Crockpot Broccoli and Cheddar Soup
Best Crockpot Broccoli and Cheddar Soup is your go-to recipe for rich, comforting flavors that feel like a warm hug in every bite.
Tender broccoli, shredded carrots, and creamy cheddar cheese come together in a velvety broth that’s perfectly seasoned with garlic, onion, and just a hint of Dijon mustard.
It’s a slow cooker recipe that’s as easy as it is satisfying, making weeknight dinners or cozy weekends even better. Let’s create this family-favorite soup that transforms simple ingredients into a bowl of happiness.
Crockpot Broccoli and Cheddar Soup Recipe Highlights
- Slow cooker recipe – hands-off cooking for busy days.
- Packed with vegetables – a delicious way to enjoy broccoli and carrots.
- Extra creamy texture – thanks to heavy cream and cheddar cheese.
- Versatile – perfect as a main dish or starter.
- Great for leftovers – easy to store, freeze, and reheat.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
BROTH – We use low-sodium chicken broth as the base for this soup, as it provides a savory depth without risking over-salting the dish. If you only have regular chicken broth, you may want to adjust the salt at the end of cooking. For a vegetarian option, vegetable broth works too, but it may slightly alter the flavor profile.
SEASONINGS – Dijon mustard adds a mild tanginess that balances the richness of the cheese, while paprika provides a touch of warmth. White pepper is preferred for its smooth flavor that blends seamlessly into the creamy base, but black pepper can be used if you prefer a more pronounced peppery note. Salt rounds everything out, enhancing the flavors without overwhelming them.
BROCCOLI – Fresh broccoli florets are ideal for this soup, as they retain a tender yet slightly crisp texture even after slow cooking. If using frozen broccoli, choose petite florets or chopped broccoli to avoid overly large pieces. Keep in mind that frozen broccoli may release a little extra water, which can slightly thin the soup.
VEGETABLES – Shredded carrots add a natural sweetness that complements the savory flavors in the soup. Diced onion creates a rich, savory base, while garlic brings depth and a hint of aromatic warmth. Cooking the vegetables first ensures they are tender and flavorful, giving the soup a well-rounded taste.
CREAM – Heavy cream is essential for achieving the soup’s velvety texture. It creates a rich, indulgent consistency that holds up well to the cheese. Lighter options like milk or half-and-half won’t deliver the same creamy result and may lead to a thinner soup.
CHEESE – A combination of sharp cheddar and white cheddar is used for a perfect balance of flavor and texture. The sharp cheddar provides the signature tangy richness, while the white cheddar adds a smooth, creamy depth. Freshly shredded cheese melts better than pre-shredded, ensuring a silky soup base without any graininess.
How To Make A Crockpot Broccoli Cheddar Soup
Please check the printable recipe card below for more detailed instructions.
- Combine chicken broth, seasonings, and broccoli in the slow cooker.
- Sauté carrots and onions in butter, add garlic, then mix in flour.
- Stir in heavy cream and melted cheeses, then add this mixture to the slow cooker.
- Cook on low for 5–6 hours, then allow 30 minutes more on low to thicken. Serve warm with extra cheese if desired.
Leftovers and Storage
STORE – To keep your soup fresh and flavorful, transfer leftovers to an airtight container as soon as it has cooled to room temperature. Refrigerate for up to 3 days, but try to consume it sooner for the best taste and texture. Be sure the container is truly airtight to prevent the soup from absorbing other flavors in the fridge.
FREEZE – This soup freezes beautifully, but for the best results, portion it into individual servings before freezing. Use freezer-safe containers or heavy-duty freezer bags, leaving a little room at the top for expansion. The soup can be frozen for up to 3 months, but avoid adding extra cheese before freezing, as it can become grainy when reheated. When you’re ready to enjoy it again, thaw overnight in the refrigerator to ensure even reheating.
REHEAT – For stovetop reheating, use a low heat setting and stir gently to prevent the cheese from separating or the soup from scorching. If using the microwave, heat in short intervals (about 30 seconds at a time), stirring in between to ensure even warming. Add a splash of broth or cream during reheating if the soup has thickened too much.
MAKE AHEAD – To make this recipe even more convenient, you can prepare components in advance. Sauté the carrots, onions, and garlic, then store them in the fridge until ready to use. The cheese sauce can also be made a day ahead and refrigerated in an airtight container. Assemble everything in the slow cooker when you’re ready, saving valuable prep time.
