Crockpot Broccoli Cheddar Soup

As the days grow colder and the nights stretch longer, a warm bowl of soup can transform an ordinary evening into something cozy and comforting. Crockpot broccoli cheddar soup is one of those recipes that feels like a hug in a bowl. Creamy, cheesy, and packed with tender broccoli, it’s the perfect winter soup to have on hand when you want something nourishing without a lot of fuss.

Using a slow cooker for this broccoli cheddar soup takes the stress out of cooking. You can prep your ingredients in the morning, let them simmer all day, and come home to a rich, velvety soup that practically makes itself. The slow cooker really allows the flavors to meld beautifully, making it the best broccoli cheddar soup you’ll ever try at home.

One of the joys of this recipe is how approachable it is. Even if you’ve never made a homemade soup before, this easy broccoli soup comes together with minimal effort. Fresh or frozen broccoli, a handful of simple pantry staples, and a bit of cheese are all it takes to make a meal that’s satisfying and comforting. It’s the kind of dish you’ll want to make again and again, especially on chilly winter evenings.

And it’s versatile too. Serve it as a hearty lunch, a light dinner, or even alongside a fresh salad or crusty bread. This easy crockpot broccoli cheese soup is perfect for meal prep, busy weeknights, or when you’re feeding a crowd. With its creamy texture and cheesy flavor, it’s no wonder this slow cooker broccoli cheese soup has become a favorite in many kitchens.

Why You’ll Love It

• Effortless Comfort Food: This easy broccoli and cheese soup practically makes itself. Toss the ingredients into your slow cooker in the morning, and by dinner, you’ll have a creamy, cheesy masterpiece waiting for you.
• Rich and Creamy Flavor: The combination of sharp cheddar, tender broccoli, and a touch of cream creates the kind of depth and richness that makes this the best broccoli cheddar soup you’ll ever taste.
• Perfect for Busy Days: Whether it’s a hectic workday or a chilly weekend, this slow cooker broccoli cheddar soup is a lifesaver. Minimal prep, maximum flavor—what’s not to love?
• Kid-Friendly and Crowd-Pleasing: Even picky eaters can’t resist the cheesy goodness. Serve it at a family dinner or a casual gathering, and it’s sure to disappear fast.
• Versatile Serving Options: Enjoy it as a hearty lunch, pair it with a fresh salad for dinner, or ladle it into bread bowls for a fun twist on easy broccoli soup.

Ingredient List

For the Soup Base

• 4 cups broccoli florets (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup half-and-half or heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste
• Pinch of nutmeg (optional, for warmth)

Optional Add-Ins

• 1 cup diced carrots
• 1 cup diced potatoes
• Croutons or bread for serving

Ingredient Notes

• I always use sharp cheddar for this slow cooker broccoli cheese soup—it gives that perfect cheesy punch.
• Don’t skip the butter and flour; they create a creamy base that makes this the best broccoli cheddar soup.
• Fresh broccoli is great, but frozen works beautifully too—especially for busy weeknights.
• A pinch of nutmeg adds a subtle warmth that elevates this winter soup without overpowering it.
• Half-and-half makes it creamy without being too heavy, but you can swap in heavy cream if you want extra richness.

Kitchen Equipment Needed

• Slow Cooker or Crockpot: The star of the show—slowly cooks everything to perfection. I love my 6-quart Crock-Pot for this recipe.
• Cutting Board & Knife: For chopping broccoli, onion, and garlic. A sharp chef’s knife makes prep quick and easy.
• Measuring Cups & Spoons: To keep your broth, cheese, and cream perfectly balanced.
• Wooden Spoon or Silicone Spatula: For stirring the soup and scraping the cheesy goodness off the sides.
• Cheese Grater: Freshly shredded cheddar melts better than pre-shredded—trust me, it’s worth it.
• Ladle & Bowls: For serving up your cozy, creamy winter soup.

Instructions

1. Prep Your Ingredients

• Wash and cut your broccoli into bite-sized florets.
• Dice the onion and mince the garlic.
• If using carrots or potatoes, dice them into small, even pieces so they cook evenly.
  Pro Tip: Cutting your vegetables uniformly helps them cook at the same rate and keeps the soup texture consistent.

2. Make the Roux (Cream Base)

• In a small saucepan, melt the butter over medium heat.
• Add the flour and whisk constantly for 1–2 minutes until lightly golden.
• Slowly pour in the half-and-half (or cream), whisking continuously to prevent lumps.
  Pro Tip: Whisking nonstop here ensures a silky smooth base for your easy crockpot broccoli cheese soup.

3. Combine Ingredients in the Slow Cooker

• Add broccoli, onion, garlic, broth, and any optional veggies to the slow cooker.
• Pour in the prepared cream mixture and stir gently to combine.
• Season with salt, pepper, and a pinch of nutmeg if using.

4. Cook Low and Slow

• Cover and cook on low for 4–5 hours or on high for 2–3 hours.
• Check broccoli for tenderness— it should be soft but still bright green.
  Pro Tip: If your slow cooker runs hot, start checking 30 minutes earlier to prevent overcooking.

5. Add Cheese and Finish

• About 15 minutes before serving, stir in the shredded cheddar cheese until melted and smooth.
• Taste and adjust seasoning if needed.

6. Serve and Enjoy

• Ladle into bowls and top with extra cheese or croutons if desired.
• Pair with crusty bread or a fresh salad for a complete meal.

Tips and Tricks for Success

• Use Fresh or Frozen Broccoli: Both work well, but frozen is convenient for busy days.
• Cut Veggies Evenly: Ensures everything cooks at the same rate and gives a consistent texture.
• Whisk the Roux Well: Prevents lumps and keeps your soup silky smooth.
• Cheese Matters: Sharp cheddar gives a richer, more flavorful slow cooker broccoli cheese soup.
• Stir Before Serving: Some ingredients may settle; a quick stir brings the soup back to creamy perfection.
• Don’t Overcook: Broccoli should be tender, not mushy, for the best flavor and texture.

Ingredient Substitutions and Variations

• Broth: Use vegetable broth for a vegetarian-friendly easy broccoli soup.
• Cheese: Try gouda, gruyère, or Monterey Jack for a different cheesy twist.
• Cream: Swap half-and-half with whole milk or coconut milk for a lighter or dairy-free option.
• Add-Ins: Include cauliflower, leeks, or roasted garlic for extra depth.
• Spices: Add a pinch of cayenne or smoked paprika for a subtle kick.
• Protein Boost: Stir in cooked chicken or crispy bacon for a heartier winter soup.

Serving Suggestions

• I love serving this crockpot broccoli cheddar soup with warm, crusty bread—it’s perfect for dipping into all that cheesy goodness.
• Pair it with a simple side salad for a lighter meal that still feels cozy and satisfying.
• Ladle it into bread bowls for a fun, hearty presentation that’s always a crowd-pleaser.
• Top with extra shredded cheddar and a sprinkle of fresh parsley for a little pop of color and flavor.
• Serve alongside roasted sandwiches, like a turkey or ham melt—the creamy soup complements the sandwich perfectly.

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze in portions for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheat on the Stove: Warm gently over medium heat, stirring occasionally to keep the soup creamy.
• Reheat in the Microwave: Heat in 1–2 minute intervals, stirring in between to ensure even heating.
• Add Extra Liquid if Needed: The soup may thicken in storage; stir in a little broth or milk when reheating to reach your desired consistency.

Frequently Asked Questions

Can I make this soup vegetarian?

Absolutely! Just use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian-friendly broccoli cheddar soup.

Can I use frozen broccoli?

Yes! Frozen broccoli works perfectly and is super convenient. Just add it directly to the slow cooker without thawing.

How do I prevent the cheese from clumping?

Stir the cheese in slowly at the end of cooking and keep the heat low. Using freshly shredded cheddar instead of pre-shredded also helps it melt smoothly.

Can I make this soup ahead of time?

Definitely! You can prep the ingredients in the morning, cook it during the day, and enjoy it in the evening. It also tastes great the next day after reheating.

Can I freeze leftovers?

Yes, store in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove or in the microwave.

How can I make it extra creamy?

Stir in a little more half-and-half or heavy cream when adding the cheese, or blend a portion of the soup before serving for a silky texture.

Did you try this recipe? Let me know in the comments how it turned out—I love hearing how your slow cooker broccoli cheese soup comes together!

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