Why You’ll Love This Recipe
Crockpot Broccoli Cheese Soup is a creamy, comforting, and cheesy delight that’s perfect for busy weeknights or cozy weekends. With minimal prep and a rich, velvety texture, this soup combines fresh broccoli, cheddar cheese, and simple pantry staples into a warm bowl of goodness. It’s an easy, hands-off meal that the whole family will love.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
broccolioniongarliccheddar cheesecream cheesebutterchicken or vegetable brothmilkflourblack pepperpaprikaoptional: shredded carrots, heavy cream, nutmeg
directions
Chop the broccoli into small florets and dice the onion and garlic.
In a skillet, melt butter over medium heat and sauté the onion and garlic until softened.
Transfer the sautéed mixture into the crockpot along with the broccoli, broth, black pepper, and paprika.
Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the broccoli is tender.
In a small saucepan, melt more butter and whisk in the flour to create a roux.
Slowly whisk in the milk and stir until thickened. Add this mixture to the crockpot and stir well.
Stir in cream cheese until melted and combined.
Add shredded cheddar cheese a handful at a time, stirring until smooth and melted.
Optional: Use an immersion blender to puree part of the soup for a creamier texture.
Taste and adjust seasonings as desired. Serve hot.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 15 minutesCooking time: 4-5 hours on low or 2-3 hours on highTotal time: 4.5 to 5.5 hours
Variations
Add shredded carrots or cauliflower for extra veggies.
Use sharp white cheddar for a different flavor profile.
Stir in a splash of heavy cream at the end for extra richness.
Top with crumbled bacon or croutons for added texture.
Make it vegetarian by using vegetable broth.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave, stirring often to avoid separation.Do not freeze, as the cheese may become grainy when reheated.
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli works well and doesn’t need to be thawed before adding to the crockpot.
What cheese works best?
Sharp cheddar provides the best flavor, but you can mix in mozzarella or Monterey Jack for creaminess.
Can I make this without flour?
Yes, you can use cornstarch as a gluten-free thickener.
How do I make it smoother?
Blend part or all of the soup using an immersion blender or countertop blender.
Is this soup keto-friendly?
With a few tweaks like skipping the flour and using heavy cream, it can be made keto-friendly.
Can I make it dairy-free?
Try using dairy-free cheese and milk alternatives, though the texture and taste may vary.
Why is my cheese clumping?
Add cheese gradually and stir constantly to help it melt smoothly. Avoid high heat.
Do I need to pre-cook the broccoli?
No, the crockpot will cook it until tender.
Can I add protein?
Yes, diced cooked chicken or ham can be added for extra heartiness.
Is it spicy?
No, but you can add red pepper flakes or a dash of hot sauce for heat.
Conclusion
Crockpot Broccoli Cheese Soup is a fuss-free, soul-warming recipe that brings together convenience and flavor in one pot. Perfect for make-ahead meals, chilly nights, or feeding a crowd, this soup will quickly become a family favorite. Grab your crockpot and get ready to enjoy a bowl of creamy comfort.
Print
Crockpot Broccoli Cheese Soup
- Prep Time: 10 mins
- Cook Time: 4 hrs LOW / 2 hrs HIGH
- Total Time: 4 hrs 10 mins (LOW) / 2 hrs 10 mins (HIGH)
- Yield: 6 servings
- Category: Soup
- Method: Slow cooker / Crockpot
- Cuisine: American
- Diet: Vegetarian
Description
A comforting, creamy broccoli cheese soup made effortlessly in a slow cooker—perfect for a warm and hearty meal.
Ingredients
- 4 cups broccoli florets (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups low‑sodium chicken or vegetable broth
- 2 cups half‑and‑half
- 2 cups sharp cheddar cheese, grated
- ½ cup carrot, shredded (optional for sweetness)
- 3 tbsp all‑purpose flour
- 3 tbsp unsalted butter
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- In a skillet over medium heat, melt butter and sauté onion and garlic until fragrant, about 3–4 minutes. Stir in flour and cook 1–2 minutes to form a roux.
- Transfer the roux, broccoli, broth, and shredded carrot (if using) into the crockpot. Stir to combine.
- Cook on LOW for 4–5 hours or HIGH for 2–3 hours, until broccoli is tender.
- Stir in half‑and‑half and cheddar cheese. Continue cooking on LOW until cheese is melted and soup is creamy, about 15–20 minutes.
- Season with salt, pepper, and nutmeg to taste. Optional: use an immersion blender to partially puree for a thicker texture, leaving some broccoli pieces intact.
- Serve hot with crusty bread or crackers.
Notes
- For extra richness, substitute half‑and‑half with heavy cream.
- Be sure to add cheese off‑heat or on low to prevent graininess.
- Stir occasionally during the final melting stage for smooth texture.
- Freezes well—cool completely before freezing in airtight containers for up to 3 months.