Crockpot broccoli cheddar soup is the ultimate cozy comfort food made easy. If you’re craving something creamy, cheesy, and loaded with vegetables but don’t want to spend hours in the kitchen, this slow cooker recipe is your answer. With no roux and minimal prep, this soup comes together with simple ingredients and bold flavors, delivering a satisfying bowl every single time. Whether you use fresh or frozen broccoli, the result is always rich and indulgent. Let’s dive into this fuss-free crockpot broccoli cheddar soup that will warm your soul with every spoonful.
Why You’ll Love This Crockpot Broccoli Cheddar Soup
This soup is everything you love about broccoli cheddar in a much simpler form. The crockpot does all the heavy lifting while you go about your day. With hearty vegetables, fragrant garlic, and a velvety cheddar finish, it’s perfect for busy weeknights or lazy weekends. There’s no need for complicated techniques or constant stirring—just set it and forget it. Plus, it’s a fantastic way to sneak in extra veggies while still feeling like you’re indulging.
Ingredients
- 24 oz chopped fresh broccoli (frozen works too)
- 1.5 cups shredded carrots
- 1 yellow onion, diced
- 6–7 garlic cloves, minced
- 4 cups chicken broth (divided)
- 1/3 cup cornstarch
- 1 tbsp Mrs. Dash Garlic and Herb Seasoning (or any garlic and herb blend)
- 1 tsp all-purpose seasoning blend
- Pinch of nutmeg
- 1.5–2 cups heavy cream (or substitute half and half)
- 2 cups shredded cheddar cheese (freshly shredded preferred)
- Salt and pepper to taste
Step-by-Step: How to Make Crockpot Broccoli Cheddar Soup
- Prep your ingredients: Chop broccoli, dice onion, shred carrots, and mince garlic.
- Add to crockpot: Place broccoli, carrots, onion, and garlic into a 4–6 quart slow cooker. Sprinkle in the garlic and herb seasoning, all-purpose blend, and a pinch of nutmeg.
- Mix liquids: Pour in 3 cups of chicken broth.
- Thicken broth: In a small bowl, whisk the remaining 1 cup of broth with the cornstarch until fully dissolved. Add to the slow cooker and stir everything together.
- Cook low and slow: Cover and cook on HIGH for 3 hours or LOW for 4–5 hours, until the vegetables are tender but not overcooked.
- Add creamy goodness: Once the veggies are soft, stir in the heavy cream and freshly shredded cheddar cheese. Let everything melt together into a smooth, creamy soup.
- Season to taste: Add salt and pepper as needed, then ladle into bowls and enjoy while hot.
Helpful Tips
- Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Freshly shredding your cheddar makes a big difference.
- Avoid mushy veggies: Keep an eye on the texture. If using frozen broccoli, reduce the cooking time slightly.
- Don’t over-stir after adding cheese: Stir gently to prevent the cheese from breaking or becoming grainy.
- Try an immersion blender: For a smoother texture, blend a portion of the soup before adding the cream and cheese.
Substitutions And Variations
- Vegetarian option: Swap chicken broth for vegetable broth.
- Lighter version: Use half and half or even evaporated milk instead of heavy cream.
- Extra protein: Add cooked shredded chicken or diced ham at the end.
- Spicy twist: Stir in a pinch of cayenne or a few red pepper flakes.
- Thicker soup: Add an extra tablespoon of cornstarch or reduce the broth slightly.
Storage Instructions
Let the soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens too much, add a splash of broth or milk to loosen the consistency.
For longer storage, freeze the soup in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly. Note that the texture may change slightly due to the dairy, but the flavor remains delicious.
Nutritional Information
Estimated per serving (makes 6 servings):
- Calories: 350–400
- Protein: 14g
- Fat: 27g
- Saturated Fat: 16g
- Carbohydrates: 16g
- Fiber: 3g
- Sugar: 4g
- Sodium: 600–800mg
Note: Nutritional values vary depending on exact ingredients used.
Serving Suggestions
- Serve with crusty bread or garlic toast for dipping.
- Pair with a side salad for a balanced lunch or dinner.
- Top with extra shredded cheddar or a sprinkle of crispy bacon bits.
- Pour into bread bowls for a fun and hearty presentation.
- Enjoy as a starter or main dish—it’s filling either way!
Frequently Asked Questions About Crockpot Broccoli Cheddar Soup
Can I use frozen broccoli? Yes! Frozen broccoli works perfectly in this recipe. Just keep an eye on cooking time since it softens more quickly.
What’s the best cheese to use? Sharp cheddar is the top choice for bold flavor, but you can also mix in mild cheddar or even pepper jack for a spicy variation.
Can I make this soup ahead of time? Absolutely. It’s great for meal prep and reheats beautifully over a few days.
Is this soup gluten-free? Yes, as long as your broth and seasonings are gluten-free. Cornstarch is a safe thickener for gluten-free diets.
Why isn’t my cheese melting smoothly? Using freshly shredded cheese and avoiding high heat during the cheese-melting stage are key to achieving that perfect creamy texture.
Final Thoughts
Thank you so much for trying out this easy, delicious crockpot broccoli cheddar soup recipe. It’s one of my favorite go-to meals for chilly days, and I hope it becomes a staple in your kitchen too. The richness of the cheddar, the tender broccoli, and the no-fuss preparation make this dish a total win. Whether you’re cooking for your family or just for yourself, this soup is a warm, comforting hug in a bowl. Happy cooking and thanks for being a part of our cozy, food-loving community!
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Crockpot Broccoli Cheddar Soup
- Total Time: 3 hours 10 minutes (approx.)
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Crockpot Broccoli Cheddar Soup is creamy, rich, and packed with flavor—made easily in the slow cooker with no roux or fuss. This cozy, one-pot recipe uses simple ingredients and delivers bold cheesy flavor with every bite. Perfect for busy weeknights or cold-weather comfort. Try it today and make dinner the easiest part of your day!
Ingredients
24 oz chopped fresh broccoli (or frozen)
1.5 cups shredded carrots
1 yellow onion, diced
6–7 garlic cloves, minced
4 cups chicken broth, divided
1/3 cup cornstarch
1 tbsp garlic and herb seasoning (like Mrs. Dash)
1 tsp all-purpose seasoning blend
Pinch of nutmeg
1.5–2 cups heavy cream (or half and half)
2 cups shredded cheddar cheese (freshly shredded)
Salt and pepper, to taste
Instructions
- Prep your ingredients: Chop broccoli, dice onion, shred carrots, and mince garlic.
- Add to crockpot: Place broccoli, carrots, onion, and garlic into a 4–6 quart slow cooker. Sprinkle in the garlic and herb seasoning, all-purpose blend, and a pinch of nutmeg.
- Mix liquids: Pour in 3 cups of chicken broth.
- Thicken broth: In a small bowl, whisk the remaining 1 cup of broth with the cornstarch until fully dissolved. Add to the slow cooker and stir everything together.
- Cook low and slow: Cover and cook on HIGH for 3 hours or LOW for 4–5 hours, until the vegetables are tender but not overcooked.
- Add creamy goodness: Once the veggies are soft, stir in the heavy cream and freshly shredded cheddar cheese. Let everything melt together into a smooth, creamy soup.
- Season to taste: Add salt and pepper as needed, then ladle into bowls and enjoy while hot.
Notes
Freshly shredded cheddar melts best for a smooth, creamy texture.
For a vegetarian version, swap chicken broth with vegetable broth.
If using frozen broccoli, reduce cook time slightly to avoid mushiness.
Add cooked chicken or ham for extra protein.
Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 3 hours (on HIGH) or 4–5 hours (on LOW)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American