Creamy Crockpot Broccoli Soup

Throwing broccoli, carrots, onions, and chicken broth into a slow cooker and letting everything simmer for hours creates the base for creamy broccoli cheddar soup with minimal effort. The vegetables soften completely while the broth infuses with their flavors, then stirring in milk and shredded cheddar at the end transforms everything into rich, creamy soup. A bit of cream cheese added at the beginning makes the final texture extra luxurious. This practically cooks itself while you do other things, making it perfect for busy days when you want something warm and comforting without standing over the stove.

Broccoli cheddar soup became my cold-weather staple after realizing the slow cooker eliminates all the stirring and attention that stovetop versions require. The first time I made this, I was skeptical that just throwing everything in and walking away would work, but coming home to soup that smelled amazing and tasted creamy and rich proved the method works perfectly. Adding cream cheese was the game-changer that creates restaurant-style creaminess without making a roux or using heavy cream. Now I make this constantly throughout fall and winter because it's genuinely effortless comfort food.

Ingredients and Why They Matter

• Broccoli florets (5-6 cups, about 1½ pounds): Main vegetable; fresh or frozen both work
• Carrots (2 medium, shredded): Add sweetness and color
• Yellow onion (1 medium, diced): Aromatic base that sweetens during long cooking
• Garlic (3 cloves, minced): Essential savory depth
• Cream cheese (4 ounces, cubed): Creates extra creaminess; regular or reduced-fat works
• Chicken broth (4 cups): Base liquid; use vegetable broth for vegetarian version
• Cornstarch (2 tablespoons): Thickens the soup naturally
• Ground nutmeg (⅛ teaspoon): Subtle warmth that enhances other flavors
• Salt and black pepper (to taste): Essential seasoning
• Milk (1½ cups): Any milk works; whole milk creates richest texture
• Sharp cheddar cheese (2½ cups shredded, about 10 ounces): Main flavor; shred from a block for best melting
• Heavy cream (½ cup, optional): Replace ½ cup milk for extra richness

How To Make It

Step 1:

Rinse the broccoli florets well and break any large ones into smaller, bite-sized pieces. You want relatively uniform pieces so everything cooks evenly. Place all the broccoli florets in the bottom of your slow cooker - a 6-quart slow cooker works perfectly for this recipe. Shred the carrots using a box grater and spread them over the broccoli. Dice the onion into small pieces and add it to the slow cooker. Mince the garlic and add it as well. Cut the cream cheese into small cubes and distribute them throughout the vegetables. The cream cheese will melt during cooking and help create that creamy texture.

Step 2:

In a medium bowl or large measuring cup, whisk together the chicken broth and cornstarch until the cornstarch dissolves completely with no lumps remaining. The cornstarch will thicken the soup as it cooks. Pour this broth mixture over the vegetables in the slow cooker. Add the ground nutmeg, and season with salt and black pepper - about 1 teaspoon salt and ½ teaspoon pepper to start, knowing you'll adjust later. Stir everything together briefly just to distribute the seasonings. The vegetables don't need to be completely submerged - they'll release moisture as they cook.

Step 3:

Cover the slow cooker with the lid and set it to cook. You have two timing options: cook on HIGH for 2-3 hours, or cook on LOW for 6-7 hours. Both work perfectly - choose based on your schedule. During this time, the vegetables will soften completely, the cream cheese will melt and incorporate, and all the flavors will meld together. The cornstarch will activate and start thickening the broth. You don't need to stir or check on it during cooking - just let it do its thing. The soup is ready when the broccoli is very tender and the carrots have softened.

Step 4:

At this point, you can leave the soup chunky with whole broccoli florets visible, or blend some or all of it for creamier texture. For partially blended soup, use an immersion blender directly in the slow cooker to blend about half the soup, leaving the rest chunky. This creates creamy base with visible broccoli pieces. Or transfer 2-3 cups to a regular blender, blend until smooth, and stir back into the slow cooker. For completely smooth soup, blend everything. Blending is optional but creates that velvety, restaurant-style texture. Be careful when blending hot liquids - they can splatter.

Step 5:

Turn the slow cooker to LOW if it isn't already. If your milk has been sitting at room temperature for a bit, that's ideal - cold milk can slightly lower the temperature. Pour the milk into the slow cooker and stir to combine. Add the shredded cheddar cheese gradually, stirring as you add. The cheese will melt into the hot soup. Cover and cook on LOW for another 30 minutes, stirring once or twice, until the cheese is completely melted and incorporated throughout. The soup should look creamy, smooth, and richly golden from all that cheese. Taste and adjust seasoning with more salt and pepper if needed.

Step 6:

Ladle the hot broccoli cheddar soup into bowls. Top with extra shredded cheddar, croutons, crispy bacon bits, or a dollop of sour cream if desired. Serve with crusty bread for dipping. The soup is best served immediately while hot and freshly made. Leftovers keep refrigerated in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of milk or broth if it seems too thick after refrigeration.

