This Slow Cooker Broccoli Cheddar Soup is beyond simple, but so delicious! It definitely needs to be part of your dinner rotation! It is made in the crock pot with fresh broccoli and comes with a healthy version and a slightly less healthy creamy version. If you are looking for a bread to dip in this soup make this three ingredient beer bread or these fast easy biscuits. And this apple pecan fall salad would be perfect with it!
I’ve received so much amazing feedback on this post! If you are looking for even more easy delicious recipes, follow me on Instagram @lisawineandglue!
I’m so excited to be partnering with Crystal Farms® Cheese to make this soup cheesy in the most delicious way possible!
You guys, I’m so excited about this recipe! It’s one that I have been working on forever, and couldn’t quite get right because I wanted to make a roux and then add that to the crock pot, and the result just wasn’t quite right to me.
But now! Now! I think I finally have a soup that I love and what’s even better about it is that it is way easier than the original version.
HOW TO MAKE SLOW COOKER BROCCOLI CHEDDAR SOUP
This Slow Cooker Broccoli Cheddar Soup starts so simply with just carrots, onions, broccoli and a few spices cooking in the slow cooker for a few hours.
Then you add the most delicious and amazing medium cheddar from Crystal Farms® Cheese. There really are differences in cheeses, and for this soup to be good, you want to make it with a high quality cheddar, like Crystal Farms. It’s at the heart of the flavor of your soup, so it’s the way to go. Add just a little at a time and let it melt into the soup. If you add it too fast, you will end up with big clumps and it sticking to the bottom of your crock pot. So you want to add it in at least four batches.
You can then blend it up a little if you don’t want as many chunks in your soup, though I didn’t blend mine at all, because I like those big bites of broccoli.
Finally, you add in some half and half. If you want a richer soup you could go with heavy cream, but I really liked it this way.
And that’s it! So simple, right? This soup is best served right away, but if you have left overs (you won’t), heat it over low heat on your stove top!
For more great slow cooker recipes using the delicious Crystal Farms® Cheese, be sure to follow them on Facebook, Twitter, Pinterest, and Instagram.
TWO WAYS TO MAKE SLOW COOKER BROCCOLI CHEDDAR SOUP
UPADATE
PLEASE READ: I got some feed back that this soup was delicious in flavor but there was some trouble melting in the cheddar cheese and the consistency was off. So now you get two versions of this soup! Version 1 is the original and is lighter and easier, but not creamy. Version 2 has some extra steps, is less healthy, but is creamy and the broccoli cheddar soup you are used to. Both are absolutely delicious!
WATCH ME MAKE SLOW COOKER BROCCOLI CHEDDAR SOUP
Version 1:
Slow Cooker Broccoli Cheddar Soup
- 4 cups broccoli florets, cut into small bite sized pieces
- 1/2 large yellow onion, diced small
- 2 cups shredded carrots
- 4 cups chicken stock, vegetable stock or even beef stock would also work
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 2 cups shredded cheddar cheese
- 1/2 cup half and half
- Read all the instructions before beginning.
- Combine the broccoli, carrots, and onion in a slow cooker. Add the chicken stock, salt, pepper, and nutmeg. Set your slower cooker to LOW for 4 and a half hours. (All slow cookers are different if your broccoli is not very tender after four hours, add more time.)
- At four hours turn the slow cooker to HIGH so that you can complete the process with the temperature raised.
- Add the cheese a little at a time. I did this by adding a half cup, covering and letting it melt and then stirring it, before then adding another half cup.
- Finally, stir in the half and half. Serve immediately.
Version 2:
Slow Cooker Broccoli Cheddar Soup
Ingredients
- 4 cups broccoli florets cut into small bite sized pieces
- 1/2 yellow onion diced small
- 2 cups shredded carrots
- 4 cups chicken stock (or vegetable stock)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp nutmeg
- 3 TBSP unsalted butter
- 1/3 cup all purpose flour
- 1 cup half and half
- 2 cups shredded cheddar cheese (see note)
Instructions
- Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.
- Turn the slow cooker to high.
