Creamy and flavorful, this Crockpot Broccoli Cheese 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.
Every time I tested this recipe, I was absolutely delighted with how much flavor it had! (I feel the same way about my Crockpot Potato Soup.)
Bread machine dinner rolls, quinoa bread, gluten-free focaccia, or bread machine brioche are all great options for serving.
Ingredient Notes
- Butter: Olive oil would also work if you prefer.
- Garlic: You could use ½ teaspoon of garlic powder if you prefer.
- Smoked paprika: 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: If using frozen broccoli, I recommend adding it to the soup for the last two hours of cooking time.
- Half and half: You could also use milk, but the soup will not be quite as rich and creamy.
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 rind in the soup as it cooks and remove it before serving.
- 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.
Crockpot Broccoli Cheese Soup with Cream Cheese
Equipment
- Crockpot OR
- Immersion Blender
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 says
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 says
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.
Jean Bishop says
Oh my is this DELICIOUS! I followed recipe and used your suggestion of sharp cheddar and it’s so good! I did use frozen broccoli and put it in the beginning (oops) so it did cook all 4 hours. I used my immersion blender and puréed whole thing (which I liked). Sipping it out of a huge mug I have and I’m very happy
Wendy Polisi says
I am so glad that you enjoyed it!
Kelly says
Could I use heavy cream instead of half and half!
Wendy Polisi says
Yes! That will make it delightfully rich.