Crockpot Broccoli Cheddar Soup
Broccoli cheddar soup in the crock pot is my answer to chilly evenings and busy days. I love how the slow cooker does all the work!
Each spoonful is creamy, cheesy, and loaded with veggies—a total comfort classic that always reminds me of family dinners growing up.
Variations & Substitutions
If you’re in the mood to shake things up, try swapping half the cheddar for pepper jack for a little kick. Crumbled cooked bacon tossed in at the end adds a smoky, savory twist.
For extra heartiness, toss in a handful of cooked, diced chicken or ham during the last hour of cooking.
Tips & Tricks for Perfect Results
Chop your broccoli into small florets so it cooks evenly and blends smoothly. Shred your own cheese—pre-shredded cheese often contains anti-caking agents that can make your soup grainy.
If you like a chunkier texture, only blend half the soup. And don’t forget to taste and adjust the seasoning before serving; a pinch of extra salt or a dash of hot sauce can make all the difference!
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often so the cheese stays creamy.
If the soup thickens in the fridge, add a splash of broth or milk when reheating. For longer storage, freeze individual portions for up to 2 months—just thaw overnight in the fridge before warming up.
Crockpot Broccoli Cheddar Soup
Ingredients
- 5 cups fresh broccoli florets about 2 heads
- 1 small yellow onion diced
- 2 large carrots peeled and shredded
- 3 cloves garlic minced
- 900 ml chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons cornstarch optional, for thickening
- 2 tablespoons water if using cornstarch
- 2 tablespoons butter
Instructions
- Add broccoli, onion, carrots, garlic, chicken broth, salt, pepper, and smoked paprika to your slow cooker. Give it a quick stir.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the veggies are soft.
- Use an immersion blender to puree the soup right in the pot, or carefully transfer half to a blender and blend until smooth (leave some chunks for texture if you like!).
- Stir in the heavy cream and butter. If you want a thicker soup, mix cornstarch and water in a small bowl, then stir into the soup.
- Add the cheddar cheese a handful at a time, stirring until melted and smooth.
- Ladle into bowls, top with extra cheese or a sprinkle of black pepper, and enjoy!
