Why You’ll Love This Recipe
Slow-cooker soups have a special kind of comfort, and this Crock Pot Broccoli Cheese Soup is no exception. It delivers all the richness of a classic stovetop version but with far less effort—simply load your ingredients, set the heat, and let the pot work its magic. This is the kind of recipe I rely on during busy weeks, especially because it tastes even better the next day. I once made it using almond milk instead of regular milk, and it turned out surprisingly smooth and flavorful. Whether you enjoy a thick, hearty soup or something a little lighter, this recipe adapts beautifully. It’s a warm, cozy dish that pairs effortlessly with crusty bread or a simple side salad. If you’re craving a hands-off, satisfying meal, this slow-cooker version is the perfect choice.
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Creamy Crock Pot Broccoli Cheese Soup Your Whole Family Will Love
- Total Time: 4 hrs 10 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy, comforting broccoli cheese soup made easily in the crock pot with tender vegetables and melty cheddar.
Ingredients
- 4 cups fresh broccoli florets
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 2 cups half-and-half or whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 3 tbsp butter
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp paprika (optional)
Instructions
- Add broccoli, onion, garlic, and broth to the crock pot. Cover and cook on LOW for 4–6 hours or HIGH for 2–3 hours, until vegetables are tender.
- In a saucepan, melt butter over medium heat. Whisk in flour to create a roux and cook for 1 minute.
- Slowly whisk in the half-and-half until smooth and thickened.
- Pour the mixture into the crock pot and stir well.
- Stir in cheddar and Parmesan until melted and smooth.
- Season with salt, pepper, and paprika. Adjust consistency with additional broth or milk if needed.
- Serve warm.
Notes
- For a smoother soup, blend part or all of the mixture with an immersion blender.
- Use pre-shredded cheese cautiously—freshly shredded melts better.
- Swap half-and-half for heavy cream for extra richness.
- Prep Time: 10 mins
- Cook Time: 4 hrs
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Ingredients Breakdown
Broccoli
Fresh broccoli florets bring a vibrant color and an earthy flavor that becomes wonderfully tender in the slow cooker. Frozen broccoli can also be used when convenience is key, though fresh broccoli provides a brighter taste.
Cheddar cheese
Sharp cheddar melts into the soup, adding richness and depth. I prefer freshly grated cheddar because it melts more smoothly than pre-shredded varieties, which often contain anti-caking agents.
Onion
A finely chopped onion adds a subtle sweetness that rounds out the flavors without overpowering the soup. As it cooks low and slow, it softens completely and blends seamlessly into the broth.
Garlic
Garlic offers savory notes that enhance the soup’s overall aroma. You can use fresh cloves or pre-minced garlic if you want a faster prep.
Chicken broth
This forms the base of the soup, giving it body and a savory backbone. Vegetable broth also works beautifully for a vegetarian-friendly version.
Milk
Milk helps achieve a creamy texture. Whole milk is traditional, but I’ve successfully substituted almond milk when I wanted a lighter version.
Heavy cream
A small amount of heavy cream creates luxurious silkiness. If you prefer a lighter soup, you can reduce the amount or omit it entirely.
Butter
Butter enriches the broth and helps meld the flavors together. It also contributes to the velvety finish that makes this soup so comforting.
Flour
Flour helps thicken the soup as it cooks. It creates a base that allows the cheese to melt smoothly without separating.
Salt and pepper
These basic seasonings balance the flavors. Adjust according to taste, especially at the end when the soup has fully developed.
Directions
Add the chopped broccoli, onion, and garlic to the Crock Pot. Pour in the chicken broth and stir to combine the aromatics with the liquid. Cover the slow cooker with its lid and cook on low for about four hours, allowing the vegetables to soften completely. After this stage, whisk together the milk, heavy cream, butter, and flour in a small saucepan over medium heat. Heat the mixture just until it thickens slightly; this step ensures the dairy blends flawlessly into the soup without curdling. Once thickened, pour it into the Crock Pot and stir thoroughly.
Continue cooking the soup on low for an additional hour. When the time has elapsed, gradually add the cheddar cheese, stirring as it melts. This slow incorporation prevents clumping and helps achieve a smooth, silky texture. Taste the soup and season with salt and pepper. If you prefer a smoother consistency, you may use an immersion blender to puree part of the mixture. Serve immediately or allow the flavors to deepen further on warm until ready to enjoy.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe serves 6 people.
Cook on low for 5 hours total or on high for 2½–3 hours.
Prep time is approximately 10 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat to maintain the soup’s creamy consistency. Avoid boiling, as this can cause the dairy to separate. This soup also freezes well for up to two months, though the texture may thicken slightly after thawing.
Variations and Customizations
Add carrots
Shredded carrots add sweetness and a pop of color without altering the creamy base.
Use different cheeses
Gruyere or Monterey Jack melt beautifully and bring a new layer of flavor.
Swap the milk
Almond milk or oat milk can be substituted for a lighter, dairy-reduced version.
Make it vegetarian
Simply replace chicken broth with vegetable broth.
Add protein
Cooked shredded chicken or crumbled bacon can make the soup heartier.
Spice it up
A pinch of cayenne or red pepper flakes brings gentle heat.
Make it extra thick
Blend more of the soup or add an extra spoonful of flour to the dairy mixture.
Add potatoes
Diced potatoes create a chunky, more filling soup.
Make it low-carb
Skip the flour and blend a portion of the broccoli for natural thickness.
Add herbs
Fresh thyme or parsley brightens the flavor and adds freshness.
FAQs
Can I use frozen broccoli?
Yes, frozen broccoli works well and requires no change in cooking time.
Can I make this soup vegetarian?
Yes, simply use vegetable broth instead of chicken broth.
Will pre-shredded cheese work?
It will melt, but freshly grated cheese melts more smoothly.
Can I cook this on high?
Yes, cook on high for about 2½–3 hours.
Can I freeze this soup?
Yes, though the texture may thicken slightly after thawing.
How do I prevent the cheese from clumping?
Add it gradually and stir continuously while the soup is warm, not boiling.
Can I skip the heavy cream?
Yes, but the soup will be slightly less rich.
Can I use almond milk?
Yes, almond milk works and produces a lighter but still creamy result.
Should I blend the soup?
Blend partially if you prefer a smoother consistency, or leave it chunky.
How do I thicken the soup without flour?
Puree some of the cooked broccoli to create a natural thickener.
Conclusion
This Crock Pot Broccoli Cheese Soup is a comforting, easy-to-make dish perfect for busy days or relaxed weekends. With minimal hands-on work and plenty of room for customization, it adapts effortlessly to your personal preferences. Whether you keep it classic or try one of the suggested variations, this soup is sure to bring warmth and satisfaction to your table.
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