There’s something downright comforting about coming home to the smell of Crockpot Broccoli Cheddar Soup simmering away on the counter. It’s like your kitchen is giving you a warm hug after a long day. This creamy, cheesy classic has become one of my go-to soups when I want something hearty, simple, and a little nostalgic—without standing over the stove for hours.
As a mom of three, I’ve learned that if dinner doesn’t practically make itself, it might not make it at all. That’s where this slow cooker magic comes in—because when life gets busy, your Crockpot becomes your best kitchen buddy.
This recipe is everything I love about fall (and comfort food in general): cozy, flavorful, and packed with wholesome veggies. And yes, it tastes every bit as indulgent as that Panera favorite we all secretly crave—but this version is made with real ingredients, less sodium, and no mystery stuff.
Table of Contents
Why You’ll Love This Crockpot Broccoli Cheddar Soup
- Effortless: Toss everything into your slow cooker and let it do the heavy lifting.
- Creamy & Cheesy: Velvety smooth with just the right amount of sharp cheddar tang.
- Family Favorite: Even the veggie skeptics at my table ask for seconds (and that’s saying something).
- Freezer-Friendly: Perfect for meal prep—just portion, freeze, and reheat when needed.
- Healthier Comfort Food: Made with fresh broccoli, carrots, and wholesome milk instead of heavy cream.
If you’re a soup lover like me, you might also enjoy my Panera Broccoli Cheddar Soup or this hearty Vegetable Stew—both perfect for chilly nights or easy weeknight dinners.
What Does Crockpot Broccoli Cheddar Soup Taste Like?
Imagine the rich, savory goodness of melted cheddar blending with tender bites of broccoli and sweet notes of carrot. It’s creamy without being heavy, comforting without being boring, and absolutely loaded with flavor. There’s a little nutmeg in there, too—a subtle warmth that makes the whole thing taste just a little more special.
And honestly? If cozy had a flavor, this would be it.
Ingredients You’ll Need for Crockpot Broccoli Cheddar Soup
Before we dive into the slow cooker magic, let’s talk about what makes this Crockpot Broccoli Cheddar Soup so irresistibly creamy, flavorful, and wholesome. Each ingredient plays a key role in building that signature velvety texture and savory depth that keeps everyone coming back for seconds.
Below, I’ll break down not just what to use, but why it matters—because understanding your ingredients helps you cook with confidence (and taste the difference in every spoonful).
1. Fresh Broccoli Florets (6 cups or about 2 heads)
The heart and soul of this Crockpot Broccoli Cheddar Soup is, of course, the broccoli. I always recommend using fresh florets whenever possible—they cook down beautifully in the slow cooker, becoming tender but not mushy. If you’re in a pinch, frozen broccoli works fine too—just thaw and drain it before adding to prevent excess water.
Broccoli brings that earthy flavor and a lovely green hue that makes this soup so visually inviting. Plus, it’s loaded with nutrients like vitamin C, fiber, and antioxidants, so it’s comfort food you can actually feel good about.
2. Shredded Carrots (1 cup)
Carrots add a subtle sweetness that balances the richness of the cheddar. I prefer shredding them fresh for a softer texture that blends seamlessly into the soup. If you like your soup with a little texture, don’t be afraid to use matchstick carrots—they’ll stay more visible after cooking.
Fun fact: carrots also give this Crockpot Broccoli Cheddar Soup that golden hue that tricks the eye into thinking it’s even cheesier than it already is (and I’m not mad about it).
3. Chopped Onion (1 cup)
A good soup starts with aromatics, and onion is the unsung hero here. It adds a savory depth that balances all that creamy richness. I like to use yellow onion for its mellow flavor once cooked, but sweet onion or even shallots work beautifully.
If you’re a soup enthusiast, you might notice this same flavor foundation in my Vegetable Stew and Creamy Beef Taco Soup—onions are that behind-the-scenes ingredient that brings everything together.
