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
Elsa says
Super good!! And really easy to make. Would recommend to others and make again, myself! Thanks for the recipe!!
I’m so glad you liked it, Elsa!
Mikey Don Don says
I too had a problem with the roux. Possible b/c I used almond flower? Disappointed in the watery soup I made. I’m crying myself to sleep tonight
I have been able to make a roux with almond flour, but it definitely isn’t as creamy. I also haven’t tried it with this recipe. That could definitely have been the problem.
Liane @ Foodie Digital says
We love this slow cooker soup in my house. The soup’s consistency is perfect — light but still filling!
I’m so glad you like it!
Dani says
I have made this soup so many times, and my family and I absolutely love it! We even use it to dip crackers into. Definitely a family favorite!
I’m so happy to hear that, Dani!
Rachel says
Can I use heavy cream instead of half and half in the crokpot broccoli cheese soup
Definitely!
Sandi McMillin says
Can i use cornstarch instead of flour (need to be gluten free)
I haven’t tried that with this recipe. I have, however, used almond flour in place of all purpose flour to make a roux before. It wasn’t quite as creamy but was still a good result.
Cheryl says
I haven’t made this yet but I’m going to. My question is… can I use salted butter? If not why? This soup sounds delicious 😋
I call for unsalted butter because it is what I typically have on hand. You definitely can use salted and then just hold off on adding any extra salt to the soup until you taste it at the end.
MommaP says
Can you use frozen broccoli for this?
I haven’t tested this with frozen broccoli, but I would suggest decreasing the amount of stock used by a little as the frozen broccoli will bring more liquid to the party.
Teresa says
Is it possible to substitute cauliflower for the half and half, similar to this recipe? https://allthehealthythings.com/healthy-broccoli-cheddar-soup/#tasty-recipes-4801-jump-target
I’m sorry, Teresa, I’ve only tested this recipe as written.
Angie says
The timing is not clear. It says turn the slow cooker to high. No reference to how long on high and if we do 4 hours on high before adding the cheese and last 30 minutes is when the cheese is added? 4 hours 45 min is quoted at the top for total time to cook…can you specify please?
You cook it for four hours on low. Then at the end of the cooking time you turn it to high. At that point you make the roux, and add the cheese. You may not need to cook it for a full 30 minutes on high to get the cheese to melt. I hope that clears it up for you.