Simmering away in your slow cooker is a delectable pot of cheesy goodness - meet your perfect comfort food: Crockpot Broccoli Cheese Soup. Creamy and flavorful, this delicious soup is packed with veggies and all the ooey-gooey cheesy goodness you could want. And the best part? It's very easy to make, so you can spend less time cooking and more time enjoying it with your family. Get ready for an irresistibly creamy crockpot adventure - we guarantee you'll love every spoonful!
When it comes to comfort food, I'm always looking for meals that are great for dinner, and also provide leftovers for the week.
Crock pot broccoli cheddar soup is one such dish - and it ticks all the boxes!
A few simple ingredients combined in the slow cooker make for an irresistibly creamy and delicious meal that's sure to please.
The flavors of cheese and vegetables meld together perfectly, providing you with a comforting bowlful that's just begging to be enjoyed.
Plus, it's budget-friendly and easy to make, so you can spend less time slaving away in the kitchen and more time savoring it.
Every time I tested this recipe, I was absolutely delighted with how much flavor it had!
The soup's creaminess combined with the ooey-gooey cheesy goodness is simply heavenly - a truly unbeatable combination in my book.
And what's even better is that each time you make broccoli cheese soup in the slow cooker, you can adjust the seasoning according to your own taste preferences.
So if you're looking for a homecooked meal that promises deliciousness without much effort or expense, this slow cooker broccoli cheese soup recipe won't disappoint.
Ingredients
- Butter: You can use salted or unsalted butter. Olive oil would also work if you prefer.
- Onion: Use a medium-sized white or yellow onion.
- Celery: Use two stalks of celery, diced.
- Carrot: Peel and shred one carrot. You can also finely dice your carrot - just make sure the chunks aren't too big so that they cook well and are soft enough to be pureed with an immersion blender.
- Garlic: Mince one teaspoon of garlic cloves. You could use ½ teaspoon of garlic powder if you prefer.
- Smoked paprika: This adds great flavor to the soup! If you don't have smoked paprika, you could also use sweet paprika. (But, in my experience, the kick of smoke really takes flavors to the next level.)
- Broccoli: Use a pound of fresh broccoli, chopped into small pieces. You can buy a bag of pre-cut broccoli if you are short on time.
- Chicken broth: Use 4 cups of chicken broth. You can also use vegetable broth if you prefer a vegetarian soup.
- Cream cheese: 6 ounces of cream cheese, diced into small cubes. This will help to thicken up the soup.
- Sea salt and black pepper: For seasoning - add ½ teaspoon each of sea salt and fresh ground black pepper. At the end of the cooking time, taste and add more as needed.
- Half and half: Add 1 cup of half and half or heavy cream for a nice creamy texture. You could also use milk, but the soup will not be quite as rich and creamy.
- Shredded cheddar cheese: I like to shred my own cheese because it melts better, has more flavor, and is more budget-friendly. Sharp cheddar cheese adds a nice flavor, but mild would work too.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Cook on low for 4 hours.
Transfer to a bowl and serve with extra cheese, bread, croutons, or your favorite toppings!
Pro Tips
- To cut the broccoli, place the head upside down on your cutting board and use a chef’s knife to trim the broccoli florets close to the head. Then, cut the florets into 1-inch pieces.
- If you want to use the broccoli stalks, cut away the tough outer peel and then square the stalk off. Slice it into pieces about ¼’ thick.
- If you have a Parmesan rind in the fridge, this is a great way to add depth of flavor to your soup without additional effort. Just put the find in the soup as it cooks and remove before serving.
Serving Suggestions
All it takes is a simple green salad to make broccoli and cheese soup in the crock pot a meal.
I also love to serve this with bread. Crackers, croutons, bread machine dinner rolls, quinoa bread, gluten-free focaccia, or bread machine brioche are all great options.
FAQs
How can I make my soup thicker?
I like the consistency of this easy crockpot broccoli cheese soup as is, but if you want your soup thicker, add in a couple of small slices of crusty bread. Let it soak up the liquid, and then puree the bread with a blender. Add it back to the soup and stir well.
Alternatively, you could make a cornstarch slurry by mixing a tablespoon of cornstarch with two tablespoons of water. Add this to the soup after it has been pureed.
Can I use frozen broccoli instead of fresh for soup?
Yes, you can! If using frozen broccoli, I recommend adding it to the soup for the last two hours of cooking time.
Tools
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- Slow Cooker - You can use a Crockpot, Instant Pot Dutch Oven, Ninja Foodi PossibleCooker, or your favorite slow cooker.
- Immersion Blender or Blender.
More Slow Cooker Recipes to Try
- If you are looking for a delicious meal that is sure to satisfy, don't miss this Slow Cooker Chicken Alfredo. It is rich, creamy, and so comforting.
- Crockpot Ravioli Lasagna is a super-easy meal that will have your family begging you to make it time and again.
- When you need a fuss-free side, it doesn't get any better than this Slow Cooker Rice.
- Crockpot Chicken Pot Pie is loved by kids and adults alike. Make this once, and it is sure to become a regular in your rotation.
Crockpot Broccoli Cheese Soup with Cream Cheese
Equipment
Ingredients
- 2 tablespoons butter
- 1 white or yellow onion diced
- 2 stalks celery diced
- 1 carrot peeled and shredded or diced
- 1 teaspoon minced garlic
- 1 teaspoon smoked paprika
- 1 pound broccoli chopped
- 4 cups chicken broth
- 6 ounces cream cheese diced
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 cup half and half
- 8 ounces shredded cheddar cheese
Instructions
- Melt the butter in a saucepan, or using the saute function of your slow cooker. Add the onion, celery, and carrot and cook for 8 minutes.
- Add the garlic and paprika and cook for another 30 seconds.
- Transfer the mixture to your slow cooker, or hit cancel if you were using your slow cooker to sauté.
- Add the broccoli, broth, cream cheese, salt, and pepper. Stir and cover. Cook on low for 4 hours.
- Use an immersion blender to puree the soup to the desired consistency. (You could also use a blender, working in batches.)
- Add the half and half and cheese, and cook for another 30 minutes. Whisk well and serve warm.
heather
Good evening, i am just wondering about cream cheese diced? Are you using Philadelphia cream cheese? sorry for sounding vague I live in England
Kind regards
Wendy Polisi
Great question! I am using a block of cream cheese and dicing it so it melts into the soup easier. If you have more of a whipped cream cheese, you could scoop it out into bits with a spoon. It doesn't need to be super-small - just small enough so it isn't a big hunk that won't melt.