4. Cream Cheese (2 oz)
A little cream cheese goes a long way in adding extra silkiness to your Crockpot Broccoli Cheddar Soup. It melts right into the broth, giving the soup a smooth and creamy consistency without needing heavy cream.
Pro tip: cube the cream cheese before adding it to the slow cooker—it melts more evenly that way.
5. Minced Garlic (1 tablespoon)
Garlic might seem like a background player, but in this soup, it’s the flavor anchor. That aromatic punch complements the sharpness of the cheddar and the natural sweetness of the carrots. If you’re sensitive to garlic, you can cut it back slightly, but don’t skip it altogether—it’s part of the “comfort” in comfort food.
6. Ground Nutmeg (¼ teaspoon)
This tiny addition is the secret ingredient that makes people ask, “What’s in this?” Nutmeg adds warmth and subtle complexity, enhancing the flavor of the cheese and cream without overpowering them. It’s a trick I also use in my Panera Broccoli Cheddar Soup—a touch of spice that turns a simple soup into something special.
7. Kosher Salt and Black Pepper
Seasoning is everything when it comes to slow-cooked recipes. Start with ½ teaspoon kosher salt and ¼ teaspoon black pepper, then taste and adjust at the end. Remember, cheese adds saltiness too, so it’s better to under-season early than overdo it.
If you love a little extra kick, a dash of smoked paprika or crushed red pepper flakes can take the flavor up a notch.
8. Cornstarch (⅓ cup)
Cornstarch is the secret to achieving that luxuriously thick, spoon-coating texture without heavy cream. It acts as a natural thickener, giving the soup body while keeping it gluten-free. To prevent clumps, whisk it into the broth before adding to the Crockpot.
9. Chicken Broth (4 cups)
This forms the base of your Crockpot Broccoli Cheddar Soup. I recommend using low-sodium chicken broth so you can control the salt level yourself. For a vegetarian version, swap in vegetable broth—just like I do in my Cozy White Bean Mushroom Stew for that same depth without meat.
If you prefer a more homemade flavor, simmer your own broth using leftover chicken bones, onion, garlic, and bay leaves—it’s a small effort with a big payoff.
10. Shredded Cheddar Cheese (8 oz)
The star ingredient! Sharp cheddar cheese brings that iconic flavor and creamy melt we all crave. I highly recommend shredding it fresh from the block instead of using pre-shredded cheese. The packaged kind contains anti-caking agents that prevent it from melting smoothly.
Sharp or extra-sharp cheddar gives the soup that perfect tang, but you can also experiment—half sharp cheddar, half white cheddar, or even a touch of Gruyère for something fancy.
11. Milk (2 cups, at room temperature)
Milk is the final step that ties everything together, adding body and creaminess after the soup has cooked. Always let it come to room temperature before adding—it prevents curdling and keeps your Crockpot Broccoli Cheddar Soup silky smooth.
Whole milk gives the richest result, but if you want something lighter, 2% works well too. Avoid skim—it can make the soup watery.
How to Make Crockpot Broccoli Cheddar Soup
Making Crockpot Broccoli Cheddar Soup couldn’t be easier — the slow cooker does most of the work while your kitchen fills with that rich, buttery aroma that feels like home. Here’s how to make it perfectly creamy and flavorful every single time.
Grab your Crockpot, a big spoon, and a little patience — you’re about to make one of the coziest soups ever.
Step 1: Prep the Vegetables and Base
Start by roughly chopping your broccoli florets into bite-sized pieces. You don’t need to be precise — the beauty of slow cooking is that the vegetables soften beautifully over time. Add the chopped broccoli to the bottom of your Crockpot, followed by the shredded carrots, chopped onion, cream cheese, and minced garlic.
This forms the hearty vegetable base that gives your Crockpot Broccoli Cheddar Soup its texture and natural sweetness.
Pro tip: If you’re doubling the recipe (and you’ll want to!), layer the veggies evenly so the heat circulates properly.
