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
Judy Clark says
Can you use frozen broccoli florets? Not going to store for a few days and want to make this asapl. Thank you in advance for answer.
Hi Judy! I haven’t tried this with frozen broccoli. My only concern would be that it would thin the soup a little, but I don’t think that would be the end of the world.
Sara Fry says
This is the first time I made this type of soup it was sooo good!! Great flavors!
Keith says
Do you see any reason I couldn’t make the cheese portion ahead of time and refrigerate it until I mix it in the slow cooker?
I think that will likely be okay. I am a little worried about it separating. But worst case scenario is that happens and you just have to warm it over low heat on the stove top to combine it again.
Jmh says
Terrible. Broccoli was overcooked and the soup never thickened. Followed recipe to the letter. Very disappointed and will stick to my 40 minute stove top version: Healified broccoli cheddar soup
I’m so sorry to hear that you didn’t like this. It has worked out so well for so many other readers.
Kathy says
I’m not a recipe girl or crockpot. I’m learning. This came out delicious 😋 Thank you.Kathy😄
So glad you liked this, Kathy!
Kat says
Made this tonight- added a teaspoon of minced garlic during the saucepan part and topped it with a little everything bagel seasoning and it was great!!
Chelsea says
I just made this and it came out perfect. Can’t wait to eat it looks delicious 😋🤤
Louise Masters says
Oh my gosh. This is absolutely delish. Second time making it in a week. Yummy! Easy! Filling! Beautiful! Family pleaser!
Sabrina says
This is my 2nd time making this soup today i doubled the recipe becasue last time was not enough for my husband, kids and I. I also add cumin and a little ginger powder and comes out so good. This is my fav quick and easy soup recipe that i can put in the crock pot on a busy day.
Pamela says
I made this soup to the tee, but my vegetables were still not cooked all the way and after I poured the roux into the crockpot it made it really runny.
Is there any way I could put it on the stove to cook the vegetables more and thicken up the juice with cornstarch mixture?
Hi Pamela! First, I want to say that I’m so sorry that this recipe didn’t work for you. Second, I’m having a really difficult time figuring out what could have gone wrong here. Definitely all slow cookers are different, so that could account for the vegetables not being finished, but really they are getting plenty of time in the slow cooker. As for the roux, did you take liquid from the slow cooker to make it? Or did you add extra stock? The roux should thicken things up, I’ve never had it make something more runny. I’m probably too late to help you with this batch, but for the future, time on the stove top uncovered would work. I wouldn’t add cornstarch, I would just like it thicken up as it cooks uncovered.