More Easy and Delicious Recipes with Broccoli
Serving Suggestions
TOASTED BREAD – Crusty bread or toasted dinner rolls are perfect for scooping up every last bit of the creamy soup. A slice of sourdough or a baguette toasted lightly in the oven adds texture and a hint of tang that complements the cheese. For an extra layer of flavor, rub the toasted bread with a clove of garlic or spread a little butter while it’s warm.
CHOPPED TOMATO SALAD – A simple salad of ripe tomatoes, cucumbers, and a light vinaigrette cuts through the richness of the soup. The acidity of the tomatoes and the crunch of fresh vegetables create a refreshing contrast. Adding a handful of fresh herbs, like basil or parsley, elevates the salad’s flavor without requiring extra effort.
OATMEAL DINNER ROLLS – Soft, fluffy oatmeal dinner rolls are a hearty and wholesome choice to serve alongside the soup. Their slight nuttiness complements the cheese without overpowering it. Serve them warm from the oven or heat briefly before serving for that fresh-baked feel.
BAKED POTATO – A baked potato served alongside or topped with a ladle of the broccoli cheese soup turns this into a full meal. For a twist, slice the potato open, mash the insides lightly, and pour the soup over it. Add a sprinkle of extra cheese or a dollop of sour cream for an indulgent finish.
Recipe Success Tips
SHRED YOUR OWN CHEESE – Pre-shredded cheese often contains additives like anti-caking agents, which can prevent it from melting smoothly. These additives can leave your soup grainy instead of creamy. Shredding your cheese fresh ensures a silky, rich texture that blends seamlessly into the broth.
USE HEAVY CREAM – Heavy cream provides the thick, luxurious consistency that makes this soup so satisfying. Swapping it for milk or half-and-half will result in a thinner soup that lacks the same indulgent creaminess. If you’re looking for substitutions, full-fat coconut cream can work in a pinch but will slightly alter the flavor.
DON’T OVERCOOK THE BROCCOLI – Broccoli is best when it’s tender but still vibrant. Add it early in the cooking process, so it softens just enough without losing its color and flavor. Overcooking will dull the color and create a mushy texture, which takes away from the soup’s overall appeal.
TASTE BEFORE ADDING SALT – If you’re using regular chicken broth instead of a low-sodium version, it’s easy to over-salt the soup. Wait until the end of cooking to adjust the seasoning. This way, you can taste the soup after the cheese has melted and all the flavors have melded together.
STIR GENTLY – When mixing the cheese sauce into the slow cooker, stir just enough to combine the ingredients. Over-stirring can break down the broccoli florets and disrupt the creamy consistency, leaving you with a soup that’s less visually and texturally appealing.
More Easy and Delicious Crockpot Recipes
Crockpot Meatloaf – easy family dinner made in a slow cooker
Easy Crockpot Beef and Broccoli
Crockpot Meatballs and Gravy – another family favorite
Slow Cooker Chicken Stroganoff
Crock Pot Ham – perfect not just for holidays
Crockpot Broccoli Cheddar Soup
Ingredients
- 4 cups chicken broth low-sodium
- 1 tablespoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 16 ounces broccoli florets fresh, cut into bite-sized pieces
- 4 tablespoons butter
- ¾ cup carrots shredded
- ½ large yellow onion diced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 ½ cups heavy cream
- 1 cup Cheddar cheese
- 1 cup white Cheddar cheese
Instructions
- Pour the chicken broth, dijon mustard, paprika, salt, and white pepper into a slow cooker and stir to combine. Add the broccoli.
- Cook the broccoli on low for 5 to 6 hours or until the broccoli has reached the desired tenderness.
- Sauté the carrots and onions with butter in a large skillet over medium heat. About 5 minutes or until the onions are translucent and tender. Add the garlic to the skillet and sauté for 30 seconds more.
- Stir in the flour and cook for 2 minutes, stirring frequently.Slowly add the heavy cream to the skillet and then add the cheese, stirring continuously, just until melted. Pour the cheese sauce into the slow cooker and stir gently.
- Cook the soup in the slow cooker for 30 more minutes on low (about 20 on high) to allow the broth to thicken. Garnish the soup with additional cheese if desired and serve warm.
Equipment
Notes
SLOW COOKER TIMES
ON LOW – 5 to 6 hoursON HIGH – 3 to 4 hours
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.