Dinner

The Best Crockpot Broccoli Cheese Soup Recipe

ByLily Cross December 24, 2025December 24, 2025

Introduction

This creamy, comforting Crockpot Broccoli Cheese Soup is perfect for cozy days when you want a warm, hearty meal with minimal effort. Packed with tender broccoli and sharp cheddar, it’s an easy slow-cooker recipe that delivers big flavor. Serve it with crusty bread for a complete experience.

A black slow cooker filled with a creamy green vegetable mixture topped with a layer of melted orange cheese sitting in the center. The mixture’s base shows creamy white with small green pieces of vegetable spread evenly throughout. The cheese layer is spread across the middle with a smooth, melted texture. The slow cooker is placed on a white marbled surface, and a wooden spoon rests nearby with some green herbs slightly visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups broccoli, diced small
2 tablespoons butter
2 cups sharp cheddar cheese, shredded
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, diced small
4 cups chicken broth
1 cup heavy whipping cream
Salt and pepper to taste
2 tablespoons cornstarch

Instructions

Step 1: Cut the broccoli into small bite-sized pieces. Place the broccoli, butter, diced onion, diced celery, and minced garlic into a 6-quart crock pot.
Step 2: In a bowl, whisk together the chicken broth and cornstarch until smooth. Pour this mixture into the crock pot and stir to combine.
Step 3: Cover and cook on low for 4 to 6 hours, or until the broccoli is tender. Cooking time may vary depending on your crock pot.
Step 4: Once cooked, stir in the heavy whipping cream and shredded cheddar cheese until well combined.
Step 5: Replace the lid and cook on high for an additional 30 minutes to melt the cheese fully and thicken the soup slightly.
Step 6: Give the soup a good stir before serving. Season with salt and pepper to taste and enjoy with your favorite bread.

Tips & Variations

Hand-shredded cheese melts smoother than pre-shredded varieties, improving the soup’s texture.
If you prefer a thicker soup, prepare an additional cornstarch slurry (1 part cornstarch to 2 parts water or broth) and stir it in during the last 30 minutes of cooking.
Frozen broccoli can be used—just thaw it before adding to the crock pot for best results.
Substitute vegetable broth for chicken broth to make this recipe vegetarian-friendly.
Add finely sliced carrots for a flavor twist reminiscent of Panera’s Broccoli Cheddar Soup.
Replace heavy cream with evaporated milk for a lighter version.
A pinch of garlic powder can enhance the soup’s flavor if you want a bit more garlic depth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup will thicken as it cools; when reheating, add a splash of chicken broth or water to reach your desired consistency. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

The dish is a creamy soup or stew in a black slow cooker, filled with a thick, light yellow base mixed with small pieces of green vegetables, likely broccoli. The center is topped with a layer of melted orange cheese that covers a round area. The slow cooker sits on a white marbled surface, with a wooden spoon and some green herbs placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why did my Broccoli Cheese Soup separate?

This usually happens if the soup gets too hot or if you add the cheese and cream too early. To prevent this, add the cheese and cream only after the broccoli has fully cooked and just before finishing the soup.

How do you make broccoli cheddar soup thicker?

The cornstarch slurry mixed with broth helps thicken the soup. If it’s not thick enough, make more slurry by mixing cornstarch with water or broth in a 1:2 ratio and add it to the soup during the last cooking stage.

Lily Cross