Slow Cooker Broccoli Cheddar Soup (Rich, Creamy & Easy)
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This Slow Cooker Broccoli Cheddar Soup is rich, creamy, and incredibly easy to make in the crockpot. Loaded with tender broccoli, melty cheddar cheese, and simple ingredients, it’s the ultimate cozy soup recipe for busy nights!
If you love creamy comfort food recipes, try my one-pan creamy garlic herb chicken and potatoes or this pasta with creamy roasted red pepper sauce.
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Why This Recipe Works
Start on the stovetop! I never skip this step, and here’s why: sautéing the onion and garlic in butter builds a savory base that the slow cooker alone just can’t create. Cooking the flour briefly also guarantees a smooth, creamy texture, so this slow cooker broccoli cheddar soup thickens beautifully instead of turning gluey.
Low and slow in the crockpot. Broccoli needs time to soften without falling apart, and the slow cooker delivers exactly that. Low, steady heat gives you tender florets that still hold their shape, which is exactly what you want in a spoonable, comforting broccoli cheddar cheese soup in the slow cooker!
Cheese goes in last, on purpose. Dumping cheese in too early is the fastest way to a grainy soup, and I’ve learned that the hard way. Adding the cheddar and cream at the end keeps this broccoli cheddar cheese soup in the crockpot rich, velvety, and smooth.
Simple ingredients, maximum payoff. This recipe doesn’t rely on anything fancy, and that’s part of the magic. Butter, sharp cheddar, cream, and broccoli come together into a classic bowl of soup!
Ingredients
- Butter: To sauté the aromatics and make the roux which will thicken the soup.
- Onion: Finely chopped onion melts into the broth for subtle sweetness.
- Garlic: Adds a savory depth of flavor!
- Flour: Helps thicken the soup for that classic creamy texture.
- Low-sodium broth: Chicken or vegetable broth both work well here.
- Broccoli florets: Stick to florets for the best texture.
- Salt & cracked black pepper: Essential for seasoning.
- Dried oregano: Adds a gentle herby flavor!
- Sharp cheddar cheese: Sharp cheddar gives the best flavor! I highly recommend shredding your own cheddar cheese from the block so that it can melt seamlessly into the soup.
- Heavy cream: Finishes the soup with a velvety texture!
How to Make Broccoli Cheddar Cheese Soup in the Slow Cooker
- Sauté the Aromatics: In a large pot or the bottom of a sear-and-stew Crockpot, melt the butter over a medium heat. Add the onion and cook for 5-6 minutes until soft and translucent, but not colored. Stir into garlic and cook for a further 1-2 minutes until fragrant.
- Cook the Flour: Stir in the flour and cook for a further 2-3 minutes to cook out the raw flour taste. Remove from the heat and whisk in the broth, bit by bit to make sure the soup stays smooth. Transfer to the Crockpot, or place the insert inside the slow cooker.
- Transfer to Crockpot and Cook: Add the broccoli, salt, pepper and oregano. Cook for 3-4 hours on high, or 4-6 hours on low until the broccoli is tender.
- Add Cheese & Cream: Stir in the cheddar and heavy cream until the cheese has melted, and cook for a further 30 minutes, uncovered, on high.
- Taste & Serve: Check to see if you want to add any more salt and pepper before serving.
Expert Tips
Shred your own cheese for the smoothest soup. Pre-shredded cheese is convenient, but it’s coated in anti-caking agents that can make soups grainy. Taking a few extra minutes to shred your own sharp cheddar helps it melt seamlessly into the broccoli cheddar soup!
Don’t skip cooking the flour on the stovetop. That quick roux step may seem small, but it makes a huge difference in both texture and flavor. Cooking the flour for a couple of minutes removes any raw taste and ensures your slow cooker broccoli cheese soup gets nice and thick!
Control the texture. For a creamier soup, use an immersion blender to partially blend the soup right in the slow cooker, leaving some broccoli pieces for texture. Prefer it chunky? Simply skip blending.
Don’t forget your bread for dipping! Some of my favorite carb-y side dishes for this broccoli soup are Red Lobster Cheddar Bay Biscuits or Easy Buttermilk Biscuits, copycat Olive Garden Breadsticks, and 1 Hour Buttermilk Dinner Rolls or flaky Crescent Rolls.
Substitutions & Variations
- Make it vegetarian: Use vegetable broth instead of chicken broth.