- In a small saucepan melt the butter. Slowly whisk in the flour. Get a cup of liquid from the slow cooker. Very very slowly add it to the sauce pan whisking it in as you go. Then very slowly whisk in the half and half.
- Add the flour/butter/half and half mixture to the crock pot and stir it in to combine. Slowly add in the cheddar cheese. It works best to add about a 1/4 cup at a time, stir it in, cover the crock pot for a few minutes, and then add another 1/4 cup until you have used all the cheese.
- After adding all the cheese, turn off the crock pot (no need to cook for the full half hour) and serve!
Notes
Nutrition
If you are looking for a non slow cooker version of this recipe:
If you are looking for more slow cooker soup recipes:
Slow Cooker Creamy Tortellini Soup
Slow Cooker Vegetable and Meatball Soup
Slow Cooker Bacon Potato Corn Chowder
Slow Cooker Chicken Enchilada Soup
This is a sponsored conversation written by me on behalf of Crystal Farms Cheese. The opinions and text are all mine.
Mir says
Broccoli cheddar soup is my crack. I’m usually a dessert girl, but with this? No way. I’m slurping away in my mind here! Love that slow cooker, too. Makes life easier!
Mir recently posted…Peanut Butter Cup Banana Cake
Alaina @ A Not So Quiet Kitchen says
I love that you don’t need to make a roux for this slow cooker recipe! Broccoli Cheese Soup is basically the only way I can get one of my daughters to eat broccoli, so I’m all for an easy slow cooker recipe! This looks so yummy!
Karen @ The Food Charlatan says
OH BOY. I’m so ready for soup and soup weather!! loooove me some broccoli cheddar. I’ll have to make sure to get crystal farms when I make this!
Karen @ The Food Charlatan recently posted…Homemade Oreos with Cream Cheese Frosting (Cake Mix Cookies)
Matt says
This looks delicious!
Lisa Longley says
Thanks Matt!
gerryspeirs says
A classic favorite!!
Lisa Longley says
Thans Gerry!
Jeffrey says
This my favorite soup as well. I can’t wait to try it. Thank you for posting.
Lisa Longley says
I hope you like it Jeffrey!
Allison says
This was really yummy and easy. thanks!
Tracey says
Can I freeze it
Lisa Longley says
I wouldn’t. I haven’t tried it that way, and I don’t think the thawing would go well.
Alli B says
Oops! I had so much that I threw a two-serving size container in the fridge. I did NOT put the half-and-half in though.
I’ll try to remember to let you know when we do getting around to thawing it.
bev says
People freeze it all the time, even with the half and half. Stores that sell bowls of it, use the bags of frozen soups bought from the vendors. It is just as good thawed and reheated.
Katrina says
Can you increase the heat on the crock pot and cook it for a shorter amount of time?
Lisa Longley says
You could certainly try it Katrina, but I have to tell you I haven’t tried that so I don’t know how it will turn out.
Lori says
Have you tried frozen broccoli in it?
Lisa Longley says
I haven’t. I would worry that if you do frozen broccoli, and not frozen other veggies they are going to cook at really different rates.
Suzanne says
I just made this today with frozen broccoli – I ran it under warm water to thaw it a bit, drained it and added it. It worked for me! I used the frozen broccoli that included the stems.
The soup was a hit with me, my kids said it was ok (which I consider a win haha)
I also used a hand blender to purée it to a smoother texture. I added some cheese, puréed it, added the rest and did it again. So good!
Lisa Longley says
I’m so happy you liked it Suzanne!
Mindy says
About how many servings does this make?
Lisa Longley says
I would say 4 big bowls, or 6 smaller bowls
Shira says
Can you prepare this ahead of time?
Lisa Longley says
I would not. I feel like it is best the day of
Marie says
It says to serve immediately. Will it still be OK after it has been in the fridge a while?
Lisa Longley says
It will be okay later, but I think consistency wise it is so much better immediately.
bev says
People freeze it all the time, even with the half and half. Stores that sell bowls of it, use the bags of frozen soups bought from the vendors. It is just as good thawed and reheated.
Audri says
Can you use frozen broccoli?
