Slow Cooker Broccoli Cheese Soup is a rich and creamy veggie soup that simmers to perfection in the crockpot. It's a great choice for busy, chilly nights...let the slow cooker do all the work, so you don't have to! This kid approved, delicious cheesy soup is also a great way to sneak in those veggies.
This creamy, dreamy soup is the best comfort food, and will have everyone scraping the bowl!
When enjoying a warm bowl of this savory soup, you might just think you stepped into Panera. Because this soup is just that good, and if you've ever tried their Broccoli Cheddar (the best!), then you know exactly what I'm talking about.
So grab a crusty baguette from the market, pick up the simple ingredients needed to make this easy crockpot soup, and get ready to smell the deliciousness (it's okay if you want to close your eyes and pretend you're actually at Panera...Mom escape moment😉).
With fresh broccoli florets, julienned carrots (I use "matchsticks" carrots to save time), and celery, this creamy soup is packed with veggie power--a total win, because this soup is picky eater approved!
As a finishing touch, heavy cream and white cheddar are swirled into the savory broth to make it velvety smooth and creamy. Sometimes we need that cheesy, creamy comfort hug from a bowl, and this broccoli cheese soup is so ready to give you one.
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🥘Ingredients
- broccoli florets- use fresh for best taste and consistency
- celery- for added flavor
- carrots- julienned; you can do this yourself or save a ton of time and buy "matchsticks" carrots, which work great in this soup
- fresh garlic & white onion- finely chop both of these before adding; they help to accentuate flavors
- ground nutmeg- flavor enhancer
- salt & pepper
- butter- only a little is needed to provide extra richness
- low sodium chicken broth- you may substitute this with vegetable; I like using chicken broth because it's available in reduced sodium
- cornstarch- this helps to thicken the soup
- heavy cream- the finishing touch that makes this soup extra creamy smooth
- extra sharp white cheddar cheese- buy a block and grate this yourself for best flavor and consistency
See recipe card for quantities.
🔪Instructions
- Step 1: Add chopped broccoli, celery, carrots, onion and garlic to greased crockpot.
- Step 2: Mix seasonings together and sprinkle on top; add cubed butter.
- Step 3: Mix the broth with the cornstarch; pour this mixture into the crockpot; cover and cook on LOW for 5 hours.
- Step 4: Uncover; remove ¼ cup warm broth and place in small bowl; add heavy cream to this bowl and stir. Add broth/cream mixture and grated cheddar to the slow cooker. Cover and cook on HIGH for 30 minutes. Keep warm until ready to serve.
Hint: I only recommend cooking this soup on LOW (with the exception of the final 30 minutes). This gives a chance for the flavors to meld and is the perfect temp for all the fresh veggies. Cooking on low also ensures that the broth isn't too hot when it's time to mix in the cream and cheese.
🥣Substitutions
- Broccoli - instead of fresh, you can use frozen; defrost first before using and cook the soup on LOW for 4 hours instead of 5
- Cream - you may substitute evaporated milk for the heavy cream
- Vegetarian - swap the chicken broth for vegetable broth
📖Variations
- Spicy - instead of cheddar, use pepper jack cheese and add ½ teaspoon cayenne pepper
- Veggie deluxe - reduce the broccoli to 3 cups and add 2 cups cauliflower
- With a protein - during the last hour of slow cooking on LOW, add precooked chicken, ham, or sausage; you can also add bacon crumbles or bacon bits before serving
For another super creamy, slow cooked veggie soup, see Easy Crockpot Potato Soup.
🍽Equipment
- 6 quart slow cooker (lined or greased)
- cutting board and chef's knife
- julienne peeler (if not using "matchstick" carrots)
- garlic press
- measuring cups and measuring spoons
- small bowls
- whisks
- cheese grater
- stirring spoon
- ladle
🍶Storage
Store Slow Cooker Broccoli Cheese Soup in an airtight container and keep refrigerated for up to 5 days. It's helpful to have some extra broth on hand when reheating to thin the soup, since it thickens in the fridge.
The soup can be frozen, though it tends to get watered down in taste when it defrosts because of all the vegetables. It will also have some separation due to the cream.
💭Top tips
It's important to remove some of the warm broth to mix with the cream in order to prevent curdling and white flecks. By introducing some of the soup's warmth to the cream before it's added, it takes the temperature shock away and ensures a smoother texture.
Grate the cheese from a block rather than using pre-shredded, which has a preservative coating that gets grainy when it melts.
🗨️FAQ
This addition helps to bring out the sharp, nutty flavor of the cheddar cheese.
If you're looking to thicken it further, add cornstarch and water/broth in a 1:2 ratio. For every 1 tablespoon of cornstarch, mix it with 2 tablespoon liquid before adding.
You can, but it won't be as rich or thick. If you're looking to avoid heavy cream, I suggest using canned evaporated milk rather than refrigerated milk.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with Slow Cooker Broccoli Cheese Soup:
📋Recipe
Slow Cooker Broccoli Cheese Soup
Equipment
- 6 quart slow cooker (lined or greased)
- cutting board
- chef's knife
- julienne peeler (if not using "matchstick" carrots)
- garlic press
- measuring cups
- measuring spoons
- 2 small bowls
- 2 whisks
- cheese grater
- stirring spoon
- ladle
Ingredients
- 5 cups fresh broccoli florets chopped into bite sized pieces
- 1 cup celery sliced thin
- 1 cup julienned carrots use "matchsticks" carrots to save time
- 3 cloves fresh garlic minced
- 1 cup white onion diced thin
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoon butter cubed
- 1 quart (4 cups) low sodium chicken broth or vegetable broth
- ¼ cup cornstarch
- 1 cup heavy cream
- 8 oz extra sharp white cheddar cheese freshly grated
Instructions
- Add chopped broccoli, celery, carrots, onion and garlic to greased crockpot.
- Mix seasonings (nutmeg, salt, and pepper) together and sprinkle on top of chopped vegetables; add cubed butter.
- In a small bowl, whisk broth and cornstarch together; then pour into crockpot.
- Cover and cook on LOW for 5 hours.
- Uncover; remove ¼ cup warm broth and place in small bowl. Pour in cream and gently whisk to incorporate.
- Add the broth/cream mixture to the crockpot, followed by the cheddar cheese.
- Cover and cook on HIGH for 30 minutes. Keep warm until ready to serve.
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