broccoli and cheese soup slow cooker recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best broccoli and cheese soup slow cooker recipe

Broccoli and cheese soup in the slow cooker is one of those recipes I keep coming back to because it takes about fifteen minutes of hands-on work and then the pot does the rest. I load it with broccoli, onion, and a little garlic, let it cook low and slow until everything softens, then stir in the cheese at the very end so it melts smooth instead of turning grainy. I do not have to stand at the stove stirring a roux or babysit a simmer, which matters a lot on days when everyone needs dinner at a different time. It also reheats well the next day, so lunch is handled too.

My kids ask for this one by name, and that says something because they are picky about green vegetables in most other forms. Something about the creamy base and the sharp cheddar gets them to eat a full bowl without negotiating, and my husband usually goes back for a second helping with a piece of buttered bread on the side. I make it for regular weeknights when I want something warm and filling without a lot of cleanup, and I also bring it to potlucks and holiday get-togethers because it holds up in a slow cooker for hours. It fits both kinds of occasions without me changing a thing.

Broccoli brings fiber, vitamin C, and vitamin K to the bowl, and the cheese adds protein and calcium, so it eats more like a meal than a side dish. I use whole milk and real cheddar because the flavor is better and it keeps the texture from getting thin. It is comfort food that still puts vegetables front and center on the plate, which is exactly what I want on a cold night.

Slow Cooker Broccoli and Cheese Soup

4.8 from 1321 votes

Tender broccoli, sweet onion, and carrots simmer all afternoon in a savory broth, then get finished with a creamy milk-and-cheddar base right before serving. The slow cooker does the work, so the soup comes together with about 15 minutes of hands-on time.

Prep Time15 mins
Cook Time3 hrs 30 mins
Resting Time0 mins
Total Time3 hrs 45 mins
Servings: 6Cuisine: InternationalCalories: 330 kcal

🥘Ingredients

For the Soup

6 cups broccoli florets, cut into bite-size pieces
1 medium yellow onion, diced
2 medium carrots, peeled and diced
2 cloves garlic, minced
4 cups low-sodium chicken broth or vegetable broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme

For the Cheese Finish

1/2 cup unsalted butter
1/2 cup all-purpose flour
1 1/2 cups whole milk
3 cups shredded sharp cheddar cheese
1/2 cup heavy cream
Salt and black pepper to taste

👨‍🍳Directions

1Add the broccoli, onion, carrots, garlic, broth, salt, pepper, and thyme to the slow cooker. Stir once to distribute everything evenly, then spread the vegetables into a single layer.
2Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, until the broccoli stems pierce easily with a knife and the carrots are fork tender.
3About 20 minutes before serving, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes, until the mixture bubbles and smells toasted but has not browned.
4Pour the milk in a slow, steady stream while whisking constantly to keep the mixture smooth. Cook for 3 to 5 minutes, whisking often, until it thickens enough to coat the back of a spoon.
5Scrape the milk mixture into the slow cooker and stir well to combine. Cover and let it heat through on low for 10 to 15 minutes, until the broth and cream base come together.
6Switch the slow cooker to warm. Add the cheddar one handful at a time, stirring until each addition melts completely before adding the next.
7Stir in the heavy cream, then taste and adjust the salt and pepper. Keep the soup on warm and serve within 30 minutes, since prolonged heat can make the cheese turn grainy.

🔧Equipment

6-quart slow cooker
Medium saucepan
Whisk
Chef’s knife and cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 330 kcal🧈Total Fat: 23g💛Saturated Fat: 14g❤️Cholesterol: 70mg🧂Sodium: 780mg🌾Total Carbs: 16g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 13g

📝Notes

Tips: For a thicker, smoother soup, pulse the cooked vegetables a few times with an immersion blender before adding the cheese, leaving some chunks for texture. Shred the cheddar from a block rather than using pre-shredded bags, since the anti-caking coating can keep it from melting smoothly. Keep the heat on warm or low once the cheese goes in; boiling the soup after that point can make it separate. Leftovers keep in the refrigerator for up to three days, and the soup is best reheated gently on the stovetop over low heat with a splash of milk or broth to loosen it.

Watch Video Of How Slow Cooker Broccoli and Cheese Soup Works

This broccoli and cheese soup is one of those slow cooker recipes I keep coming back to because it fits almost any occasion, from a busy weeknight to a family gathering where everyone needs something warm and comforting. It is easy to double for a crowd, holds well on a buffet, and kids and adults both go back for seconds. If you want a reliable soup that does not need much attention while it cooks, this is the one I make most often.

❓ Frequently Asked Questions About Slow Cooker Broccoli and Cheese Soup

1. Can I use frozen broccoli instead of fresh?

Yes. Frozen broccoli works well in a slow cooker and saves prep time. Add it straight from the freezer without thawing, but reduce the cook time slightly since frozen florets soften faster than fresh ones. For the best texture, stir it in during the last hour of cooking rather than at the start.

2. Why did my soup turn out grainy or separated?

Dairy can curdle when it’s heated too long or at too high a temperature. Add the milk or cream and shredded cheese near the end of the cook time, keep the setting on low, and stir gently until the cheese melts. Shredding the cheese yourself also helps, since pre-shredded varieties contain anti-caking agents that can prevent smooth melting.

3. Can I make this soup ahead of time and reheat it?

It reheats well, but the cheese sauce thickens considerably once chilled. Warm leftovers gently on the stovetop or in the microwave, stirring often, and loosen the soup with a splash of milk or broth. Avoid boiling, which can cause the dairy to break.

4. How do I keep the broccoli from getting mushy?

Cut the florets into large, even pieces and keep the stems slightly thicker than you think you need. Cook on low rather than high, and check the soup at the earlier end of the time range. If you’re adding other quick-cooking vegetables, stir them in during the final 30 to 45 minutes.

5. Can I make this slow cooker broccoli cheese soup vegetarian?

Often yes, depending on the broth you use. Replace chicken broth with vegetable broth and check that any Worcestershire or similar seasoning is vegetarian-friendly. The remaining ingredients, including the cheese and dairy, are typically vegetarian, though some cheeses use animal-derived rennet, so read the labels if that matters to you.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts