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
Marge Carey says
Is it possible to freeze it after it is made? I am alone and would love to make this soup but I know I will never eat it all in one or two sittings.
Yes, you can freeze it. Cream based soups aren’t my favorite to freeze because they can separate when you reheat them. So, make sure to thaw overnight in the refrigerator, and then heat on low on the stovetop as you stir occasionally.
Katie Cinesi says
Great soup!!! Easy to make and delicious.
I’m so happy you like it Katie!
Lauren says
Can you substitute half half for heavy cream? Would it be the same amount if substituted?
That’s a totally reasonable swap and yes, use the same amount.
Margaret Ann McIntosh says
Re freezing the soup and the curdling/separating issue with previously frozen creamy soups – you could make the soup up to the point of adding the roux, take out what you dont want to eat immediately (say half or three quarters) and freeze that in portion amounts. Then make up the roux in the equivalent portion you are wanting to eat now (a quarter or half of the given recipe quality) and add that. It means that when you want the rest of the soup you have to make up the roux and add it before eating but it doesnt look that hard to do and obviously quicker than making from scratch.
Lynn says
I’m sure this soup is delicious. I’ll try some after I’m done with all the dishes I’ve dirtied. For me, slow cooker meals should be one and done! I had a Ninja and pots and pans to clean after all was said and done. Add to that all the time it took to make a roux (and a good one takes time), shred cheese, chop and shred vegetables and puree the soup. All that in 15 minutes? Really? Don’t believe everything you read! “Beyond simple”, is just not true! For the record, Ive been cooking for 30 years…I’m not a novice. Good luck everyone (read: try a different recipe)!
Hi Lynn! I’m so sorry, I can totally hear your frustration in this comment. I appreciate why you want a “one and done” crockpot recipe. This recipe originally skipped the roux, and the end result was so liquidy. It just wasn’t something I was proud of at all. As you can see from the reviews, so many people have really enjoyed this revised version. I guess, for me, ultimately, the quality of the recipe out weights dirty dishes – I wish you would have waited to taste it before leaving your review. And, truly, I do find this soup recipe to very simple. Easy ingredients, easy prep, amazing taste.
Tanya says
I’m getting all the ingredients together and i was wondering if you have ever used a sharp cheddar in this recipe? Can’t wait to make it!
I haven’t, but if you enjoy sharp cheddar, I’m sure you’ll love it!
Sarah says
Hi! I’ve made this recipe before, and it’s great! Can I double it? Or at least 1 & 1/2 it? I’m not sure how much will fit in a crockpot (I think mine is a 7qt?), and I’m making this for a crowd, so I can’t mess it up. Lol. Thanks in advance.
You should be able to double this in a 7 quart crockpot no problem.
Meredith Prescott says
Love this soup! It was so easy to make and the whole family loved!
I’m so happy to hear that! Thank you so much for coming back to let me know!
Momof5 says
I made this soup for my family and they absolutely loved it!! It’s hard to find meals that they actually like to eat let alone want more of. Especially when it comes to soups. This recipe was just the right amount of flavors and the broccoli wasn’t too mushy and I even used frozen broccoli. I have one kid who will not eat onions to save his life. He never even knew they were in there. This was my first time making my own roux and it turned out great. I will definitely be using the recipe in the future! Thank you!
I’m so happy to hear all of that!
Mary Phillips says
Hi, do you know if doubling this recipe would fit in a crock pot still? Thanks!
If you have a 6 quart crockpot or bigger, yes.