Lisa Longley says
I would be worried that it would change the cooking time a lot and throw things off with the fresh onion and carrot.
Beth says
I actually made this on the stove top with frozen broccoli, (I had just gotten from work and it was a rainy day today).I was a quick wonderful, albeit a bit on the thin side, but good nonetheless.
Lisa Longley says
Glad to hear it Beth!
Sue Fern says
Where can you buy Crystal Farmd cheese?
Lisa Longley says
You can find where to buy it here.
Michelle F Kennedy says
Do we have to put the cooker on high? I like to turn mine on and go to work, come home and eat. I can add the cheese and half & half at the end.
Lisa Longley says
You cook it on low for the first four hours and then only on high for the last half hour. This is a recipe that would be perfect for a programable slow cooker.
Becky says
I have several programmable crock pots. They all work the same. I would like to make this while I am at work so would it still work if I set the temp to low and program for 4 hrs. My crock pot will then go to the keep warm mode until I get home from work 6 hrs later. Once home then kick it up on high and finish with the 1/2 & 1/2 and cheese?
Lisa Longley says
I haven’t tried that, but I think it would be okay!
Ashley says
How long do you cook it after the initial 4 hrs? Just until the cheese melts?
Lisa Longley says
Hi Ashley! On low for 4 hours, and then a half hour on high to up the temperature, and then just slowly add the cheese until it melts and THEN the half and half. Just made it again yesterday 🙂
Karen @ The Food Charlatan says
I seriously think i could eat my weight in Broccoli cheddar soup!! And I’m not even the biggest broccoli fan. Ive never made it in the slow cooker!!!!! Where has this recipe been all my life!
Lisa Longley says
Oh my gosh, me too!
Sarah says
Sounds delicious. I have a piece of chicken breast already cooked . I’m going to cut small and add also one potato.
Lisa Longley says
Sounds perfect!
BRIAN SMITH says
what size croxpot do you use for that amount?
Lisa Longley says
I have a 6 quart crockpot
Debby says
I tweaked this a bit…..after 4 hours I scooped out as much broc as I could & set aside. Used my immersion blender on the rest. when I was doing the butter, flour & cream part I slowly added the cheese (made a thick cheese sauce basically) then stirred it into the crock and added the broc back in. It is wonderful!!
Carla says
What about adding cheese to the white sauce/ half & half mixture before adding to soup mixture? Would that help the cheese-melting dilemma?
Lisa Longley says
Hi Carla! The cheese melting issue in the comments is mainly from people doing Version 1. Though you certainly could try adding it to the white sauce before adding that to the soup. I haven’t tried that so I can’t say how it would turn out.
Debi says
I wonder if those who are experiencing cheese clumping are using pre-grated cheese. The cheese in those packages are coated and don’t tend to melt as well as freshly grated.
Lisa Longley says
Very true, blocks of cheese melt so much better when grated.
amy simmons says
I wondered if one could use Velveeta as the cheese for a smoother soup? (I want to make this immediately!)
Lisa Longley says
I know there are plenty of great Slow Cooker Broccoli Cheddar Soup recipes out there that use Velveeta, but I don’t have experience using it in this recipe, so I can’t say how it would turn out.
Zoë says
Great recipe! I added some shredded chicken (towards the end just to warm it up) and I used arrowroot powder instead of flour to make it gluten free. It turned out great! I followed your recommendation to add the cheese in small amounts before the half and half mixture (I used the 2nd recipe version). Will definitely make again!
*note* if you are not used to using arrowroot powder as a sub for flour, some tips are: it can be used in equal parts for flour; it works best if dissolved in cold liquid before adding it to something hot…it will thicken quickly with heat and may look a little clumpy at first but if you whisk it it will smooth out; for this recipe, I melted the butter, added the liquid from the crockpot to it, mixed the arrowroot powder with the cold half and half, then added it and whisked it with the butter mix before adding it all to the crockpot.
Annabella says
Turned out great!!!
Kristen M Chidsey says
Lisa, Broccoli Cheese soup is one of my husband’s all time favorites. I think I need to make this tonight.
Lisa Longley says
I hope you guys love it!
