This Slow Cooker Broccoli Cheddar Soup is simple and so delicious! Made in the crock pot with fresh ingredients, make it once and it will become part of your dinner rotation!
I’m so excited to be partnering with Crystal Farms® Cheese to make this soup cheesy in the most delicious way possible!
Are you ready for the most mind-blowing Broccoli Cheddar Soup ever?
This recipe has:
- Comes together easily in your slow cooker.
- Has minimal ingredients.
- Even less hands on time.
- Has the best, most amazing flavor you could ask for.
Should we make it??
How to Make Slow Cooker Broccoli Cheddar Soup
This Slow Cooker Broccoli Cheddar Soup is so easy to make.
Start by adding carrots, onions, broccoli, chicken stock (or vegetable stock), and a few spices to your slow cooker.
Cook on low for four hours.
NOTE! If you like your Broccoli Cheddar Soup to be completely smooth, now is the time to blend it. I choose not to blend mine.
At the end of the cook time, turn your slow cooker to HIGH FOR 30 MINUTES, and create a roux on the stovetop. This is going to add the thick creamy backbone to the soup. It is worth the five or so minutes it will take. (See the section below on tips and tricks for making a roux.)
Next add cheddar cheese to the roux. I love using Crystal Farms® Cheese. There really are differences in cheeses, and for this soup to be good, you want to make it with a high quality cheddar, like Crystal Farms. It’s at the heart of the flavor of your soup, so it’s the way to go.
Add the shredded cheese to the roux and then add the cheesy roux to the slow cooker.
And that’s it! So simple, right?
How to Make a Roux
As I mentioned above, the backbone of this soup is the roux. Without it, you don’t get the creaminess that you are likely expecting from this soup.
These tips will help:
- Let the butter melt completely over low heat and then whisk in the flour.
- Cooking the flour/butter mixture for 30 seconds before adding any liquid adds a nice flavor to it.
- Using the cooking liquid from the crock pot is a nice trick that makes for an incredibly flavorful soup.
- When you add the stock, add just a little at a time to start over medium heat. It helps it combine more evenly.
Shred Your Own Cheese
You have likely heard me say this so many times. It is worth the extra five minutes to shred your own cheese. It melts much much better than a bag of pre shredded cheese.
Leftovers
This soup is best served right away, but if you have left overs (you won’t), heat it over low heat on your stove top!
Other Great Soups
I have a great recipe for Broccoli Cheddar Soup on the stove top if you forgot to start your slow cooker!
My Slow Cooker Creamy Tortellini Soup is delicious comfort food.
I love how easy my Slow Cooker Vegetable Meatball Soup is!
If you make this soup or any of my other recipes, leave me a comment and let me know!
Slow Cooker Broccoli Cheddar Soup
Ingredients
- 4 cups broccoli florets cut into small bite sized pieces
- 1/2 yellow onion diced small
- 2 cups shredded carrots
- 4 cups chicken stock (or vegetable stock)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp nutmeg
- 3 TBSP unsalted butter
- 1/3 cup all purpose flour
- 1 cup half and half
- 2 cups shredded cheddar cheese (see note)
Instructions
- Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.
- Turn the slow cooker to high.
- In a small saucepan melt the butter. Slowly whisk in the flour. Get a cup of liquid from the slow cooker. Very very slowly add it to the sauce pan whisking it in as you go. Then very slowly whisk in the half and half.
- Add the shredded cheese to the roux mixture a little at a time until it is fully melted and combined.
- Add the cheese sauce to the crock pot and stir it in to combine.
- After it is fully combined, serve and enjoy!
Notes
Mir says
Broccoli cheddar soup is my crack. I’m usually a dessert girl, but with this? No way. I’m slurping away in my mind here! Love that slow cooker, too. Makes life easier!
Kathryn says
Just made this slow cooker broccoli, cheddar soup last night. So delicious! My husband said it is the best broccoli cheddar soup he’s ever had! Definitely adding this recipe to my favorites. I think it tastes better than any restaurant soup. No comparison!
Thanks so much Kathryn! I’m so happy you liked it!
Alaina @ A Not So Quiet Kitchen says
I love that you don’t need to make a roux for this slow cooker recipe! Broccoli Cheese Soup is basically the only way I can get one of my daughters to eat broccoli, so I’m all for an easy slow cooker recipe! This looks so yummy!
Karen @ The Food Charlatan says
OH BOY. I’m so ready for soup and soup weather!! loooove me some broccoli cheddar. I’ll have to make sure to get crystal farms when I make this!
Matt says
This looks delicious!
Thanks Matt!
gerryspeirs says
A classic favorite!!
Thans Gerry!
Jeffrey says
This my favorite soup as well. I can’t wait to try it. Thank you for posting.
I hope you like it Jeffrey!
Allison says
This was really yummy and easy. thanks!
Tracey says
Can I freeze it
I wouldn’t. I haven’t tried it that way, and I don’t think the thawing would go well.
Alli B says
Oops! I had so much that I threw a two-serving size container in the fridge. I did NOT put the half-and-half in though.
I’ll try to remember to let you know when we do getting around to thawing it.
bev says
People freeze it all the time, even with the half and half. Stores that sell bowls of it, use the bags of frozen soups bought from the vendors. It is just as good thawed and reheated.
Katrina says
Can you increase the heat on the crock pot and cook it for a shorter amount of time?
You could certainly try it Katrina, but I have to tell you I haven’t tried that so I don’t know how it will turn out.
Lori says
Have you tried frozen broccoli in it?
I haven’t. I would worry that if you do frozen broccoli, and not frozen other veggies they are going to cook at really different rates.
Suzanne says
I just made this today with frozen broccoli – I ran it under warm water to thaw it a bit, drained it and added it. It worked for me! I used the frozen broccoli that included the stems.
The soup was a hit with me, my kids said it was ok (which I consider a win haha)
I also used a hand blender to purée it to a smoother texture. I added some cheese, puréed it, added the rest and did it again. So good!
I’m so happy you liked it Suzanne!