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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!

a bowl of broccoli cheddar soup on a table with a bread roll.

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.
process steps for making crockpot broccoli cheddar soup: chop broccoli; grate carrot; whisk cornstarch into chicken broth; add milk and shredded cheddar cheese.

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.

a spoonful of crockpot broccoli cheddar soup being lifted out of a bowl.

Frequently asked questions

Can I add another type of cheese?

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!

Is crockpot broccoli cheddar soup vegetarian?

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!

Can you freeze broccoli cheese soup?

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.

a close up shot of a bowl of crockpot broccoli cheddar soup with a spoon sticking out.

Serving suggestions

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!

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!

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a close up shot of a bowl of crockpot broccoli cheddar soup.

Crockpot Broccoli Cheddar Soup

Crockpot broccoli cheddar soup is easy to make and packed with veggies and cheese. Enjoy plenty of flavor from just a few simple ingredients!
4.67 from 9 votes
Prep Time 10 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 40 mins
Course Soups & Stews
Cuisine American
Servings 8 servings
Calories 259 kcal

Equipment

Ingredients
  

  • 6 cups broccoli florets 2 heads
  • 1 cup chopped onion
  • 1 cup shredded carrots
  • 2 oz. cream cheese
  • 1 tablespoon minced garlic
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/3 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

Serving: 1gCalories: 259kcalCarbohydrates: 23gProtein: 13gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 4gCholesterol: 43mgSodium: 836mgFiber: 5gSugar: 8g
Keyword broccoli, cheddar cheese, slow-cooker, soup
Tried this recipe?Let us know how it was.
sheila thigpen in her kitchen

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

9 Comments

  1. 5 stars
    I adore broccoli cheese soup and I love that you simplified this by making it in your slow cooker! Cannot wait to make it!

  2. 5 stars
    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!

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