Last Week I Made This Creamy Soup, and It Was a Huge Hit!

Last week I made this Crockpot Broccoli Cheese Soup, and it was one of the easiest and most comforting meals I’ve ever prepared. The flavors blended so well, creating a rich, creamy texture that was full of cheesy goodness.

The broccoli softened beautifully, and the melted cheddar gave it a smooth and satisfying taste. Every spoonful was warm, velvety, and absolutely delicious. With just a few simple ingredients and minimal effort, I created a meal that my whole family loved.

This soup is packed with comforting flavors, and the result is just incredible! You’ll love it for sure, and for a perfect meal, serve it with some crispy garlic bread or a side salad for a balanced, delicious dinner.

I prefer to enjoy it hot, with a sprinkle of extra shredded cheddar and some freshly ground black pepper on top. Some nights, I pair it with a warm baguette or homemade croutons for added crunch. This Crockpot Broccoli Cheese Soup is super easy to make, requires little prep, and is the perfect meal for a cozy night at home.

What Makes Crockpot Broccoli Cheese Soup Special?

Crockpot Broccoli Cheese Soup is special because it’s an effortless, one-pot meal that delivers rich and comforting flavors with minimal work. The slow cooking process allows the ingredients to blend perfectly, creating a creamy and flavorful soup without needing constant attention. The mix of fresh broccoli melted cheese, and a creamy base makes this dish the perfect combination of indulgent and wholesome.

Perfect For:

• Busy Weeknights: Since everything cooks in the crockpot, this recipe is ideal for days when you don’t have time to stand over the stove. Just set it and forget it!
• Cold Weather Comfort: A warm, cheesy bowl of soup is the perfect way to stay cozy on chilly days.
• Vegetarian Meals: If you use vegetable broth instead of chicken broth, this dish makes a delicious vegetarian-friendly option.
• Meal Prepping: This soup stores well and tastes even better the next day, making it a great choice for preparing meals ahead of time.

Ingredients

• 4 cups fresh broccoli florets (chopped)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 4 cups chicken or vegetable broth
• 2 cups shredded cheddar cheese
• 1 cup heavy cream or whole milk
• 1 teaspoon Dijon mustard (optional, for extra depth)
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (for thickening)

Kitchen Equipment You’ll Need:

• Crockpot (slow cooker)
• Measuring cups and spoons
• Cutting board and knife
• Ladle for serving
• Whisk for mixing cheese sauce
• Blender (optional, for a smoother texture)

How to make Crockpot Broccoli Cheese Soup

Step 1:

Chop the broccoli into small florets, dice the onion, and mince the garlic.

Step 2:

In a slow cooker, combine the broccoli, onion, garlic, and broth. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the broccoli is tender.

Step 3: (Optional)

For a smoother soup, use an immersion blender to blend part or all of the mixture. If you prefer a chunkier texture, skip this step.

Step 4:

In a saucepan, melt butter over medium heat. Stir in the flour and cook for about 1 minute to remove the raw flour taste. Slowly add the heavy cream, whisking continuously until smooth. Remove from heat and stir in the shredded cheese until melted.

Step 5:

Pour the cheese mixture into the crockpot and stir well. Add Dijon mustard, paprika, salt, and black pepper. Cook on low for another 15-20 minutes, stirring occasionally, until fully combined.

Step 6:

Ladle the soup into bowls and garnish with extra shredded cheese or croutons. Serve warm with crusty bread or a side salad.

Helpful Tips

• Use Fresh Cheese: Shred your own cheese instead of using pre-shredded cheese for a smoother and creamier soup.
• Chop Broccoli Small: Smaller florets cook more evenly and create a better texture in the soup.
• Thicken Gradually: If the soup seems too thin, add a cornstarch slurry or extra cheese to thicken it.
• Avoid Overcooking Cheese: Add the cheese at the end to prevent it from becoming grainy.
• Blend for a Creamy Texture: Use an immersion blender to puree part of the soup for a thicker consistency while still keeping some broccoli pieces.
• Adjust Seasonings: Taste before serving and add more salt, pepper, or a pinch of nutmeg to enhance the flavor.
• Serve Immediately: While it can be stored, this soup is best enjoyed fresh when the cheese is perfectly melted.

Optional Ingredients You Can Use

• Carrots: Adds a hint of sweetness and extra nutrients.
• Celery: Enhances the flavor and gives the soup more depth.
• Cayenne Pepper: A pinch adds a slight kick for spice lovers.
• Bacon Crumbles: A crispy topping that makes the soup even more indulgent.
• Cream Cheese: Makes the soup extra rich and creamy.
• Garlic Powder: A small amount adds extra savory depth to the dish.

How to Enjoy Crockpot Broccoli Cheese Soup?

If you love a classic pairing, enjoy this soup with warm, crusty bread or garlic toast. The bread soaks up the creamy broth perfectly and adds a nice crunch to every bite.

For a protein boost, serve it with grilled chicken or roasted turkey on the side. The soup’s rich, cheesy flavor pairs well with lean proteins for a satisfying meal.

Turn it into a full meal by adding cooked rice or pasta into the soup before serving. This makes the dish heartier while keeping the same creamy texture.

For an extra fun presentation, serve the soup inside a hollowed-out bread bowl. The crispy, toasted edges add a wonderful contrast to the creamy soup.

Is Crockpot Broccoli Cheese Soup Healthy?

