Description

A creamy, cheesy broccoli soup made effortlessly in a crockpot. This slow-cooked broccoli cheese soup combines tender broccoli, sharp cheddar cheese, and a blend of savory vegetables for a comforting bowl that’s perfect for any chilly day. Easy to prepare with simple ingredients and slow cooking, it’s a family favorite packed with rich flavor and creamy texture.

Ingredients

Scale

Vegetables

4 cups broccoli, diced small
1 cup onion, diced
1 cup celery, diced small
2 cloves garlic, minced

Dairy & Fat

4 tablespoons butter
2 cups sharp cheddar cheese, shredded
1 cup heavy whipping cream

Liquids & Broth

4 cups chicken broth

Thickening Agent

2 tablespoons cornstarch

Seasonings

Salt, to taste
Black pepper, to taste

Instructions

Prepare the Vegetables: Cut the broccoli into small bite-sized pieces. Dice the onion and celery finely, and mince the garlic cloves to prepare all the vegetables for the crockpot.
Combine Ingredients in Crockpot: Place the diced broccoli, onion, celery, minced garlic, and butter in a 6-quart crockpot. Add salt and black pepper according to your taste preferences.
Make Cornstarch Slurry: In a separate bowl, mix chicken broth with cornstarch until smooth to create a slurry that will thicken the soup. Pour this mixture into the crockpot, stirring gently to combine.
Slow Cook the Soup: Cover the crockpot and cook on low for 4 to 6 hours. Cooking times may vary depending on your crockpot. The soup is ready when the broccoli is tender and cooked through.
Add Cream and Cheese: Once the vegetables are tender, stir in the heavy whipping cream and shredded sharp cheddar cheese. Mix well so the cheese begins to melt.
Final Melt and Thicken: Put the lid back on and continue cooking on high for 30 minutes. This step ensures that all the cheese melts uniformly and the soup thickens to a creamy consistency.
Serve: Stir the soup well before serving. Enjoy it hot, ideally paired with crusty bread or your favorite rolls for dipping.

Notes

Add the cheese and cream towards the end of cooking to avoid soup separation caused by overheating dairy early.
If the soup is not thick enough, prepare and add more cornstarch slurry (1 part cornstarch to 2 parts water or broth) to the crockpot and cook for extra thickening.
Either fresh or thawed frozen broccoli can be used.
Hand shred the cheese for better melt and smoother consistency compared to pre-shredded cheese.
Refrigerate leftovers in an airtight container for up to 5 days; add additional broth when reheating as the soup tends to thicken while cooling.
For a vegetarian option, substitute chicken broth with vegetable broth.
Optional additions include finely sliced carrots or a pinch of garlic powder to enhance flavor.
Serving with crusty bread, garlic bread, or bread bowls enhances the dining experience.

Prep Time: 15 minutes
Cook Time: 4 to 6 hours (slow cooking) + 30 minutes (final melt)
Category: Soup
Method: Slow Cooking
Cuisine: American

Keywords: broccoli cheese soup, crockpot soup, slow cooker broccoli soup, creamy broccoli soup, cheddar cheese soup