For another vegetable-rich favorite, try my Vegetable Stew — it uses a similar slow-cooked technique that keeps all the nutrients and flavor intact.
Step 2: Mix the Seasoned Broth
In a large mixing bowl, whisk together the chicken broth, nutmeg, kosher salt, black pepper, and cornstarch until completely smooth. Cornstarch acts as a natural thickener, giving your soup that signature creamy body without needing heavy cream.
Pour this seasoned broth mixture over the vegetables in your Crockpot. Use a wooden spoon or spatula to gently stir everything together, making sure the broccoli and onions are evenly coated in the liquid.
This is the foundation of your Crockpot Broccoli Cheddar Soup — the slow cooking will meld these flavors into something truly special.
Step 3: Let the Crockpot Do the Work
Now comes the best part — you get to walk away while the magic happens.
Cover the Crockpot with the lid and cook on HIGH for 2 to 3 hours, or LOW for 6 to 7 hours, depending on your schedule.
You’ll know it’s ready for the next step when the broccoli is tender enough to break apart easily with a spoon. The carrots will have softened, and the onions will practically melt into the base, giving you that luscious, velvety soup consistency that makes this dish a classic.
If you’re cooking while juggling work, errands, or parenting (been there!), this hands-off cooking time is a blessing. The smell alone will have your family drifting into the kitchen asking, “Is it ready yet?”
Step 4: Blend for the Perfect Texture
Once your veggies are tender, it’s time to blend — but only a little.
Using an immersion blender, puree the soup directly in the Crockpot until it reaches your desired texture. I like to leave a few chunks of broccoli for that hearty, homemade feel.
If you don’t have an immersion blender, no worries — carefully ladle a few cups into a regular blender, blend until smooth, and return it to the pot.
This step gives your Crockpot Broccoli Cheddar Soup that creamy, restaurant-quality texture — silky but still rustic.
If you love creamy blended soups, check out my Creamy Mushroom Potato Soup — it uses a similar blending trick for that rich, velvety finish.
Step 5: Add the Milk and Cheese
Turn the Crockpot to LOW if it’s not already. Stir in the milk (at room temperature) and shredded cheddar cheese.
Let it cook for another 30 minutes, stirring occasionally until the cheese is fully melted and the soup turns luxuriously creamy.
You’ll notice the transformation — the soup thickens, the color deepens, and it becomes that golden, cheesy goodness that defines the best Crockpot Broccoli Cheddar Soup.
Important: Don’t rush this part. Adding cold milk or cheese too early can cause curdling or uneven texture. Patience pays off here — your reward is silky, spoon-coating perfection.
Step 6: Taste and Adjust
Before serving, give your soup a good stir and taste for seasoning. Depending on your broth and cheese, you may want to add a pinch more salt or pepper.
If you like a little kick, a dash of cayenne pepper or smoked paprika adds depth without overpowering that comforting cheddar flavor.
Step 7: Serve Warm and Enjoy
Ladle your Crockpot Broccoli Cheddar Soup into warm bowls and serve immediately.
This soup pairs beautifully with:
- Crusty sourdough bread
- Garlic butter rolls
- Homemade croutons for a little crunch
If you want to go the extra mile, top each bowl with a sprinkle of shredded cheddar and a few small broccoli florets for presentation.
Serve it alongside a simple salad, or make it a full cozy meal by pairing it with my Crockpot Cheeseburger Soup for a soup night feast.
Bonus: For Creamier or Chunkier Soup
- Creamier: Blend more of the cooked veggies before adding the milk and cheese.
- Chunkier: Skip blending and mash the broccoli lightly with a fork.
- Thicker: Whisk an extra teaspoon of cornstarch with milk and stir it in during the final 30 minutes of cooking.
Each variation creates a slightly different texture, but all are deliciously creamy and packed with flavor. That’s the beauty of Crockpot Broccoli Cheddar Soup — it’s forgiving, flexible, and foolproof.
