broccoli cheese soup crock pot recipe
The Best broccoli cheese soup crock pot recipe
I make this broccoli cheese soup in the crock pot at least twice a month and it has earned a permanent spot in my rotation. I can get it going before school drop off and not think about it again until dinner. There is no roux to babysit and no pot to stand over at the stove.
My kids ask for this one by name. They are not big broccoli fans on their own, but once it softens into the creamy base they finish their bowls. My husband takes the leftovers to work the next day and reheats them in the microwave. It works for a random Tuesday just as well as it does for a Sunday family dinner or a game day crowd.
It also gets vegetables into a meal my family already likes, which counts for a lot around here. Broccoli holds up well during the long cook time and the cheese adds protein and calcium. One bowl keeps everyone full until morning.
Slow Cooker Broccoli Cheese Soup
A hands-off slow cooker soup that turns a pile of broccoli florets into a creamy, cheesy bowl with almost no stovetop work. A quick butter-and-flour roux built in a skillet gives it body, and the cheese goes in at the very end so it stays smooth instead of stringy.
🥘Ingredients
For the Soup
For the Roux and Finish
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Broccoli Cheese Soup Works
This crock pot broccoli cheese soup is always a good idea because it feeds a crowd, holds well on warm for hours, and pleases both kids and adults at any family gathering. I make it for holidays, game days, and casual Sunday dinners because it takes minutes to load up and the slow cooker does the rest. Set out toppings like shredded cheese and crumbled bacon and let everyone build their own bowl.
❓ Frequently Asked Questions About Slow Cooker Broccoli Cheese Soup
1. Can I use frozen broccoli instead of fresh?
Yes, and it saves a step. Add frozen florets straight to the slow cooker without thawing, but hold off until the last hour or so of cooking so they keep some bite instead of turning to mush. If you’re using a bag of frozen chopped broccoli, expect a slightly softer texture and a greener, thicker soup.
2. Why did my soup come out grainy or curdled?
That usually happens when the dairy and cheese hit too much heat. Stir the milk or half-and-half in near the end rather than at the start, and add the shredded cheese last, off the heat or on the warm setting, stirring until it just melts. Keep the lid off for that final stir so the pot doesn’t trap steam and climb back to a boil.
3. How do I thicken broccoli cheese soup without ruining the texture?
A cornstarch slurry is the gentlest fix: whisk a tablespoon of cornstarch into a couple tablespoons of cold water, stir it in during the last 30 minutes on high, and let the soup bubble gently until it coats the back of a spoon. A handful of extra shredded cheese will also tighten it up. If you started with a roux of butter and flour, you probably won’t need either.
4. Can I add chicken or another protein to this crock pot soup?
It takes well to add-ins. Diced cooked chicken, ham, or crumbled bacon can go in during the last 20 minutes so they heat through without overcooking, and a can of drained white beans works if you want it meatless. Keep additions fairly small so each spoonful still gets broccoli and cheese.
5. How long does broccoli cheese soup keep, and how should I reheat it?
Store it in a sealed container in the refrigerator for about three to four days. Reheat gently on the stovetop or in the microwave at reduced power, stirring every so often, since fast high heat is what makes cheese sauces break. Leftovers will thicken as they chill, so loosen them with a splash of milk or broth before warming.
