This Slow Cooker Broccoli Cheddar Soup is simple and so delicious! Made in the crock pot with fresh ingredients, make it once and it will become part of your dinner rotation!
Are you ready for the most mind-blowing Broccoli Cheddar Soup ever?
This recipe has:
- Comes together easily in your slow cooker.
- Has minimal ingredients.
- Even less hands on time.
- Has the best, most amazing flavor you could ask for.
Should we make it??
How to Make Slow Cooker Broccoli Cheddar Soup
This Slow Cooker Broccoli Cheddar Soup is so easy to make.
Start by adding carrots, onions, broccoli, chicken stock (or vegetable stock), and a few spices to your slow cooker.
Cook on low for four hours.
NOTE! If you like your Broccoli Cheddar Soup to be completely smooth, now is the time to blend it. I choose not to blend mine.
At the end of the cook time, create a roux on the stovetop. This is going to add the thick creamy backbone to the soup. It is worth the five or so minutes it will take. (See the section below on tips and tricks for making a roux.)
Next add cheddar cheese to the roux. There really are differences in cheeses, and for this soup to be good, you want to make it with a high quality cheddar. It’s at the heart of the flavor of your soup, so it’s the way to go.
Add the shredded cheese to the roux and then add the cheesy roux to the slow cooker.
And that’s it! So simple, right?
How to Make a Roux
As I mentioned above, the backbone of this soup is the roux. Without it, you don’t get the creaminess that you are likely expecting from this soup.
These tips will help:
- Let the butter melt completely over low heat and then whisk in the flour.
- Cooking the flour/butter mixture for 30 seconds before adding any liquid adds a nice flavor to it.
- Using the cooking liquid from the crock pot is a nice trick that makes for an incredibly flavorful soup.
- When you add the stock, add just a little at a time to start over medium heat. It helps it combine more evenly.
Shred Your Own Cheese
You have likely heard me say this so many times. It is worth the extra five minutes to shred your own cheese. It melts much much better than a bag of pre shredded cheese.
Leftovers
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!
Other Great Soups
I have a great recipe for Broccoli Cheddar Soup on the stove top if you forgot to start your slow cooker!
My Slow Cooker Creamy Tortellini Soup is delicious comfort food.
I love how easy my Slow Cooker Vegetable Meatball Soup is!
If you make this soup or any of my other recipes, leave me a comment and let me know!
Recipe Video
Slow Cooker Broccoli Cheddar Soup
Ingredients
- 4 cups broccoli florets (227 grams)
- 1/2 medium yellow onion diced small
- 2 cups shredded carrots (200 grams)
- 4 cups chicken stock or vegetable stock (236.6 ml or 453.6 grams)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 3 tablespoons unsalted butter (42.4 grams)
- 1/3 cup all purpose flour (40 grams)
- 1 cup half and half (236.6 ml or 227 grams)
- 2 cups shredded cheddar cheese see note (226 grams)
Instructions
- Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for 4 hours (or on high for 2 hours).4 cups broccoli florets, 1/2 medium yellow onion, 2 cups shredded carrots, 4 cups chicken stock, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/8 teaspoon nutmeg
- At the end of the cook time, make the sauce on the stovetop. To do this, you will need to pull 1 cup of the broth from the slow cooker. See note about blending.
- In a small saucepan, melt the butter. Whisk the butter into the flour to make a roux. Let the roux cook, stirring, for about 30 seconds. Then slowly whisk in the broth you took from the slow cooker. While you want to add this slowly, it shouldn't take more than a minute. Then whisk in the half and half.3 tablespoons unsalted butter, 1/3 cup all purpose flour, 1 cup half and half
- Add the shredded cheese to the roux mixture a little at a time until it is fully melted and combined. Then add the sauce to the slow cooker, stirring to combine. Serve and enjoy!2 cups shredded cheddar cheese
Notes
Ashlea Price says
I’m looking forward to making this. I wonder if the recipe could be converted to be made in an instant pot?
Yup! You can find that version here: Instant Pot Broccoli Cheddar Soup.
Valeree says
I made this soup yesterday afternoon and it was delicious!
I’m so glad you enjoyed it!
Jamie nicklin says
Are you able to use frozen broccoli?
I’m so sorry, I haven’t made this with frozen broccoli. I think it will be fine, though it might make the soup just a little thinner.
Sandra says
This recipe looks great! How does it hold up being reheated? Was thinking of making it for a get together… could I make it the day before & reheat?
My preference is to have it fresh. If you do make it ahead, you need to reheat it over low heat stirring often so it doesn’t separate.
Randall says
I’m confused because on the blog, you put to cook on high. In the video it says 4 hours on low. Which way is it?
You cook it on low for four hours and then you turn it on high for the last step of adding the roux and melting the cheese.
Viola says
I made this the other day for my husbands and he liked it so mush he wants to make it for a potluck at work. I am wondering, can I make to cheese sauce the night before for him to take and add after it has cooked?
You probably can, but it will solidify. I’m not sure how well the heat from the slow cooker will liquify it the day of. It might be something you have to test beforehand.
Sabrina says
I NEVER leave reviews. Honest! But I just made this and I’m all for it. I thought I damaged it. All of it. I put all the veggies in the crock pot. I didn’t have any broth or stock but I have vegetable and garlic better than bouillon. So with that in mind, I added no salt to this. Anyway, I also used frozen brocolli because it’s way cheaper than a head of brocolli in Canada. Ok, focus. Once it came time to making the roux, I was nervous. I always mess this part up and somehow end up with dumplings. Every time. As I was making the roux and added the broth, it became very thick but smooth so I added the cream and cheese. Super thick, like my whisk was standing freely. I was started to get discouraged but added it to my crock pot. It mixed in perfect. I was so excited that I had to try it right away. Well, I instantly burned my mouth but also knew. This is the one. This is my saviour soup. I will make this every time, this exact way. I’m sure once my taste buds return, it’ll be even better. Thank you
I’m so glad you liked it!
Cathy says
Thanks for providing nutritional information. What is the serving size? At the top of recipe it says to tap number to change number of servings. There is no number – just text. This recipe sounds awesome. Can’t wait to try.
Alissa W. says
Hi! I accidentally used unsalted chicken stock so I added more salt and an extra cup of the stock. Do you think it will still taste okay?
I think it will still be fine. It might be a little thin. Next time, I would suggest just tasting it a little before adding salt.
Ashley says
Made this tonight and it was delicious! Definitely will be making again! Thank you!
I’m so glad it was such a hit for you!