- Extra cheesy: Stir in a little Monterey Jack or white cheddar along with the sharp cheddar!
- Lighter option: Swap half-and-half for the heavy cream (the soup will be slightly less rich but still creamy).
- Smooth vs. chunky: Blend part of the soup with an immersion blender for a creamier texture while keeping some broccoli pieces intact.
- Add protein: Stir in cooked shredded chicken or crispy bacon just before serving!
FAQs
Broccoli and cheese soup is cooked in a slow cooker by first building a flavorful base with sautéed onion, garlic, and flour, then slow cooking it with broth and broccoli until tender. The cheese and cream are stirred in at the end to create a rich, creamy soup without the cheese breaking or turning grainy!
Yes, raw broccoli cooks very well in a slow cooker and becomes tender as it simmers low and slow. Cooking it this way helps the broccoli soften evenly without turning mushy, making it perfect for soups like broccoli cheddar cheese soup!
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring often.
More Recipes to Try
- Chicken Enchilada Soup – bold, cozy, Tex-Mex comfort in a bowl.
- Creamy Potato Soup – classic, creamy, stick-to-your-ribs comfort!
- Slow Cooker Chicken Corn Chowder – sweet corn, creamy broth, slow-cooker magic.
- Slow Cooker Chicken Pot Pie Soup – all the comfort, no rolling dough!
- Easy Vegetarian Chili – hearty, cozy, weeknight-friendly and satisfying.
When you make this recipe, snap a photo and tag me on social – I love connecting with you and seeing what you’re up to in the kitchen!
Slow Cooker Broccoli Cheddar Cheese Soup
Ingredients
- ¼ cup butter
- 1 brown or white onion , finely chopped
- 1 tbsp minced garlic
- ¼ cup flour
- 6 cups low sodium chicken or vegetable broth
- 4 cups broccoli florets , (not stems), chopped
- 2 tsp salt
- 1 tsp cracked black pepper
- 1 tsp dried oregano
- 2 cups shredded sharp cheddar, plus extra for serving
- ½ cup heavy cream
Instructions
- In a large pot or the bottom of a sear-and-stew Crockpot melt the butter over a medium heat. Add the onion and cook for 5-6 minutes until soft and translucent, but not colored. Stir into garlic and cook for a further 1-2 minutes until fragrant.
- Stir in the flour and cook for a further 2-3 minutes to cook out the raw flour taste. Remove from the heat and whisk in the broth, bit by bit to make sure the soup stays smooth. Transfer to the Crockpot, or place the insert inside the slow cooker.
- Add the broccoli, salt, pepper and oregano. Cook for 3-4 hours on high, or 4-6 hours on low until the broccoli is tender.
- Stir in the cheddar and heavy cream until the cheese has melted, and cook for a further 30 minutes, uncovered, on high.
- Check to see if you want to add any more salt and pepper before serving.
Notes
- Shred your own cheese for the smoothest soup. Pre-shredded cheese is convenient, but it’s coated in anti-caking agents that can make soups grainy. Taking a few extra minutes to shred your own sharp cheddar helps it melt seamlessly into the broccoli cheddar soup!
- Don’t skip cooking the flour on the stovetop. That quick roux step may seem small, but it makes a huge difference in both texture and flavor. Cooking the flour for a couple of minutes removes any raw taste and ensures your slow cooker broccoli cheese soup gets nice and thick!
- Control the texture. For a creamier soup, use an immersion blender to partially blend the soup right in the slow cooker, leaving some broccoli pieces for texture. Prefer it chunky? Simply skip blending.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I added shredded carrots celery
Next time I will add broccoli later it got a little mushy
How big of a crock pot?
A 6 or 8 quart slow cooker work for this soup 🙂
this looks great but why do you cut the steams off the broccoli? Also can you freeze leftovers?
They tend to be a bit hard to chew so it’s personal preference but you can keep them if you prefer! 🙂 As for potentially freezing it, this recipe hasn’t been tested in the freezer, but I’m sure you can freeze it, however, it may change the texture a bit.
The white “chunks” that some have mentioned is the cream cheese. Had that problem first time I made it, after that I melted cr.ch. In microwave and stirred til creamy, added a little of the liquid then added it to rest of soup.
I don’t think this recipe calls for ENOUGH cheese. I put in 4 cups and still could not taste it.
I was not a fan UnfortunatelY.
All i have Is the instant pot, can you help me convert this to bw able to make it in it please. Thanks
Looks great