This Crockpot Broccoli Cheddar Soup is an easy, creamy dish packed with fresh broccoli and rich cheddar cheese. Perfect for busy days, it’s comforting, flavorful, and sure to be a family favorite!

This is a recipe I like to make for busy weeknights or when I’m craving something warm and comforting. It’s easy to prepare, doesn’t require much hands-on time, and the crockpot does all the work.

This recipe is my favorite soup for family dinners or meal prep, and I’m not gonna lie — I love the cheesy, creamy texture combined with the fresh broccoli. It’s always my first choice when I want a satisfying dish everyone enjoys.

I make this soup with simple ingredients like fresh broccoli, shredded carrots, sharp cheddar cheese, and a touch of heavy cream to create that velvety smooth consistency. You can also add some other vegetables like cauliflower or spinach if you like, and the result is just “Wow!” You’ll love it for sure.

For a perfect pairing, you can serve it with crusty French bread and a fresh green salad, or even some garlic butter rolls. This soup is super easy to make and turns out amazing every single time.

Why This Crockpot Broccoli Cheddar Soup Is Great

This Crockpot Broccoli Cheddar Soup is great because it’s a one-pot recipe that requires minimal effort while delivering maximum flavor. The crockpot allows the ingredients to meld together beautifully, creating a rich and creamy soup with tender broccoli and just the right amount of cheddar cheese.

Another reason to love this recipe is its versatility. It’s perfect for meal prep, dinner parties, or even as a light lunch option. Plus, it’s kid-friendly and can be easily customized to suit different tastes by adding your favorite vegetables or proteins.

Ingredients

• 1 pound fresh broccoli, chopped into small florets
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, grated
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 3 cups shredded sharp cheddar cheese
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg (optional)

Kitchen Equipment You’ll Need

• Slow cooker (Crockpot)
• Cutting board
• Sharp knife
• Box grater
• Saucepan
• Whisk
• Immersion blender (optional)
• Ladle

How to make Crockpot Broccoli Cheddar Soup

Step 1:

Wash and chop the broccoli into florets. Dice the onion, mince the garlic, and grate the carrots. Set everything aside.

Step 2:

Place the broccoli, onion, garlic, carrots, and broth into the slow cooker. Add salt, pepper, and nutmeg if desired. Stir to combine.

Step 3:

Cover and cook on low for 4-6 hours or high for 2-3 hours, until the broccoli is tender.

Step 4:

About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually add the heavy cream, whisking until smooth.

Step 5:

Pour the roux into the crockpot and stir to combine. Let it cook for an additional 15-30 minutes.

Step 6:

Add the shredded cheddar cheese, a handful at a time, stirring until fully melted and incorporated.

Step 7:

For a smoother texture, use an immersion blender directly in the crockpot or transfer the soup to a blender in batches. You can also leave it chunky if preferred.

Step 8:

Ladle the soup into bowls and garnish with extra cheese, croutons, or a sprinkle of green onions. Pair with crusty bread or a fresh salad for a complete meal.

Notes

• If you’re short on time, frozen broccoli florets work perfectly in this recipe and save you the chopping.
• Mix sharp cheddar with Gruyère or Parmesan for a deeper, more complex flavor.
• Stir in cooked, shredded chicken or crumbled bacon for a heartier soup.
• Add a pinch of cayenne pepper or smoked paprika for a little kick.
• Replace the flour in the roux with cornstarch or a gluten-free flour alternative.
• Swap out heavy cream for milk or half-and-half to reduce the calorie count while keeping it creamy.

What to Serve with Crockpot Broccoli Cheddar Soup

For serving, always think about balancing the creamy, cheesy texture of the soup. My favorite side is a warm loaf of crusty French bread or some buttery dinner rolls. They’re perfect for dipping and soaking up every drop of the delicious soup.

A fresh green salad with a tangy vinaigrette is another great option. The crispness of the greens and the acidity of the dressing cut through the richness of the soup beautifully.

Lastly, consider pairing the soup with a chilled white wine, like Sauvignon Blanc, or a refreshing sparkling water with lemon. These light, refreshing beverages complement the hearty soup perfectly.

