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
Jasmine Thornberg says
Mine turned out a bit thin but was still very delicious! 😋 I’m sure there are ways to thicken it and then it’d be perfect!
Sherry says
Hi there….I thought I had nutmeg but I didn’t. Will it make much of a difference without it😊
I think you will still really love it without nutmeg.
April says
If I wanted to use Gouda cheese and also, do you I split between cheddar and Gouda? Like one cup of each
Gouda has such a strong flavor, so just something to consider. But it does melt really well and I think that half and half could work in this soup for a technical stand point.
April says
How do I thicken the soup up ?
I haven’t had an issue with this soup being too thin. You could however mix a little (like 1 tablespoon) cornstarch with some hot water (a tablespoon or two) and mix it in.
Jackie says
This recipe was perfect! The soup is so delicious and so easy and inexpensive to make. I will definitely being putting this on my weekly meal rotation list!
Thank you so much for sharing this (and you were right, no leftovers).
Jackie
I’m so happy that you like it!
Lauren says
Does it matter if I use frozen broccoli or should I thaw it?
My concern with frozen broccoli is that it will add excess water to the dish. Thawed frozen broccoli is already cooked, so you would just mix it in at the end so it doesn’t get over cooked.
Marlene says
Can I cook this on high?
Yes.
Kathleen Holm says
What size slow cooker (sc) are you using for your recipes? I use a 3 quart sc and need to know how to adjust portions.
Mine is a 6 quart slow cooker.
Candace says
I will make this for the rest of my days ♥️ thank you
I’m so glad you liked it!
c ford says
can i use canned milk
This recipe hasn’t been tested with canned milk.