TR says
I made version number 2… Oh my God so yummy!!!!
Lisa Longley says
Thank you much for coming back to let me know!
Sarah says
This is FANTASTIC!! I made version two tonight. I added the cheese before I added the flour/broth/half and half mixture, and I think it worked out better than had I waited until after. It melted perfectly and did get chunky that way because the crock pot was still hot enough to melt it completely.
Lisa Longley says
I’m so happy to hear this Sarah!
Kelly says
I wonder if I could maybe use Greek yogurt rather than the half and half?
Lisa Longley says
I’m sure you could Kelly. It would have a different taste, and the consistency would be different, but it would still work.
Marne Hansen says
I made version 2 the first time and it was AWESOME! I even had half left over — it was just me eating it that night. Froze pretty well, the consistency was still good when reheating slowly on the stove.
Made version 1 tonight (because my kids used all the flour and didn’t tell me). It tasted delicious, but the consistency was off. The broth was too thin. I blended about 3/4 of the soup, hoping to thicken it, but still a little thin. I’ll keep trying. Loved it with the roux method. Maybe I’ll put in a bread bowl.
I made a TON, because I didn’t know I was out of flour. I’ll see how it goes. Thanks for the recipe! A great way to feed my teens – vegetarian daughter and ravenous son.
Jan K says
Would you happen to know the calorie count? Either version and you can even give a total calorie cunt from r the whole pot full. I just really Need the calorie count please..
Lisa Longley says
Hi Jan! I just recently added the nutritional info!
Tracy says
Is the nutritional info for version 2?
Lisa Longley says
Yes! It is!
Smay says
Wow!!! I made this crockpot soup today and I think my husband loves me even more lol. I used frozen broccoli (microwaved it in 1/4 cup of water and cover for 6 minutes!! Drained the water seasoned the broccoli with salt and pepper) thats a big quotation lol then followed version 2 with extra cheese. So tasty and great for a Saturday night dinner!!
Lisa Longley says
I’m so glad that you guys liked it so much!
Erika says
This was the easiest soup recipe I’ve ever tried and it came out sooooo delicious! About to make a double batch so I can freeze a few cups..
Lisa Longley says
I’m so glad you liked it!
Kathleen Pretty says
I made this soup for us today in my slow cooker (version #2 with the roux, and it was EXCELLENT. We both loved it. And it was supremely filling. A meal in itself.
Lisa Longley says
I’m so happy you liked it Kathleen!
Chris says
After reading the comments, I was a bit concerned about the cheese being lumpy and not combining well with the soup so I heated the half and half up on the stove and whisked the cheese into it. Came out smooth and creamy with no lumps. Then I just slowly added this to the soup and stirred it well…worked perfectly. Soup is delicious..thanks for sharing this recipe…will definitely make it again.!
Lisa Longley says
I’m so glad you liked it Chris!
Colleen Cleary says
how big is the crock pot that you use? I myself only have a 2qt crockpot most recipes I find use 4qt so I have to 1/2 all ingredients. Most of the time they still come out tasting delicious!!
Lisa Longley says
Mine is six quarts 🙂
Sara says
Substitute cut up celery for the carrots, leave out the flour, and substitute heavy whipping cream for the half and half and you eliminate almost all of the carbs and it is a Keto soup. YUM, I plan to make it that way, and I am going to make my creamy potato soup using cauliflower instead of potatoes. The thought of nice creamy soups is the only reason I look forward to fall.
Kathy Deaton says
This turned out s delicious that I will definitely make it again!
Lisa Longley says
I’m so happy you liked it Kathy!
Stephanie says
Can leftovers be frozen
Lisa Longley says
I’m always hesitant to suggest freezing creamy soups
Shelby Nelson says
I might be a little too late, but is the nutrition table for version 1 or 2 I’m trying to convert this into WW points.
Turned out delicious and super easy& I used frozen broccoli
Lisa Longley says
It’s for version 2
Stacey says
I did version 2 and it was still hard to melt the cheese and ended up too thin for my preference. I think next time I’ll try making the cheese in the cream mixture first.