Recipe Variations

Vegan Option: Use vegetable broth, replace heavy cream with coconut milk, and swap out cheddar for a dairy-free cheese alternative.

Loaded Version: Top the soup with crispy bacon bits, green onions, and a dollop of sour cream for a loaded baked potato-style twist.

Cheese Blend: Mix in some Monterey Jack or Colby cheese for a creamier flavor profile.

Extra Veggies: Add diced potatoes, cauliflower, or spinach for a nutrient boost.

Spicy Version: Stir in diced jalapeños or a splash of hot sauce for a spicy kick.

Thicker Soup: Blend in a few cooked potatoes or add extra roux to make the soup thicker and heartier.

How to Store

Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. When reheating, warm it on the stovetop over low heat, stirring occasionally to avoid scorching.

For longer storage, freeze the soup in individual portions using freezer-safe containers or bags. Leave some room for expansion, and thaw overnight in the refrigerator before reheating. This makes it easy to enjoy a warm, comforting meal anytime.

FAQ

Can I use frozen broccoli instead of fresh?

• Yes, frozen broccoli works just as well and doesn’t require chopping.

What type of broth should I use?

• Both chicken broth and vegetable broth work great, depending on your preference.

Can I make this soup vegan?

• Yes, use vegetable broth, coconut milk, and a dairy-free cheese alternative.

How can I make it spicier?

• Add diced jalapeños, cayenne pepper, or a splash of hot sauce for extra heat.

What can I use instead of heavy cream?

• You can use half-and-half, milk, or even unsweetened almond milk for a lighter option.

Do I need to blend the soup?

• No, blending is optional. You can leave the soup chunky if you prefer more texture.

What kind of cheese works best?

• Sharp cheddar cheese is ideal, but you can mix in Gruyère, Monterey Jack, or Parmesan for added flavor.

Can I add other vegetables?

• Yes, you can include cauliflower, potatoes, or spinach for extra nutrients and variety.

How can I thicken the soup?

• Use more roux, blend part of the soup, or add mashed potatoes to make it thicker.

Conclusion

This Crockpot Broccoli Cheddar Soup is the perfect blend of simplicity and deliciousness, making it a must-have recipe in your collection. With minimal effort, you can create a creamy, cheesy, and comforting dish that’s ideal for busy weeknights, family dinners, or meal prep. The slow cooker does all the hard work, leaving you with a rich, hearty soup packed with tender broccoli and flavorful cheddar cheese.

Crockpot Broccoli Cheddar Soup

Recipe by Wasian CookeryCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

4

hours 

Total time

4

hours 

10

minutes

This Crockpot Broccoli Cheddar Soup is an easy, creamy dish packed with fresh broccoli and rich cheddar cheese. Perfect for busy days, it’s comforting, flavorful, and sure to be a family favorite!

Ingredients

• 1 pound fresh broccoli, chopped into small florets

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 medium carrots, grated

• 4 cups chicken or vegetable broth

• 1 cup heavy cream

• 3 cups shredded sharp cheddar cheese

• 3 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon ground nutmeg (optional)

Directions

• Wash and chop the broccoli into florets. Dice the onion, mince the garlic, and grate the carrots. Set everything aside.
• Place the broccoli, onion, garlic, carrots, and broth into the slow cooker. Add salt, pepper, and nutmeg if desired. Stir to combine.
• Cover and cook on low for 4-6 hours or high for 2-3 hours, until the broccoli is tender.
• About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden. Gradually add the heavy cream, whisking until smooth.
• Pour the roux into the crockpot and stir to combine. Let it cook for an additional 15-30 minutes.
• Add the shredded cheddar cheese, a handful at a time, stirring until fully melted and incorporated.
• For a smoother texture, use an immersion blender directly in the crockpot or transfer the soup to a blender in batches. You can also leave it chunky if preferred.
• Ladle the soup into bowls and garnish with extra cheese, croutons, or a sprinkle of green onions. Pair with crusty bread or a fresh salad for a complete meal.