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There’s something about a warm bowl of creamy, cheesy soup that instantly soothes the soul — especially when it’s homemade and cooked low and slow. This Crockpot Broccoli Cheese Soup is the epitome of comfort food made easy. Whether you’re looking to cozy up on a chilly night or simply want a fuss-free meal packed with flavor, this slow cooker broccoli cheddar soup will become a household favorite.
What makes this recipe extra special? It’s rich without being too heavy, thick and cheesy without being gloopy, and it packs a sneaky dose of vegetables even picky eaters will love. Plus, thanks to the crockpot, it’s mostly hands-off. You can toss everything in, walk away, and come back to a creamy, savory delight.
Slow cooker broccoli cheddar soup is one of those timeless dishes. It’s inspired by restaurant favorites like Panera Bread’s famous broccoli cheddar soup, but made right at home — with wholesome ingredients and customizable richness.
And yes, this crockpot broccoli cheese soup reheats beautifully, making it a meal prep dream. Ready to dive in? Let’s get cooking.
Ingredients for Crockpot Broccoli Cheese Soup
Here’s everything you need for this creamy, dreamy crockpot soup:
- 4 cups fresh broccoli florets (chopped into small pieces)
The star ingredient adds a vibrant green hue, nutrition, and hearty texture. - 1 medium yellow onion (finely chopped)
Brings aromatic depth and sweetness as it slow cooks. - 2 medium carrots (grated or finely diced)
Adds color and natural sweetness to balance the sharp cheese. - 3 cloves garlic (minced)
Provides a savory base and enhances the overall flavor. - 4 cups low-sodium chicken broth
Forms the liquid base — you can substitute with vegetable broth for a vegetarian option. - 1 teaspoon salt
Helps to bring out the flavors as the soup simmers. - ½ teaspoon black pepper
Adds a gentle warmth that pairs perfectly with the cheese. - ¼ teaspoon ground nutmeg
A classic addition that elevates the creaminess and cheese with subtle warmth. - 1 cup heavy cream
Creates that luscious, creamy texture you expect in a cheese soup. - 2 tablespoons unsalted butter
Adds richness and helps bind flavors together. - 2 tablespoons all-purpose flour
Acts as a thickening agent for that perfect, velvety consistency. - 2 ½ cups shredded sharp cheddar cheese
The primary cheese — go for freshly shredded for the best melt and flavor. - 1 cup shredded mild cheddar cheese
Adds smoothness and balances the sharpness. - ½ cup shredded Parmesan cheese
Brings a salty, umami kick that takes the soup to another level. - Optional: ½ teaspoon Dijon mustard
Adds a subtle tang and enhances the cheese flavor without overpowering.
How To Make Crockpot Broccoli Cheese Soup
Step-by-Step Instructions
1. Prep the Veggies
Wash and chop your broccoli into small, bite-sized florets. Dice the onion finely and shred your carrots. Smaller pieces ensure a smooth texture and even cooking in the crockpot.
2. Build the Flavor Base
In the bottom of your crockpot, add the chopped onion, carrots, broccoli, and garlic. Pour in the chicken broth and sprinkle in the salt, pepper, and nutmeg.
3. Slow Cook It
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the broccoli is tender and the vegetables are soft.
Pro Tip: Stir once halfway through if you’re home to help the flavors distribute, but it’s not necessary.
4. Blend (Optional)
If you prefer a smooth soup, use an immersion blender directly in the crockpot to blend part or all of the soup. For a chunkier texture, skip this step or blend just a portion for creaminess.
5. Make the Cheese Sauce
In a small saucepan, melt the butter over medium heat. Add the flour and whisk for 1 minute to form a roux. Slowly pour in the heavy cream, whisking continuously to avoid lumps. Simmer until slightly thickened (about 3–4 minutes).
6. Stir in the Cheese
Turn off the heat and add shredded cheeses (sharp cheddar, mild cheddar, and Parmesan) into the sauce, stirring until fully melted and smooth.
7. Combine & Simmer
Pour the cheese sauce into the crockpot and stir well. Let it cook on LOW for another 10–15 minutes with the lid off to allow the soup to thicken slightly and flavors to meld.
