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Cheddar and broccoli soup slow cooker is the perfect answer when you want something comforting, cheesy, and hands-off. This recipe brings all the cozy vibes of a creamy soup, packed with broccoli and melted cheddar, made effortlessly in your slow cooker. Whether you’re short on time or just love set-it-and-forget-it meals, this one checks every box. It’s wholesome, family-friendly, and easy to make ahead. In this post, I’ll walk you through why this soup is a must-make, what ingredients you’ll need, how to prepare it step by step, and the best tips to get it right every single time.
Why You’ll Love This Easy Cheddar and Broccoli Soup Slow Cooker Recipe
I still remember the first time I made this cheddar and broccoli soup slow cooker recipe. It was a crisp autumn afternoon, and I had just picked up fresh broccoli and a block of sharp cheddar. I tossed everything into my grandmother’s old slow cooker and let it simmer. By dinner, the house smelled like melted cheese and veggies—and that first spoonful was pure comfort.
Since then, it’s become my go-to for cozy, no-fuss meals. It’s creamy, flavorful, and incredibly simple to prep. Whether you want to keep it vegetarian, switch up the cheese, or thicken it just right, this recipe adapts easily. And the slow cooker makes sure the broccoli stays tender—not mushy.
It’s a warm, satisfying dish perfect for chilly nights, batch cooking, or feeding the whole family. You’ll find more cozy favorites like this in my slow-cooker collection.
Ingredients for Cheddar and Broccoli Soup Slow Cooker
To make this cheddar and broccoli soup slow cooker recipe, you only need simple, pantry-friendly ingredients that come together into something far greater than the sum of their parts. The slow cooker does most of the work, but using the right balance of fresh and creamy components gives you a soup that’s rich, cheesy, and full of comforting flavor.
Fresh and Flavorful Staples
- Broccoli florets (5 cups) – Fresh broccoli gives the best texture, but you can use frozen in a pinch (no need to thaw).
- Carrots (2 medium, shredded) – Adds sweetness and color.
- Yellow onion (1, finely chopped) – Provides depth and flavor to the base.
- Garlic (3 cloves, minced) – Boosts the savory notes of the soup.
Creamy and Cheesy Components
- Sharp cheddar cheese (2 cups, shredded) – For bold, melty flavor. Always shred your own for best results.
- Cream cheese (4 oz) – Adds a creamy body and smooth texture.
- Whole milk (2 cups) – You can use half-and-half for extra richness.
- Chicken or vegetable broth (4 cups) – Forms the liquid base. Choose low sodium for better control.
- Unsalted butter (2 tablespoons) – Helps sauté the aromatics if you pre-cook them (optional).
Pantry Essentials
- All-purpose flour (2 tablespoons) – Helps thicken the soup slightly after cooking.
- Salt & black pepper – Adjust to taste, depending on your broth.
- A pinch of nutmeg (optional) – Adds warmth and enhances the cheese flavor.
If you enjoy easy, feel-good dishes, you’ll also love our slow-cooker recipes. Both pair beautifully with warm bread or crackers for dipping!
How to Make Cheddar and Broccoli Soup in the Slow Cooker
This cheddar and broccoli soup slow cooker recipe is incredibly easy to make. Just toss in the ingredients, let the slow cooker work its magic, and finish with a quick stir for creaminess. Here’s how to get that rich, comforting soup with minimal effort.
Step 1: Load the Slow Cooker
Start by adding the chopped broccoli, shredded carrots, diced onion, minced garlic, and broth into your slow cooker. Give everything a quick stir to evenly distribute the vegetables.
Tip: If you’re using frozen broccoli, there’s no need to thaw—just break apart large chunks so they cook evenly.
Step 2: Slow Cook Until Tender
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the broccoli is tender and easily pierced with a fork. During the last hour, add the cream cheese so it melts slowly and blends into the broth.
Step 3: Blend (Optional) and Thicken
If you prefer a smooth soup, use an immersion blender to blend some or all of the mixture directly in the pot. For a chunkier texture, skip this step.
To thicken, in a small saucepan, melt butter and whisk in flour to make a roux. Cook for 2–3 minutes, then slowly whisk in the milk until smooth. Stir this mixture into the soup and let it cook another 10–15 minutes.
Step 4: Add Cheese and Season
Turn off the heat and gradually stir in the shredded cheddar cheese until fully melted and the soup is velvety. Season with salt, black pepper, and a pinch of nutmeg if desired.
This recipe is a great companion to our easy garlic cheese biscuits or no-knead skillet bread. Dip and enjoy!
Pro Tips for a Perfect Cheddar and Broccoli Soup Slow Cooker Recipe
Even though this cheddar and broccoli soup slow cooker recipe is easy, a few extra tips will help you elevate it from good to absolutely irresistible. Here’s how to master flavor, texture, and prep every time.
Essential Tips for Success
To get the best flavor and texture from your cheddar and broccoli soup slow cooker recipe, keep these tips in mind:
- Shred your own cheddar for the smoothest, creamiest melt. Pre-shredded cheese often contains anti-caking agents that can make your soup gritty.
