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
Mindy says
About how many servings does this make?
I would say 4 big bowls, or 6 smaller bowls
Shira says
Can you prepare this ahead of time?
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?
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?
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.
Glad to hear it Beth!
Sue Fern says
Where can you buy Crystal Farmd cheese?
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.
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?
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?
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!
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.
Sounds perfect!