Crockpot Broccoli Cheddar Soup (Easy Slow Cooker Recipe)

This crockpot broccoli cheddar soup is the kind of dinner you can set up in the morning and forget about until you are hungry. Onions and celery build the base, and everything, including the broth, bouillon, evaporated milk, flour, and spices, goes into the crockpot together to simmer low and slow until the broccoli is tender and the soup has thickened. Right before serving, parmesan and sharp cheddar cheese get stirred in to make the soup rich, creamy, and perfectly cheesy. This comfort food practically makes itself, and it is just as good reheated the next day.

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Why this is the best Crockpot Broccoli Cheddar Soup recipe

It's a simple recipe with simple ingredients. This Crockpot broccoli cheddar soup uses familiar ingredients like broccoli, cheddar cheese, broth, and a few basic seasonings. Everything is easy to find at the grocery store, and you may already have most of what you need in your kitchen.

It's an easy recipe that's mostly hands-off. The slow cooker does most of the work, so you don't have to stand over the stove stirring a pot of soup all afternoon. Add the ingredients to the Crockpot, let everything cook until tender, and add the cheese before serving. It's perfect for those busy nights when you're short on time.

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It's rich, creamy, and cheesy. Tender broccoli and plenty of cheddar cheese make this soup thick, smooth, and full of the best flavor. It's the kind of creamy broccoli cheddar soup that makes an especially satisfying lunch or dinner when the weather turns cold.

It's great for busy weeknights, meal prep, or an easy family dinner. Since the Crockpot handles most of the cooking, you can get dinner started earlier in the day and come back to a warm meal later. Serve the soup with a slice of crusty bread or garlic bread, crackers, a sandwich, or a simple salad to make it a complete meal.

What you'll need to make the best Crockpot Broccoli Cheddar Soup recipe

Equipment

• Crockpot

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See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Ingredients

• Broccoli florets - I use frozen to make it easier (don't thaw ahead of time), but you could also use fresh.
• Celery & onion - These are the aromatics that create the flavor in the soup. Make sure they are chopped fine.
• Garlic powder - You can use fresh garlic if you want, but in this recipe, I think garlic powder is just fine.
• Ground nutmeg - This gives the soup a warm flavor.
• Black pepper - This will be more potent if you grind it fresh.
• Chicken bouillon powder - If you want to make a vegetarian broccoli cheese soup, use vegetable bouillon and vegetable broth instead.
• Chicken broth
• Cream cheese - This makes the soup super creamy and thick.
• Flour - For a gluten-free soup, use a gluten-free baking mix or make a slurry with cornstarch and water.
• Parmesan cheese - This should be grated. That makes it powdery, but note that it is the powder refrigerated cheese, not the powdery shelf-stable can. The can does not melt, the refrigerated cheese melts beautifully.
• Cheddar cheese - This should be shredded as well, and it is just fine to use pre-shredded cheese from the grocery store. I have used that cheese for almost everything for 25+ years, and I've only ever had one bag that didn't melt properly. You'll need extra for serving.

How to make easy Crockpot Broccoli Cheddar Soup

Instructions

1. Add the broccoli to your crock pot.
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2. Add the celery, onion, garlic powder, nutmeg, pepper, chicken bouillon, and cream cheese.
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3. Add the flour, evaporated milk, and the chicken broth.
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4. Cook on low for 3-4 hours, until the broccoli is fork tender.
5. Add the Parmesan cheese and shredded cheddar, and cook until the cheese is melted.
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6. Taste the soup and add salt and black pepper to taste. Top the soup with extra shredded cheddar cheese.

Substitutions & variations

You can use fresh or frozen broccoli in this slow cooker broccoli cheddar soup. Frozen broccoli may become softer during cooking, which works especially well if you prefer a smoother soup. If using fresh broccoli, cut the florets into fairly small, even pieces so they cook at about the same rate.

If you want your broccoli cheese soup recipe to be thicker, stir a tablespoon of cornstarch into 2 tablespoons of warm water and mix that into the soup at the same time you stir the cheese in. Let it cook for about 20-30 minutes to thicken.

Sharp cheddar gives broccoli cheddar soup the strongest cheesy flavor, but you can use mild or medium cheddar if that's what you have. You can also replace part of the cheddar with Monterey Jack, Colby Jack, or pepper jack for a slightly different flavor.

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For an extra-smooth and creamy soup, use an immersion blender to blend some of the cooked broccoli before adding the cheese. Blend only part of the soup if you still want plenty of broccoli pieces, or blend more of it for a smoother consistency. You could also use a traditional blender to do this, but make sure it cools first and only put it in the blender in small batches. Adding boiling liquid to a blender can make it explode, so please be very careful if you do it that way.

You can add diced carrots, cauliflower, or potatoes if you want more vegetables in your soup. For a little extra flavor, add fresh garlic, onion powder, mustard powder, smoked paprika, or a pinch of cayenne pepper.

For an extra-hearty broccoli cheddar soup, top each bowl with crumbled bacon, additional shredded cheddar, chopped green onions, or homemade croutons right before serving.

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Storing leftover Crockpot broccoli cheddar soup

Allow leftovers to cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 4 days.

Reheat individual servings in the microwave or warm the soup slowly in a saucepan over medium-low heat, stirring frequently. Cheese-based soups can separate or become grainy when overheated, so use gentle heat and avoid bringing the soup to a hard boil. If the soup becomes too thick in the refrigerator, stir in a splash of milk or broth while reheating.

Broccoli cheddar soup can be frozen, although creamy and cheesy soups sometimes have a slightly different texture after thawing. Store the cooled soup in an airtight freezer container for up to 3 months, leaving a little room at the top for expansion. Thaw it overnight in the refrigerator, then reheat slowly and stir well to bring the creamy texture back together.

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Check out more delicious Broccoli recipes

• Broccoli, Cheese, and Rice Casserole
• The Best Broccoli Salad Recipe
• Broccoli and Three Cheese Lasagna
• Chicken Broccoli Rice and Cheese Casserole
• The Best Keto Broccoli Salad with No Mayo
• Sausage and Cheese Omelet Roll with Broccoli and Mushrooms

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