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Slow Cooker Broccoli Cheddar Soup

4.86 from 188 votes

posted: 08/03/16

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

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!

a small soup bowl filled with broccoli cheddar soup topped with shredded cheddar cheese.

I’m so excited to be partnering with Crystal Farms® Cheese to make this soup cheesy in the most delicious way possible!

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??

a crock pot filled with shredded carrots, diced onions, and broccoli florets with chicken stock being poured on them for slow cooker broccoli cheddar soup

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, turn your slow cooker to HIGH FOR 30 MINUTES, and 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.)

an overhead view of a brown soup bowl filled with crock pot broccoli cheddar soup with a block of cheddar cheese next to it

Next add cheddar cheese to the roux. I love using 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 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.


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!

a close up of a brown bowl of broccoli cheddar soup topped with cheddar cheese
4.86 from 188 votes

Slow Cooker Broccoli Cheddar Soup

Serves: 6
(tap # to scale)
Prep: 15 minutes
Cook: 4 hours 30 minutes
Total: 4 hours 45 minutes
This Slow Cooker Broccoli Cheddar Soup is beyond simple, but so delicious!  It definitely needs to be part of your dinner rotation!


  • 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)


  • 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 shredded cheese to the roux mixture a little at a time until it is fully melted and combined.
  • Add the cheese sauce to the crock pot and stir it in to combine.  
  • After it is fully combined, serve and enjoy!


Cheddar cheese shredded off the block (rather than store bought shredded) works best in this recipe!
Serving: 1serving Calories: 397kcal (20%) Carbohydrates: 19.6g (7%) Protein: 19.1g (38%) Fat: 26.8g (41%) Saturated Fat: 15.4g (96%) Polyunsaturated Fat: 1.2g Monounsaturated Fat: 6.1g Trans Fat: 0.5g Cholesterol: 84.9mg (28%) Sodium: 762.5mg (33%) Potassium: 345.8mg (10%) Fiber: 3.5g (15%) Sugar: 6.2g (7%) Vitamin C: 6.3mg (8%) Calcium: 1212.3mg (121%) Iron: 1mg (6%)
Author: Lisa Longley
Course: Main Course
Cuisine: American

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Slow Cooker Broccoli Cheddar Soup

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


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    Rate This Recipe:

  1. 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?

  2. Valeree says

    5 stars
    I made this soup yesterday afternoon and it was delicious!

    • Lisa Longley says

      I’m so glad you enjoyed it!

  3. Jamie nicklin says

    Are you able to use frozen broccoli?

    • Lisa Longley says

      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.

  4. 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?

    • Lisa Longley says

      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.

  5. 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?

    • Lisa Longley says

      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.

  6. 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?

    • Lisa Longley says

      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.

  7. Sabrina says

    5 stars
    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

    • Lisa Longley says

      I’m so glad you liked it!

  8. 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.

  9. 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?

    • Lisa Longley says

      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.

  10. Ashley says

    5 stars
    Made this tonight and it was delicious! Definitely will be making again! Thank you!

    • Lisa Longley says

      I’m so glad it was such a hit for you!

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners