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Wine & Glue

The Adventures of a Wannabe Crafty Mom

Slow Cooker Broccoli Cheddar Soup

Dinner

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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!

This Slow Cooker Broccoli Cheddar Soup is beyond simple, but so delicious! It definitely needs to be part of your dinner rotation!

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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.

This Slow Cooker Broccoli Cheddar Soup is beyond simple, but so delicious! It definitely needs to be part of your dinner rotation!

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.

This Slow Cooker Broccoli Cheddar Soup is beyond simple, but so delicious! It definitely needs to be part of your dinner rotation!

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!

This Slow Cooker Broccoli Cheddar Soup is beyond simple, but so delicious! It definitely needs to be part of your dinner rotation!

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!

If you are looking for more slow cooker meals, you have to make this Beef Barely Soup!  Then be sure to try this Slow Cooker Three Meat Lasagna – lasagna in the slow cooker – what!! This Crock Pot White Chicken Chili looks totally comforting.  And I can’t wait to try this Crock Pot Baked Ziti!

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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
  1. Read all the instructions before beginning.
  2. 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.)
  3. At four hours turn the slow cooker to HIGH so that you can complete the process with the temperature raised.
  4. 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.
  5. Finally, stir in the half and half. Serve immediately.

Version 2:

5 from 1 vote
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Slow Cooker Broccoli Cheddar Soup

This Slow Cooker Broccoli Cheddar Soup is beyond simple, but so delicious!  It definitely needs to be part of your dinner rotation!

Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings 6
Calories 397 kcal

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

  1. Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.

  2. Turn the slow cooker to high.

  3. 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.

  4. 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.

  5. After adding all the cheese, turn off the crock pot (no need to cook for the full half hour) and serve!

Recipe Notes

Cheddar cheese shredded off the block (rather than store bought shredded) works best in this recipe!

Nutrition Facts
Slow Cooker Broccoli Cheddar Soup
Amount Per Serving (1 serving)
Calories 397 Calories from Fat 241
% Daily Value*
Total Fat 26.8g 41%
Saturated Fat 15.4g 77%
Trans Fat 0.5g
Polyunsaturated Fat 1.2g
Monounsaturated Fat 6.1g
Cholesterol 84.9mg 28%
Sodium 762.5mg 32%
Potassium 345.8mg 10%
Total Carbohydrates 19.6g 7%
Dietary Fiber 3.5g 14%
Sugars 6.2g
Protein 19.1g 38%
Vitamin C 7.68%
Calcium 121.23%
Iron 5.78%
* Percent Daily Values are based on a 2000 calorie diet.

If you are looking for a non slow cooker version of this recipe:

Broccoli Cheddar Soup

This Broccoli Cheddar Soup is made completely from scratch and tastes just like what you would get at a restaurant.  It's delicious, full of flavor and is going to be your new favorite soup 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 Slow Cooker Broccoli Cheddar Soup is beyond simple, but so delicious! It definitely needs to be part of your dinner rotation!

This is a sponsored conversation written by me on behalf of Crystal Farms Cheese. The opinions and text are all mine.

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Comments

  10. Did anyone have trouble with the cheese melting? Maybe it takes longer than I thought, but I just added a little and went to stir it 5 minutes later, and it seems to not be liquifying at all. Tips?

    Reply

    • Hi Kelcie! That happened the first time I tested this recipe. I had to add a little, stir until it was melted, and repeat. You can’t add it and walk away, you really have to stir it in.

      Reply

  13. Loved your recipe, the flavours were there and it smelled amazing. The cheese lumped together I did little bits at a time. Once you stirred the soup the cheese was rather stuck to the bottom, or to the spoon from stirring. Any suggestions on this ? Could you do a little velveta and graded cheese to help melt. Did anyone else have issues with the cheese part?

    Reply

    • Katie, I’m really glad you liked the recipe! I had some clumping, but it was pretty minimal and mainly just on the spoon. Overall it really did mix into the soup. My only suggestion would be just adding a very little bit at a time. There are certainly recipes out there that use velveta, I just don’t love the taste of that and this one worked for me.

      Reply

  14. Was extremely excited for this recipe, then what a HUGE disappointment… I followed the recipe to a T and my cheese kept clumping, veggies wouldn’t soften, had to keep adding salt. My crock pot shouldn’t be the problem because it’s brand spanking new out of the box. I don’t think I’ll try this recipe again.

    Reply

    • I’m so sorry you were disappointed Teala. I can tell you that crock pots do cook at really different rates, so as the cook it’s hard to give a time that is going to work for all of them. I have made this several times and enjoyed it each time. Again, I’m really sorry it didn’t turn out for you.

      Reply

  20. 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.

    Reply

      • 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?

        Reply

    • 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 🙂

      Reply

  27. 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!!

    Reply

  28. What about adding cheese to the white sauce/ half & half mixture before adding to soup mixture? Would that help the cheese-melting dilemma?

    Reply

    • 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.

      Reply

    • 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.

      Reply

  30. 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.

    Reply

  34. 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.

    Reply

  36. 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.

    Reply

  37. 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..

    Reply

  38. 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!!

    Reply

  39. 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..

    Reply

  40. 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.

    Reply

  41. 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.!

    Reply

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