time to cook a full meal. That’s where this easy crockpot broccoli cheddar soup comes in.
Toss a few ingredients in your slow cooker, turn it on, and walk away! All that’s left to do is stir some milk and cheese at the end.
Craving something heartier? My Southwest Chili and Brunswick Stew are just as easy to prepare. And for more classic comfort, try this Lemon Chicken Orzo Soup — it can be prepared on the stove or in the Instant Pot.
Key ingredients & substitutions for Crockpot Broccoli Cheddar Soup
- Broccoli florets — Whether you buy full heads or bagged florets, be sure to give them a good rinse first.
- Onion and carrots — These provide a flavorful base and extra color too!
- Chicken broth — Because this recipe is so simple, quite a bit of the flavor comes from this ingredient. Use a carton from the store or your favorite homemade version.
- Spices — All you need are salt, pepper, and a touch of nutmeg for extra warmth.
- Milk — Whatever you have on hand will work just fine. To make this extra creamy, replace ½ cup of milk with heavy cream.
- Cheese — Obviously, there’s plenty of cheddar! Shred a fresh block by hand for the best flavor — it also melts down smoother than bagged shreds. A little bit of cream cheese with the veggies helps make this crockpot broccoli cheddar soup extra creamy and delicious.
How to make broccoli cheese soup in the crock pot?
STEP 1 | Chop the broccoli
Remove the stems and break the heads down into smaller florets. If you are using precut florets, rough chop any larger ones into smaller pieces. Then, place them in the bottom of the slow cooker.
STEP 2 | Shred the carrots
Spread over the florets along with the onion, cream cheese, and garlic.
STEP 3 | Combine with broth and spices
Whisk cornstarch into the chicken broth mixture to help thicken it, then pour over everything in the crock pot. Stir and cover, cooking on High for 2-3 hours (or Low for 6-7 hours).
STEP 4 | Add milk and cheese
Set the slow cooker to Low. Stir in the milk and shredded cheddar, then cook for another 30 minutes or until the cheese has melted.
tips
- Let the milk come to room temperature before adding it to the slow cooker if you can.
- For a creamier texture, puree some of the soup with an immersion blender before adding the milk and cheese. If you don’t have one, simply transfer a few cups to a regular blender or food processor. Blend, then stir it back with the rest before serving.
Frequently asked questions
You sure can! Keep the base mostly cheddar, but swap out 2-3 ounces for something a little more interesting. Monterey Jack melts down beautifully, while Pepper Jack would add a little kick. For gourmet flavor, try some Gruyere!
This particular recipe is not because it contains chicken broth. However, you can easily substitute vegetable broth to make this vegetarian-friendly. The flavor will be a bit different but still delicious!
I wouldn’t recommend it, as dairy tends to separate when frozen and thawed. Instead, store leftovers in the refrigerator for up to 3 days in an airtight container. Reheat on the stove and add a splash of broth as needed to thin it out.
Helpful Kitchen Tools
You’ll love these handy tools for easy prep and serving broccoli cheddar soup. (P.S. These are affiliate links, so I earn a small commission at no extra cost to you!)
What to serve with Slow Cooker Broccoli Cheddar Soup
Add a slice of crusty bread or some croutons to your bowl and call it a day! You could even add a small salad for a homemade lunch combo.
For a heartier meal, pair a smaller bowl with Roast Beef Sliders or a Rachel Sandwich. Or, stir in some cubed leftover ham with the dairy at the end!
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Crockpot Broccoli Cheddar Soup
Equipment
- Immersion Blender
Ingredients
- 6 cups broccoli florets 2 heads
- 1 cup chopped onion
- 1 cup shredded carrots
- 2 oz. cream cheese
- 1 tablespoon minced garlic
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup cornstarch
- 4 cups chicken broth
- 8 oz. cheddar cheese shredded
- 2 cups milk
Instructions
- Roughly chop the broccoli florets and place in the bottom of the crockpot. Add the onion and carrots, cream cheese, and garlic.
- Pour the chicken broth into a large bowl and whisk in the nutmeg, salt, pepper, and cornstarch until smooth. Pour over the vegetables in the crockpot and stir.
- Cover with the lid and cook on HIGH for 2 to 3 hours (or on LOW for 6 to 7 hours), until the broccoli is tender. If desired, use an immersion blender to puree the soup, leaving some larger chunks.
