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
Mike says
Going to try the broccoli and cheese soup Sunday night. Will let you know how it is. Thanks!
I hope you love it!
Jenny says
So mine tasted yummy but also really grainy like and I can’t figure out if it was the flour in the roux or the broccoli.
I wonder if the roux didn’t come together quite right. The other possibility is the quality of cheese. Pre-shredded cheese can sometimes behave like this.
Kenzie E says
This is definitely too thin if you follow the recipe/instructions! I had to make an extra roux and cornstarch slurry to make it thicker. The vegetable ratio was a bit much compared to the soup itself as well.
I’m so sorry to hear this wasn’t a hit for you. If the liquid is added to the roux too quickly (easy easy thing to do), then that could result in a final thinner soup.
T says
When do you add half and half
In step 3
Zoey says
Love this recipe so much!!! I have been using it for years and it’s a hit every time! If you like it a bit thicker add some extra cheese or a little cornstarch!
I’m glad that you like this!
Debra says
I made this today delicious! Was wondering if I can freeze the leftovers???
I’m so glad you liked it! Freezing cream based soups isn’t my favorite, but it can be done. I would suggest when you are ready to eat the leftovers that you thaw them overnight in the refrigerator (at least 8 hours, but likely closer to 12). And then you will want to reheat it over very low heat while stirring often so the soup doesn’t separate.
Lisa says
Can I use heavy whipping cream instead of half in half?
You can! It will make the soup a bit richer.
Sandi says
YUMMY! Nice and easy, and great touch of flavor w/nutmeg. Nice texture, perfect for us. I’ll use ur recipe from now on. Thx again…. ((-:
I’m so glad you enjoy it!
Cheryl Will says
I have made this recipe several times with various changes in ingredients depending on what I have on hand. I usually replace part of the broccoli with cauiflower. If I don’t have an onion, I use the minced onion. It is always delicious. And it is one of my favorite recipes. I love how easy it is to make.
I’m so glad that you like it, Cheryl! Thank you for taking the time to let me know!
Melissa says
I love this recipe, but I add 1 tsbp of minced garlic to mine. My family screams when i make this, and always in the ceockpot makes a great weekend meal, or a atovetop meal for the week day. I use it either way
I’m so glad its a hit with your family, Melissa!