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Crockpot broccoli cheese soup is rich and creamy. Each bite is the best comfort food and so easy in the slow cooker.

Crockpot Broccoli Cheese Soup in bowl.
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Crockpot broccoli cheddar soup

Broccoli and cheese soup is one of my favorite types of soup. I love all the cheese combined with broccoli in a delicious broth.

You know I love using the crock pot so I came up with the best slow cooker recipe for this soup. It is perfect for busy nights because you can come home to dinner being just about ready.

Everything goes into the slow cooker for a great soup. During the last few minutes, the cheese gets added. It really could not be any simpler.

Each bite is so amazing and I think you will really like this easy recipe.

You may also love Crock Pot Beer Cheese Soup Recipe.

broccoli cheddar soup in crock pot

ingredients for recipe: celery, cheese, broccoli, onion, seasoning

Ingredients:

  • broccoli -diced small
  • butter
  • sharp cheddar cheese- shredded
  • onion -diced
  • minced garlic
  • celery -diced small
  • chicken broth
  • heavy whipping cream
  • salt and pepper
  • corn starch

Crock Pot:

You will need a crock pot for this recipe. I used a 6 quart crock pot and it worked great for this recipe.

You can also make Instant Pot Broccoli Cheese soup if you prefer to use your instant pot instead of your crock pot for this recipe.

How to make crockpot broccoli cheese soup:

First, cut the broccoli into small bite size pieces. Add the broccoli, butter, onion, celery and minced garlic in the crock pot.

broccoli, onion, butter and seasoning in the crockpot

Second, mix the chicken broth with the cornstarch and stir this mixture into the crock pot.

Finally, cover and cook on low for 4 to 6 hours. The cook time will vary based on your crock pot. Watch closely and it’s ready when the broccoli is tender.

Once everything has finished cooked, stir in the cream and the shredded cheese.

Add the lid back on and let this cook on high for 30 minutes until all of the cheese has melted.

Give everything a good stir before serving and enjoy!

broccoli cheese soup in slow cooker

Why did my Broccoli Cheese Soup separate?

This can happen when the temperature is too hot or if you add the cheese and milk too soon in the cooking process.

We suggest adding the cheese and cream right before serving and this should help to make sure the soup does not separate.

How do you make broccoli cheddar soup thicker?

The initial cornstarch slurry should do the trick. However, if the soup is still not thick enough, more can be added.

Just make another slurry with cornstarch and water or broth and add to the mixture. To make a slurry, you typically use a 1 to 2 ratio.

For example, if you use a tablespoon of cornstarch, you will use 2 tablespoons of water.

Can you use frozen broccoli?

Yes, you can. I suggest letting it thaw out first though.

Either fresh or frozen can be used.

Serving ideas:

Bread is a must when eating broccoli cheese soup. I always love to dip the bread into the delicious sauce. It is heavenly.

These are a few favorites and they are all super easy. You could also pick up a loaf of French bread at the bakery.

Either way, you definitely need some crusty bread to serve with this recipe.

Learn how to freeze bread and you can just grab it from the freezer to eat with soup.

broccoli cheese soup in bowl

More ideas to try:

  • Substitute vegetable broth for chicken broth.
  • Add carrots to the mixture. I like to use really thin pieces of carrots. The combination of the broccoli, carrots and cheese will taste just like Panera Bread Broccoli Cheddar Soup.
  • Frozen or fresh broccoli works fine in this recipe.
  • Evaporated milk can be used instead of heavy whipping cream.
  • Try adding a little bit of garlic powder to the soup.

Tips and tricks:

  • Try to hand shred the cheese. Pre-shredded bags of cheese don’t melt as smoothly in the soup. The consistency is much better when you shred the cheese yourself.
  • Refrigerate the leftovers in an air tight container for up to 5 days. You’ll need to add more chicken broth to the soup when reheating as the soup will thicken as it cools.
  • Prior to adding the heavy cream and cheese, you can use an immersion blender if you prefer. Using this will make the soup really smooth and creamy if you don’t like the large pieces of broccoli. Just do what you prefer.
  • Freeze this soup to enjoy later. Just let it cool completely before freezing and then make sure to store inside an airtight container.
broccoli cheese soup in crock pot

How to Store:

Refrigerate the leftovers in an air tight container for up to 4-5 days. The soup will thicken as it set so add more broth to the soup when reheating to thin it back out.

You can also freeze the leftovers for up to 3 months in a freezer safe bag or container.

Everyone will enjoy this soup!

It has the best flavor and tastes amazing. Broccoli cheddar soup is the best comfort food.

The soup is really delicious and such a great lunch or dinner idea. Serve it with bread and a salad. Another idea is a sandwich.

The possibilities are endless for this delicious soup. I think you will really enjoy it.

Slow Cooker Broccoli Cheese soup is budget friendly and super easy to make. Plus, it tastes better than what you can buy at the grocery store.

broccoli cheese soup in bowl
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Crockpot broccoli cheese soup

4.98 from 463 votes
Crockpot broccoli cheese soup is rich and creamy. Each bite is the best comfort food and so easy in the slow cooker.
Prep Time 16 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 46 minutes
Servings 6
Cuisine American
Course Soup
Calories 530

Equipment

  • Crockpot I use this Crockpot all the time and it's great.

Ingredients

Instructions

  • Cut the broccoli into small bite size pieces and place the broccoli, butter, onion, celery and minced garlic in the crock pot.
  • Mix the chicken broth with the cornstarch and stir this mixture into the crock pot.
  • Cover and cook on low for 4-6 hours.
  • After this cooking time, stir in the heavy cream and the shredded cheese. Cover and cook on high for 30 minutes until the cheese is melted.
  • Stir thoroughly right before serving and enjoy!

Nutrition Facts

Calories 530kcal, Carbohydrates 13g, Protein 22g, Fat 44g, Saturated Fat 28g, Trans Fat 1g, Cholesterol 143mg, Sodium 1498mg, Potassium 450mg, Fiber 2g, Sugar 2g, Vitamin A 1838IU, Vitamin C 67mg, Calcium 615mg, Iron 1mg

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More easy crock pot soup recipes: 

This makes an easy side dish as well Check out Crockpot Side Dishes.

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Comments

  1. What do you think about adding rice to make it heartier but a little less rich? If you think it might work when would you add it and would you increase the broth?

  2. Yes you can stir in cooked rice towards the end. You could try uncooked rice as well but it will need to cook longer.

  3. 5 stars
    This recipe is a keeper, for me! I had to make a few subs based on what I had on hand but followed it as written for the most part and it’s a hit.

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