Arin says
I am definatly going to make this but I was wondering what would be best to serve as a side with this
Lisa Longley says
I love making bread to go with soup! This Beer Bread would be delicious as would these Fast Easy Biscuits!
Cat says
I made soft pretzels with it.. so yummy..
Lisa Longley says
Delicious!
Linda says
I made this soup tonight and added leftover ham. Yes it was a little more watery than I would like but I added some corn starch to try to thicken it. Lots of flavor and smelled so good. My worst critics (son and husband) loved it so much they went for seconds. I will definitely be making this again soon.
Lisa says
I just made (attempted) this recipe.. word for word followed every direction. It did not work… the cheese was rubber in the bottom of the crockpot. In my attempt to fix this I moved it to the stove top where the cheese curdled. Started cooking at 1pm and by 9pm was a waste of ingredients. I was looking forward to this all day. Very disappointing.
Lisa Longley says
I am so sorry that this soup didn’t work out for you, I know how frustrating that can be. I wish I could tell you what went wrong, but not being in your kitchen with you, I can’t. I can say that this recipe has worked out really well for a lot of other people. My guess would be it was related to adding the cheese and if you wanted to try it again, I would add the cheese to the butter and flour mixture outside of the crock pot.
Emily says
Can’t have onions. Really worried it will ruin the floor if left out.
Lisa Longley says
If you can’t have them and you still want to make this, I would just go for it. The taste won’t be the same, but it definitely won’t ruin it.
Christine says
I used bell peppers instead of onions! (Red and yellow, but that was just a matter of preference)
I added one pepper in the first step and the second pepper with the cheese. Obviously they aren’t crisp in the soup, but I liked them!
Lisa Longley says
That sounds really delicious Christine!
Brette says
It is -40 degrees where I live today so I decided this would be a good recipe choice. My soup is currently simmering in the slow cooker on keep warm. The flavour is amazing! I had no trouble melting the cheese at all. I did it all in a sauce pan. I used whole milk instead of cream and melted old cheddar and parm directly in and just dumped it all in the slow cooker. Great recipe thank you.
Lisa Longley says
I’m so happy to hear that you liked it. Stay warm!
Liz says
I made this today using Version 2 (and Tillamook cheese–1/2 sharp cheddar and 1/2 medium cheddar) and it was INCREDIBLE!!! I added the cheese directly to the crockpot in small batches after adding the butter/flour/broth/half n half mix, as instructed and it melted perfectly. I will definitely make this again and again. Absolutely delicious!
Lisa Longley says
So happy to hear that you liked it Liz!
Edward says
After following the recipe exactly, I made it and it just did not seem to turn out very well. It created a terrible odour in my home all day long and ended up tasting similar. This recipe sounded really good but just did not turn out well.
Lisa Longley says
I’m really sorry this didn’t work out for you Edward, it’s hard to know what went wrong. I can say I’ve made this a number of times and really loved it.
Kara S says
I made this soup (version 2) tonight and it was DELICIOUS! I followed the recipe exactly and the texture and taste were perfect. I served it with french bread for dipping – amazing fall dinner! Thanks for the recipe!!
Lisa Longley says
So very happy you liked it Kara!
Jenna says
Delicious and simple! I followed this recipe (version 2) to a tee and it came out wonderfully. A hit with the whole family. I’ve now made it 3 times in just a month. Thank you for a new go-to recipe 🙂
Lisa Longley says
So glad you liked it!
Patricia says
I made Version 2. Absolutely delicious. Thank you.
Kayla says
Would it be okay for me to double this recipe? I would like to take it to Holiday Potluck!
Lisa Longley says
I haven’t tried doubling this Kayla. If you try that, let me know how it goes!
Karen C says
I saved this recipe about a month ago, after a recommendation from a friend. Finally got around to making it V2 tonight. Yummo! I used NSA chicken broth, but otherwise did the rest of the recipe as written.
Delicious, but after a couple testing bites I thought it tasted like it was missing a just a little something. So I added 1tsp of garlic powder & 2C cooked & shredded chicken just before serving.
Will definitely be making it again!
Lisa Longley says
Glad you liked it Karen!