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This is the creamiest, cheesiest Crockpot Broccoli Cheese Soup you’ll ever make! Best of all, you can change any of the cheeses to your own liking!
Easy Broccoli Cheese Soup Recipe
Is there anything better than a dark, chilly, rainy day and a big ol’ pot of soup? Especially broccoli cheese soup because it’s like the perfect comfort food. I had originally planned to make, and in fact I had already started, this One Pot Lasagna Pasta which is gosh darn delicious, but then out of no where the sun completely disappeared and the sky turned black.
It was coming and although my one pot dish is also great for comfort food there was also no way that I was going to attempt to photograph a recipe with zero light. Yes, this is the life of a food blogger.
So I busted out the broccoli that needed to be used and started on a soup. This was the first time I’d ever had broccoli cheese soup (gasp!), and we fell in love with it.
After a little experimenting, we ended up with a combo we think you’ll just love and it’s best to just throw it all in the Crockpot or even a lunch lady pot and just let the whole thing simmer and then at the end add the broccoli and cheese.
What’s Needed for Crockpot Broccoli Cheese Soup?
To make this Crockpot broccoli and cheese soup, you’ll need the following ingredients:
- Butter
- Yellow onion
- Garlic
- All-purpose flour
- Carrot
- Cream cheese
- Chicken broth
- Heavy cream
- Whole milk
- Spices (nutmeg, ground mustard, dried thyme)
- Worcestershire sauce
- Broccoli
- Sharp cheddar cheese
- Grated Parmesan cheese
How to Make Broccoli Cheese Soup in a Crockpot
- In a large saucepan, melt the butter over medium heat. Then, add the onion, garlic and carrots. Stir to combine and cook until softened.
- Whisk in the flour, then stir in the cream cheese.
- Transfer that mixture, plus the remaining ingredients EXCEPT the cheeses to the slow cooker.
-
Cook on low 5-6 hours or on high for 3 hours.
- Stir in the cheeses, then serve!
[faq]
How Long Will Homemade Broccoli Cheese Soup Last?
Crockpot broccoli cheese soup should be kept refrigerated in a covered glass or plastic container. Broccoli cheese soup will keep for 3-4 days in the refrigerator.
Can You Freeze Broccoli Cheese Soup?
To freeze slow cooker broccoli cheddar soup , chill the soup WITHOUT adding the cheese and put into airtight containers (allowing a little space for expansion as the soup freezes). You can also use freezer bags or a Food Saver.
Freeze for up to 2 months. When reheating, stir in the cheeses.
What Can You Substitute For Heavy Cream?
You can use whole milk or half and half instead of using heavy cream.
Can You Omit the Cream Cheese?
The cream cheese is solely used to thicken the soup and make it even creamier but you can leave it out if you’d like.
Is a Crockpot the Same as a Slow Cooker?
Yes, these are the same, although they might have different buttons to operate the slow cooker versus a crock pot.
[/faq]
Tips for Making Crockpot Broccoli and Cheese Soup
You can use any cheese you’d like in this slow cooker broccoli cheddar soup, but we’ve found that sharp cheddar and parmesan offer the most flavor. That being said, we often use Tillamook Cheddar Jack shreds since we always have those on hand. We never skip the parmesan as it adds a little more flavor.
We personally like to puree half of our Crockpot broccoli cheddar soup right before serving, but if you like the chunks (we do like a few) go for it! Whatever makes you happy. And next time we are totally serving in bread bowls. Boom.
Lastly, this recipe can be made in an Instant Pot, if desired. However, creams tend to separate in the Instant Pot (just FYI in case you open the lid and it doesn’t look the way you expect). You’ll want to cook it for about 10 minutes on high.
More Crockpot Dinner Recipes:
- Crockpot Cheesy Meatball Soup
- Chicken, Potato, Broccoli & Corn Chowder
- Crockpot Potato Broccoli Corn Chowder with Bacon
- Slow Cooker Pot Roast
- Asian Sticky Slow Cooker Ribs
- Sweet and Sour Meatballs
- Crockpot Whole Chicken
- Crockpot Chicken and Rice
- All of our Crockpot recipes!