Crockpot Broccoli Cheese Soup can be a nutritious meal depending on how it is prepared. Fresh broccoli is packed with fiber, vitamins, and antioxidants, making it a great way to include more greens in your diet. Cheese and heavy cream add richness and flavor but also increase the calorie and fat content.

For a healthier version, swap out heavy cream for whole milk or a dairy-free alternative, and reduce the amount of cheese. You can also add extra vegetables like carrots, cauliflower, or spinach to boost the nutritional value while maintaining the creamy texture. Pairing the soup with a fresh salad or whole-grain bread balances out the meal and makes it even more wholesome

Variations and Substitutions

Dairy-Free Version: Swap out dairy ingredients for plant-based alternatives. Use unsweetened almond milk or coconut milk in place of cream and dairy-free shredded cheese. A small amount of nutritional yeast can also enhance the cheesy flavor without using real cheese.

Low-Carb and Keto-Friendly: Skip the flour or cornstarch and replace it with heavy cream or cream cheese to naturally thicken the soup. You can also use xanthan gum in small amounts as a thickener without adding carbs.

Spicy Kick: If you love a bit of heat, add diced jalapeños or red pepper flakes while the soup cooks. A splash of hot sauce stirred in before serving also gives a bold, spicy boost.

Protein-Packed: Stir in shredded rotisserie chicken or cooked turkey breast towards the end of the cooking time for extra protein. It turns the soup into a heartier, complete meal.

Vegan Option: Use plant-based milk, dairy-free cheese, and nutritional yeast for a fully vegan alternative. Swap the butter for olive oil and use vegetable broth instead of chicken broth for a completely plant-based version.

Extra Vegetables: For more color and nutrients, add diced bell peppers, spinach, zucchini, or cauliflower. These blend well with the broccoli and enhance the flavor.

Bacon Lovers: Cook and crumble crispy bacon into the soup for a smoky, rich taste. You can also use turkey bacon or pancetta for different variations.

How to Store

To store leftovers, let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 4 days and reheat on the stovetop or in the microwave before serving. Stir well to restore the creamy texture.

For freezing, pour the soup into freezer-safe containers and store for up to 3 months. When ready to eat, thaw in the fridge overnight and warm on the stove, stirring frequently to prevent separation.

FAQ

Can I use frozen broccoli instead of fresh?

Yes! Frozen broccoli works just as well. No need to thaw it first—just add it straight to the crockpot and increase the cooking time by 30 minutes.

How do I prevent my cheese from turning grainy?

Always add cheese at the end of the cooking process, stirring it in gradually over low heat. Using freshly shredded cheese instead of pre-packaged shredded cheese also helps maintain a smooth texture.

Can I make this soup without a crockpot?

Absolutely! You can make it on the stovetop by simmering the ingredients in a large pot over medium-low heat for about 30 minutes, then stirring in the cheese at the end.

What can I use instead of heavy cream?

For a lighter option, use whole milk, half-and-half, or even evaporated milk. If you want a dairy-free alternative, unsweetened almond or coconut milk works well.

How do I thicken the soup if it’s too thin?

Mix 1-2 tablespoons of cornstarch with an equal amount of water, then stir it into the soup and let it simmer for a few minutes until thickened. You can also blend part of the soup for a naturally thicker texture.

Can I add meat to this soup?

Yes! Shredded rotisserie chicken, diced ham, or crumbled bacon make great additions for extra protein and flavor.

What’s the best cheese to use for this soup?

Sharp cheddar is the most common choice, but you can mix in Monterey Jack, Gruyère, or smoked gouda for a richer flavor.

Can I make this soup low-carb?

Yes! Skip the flour or cornstarch and use heavy cream as the thickener. You can also add cauliflower in place of some of the broccoli for a lower-carb version.

Crockpot Broccoli Cheese Soup

Recipe by NancyCourse: SoupsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

6

hours 

Total time

6

hours 

10

minutes

Crockpot Broccoli Cheese Soup is a creamy, cheesy, and comforting soup made with tender broccoli, rich cheddar, and a velvety smooth base.

Ingredients

• 4 cups fresh broccoli florets (chopped)

• 1 small onion (diced)

• 2 cloves garlic (minced)

• 4 cups chicken or vegetable broth

• 2 cups shredded cheddar cheese

• 1 cup heavy cream or whole milk

• 1 teaspoon Dijon mustard (optional, for extra depth)

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon paprika (optional)

• 2 tablespoons butter

• 2 tablespoons all-purpose flour (for thickening)

Directions

• Chop the broccoli into small florets, dice the onion, and mince the garlic.
• In a slow cooker, combine the broccoli, onion, garlic, and broth. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the broccoli is tender.
• For a smoother soup, use an immersion blender to blend part or all of the mixture. If you prefer a chunkier texture, skip this step.
• In a saucepan, melt butter over medium heat. Stir in the flour and cook for about 1 minute to remove the raw flour taste. Slowly add the heavy cream, whisking continuously until smooth. Remove from heat and stir in the shredded cheese until melted.
• Pour the cheese mixture into the crockpot and stir well. Add Dijon mustard, paprika, salt, and black pepper. Cook on low for another 15-20 minutes, stirring occasionally, until fully combined.
• Ladle the soup into bowls and garnish with extra shredded cheese or croutons. Serve warm with crusty bread or a side salad.