8. Serve
Ladle into bowls and serve hot with crusty bread, croutons, or in a bread bowl for extra coziness.
Pro Tips for the Perfect Crockpot Broccoli Cheese Soup
- Use freshly shredded cheese: Pre-shredded cheese has anti-caking agents that may affect the soup’s smoothness.
- Avoid boiling after adding cheese: Cheese can become grainy if overheated. Always add it off direct heat or at a low temperature.
- For extra thickness: You can add ½ cup of instant potato flakes or mash some of the broccoli into the soup before serving.
- Low and slow wins: Cooking on low gives the veggies more time to soften and the flavors to develop deeply.
- Control the salt: Since cheeses and broth have sodium, always taste and adjust salt at the end.
Serving Suggestions
Here are some delicious ways to serve your Crockpot Broccoli Cheese Soup:
- In a Sourdough Bread Bowl – Try our Sourdough Bread Bowl Recipe for the ultimate comfort pairing.
- With Garlic Bread – A crispy garlic toast dipped into this creamy soup is heaven in every bite.
- Alongside a Fresh Salad – Serve with a crisp apple walnut salad or Caesar for a balanced meal.
- With Crackers or Croutons – Adds crunch and soaks up the cheesy goodness.
- Top with Bacon Bits – For a smoky and salty kick, sprinkle cooked bacon on top before serving.
Recipe Variations & Customizations
- Make it Vegetarian: Swap chicken broth for vegetable broth and skip Parmesan or use vegetarian cheese options.
- Add Protein: Stir in shredded rotisserie chicken or cubed ham for a heartier soup.
- Make it Spicy: Add ¼ teaspoon cayenne pepper or a splash of hot sauce for heat.
- Lighter Version: Use half-and-half or whole milk instead of heavy cream, and reduce cheese slightly.
- Dairy-Free Option: Use plant-based butter, oat milk, and dairy-free cheese substitutes.
FAQs
Can I use frozen broccoli instead of fresh?
Yes! Frozen broccoli works well. Add it straight to the crockpot — no need to thaw.
Can I make this soup ahead of time?
Absolutely. It keeps in the refrigerator for up to 4 days. Just reheat gently on the stove or microwave.
Can I freeze Crockpot Broccoli Cheese Soup?
You can freeze it, but note that soups with cheese and cream may separate when thawed. Stir well while reheating for best texture.
Is this similar to Panera Bread’s Broccoli Cheddar Soup?
Yes! This Crockpot broccoli cheddar soup is a fantastic homemade alternative — rich, cheesy, and perfectly cozy.
Can I use an immersion blender?
Yes. For a smoother texture, blend directly in the crockpot after cooking the vegetables.
Substitutes & Ingredient Alternatives
- Broccoli: Substitute with cauliflower or a mix of both for variety.
- Heavy Cream: Use half-and-half, evaporated milk, or whole milk as a lighter option.
- Cheddar Cheese: Gouda, Monterey Jack, or white cheddar can be used for different flavor profiles.
- Flour: Use cornstarch (1 tablespoon) mixed with cold water as a gluten-free thickener.
- Butter: Vegan butter or olive oil can be used if needed.
Nutritional Information (Per Serving – Based on 6 Servings)
- Calories: ~380
- Carbohydrates: 12g
- Protein: 14g
- Fat: 30g
- Fiber: 2g
- Sugar: 4g
- Sodium: ~600mg
Note: Nutritional values will vary depending on specific brands and substitutions used.
Final Thoughts
This Crockpot Broccoli Cheese Soup is the perfect combination of creamy, cheesy, and veggie-packed comfort. It’s incredibly easy to make, even on busy weekdays, and it’s flexible enough to adapt to your taste. From cold winter nights to meal prep Sundays, this recipe is one you’ll come back to again and again.
Have you tried this soup at home? What did you add to make it your own? Let us know in the comments below!
If you loved this, check out our cozy Chicken and Dumplings Recipe or our classic Cream of Rice for more comforting meal ideas.
