Crock Pot Broccoli Cheddar Soup
There's nothing quite like coming home to a house that smells like a cozy, cheesy dream come true. This crock pot broccoli cheddar soup simmers low and slow until it's rich, velvety, and utterly comforting.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Crock Pot Broccoli Cheddar Soup
A creamy, cheesy slow cooker soup loaded with tender broccoli and melted cheddar, made effortlessly in your crock pot.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4 1x
- Method: Slow Cooker
- Cuisine: American
Ingredients
- 4 cups broccoli florets, chopped small
- 1 cup carrots, shredded
- 1/2 cup onion, finely diced
- 3 cups low-sodium chicken broth (or vegetable broth)
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 cups whole milk
- 3 cups sharp cheddar cheese, freshly shredded
- 1/2 cup heavy cream
Instructions
- Add the broccoli, carrots, onion, garlic, chicken broth, smoked paprika, onion powder, salt, and pepper to the crock pot. Stir to combine.
- Cover and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the vegetables are tender.
- About 20 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Slowly whisk in the milk, cooking until the mixture thickens into a smooth, creamy sauce, about 3 to 5 minutes.
- Pour the thickened milk mixture into the crock pot and stir well to combine with the vegetables and broth.
- Add the shredded cheddar cheese a handful at a time, stirring after each addition until fully melted and smooth.
- Stir in the heavy cream, cover, and cook on low for an additional 15 to 20 minutes until heated through and creamy.
- Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and serve warm, topped with extra shredded cheese if desired.
Notes
For the smoothest texture, shred your own cheddar from a block rather than using pre-shredded cheese, which contains anti-caking agents that can make the soup grainy. You can also blend a portion of the soup with an immersion blender for a thicker, creamier consistency. Leftovers keep well in the fridge for up to 4 days and reheat gently on the stovetop over low heat.
Frequently Asked Questions
Can I make crock pot broccoli cheddar soup ahead of time?
Yes, you can prep the vegetables and store them in the fridge the night before, then add everything to the crock pot in the morning. The soup itself also reheats beautifully, making it a great make-ahead meal for busy weeks.
Why did my crock pot broccoli cheddar soup turn out grainy?
Graininess usually happens when cheese is added too quickly or the heat is too high. Always add cheese gradually on low heat and use freshly shredded cheddar for the smoothest, creamiest results.
Can I freeze this soup?
This crock pot broccoli cheddar soup can be frozen, but dairy-based soups may separate slightly upon thawing. Reheat slowly over low heat, whisking occasionally, to help restore the creamy texture.
What can I serve with broccoli cheddar soup?
This soup pairs wonderfully with crusty bread, a bread bowl, garlic toast, or a light side salad for a complete and satisfying meal.
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