Pin it

Pre-shredded cheese versus block cheese made a huge difference once I understood why. Bagged shredded cheese contains cellulose or potato starch coating that prevents sticking in the bag but also prevents smooth melting. The coating causes cheese to stay slightly grainy and separated in sauces and soups. Shredding from a block takes an extra two minutes but creates noticeably smoother, creamier results. Now I always shred my own cheese for recipes where texture matters.

Slow Cooker Timing Options

The flexibility of HIGH or LOW settings accommodates different schedules. HIGH for 2-3 hours works when you're home and want soup ready by lunchtime or dinner. LOW for 6-7 hours is perfect for starting in the morning before work and coming home to ready soup. Both achieve the same result - very tender vegetables and melded flavors. The longer LOW setting creates slightly deeper flavor as everything has more time to infuse. Choose based on convenience rather than worrying about which is "better."

Cream Cheese Addition

Adding cream cheese at the beginning with the vegetables creates extra creaminess without needing heavy cream or flour roux. As it melts during the long cooking time, it incorporates throughout and adds richness. The cream cheese also helps emulsify everything, creating smoother texture. Regular or reduced-fat (Neufchatel) both work. For dairy-free soup, omit the cream cheese and use extra cornstarch or pureed white beans for thickness instead.

Cornstarch as Thickener

Whisking cornstarch into cold broth before adding to the slow cooker allows it to dissolve completely and distribute evenly. As the soup heats, the cornstarch activates and thickens the liquid. This method creates smooth thickness without flour roux or reduction time. The cornstarch must be mixed with cold liquid first - adding it to hot liquid causes clumping. If you forget and need to thicken at the end, mix cornstarch with cold water separately, then stir into the hot soup gradually.

Blending for Creaminess

Partially or fully blending transforms chunky vegetable soup into creamy, velvety texture similar to Panera or restaurant versions. Immersion blenders work perfectly for partial blending right in the slow cooker. Regular blenders create smoother results but require working in batches and being careful with hot liquid. Fill the blender only halfway and hold the lid down with a towel when blending hot soup to prevent explosions from built-up steam. Blend to your preferred consistency - some people like completely smooth, others prefer some texture.

Cheese Selection

Sharp cheddar provides the most flavor, though mild or medium cheddar also work for less intense cheese taste. Extra-sharp cheddar can be too strong for some people. Mixing in other cheeses creates complexity - Gruyere adds nutty sophistication, Monterey Jack melts beautifully, Pepper Jack provides subtle heat. Keep cheddar as the majority but replace 2-3 ounces with something different for interest. Avoid mozzarella which gets stringy rather than melting smoothly.

Storage Considerations

Unlike many soups, broccoli cheddar soup doesn't freeze well because dairy separates when frozen and thawed, creating grainy texture. Store leftovers refrigerated only, not frozen. The soup keeps for 3 days covered in the fridge. It thickens considerably when cold, so thin with milk or broth when reheating. Reheat gently over low heat on the stovetop, stirring frequently, or microwave individual portions. Avoid boiling which can cause the dairy to break and become grainy.

Pin it

This crockpot broccoli cheddar soup represents the kind of slow cooker recipe that actually delivers on the promise of set-it-and-forget-it cooking. The combination of tender broccoli, creamy cheese sauce, and rich flavors creates comfort food that rivals anything from a restaurant while requiring minimal hands-on time. When you come home to a house that smells amazing and dinner that's already done, you remember why slow cookers are brilliant kitchen tools. Sometimes the best recipes are the ones that fit seamlessly into busy lives while still delivering genuine deliciousness, and this soup definitely accomplishes that goal perfectly every single time you make it.

Frequently Asked Questions

→ Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works great. Just add it straight to the crockpot without thawing. You might need to reduce the cooking time by about 30 minutes since frozen vegetables cook faster.

→ How do I make this soup thicker?

The cornstarch should thicken it nicely, but if you want it even thicker, blend more of the soup with an immersion blender or add an extra tablespoon of cornstarch mixed with cold water.

→ Can I use vegetable broth instead of chicken broth?

Absolutely. Vegetable broth is a perfect substitute and makes the soup vegetarian-friendly. The flavor will be just as good.

→ How long does this soup last in the fridge?

Store it in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally.

→ Can I freeze broccoli cheddar soup?

You can freeze it for up to 2 months, but cream-based soups sometimes separate when thawed. Just whisk it well while reheating to bring it back together.

→ What kind of cheese works best?

Sharp cheddar gives the best flavor, but you can use mild cheddar or even mix in some Gruyere or Monterey Jack for a different taste.

→ Do I have to blend the soup?

No, blending is totally optional. Some people love it chunky with whole broccoli florets, while others prefer it smooth and creamy. Do whatever you like best.