Name: Slow Cooker Broccoli Cheese Soup
Prep time: 10 min
Cook time: PT-488170H35M4S
Total time: PT-488170H35M4S
Cuisine: American
Ingredients: 4 cups broccoli florets (fresh or frozen); 1 small onion, finely chopped; 1 cup carrots, shredded or finely chopped; 2 cloves garlic, minced; 4 cups chicken or vegetable broth; 8 oz cream cheese; 2 cups shredded cheddar cheese; 1 cup heavy cream or half-and-half; 2 tbsp butter; 2 tbsp flour (optional, for thickening); Salt and pepper, to taste

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This Slow Cooker Broccoli Cheese Soup is a cozy, creamy, and comforting dish that comes together with minimal effort. With tender broccoli, melted cheese, and a rich, velvety texture, it’s one of my favorite ways to warm up on a chilly day. Perfect for lunch or dinner, this soup simmers away in the slow cooker, making my kitchen smell incredible and freeing up my hands for the rest of the day. Slow Cooker Broccoli Cheese Soup

Why You’ll Love This Recipe

I love how easy this recipe is—just toss everything in the slow cooker and let it work its magic. It’s hearty, cheesy, and packed with flavor, making it a hit with both adults and kids. Plus, it’s a great way to sneak in vegetables without sacrificing taste. I also appreciate how versatile it is; I can serve it with crusty bread, in a bread bowl, or even as a side dish to a larger meal. It’s also freezer-friendly, which means I can double the batch and save some for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Broccoli florets (fresh or frozen)
Onion, finely chopped
Carrots, shredded or finely chopped
Garlic, minced
Chicken or vegetable broth
Cream cheese
Cheddar cheese, shredded
Heavy cream or half-and-half
Butter
Flour (for thickening, optional)
Salt and pepper, to taste

Directions

I start by adding the chopped onions, carrots, broccoli, garlic, and broth into the slow cooker.
I cover it and cook on low for 4–6 hours, or until the vegetables are tender.
About 30 minutes before serving, I stir in the cream cheese, letting it melt slowly.
I then whisk together the butter and flour in a small pan to make a quick roux, and stir it into the soup to help it thicken.
I finish it off by adding the shredded cheddar and cream, stirring until everything is smooth and creamy.
Finally, I taste and adjust the seasoning with salt and pepper before serving hot.

Servings and timing

This recipe makes about 6 servings and takes approximately 10 minutes to prep and 4–6 hours to cook on low in the slow cooker. If I cook it on high, it takes about 2–3 hours.

Variations

I sometimes add a diced potato or two for extra body, or stir in cooked rice for a heartier bowl. If I want a sharper flavor, I use extra-sharp cheddar or mix in a little Parmesan. When I’m looking for a lighter soup, I replace the heavy cream with milk or a plant-based alternative.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I warm it slowly over medium-low heat on the stovetop, stirring frequently so it doesn’t separate. If it thickens too much, I just add a splash of broth or milk. It also freezes well for up to 2 months—though I make sure to thaw it in the fridge overnight before reheating.

FAQs

Can I use frozen broccoli?

Yes, I often use frozen broccoli when I don’t have fresh on hand. It works just as well and saves a bit of prep time.

How do I make it gluten-free?

To keep it gluten-free, I skip the roux and use a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons cold water) to thicken the soup instead.

Can I make this soup vegetarian?

Absolutely. I just use vegetable broth instead of chicken broth, and it’s instantly vegetarian-friendly.

What type of cheese melts best?

I like to use freshly shredded sharp cheddar because it melts smoothly and gives the soup that classic cheesy flavor. Pre-shredded cheese can contain additives that affect melting.

Can I blend the soup for a smoother texture?

Yes, if I want a creamier soup, I blend part or all of it using an immersion blender right in the slow cooker, or transfer it carefully to a blender in batches.

Conclusion

Slow Cooker Broccoli Cheese Soup is my go-to comfort food when I want something easy, cheesy, and filling. I love how hands-off it is and how it always delivers bold flavor with wholesome ingredients. Whether I serve it for a quick weeknight dinner or freeze it for later, it’s always a crowd-pleaser.