Slow Cooker Broccoli Cheese Soup
Ingredients
- 1/4 Cup Unsalted Butter
- 1/2 Yellow Onion, minced
- 2 Cloves Garlic, minced
- 1 Carrot, peeled and grated
- 1/4 Cup All-Purpose Flour
- 4 Ounces Cream Cheese, softened
- 24 Ounces Chicken Broth
- 1 Cup Heavy Cream
- 2 Cups Whole Milk
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Worcestershire Sauce
- 1/2 teaspoons Ground Mustard
- 1/2 teaspoons Dried Thyme,
- 2 teaspoons Salt
- 1/2 teaspoon Pepper
- 4 Cups Broccoli, chopped
- 2 Cups Sharp Cheddar Cheese, grated
- 1/3 Cup Parmesan Cheese, grated
Instructions
- In a large saucepan, melt the butter over medium heat then add the onion, garlic and carrots. Stir to combine and stir occasionally until softened, about 5 minutes.1/4 Cup Unsalted Butter, 1/2 Yellow Onion, 2 Cloves Garlic, 1 Carrot
- Whisk in the flour for 30 seconds.1/4 Cup All-Purpose Flour
- Add the cream cheese and stir until melted.4 Ounces Cream Cheese
- Transfer the cream chese mixture and the remaining ingredients EXCEPT the cheese into the slow cooker .24 Ounces Chicken Broth, 1 Cup Heavy Cream, 2 Cups Whole Milk, 1/2 teaspoon Nutmeg, 1/4 teaspoon Worcestershire Sauce, 1/2 teaspoons Ground Mustard, 1/2 teaspoons Dried Thyme, 2 teaspoons Salt, 1/2 teaspoon Pepper, 4 Cups Broccoli
- Cook on low 5-6 hours or on high for 3 hours.
- Scoop half into a blender and pulse a couple of times then add back to the slow cooker.
- Stir in the cheeses and serve!2 Cups Sharp Cheddar Cheese, 1/3 Cup Parmesan Cheese
Recipe Notes
- This soup can be stored in the refrigerator for about 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you tried with frozen broccoli? Does it work out okay? This recipe is calling my name!
Hi Giovanna! Yes! The texture is different, but it tastes the exact same! You can definitely make it with frozen broccoli. Enjoy!
I just received your cookbook from Amazon, and the recipes (and photographs) look wonderful! I was interested in making this soup but don’t want to have to haul my slow cooker down from high up in a cabinet (I had stopped using it very often and finally stored it away). Is it possible to make this on the stovetop, and if so, do you have any cooking times and other relevant changes?
Hi Helen! You can absolutely make this on the stovetop! Follow the instructions as listed and then let it simmer on low on the stove for 2-3 hours or up to all day if you want. Enjoy!
Well, not that I didn’t believe you about cooking it for 2-3 hours or all day ;-), but I decided that about half an hour would be sufficient on the stovetop, as I do with a similar recipe for cheddar broccoli soup (with different spices and liquid amounts), plus I didn’t have that much time to spend on it. I cut two cups of the broth because we like thick soups, but used the rest of your ingredients, although I just cut the broccoli into small florets, didn’t chop them up. After sauteeing the vegetables and adding the flour and melting the cream cheese, I added all the other ingredients except for the cheeses and simmered for 15 minutes uncovered. Blended half of the soup and then put the cheeses in and simmered for another 10 minutes. It turned out thick and delicious, and I think the 1 cup of cream was a great idea, making it even creamier. Definitely one I’ll be making again!
Yay!! Thank you so much for the feedback Helen! So glad you enjoyed it!
Since I found this recipe recently, we have been making this soup often. My entire family loves it and it’s so comforting! As a matter of fact, I am making it again right now and tbe house smells great! We love it with brown molasses bread, garlic bread or cornbread.
Yum! Now I’m craving it too! And there’s no way I would try to eat it without some sort of bread!
Could this be made in an Instant pot?
…
Could green beans be subbed either way?
.. could other cheeses than cheddar be used?
Thank you.. it’s all I have in the kitchen — so far so I’m hoping you can help–
Yes, it can be made in the Instant Pot, but creams tend to separate in the Instant Pot. Just FYI in case you open the lid and it doesn’t look the way you expect. You’ll want to cook it for about 10 minutes on high. Yes, green beans can be used instead, and you can use any cheese you want! I love ALL cheese!!
The one carrot seems to be ambiguous. I made this for dinner tonight and the carrot was super overpowering. When you say 1 carrot about how much carrot do you put in?? Our soup looks like carrot & broccoli instead of broccoli cheese. Not an awful flavor but also not what we were expecting! In any case, I love the blog and the recipes you post— they are always delicious!
Hi Elisa! I just do a regular size whole carrot, but if that is too much for you, you could definitely half it or omit it altogether to let the broccoli be the star. Thank you for your support!
The recipe doesn’t say how much broccoli and when to add it??
You want 4 cups of chopped broccoli (third ingredient from the bottom) and it gets added in step 4.
Seriously, is there anything better than a big, warm, bowl of soup during Fall and Winter? I can’t think of anything better to eat. This looks incredible!
Thanks Christina!
I wish I could get my kids to eat broccoli more, because I love this soup! Looks fabulous!
Oh, it is the one veggie, well and spinach that for some reason they both love. I was NOT that way when I was little.
I made broccoli cheese and potato soup just last night! I have a bit more perfecting to do, but I’m like you and like to puree the veg right in. Looks good!
Oh, I love the potato add in! Thanks, girl!
Oh wow, this looks delightful! What I love most about this time of year is all the soups I get to eat!!