Step 8: Clean-Up Tip
One of my favorite parts about slow cooker recipes? Easy cleanup. Before cooking, you can lightly spray the inside of your Crockpot with nonstick cooking spray. It keeps cheese residue from sticking and makes washing up a breeze.
And since this soup reheats beautifully, I usually make a double batch — one for dinner tonight, and another to freeze for later.
Final Step: Enjoy Every Spoonful
Serve your Crockpot Broccoli Cheddar Soup with a side of good company, a cozy blanket, and maybe a rerun of your favorite show.
This isn’t just dinner — it’s comfort in a bowl. The kind of meal that turns a cold evening into something warm and memorable.
If you’re on the hunt for more soul-satisfying slow cooker meals, try my Slow Cooker Butternut Squash Soup next. It’s another creamy, veggie-packed favorite that practically cooks itself.
Tips and Tricks for Perfect Crockpot Broccoli Cheddar Soup
- Room temp milk is key. Cold milk can cause curdling—let it warm up on the counter before adding it in.
- Don’t over-blend. You want that creamy base, but a few broccoli pieces keep it hearty.
- Want it thicker? Add a touch more cornstarch (mixed with broth first).
- Cheddar choice matters. Use sharp cheddar for the boldest flavor—it melts beautifully.
- Freezer tip: Cool completely before freezing in airtight containers. Thaw in the fridge overnight and reheat gently.
Storage for Crockpot Broccoli Cheddar Soup
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium-low heat, stirring often.
For longer storage, freeze for up to 3 months—just skip the cheese before freezing and add it fresh when reheating for best texture.
FAQs
Can I use frozen broccoli?
Absolutely! Just thaw and drain it first to avoid extra water in your soup.
Can I make this vegetarian?
Yes—swap the chicken broth for vegetable broth.
What cheese works best?
Sharp cheddar gives the richest flavor, but mild or white cheddar works if that’s what you have.
Can I add potatoes?
Sure! Diced potatoes make it even creamier and heartier—just add them in with the veggies at the start.
Conclusion
If you’re craving a cozy, family-friendly dinner that practically makes itself, this Crockpot Broccoli Cheddar Soup is your answer. It’s creamy, cheesy, and brimming with fresh flavor—proof that wholesome and easy can go hand-in-hand.
Whether you’re serving it up with warm bread, a simple salad, or just a spoon and a quiet moment, this soup brings a little peace to your plate.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Crockpot Broccoli Cheddar Soup (Creamy, Cozy & Comforting)
- Prep Time: 10 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 8 servings
- Category: Soups & Stews
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
Crockpot broccoli cheddar soup is easy to make and packed with veggies and cheese. Enjoy plenty of flavor from just a few simple ingredients!
Ingredients
- 6 cups broccoli florets (about 2 heads)
- 1 cup chopped oniona
- 1 cup shredded carrots
- 2 oz. cream cheese
- 1 tablespoon minced garlic
- ¼ teaspoon nutmeg
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup cornstarch
- 4 cups chicken broth
- 8 oz. cheddar cheese, shredded
- 2 cups milk
Instructions
1. Roughly chop the broccoli florets and place in the bottom of the crockpot. Add the onion and carrots, cream cheese, and garlic.
2. Pour the chicken broth into a large bowl and whisk in the nutmeg, salt, pepper, and cornstarch until smooth. Pour over the vegetables in the crockpot and stir.
3. Cover with the lid and cook on HIGH for 2 to 3 hours (or on LOW for 6 to 7 hours), until the broccoli is tender. If desired, use an immersion blender to puree the soup, leaving some larger chunks.
4. Reduce the temperature to LOW and add the milk and shredded cheese. Cook another 30 minutes, or until the cheese is melted.
Notes
Let the milk come to room temperature before adding it to the slow cooker if you can.
For a creamier texture, puree some of the soup with an immersion blender before adding the milk and cheese. If you don’t have one, simply transfer a few cups to a regular blender or food processor. Blend, then stir it back with the rest before serving.
