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
Marne Hansen says
I made version 2 the first time and it was AWESOME! I even had half left over — it was just me eating it that night. Froze pretty well, the consistency was still good when reheating slowly on the stove.
Made version 1 tonight (because my kids used all the flour and didn’t tell me). It tasted delicious, but the consistency was off. The broth was too thin. I blended about 3/4 of the soup, hoping to thicken it, but still a little thin. I’ll keep trying. Loved it with the roux method. Maybe I’ll put in a bread bowl.
I made a TON, because I didn’t know I was out of flour. I’ll see how it goes. Thanks for the recipe! A great way to feed my teens – vegetarian daughter and ravenous son.
Jan K says
Would you happen to know the calorie count? Either version and you can even give a total calorie cunt from r the whole pot full. I just really Need the calorie count please..
Hi Jan! I just recently added the nutritional info!
Tracy says
Is the nutritional info for version 2?
Yes! It is!
Smay says
Wow!!! I made this crockpot soup today and I think my husband loves me even more lol. I used frozen broccoli (microwaved it in 1/4 cup of water and cover for 6 minutes!! Drained the water seasoned the broccoli with salt and pepper) thats a big quotation lol then followed version 2 with extra cheese. So tasty and great for a Saturday night dinner!!
I’m so glad that you guys liked it so much!
Erika says
This was the easiest soup recipe I’ve ever tried and it came out sooooo delicious! About to make a double batch so I can freeze a few cups..
I’m so glad you liked it!
Kathleen Pretty says
I made this soup for us today in my slow cooker (version #2 with the roux, and it was EXCELLENT. We both loved it. And it was supremely filling. A meal in itself.
I’m so happy you liked it Kathleen!
Chris says
After reading the comments, I was a bit concerned about the cheese being lumpy and not combining well with the soup so I heated the half and half up on the stove and whisked the cheese into it. Came out smooth and creamy with no lumps. Then I just slowly added this to the soup and stirred it well…worked perfectly. Soup is delicious..thanks for sharing this recipe…will definitely make it again.!
I’m so glad you liked it Chris!
Barbara says
Can it cook for longer than 4 hours? I don’t have a programmable crock pot and I won’t get home from work until after 6 hours.
Yes, that will be fine. The vegetables will be more done, but it will be fine.
Colleen Cleary says
how big is the crock pot that you use? I myself only have a 2qt crockpot most recipes I find use 4qt so I have to 1/2 all ingredients. Most of the time they still come out tasting delicious!!
Mine is six quarts :)
Sara says
Substitute cut up celery for the carrots, leave out the flour, and substitute heavy whipping cream for the half and half and you eliminate almost all of the carbs and it is a Keto soup. YUM, I plan to make it that way, and I am going to make my creamy potato soup using cauliflower instead of potatoes. The thought of nice creamy soups is the only reason I look forward to fall.
Kathy Deaton says
This turned out s delicious that I will definitely make it again!
I’m so happy you liked it Kathy!
Stephanie says
Can leftovers be frozen
I’m always hesitant to suggest freezing creamy soups