- Reduce the temperature to LOW and add the milk and shredded cheese. Cook another 30 minutes, or until the cheese is melted.
Notes
- Let the milk come to room temperature before adding it to the slow cooker if you can.
- For a creamier texture, puree some of the soup with an immersion blender before adding the milk and cheese. If you don’t have one, simply transfer a few cups to a regular blender or food processor. Blend, then stir it back with the rest before serving.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Welcome to our #NationalSlowCookerMonth Celebration!
January is National Slow Cooker Month and this week we are celebrating all things slow cooker! We have delicious recipes from across the country to fill your meal plans with delicious slow cooker recipes!
- Slow Cooker Chicken Cordon Bleu Pasta from Cheese Curd In Paradise
- Slow Cooker Baked Potatoes from Jen Around the World
- Slow Cooker Rajmafrom Magical Ingredients
- Slow Cooker Chicken Tacos from Kathryn’s Kitchen Blog
- Slow Cooker Sloppy Joes from Blogghetti
- Slow Cooker French Dip Sandwich with Au Jus from The Spiffy Cookie
- Cream Cheese and Potato Chowder from Palatable Pastime
- Terriyaki Ribs from A Day in the Life on the Farm
- Olive Garden Crock Pot Chicken from The Fresh Cooky
- Slow Cooker Italian Sunday Gravy from Karen’s Kitchen Stories
- Crockpot Cheddar Broccoli Soup from Life Love and Good Food
- Easy Crock Pot Breakfast Casserole from Devour Dinner
- Dutch Oven or Slow Cooker BBQ Ribs from Art of Natural Living
- Slow Cooker Spaghetti from Our Good Life
I enjoyed it but my fiance did not. He said it tasted like dirt? Maybe because I used bagged shredded carrots. I did feel like it had more of an earthy taste! It was better the 2nd day when I reheated a bowl of left overs. Thank you for sharing!
The ingredient list includes cornstarch but the directions don’t say when to add it. I assume you mix it with the milk and add it at the end with the cheese. But that may be why some of the commenters say theirs was watery.
Hi, Susie. The cornstarch is whisked into the chicken broth in step two of the recipe.
This Crockpot Broccoli Cheddar Soup looks like the ultimate comfort food! I love how creamy and cheesy it is, with the added bonus of being made in a crockpot for easy preparation. Perfect for those chilly days when you want something warm and satisfying. The flavors of broccoli and cheddar are always a winning combination, and I can’t wait to try this recipe out. Thanks for sharing such a cozy and delicious dish!
Very good flavor I think I should have used a different cheese. I used Kroger brand shredded cheddar cheese. It didn’t melt completely. But as I said the flavor was really good. I will make changes to personalize it for me.
Followed directions and it came out really thin and watery. Not sure what I may have done wrong, but won’t be making this again any time soon.
Good! Will make again. How do you suggest to reheat it?
We just had leftovers tonight and I warmed the soup slowly on the stove over medium-low heat and stirred frequently. Also, if needed add a splash of milk!
Never made soup before. A friend recommended this. I added an extra 8 ounces of cheese. Oh and I didn’t have nutmeg so I used allspice. Still delicious. Soooo yummy.
Can you use frozen broccoli? Will it change the texture? Our local store didn’t have any when we went shopping. So i snagged some frozen.
I don’t see why not! I’d suggest thawing it first and draining off any excess liquid, though.
We did not care for this. No flavor and weird texture.
Yummy soup! Please pass the bowl! This is a soup my kids would agree easily and SO yum!
This is one of my top 3 favorite soup recipes! It’s always a hit at my house and I love how creamy and cheesy it is. Sometimes I serve these in bread bowls for fun! Thanks for sharing!
This is a favorite winter soup! Great tip on replacing some of the milk with cream. I’d totally go for that!
This is one of my favorite soups. We make it all the time. It is super easy and so delicious.
This is a gorgeous soup. Yum. I need some crusty bread with it.
One of my favorite soups! I love that you left nice pieces of broccoli in the soup too!
I adore broccoli cheese soup and I love that you simplified this by making it in your slow cooker! Cannot wait to make it!
MY FAV! I totally need to make this soup this week. I love you added that hint of nutmeg, I do that too.
This soup looks awesome. A perfect winter meal.