Creamy, cheesy, and full of tender broccoli, this Broccoli and Cheese Soup in a Slow Cooker is everything cozy meals should be. Whether you need a comforting dish for a chilly day or a hassle-free dinner option, this soup brings all the flavor without babysitting the stove.

It simmers away while you go about your day, making it a hands-off winner for busy evenings. Every spoonful is loaded with melty cheese, delicate carrots, and perfectly cooked broccoli—a true slow cooker gem. Pair it with crusty bread and you’re set for a bowl of comfort.

What Kind of Cheese Works Best for Broccoli and Cheese Soup?

For the creamiest result, go with a block of sharp cheddar that you shred yourself. Pre-shredded cheese often contains anti-caking agents that affect melting. Sharp cheddar gives bold flavor, while a bit of cream cheese or even Velveeta can enhance the silkiness. Want extra richness? A handful of Parmesan stirred in at the end takes it to the next level.

Ingredients for the Broccoli and Cheese Soup in a Slow Cooker

Broccoli Florets: The star of the dish! Use fresh or frozen, but fresh gives the best texture.

Carrots: These add a sweet earthiness and vibrant color. Shredded or thinly sliced both work.

Yellow Onion: A foundational flavor that deepens as it slow-cooks.

Garlic: Adds a comforting aromatic base that enhances the savory notes.

Chicken Broth: Provides a flavorful liquid base. Vegetable broth works too for a vegetarian version.

Heavy Cream: For that rich and creamy texture that defines this soup.

Cream Cheese: Melts into the broth for added silkiness and a slight tang.

Sharp Cheddar Cheese: Brings the iconic cheesy flavor—shred it fresh for best results.

Butter: Used to sauté the aromatics and build depth.

Flour: Helps thicken the soup to a velvety consistency.

Salt & Pepper: Essential for balance and seasoning.

How To Make the Broccoli and Cheese Soup in a Slow Cooker

Step 1: Sauté the Aromatics

Start by melting butter in a skillet over medium heat. Add the chopped onions and garlic, cooking until soft and fragrant—about 3 to 4 minutes. This step builds the savory base that will enrich the whole soup.

Step 2: Build the Base in the Slow Cooker

Transfer the sautéed onion and garlic to the slow cooker. Add the broccoli florets, shredded carrots, and chicken broth. Stir in the salt and pepper. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the broccoli is tender.

Step 3: Blend for Creaminess (Optional)

If you like a smooth texture, use an immersion blender to partially blend the soup directly in the slow cooker. You can also transfer a portion to a blender, then return it to the pot. Leave some chunks if you enjoy a heartier bite.

Step 4: Add the Cream and Cheese

Once the broccoli is tender, stir in the heavy cream and cubed cream cheese. Let it cook for another 20 to 30 minutes on LOW until the cream cheese is fully melted.

Step 5: Stir in the Cheddar

Gradually add shredded sharp cheddar cheese in small handfuls, stirring between each addition so it melts smoothly into the soup. Avoid boiling at this stage to keep the cheese from curdling.

Step 6: Adjust Seasoning and Serve

Taste and adjust with additional salt and pepper if needed. Serve warm with crusty bread or a sprinkle of extra cheese on top.

How to Serve and Store Broccoli and Cheese Soup in a Slow Cooker

This soup is incredibly versatile when it comes to serving. Ladle it into bowls and top with a sprinkle of extra cheddar or even some crispy bacon bits for added indulgence. A side of toasted baguette, garlic bread, or even soft dinner rolls is perfect for dipping and soaking up every last drop.

For a little crunch, serve it in a bread bowl or with croutons sprinkled on top. Want to stretch it into a fuller meal? Pair with a hearty side salad or a grilled cheese sandwich.

To store leftovers, let the soup cool completely before transferring it to airtight containers. It will keep in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring frequently to maintain the creamy texture. This soup also freezes well for up to 2 months—just thaw in the fridge overnight and reheat slowly.

Frequently Asked Questions

How do I make it vegetarian?

Simply swap the chicken broth for vegetable broth, and you’re good to go. The rest of the ingredients remain the same.

Can I use frozen broccoli?

Yes! Frozen broccoli works perfectly here. Just toss it in frozen—no need to thaw first.

What kind of cream cheese should I use?

Full-fat cream cheese gives the creamiest texture, but you can use a reduced-fat version if preferred. Avoid using whipped cream cheese.

Can I double this recipe?

Absolutely, as long as your slow cooker is large enough. Just scale the ingredients evenly.

My cheese didn’t melt smoothly. What happened?

That usually means the soup got too hot when adding the cheese. Add it slowly and keep the heat on LOW or even OFF while stirring it in.

Can I skip the flour?

If you prefer a gluten-free version, skip the flour and thicken the soup at the end with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).

Want More Soup Ideas for Cozy Days?

If you’re loving this Broccoli and Cheese Soup in a Slow Cooker, you’ll want to check out these other comforting soups and warm bowls from the blog:

Creamy Garlic Parmesan Tortellini with Chicken and Broccoli for a pasta-packed meal with cozy vibes.
Creamy Shrimp Chowder if you’re in the mood for something from the sea.
Zesty Tuscan Artichoke Soup when you want to spice things up with bold Mediterranean flavors.
Crockpot Thai Coconut Chicken Soup for a slow cooker meal with creamy, exotic flair.
Creamy Parmesan Italian Sausage Soup that’s hearty, rich, and perfect for chillier days.

📌 Save this recipe to your Pinterest soup board so you can come back to it whenever those cozy cravings hit.

And I’d love to hear how it turned out for you! Did you blend it smooth or leave it chunky? Add extra cheese or keep it classic?

Drop your tips, twists, or questions in the comments—we all learn from each other here. And for more recipes like this one, follow me on Pinterest @LifeWithNinaRecipes for daily inspiration.

Broccoli and Cheese Soup in a Slow Cooker

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 5 hours
Total Time: 5 hours 10 minutes
Yield: 6 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: American

Print Recipe

Description

This Broccoli and Cheese Soup in a Slow Cooker is rich, creamy, and ultra comforting—perfect for chilly nights or meal-prep days. It simmers low and slow to allow the flavors of fresh broccoli, sharp cheddar, and aromatic vegetables to fully develop into a hearty soup the whole family will love. Serve with crusty bread or in a bread bowl for the ultimate cozy meal.

Instructions

1. Melt butter in a skillet over medium heat. Add chopped onion and garlic. Sauté for 3–4 minutes until softened and fragrant.

2. Transfer the sautéed onion and garlic to the slow cooker. Add broccoli, shredded carrots, and chicken broth. Season with salt and pepper.

3. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the broccoli is tender.

4. Optional: For a creamier texture, use an immersion blender to blend part of the soup directly in the slow cooker, or blend a portion and return to pot.

5. Stir in the heavy cream and cubed cream cheese. Cover and continue cooking on LOW for 20–30 minutes until the cream cheese is melted.

6. Add shredded cheddar cheese gradually in small handfuls, stirring well between each addition until melted. Avoid boiling.

7. Taste and adjust seasoning with more salt or pepper if needed. Serve hot, topped with more cheese or croutons if desired.