- Add the cream cheese during the final hour of slow cooking. It blends better when added late and avoids curdling.
- Use low-sodium broth to control the salt level in your cheddar and broccoli soup slow cooker base. Always taste and season right before serving.
These simple tweaks make a big difference and help ensure every bowl turns out rich, creamy, and satisfying.
Flavor Variations to Try
This cheddar and broccoli soup slow cooker recipe is delicious as-is, but it’s also easy to customize. Try these variations to make it your own:
- Add a pinch of smoked paprika to enhance the cheesy broth with a touch of smoky depth.
- Swap cheddar for gruyère or Monterey Jack to change up the flavor while keeping the soup rich and creamy.
- Add a spicy twist by tossing in a splash of hot sauce or finely chopped jalapeño before starting your slow cooker.
No matter how you tweak it, the base of this cheddar and broccoli soup slow cooker stays comforting and hearty.
Common Mistakes to Avoid
Even simple recipes like this cheddar and broccoli soup slow cooker can go sideways without a few precautions. Here’s what to watch out for:
- Don’t add milk or cheese too early. In a slow cooker, high heat can cause dairy to curdle or separate. Always add them near the end for the creamiest soup.
- Avoid overcooking the broccoli. For the best texture in your cheddar and broccoli soup, aim for fork-tender, not mushy, especially if using fresh florets.
- Don’t skip the roux. That quick butter-flour-milk combo gives the soup body. Without it, your cheddar and broccoli soup slow cooker version may turn out watery instead of velvety.
Avoiding these pitfalls ensures your soup is smooth, flavorful, and perfectly balanced.
Make-Ahead & Storage
One of the best things about this cheddar and broccoli soup slow cooker recipe is how well it holds up for future meals.
- Make ahead: Prep all your veggies and shred the cheese up to two days in advance. Store them in airtight containers so assembling your soup is even faster.
- Refrigerate: Leftovers of your cheddar and broccoli soup slow cooker can be stored in the fridge for up to 4 days. Reheat as needed for easy lunches or dinners.
- Freeze: You can freeze the soup base without the cheese and dairy. Reheat gently, then stir in cheese after warming for the best texture and flavor.
- Reheat slowly: Use low heat when reheating to avoid separating the creamy base.
Meal prepping doesn’t get more comforting or convenient than this.
Frequently Asked Questions About cheddar and broccoli soup slow cooker
Can I use frozen broccoli in slow cooker soup?
Yes! Frozen broccoli works well in this cheddar and broccoli soup slow cooker recipe. There’s no need to thaw—just break up any large clumps before adding to ensure even cooking.
How do I thicken cheddar broccoli soup in the slow cooker?
Make a simple roux with butter, flour, and milk. Stir it into the soup near the end of cooking for a thicker, creamy texture. This method keeps your cheddar and broccoli soup slow cooker recipe smooth and rich.
Can I make this soup vegetarian?
Absolutely. Just swap the chicken broth for vegetable broth. The result is a comforting, meat-free version of your favorite cheddar and broccoli soup slow cooker meal.
How long does broccoli take to cook in a slow cooker?
On low, broccoli takes about 6–7 hours to become tender. On high, 3–4 hours is usually enough. Be sure not to overcook it to maintain texture in your cheddar and broccoli soup slow cooker.
Conclusion
This cheddar and broccoli soup slow cooker recipe is everything a cozy meal should be—warm, creamy, and incredibly easy. Whether you’re making it for a busy weeknight, storing it for later, or just craving something comforting, this soup delivers on all fronts. With its flexibility, simple prep, and deep flavor, it’s no surprise it’s one of my personal favorites.
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Cheddar and Broccoli Soup Slow Cooker
Ingredients
Equipment
Method
- Start by adding the chopped broccoli, shredded carrots, diced onion, minced garlic, and broth into your slow cooker. Give everything a quick stir to evenly distribute the vegetables.
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until the broccoli is tender and easily pierced with a fork. During the last hour, add the cream cheese so it melts slowly and blends into the broth.
- If you prefer a smooth soup, use an immersion blender to blend some or all of the mixture directly in the pot. For a chunkier texture, skip this step.To thicken, in a small saucepan, melt butter and whisk in flour to make a roux. Cook for 2–3 minutes, then slowly whisk in the milk until smooth. Stir this mixture into the soup and let it cook another 10–15 minutes.
- Turn off the heat and gradually stir in the shredded cheddar cheese until fully melted and the soup is velvety. Season with salt, black pepper, and a pinch of nutmeg if desired.
Nutrition
Notes
- Shred cheese yourself for best melt quality.
- Use fresh or frozen broccoli, no need to thaw.
- Freeze without dairy, then add cheese after reheating for best texture.
- Soup thickens as it cools — add broth or milk when reheating if needed. ✨ Love this recipe? Don’t forget to rate it by clicking the stars below!