Crockpot Broccoli Cheddar Soup
There are few things more comforting than a warm bowl of broccoli cheddar soup — especially when it practically makes itself. This crockpot broccoli cheddar soup is rich, creamy, and full of flavor, but without the extra step (and stress) of making a roux. If standing over the stove whisking butter and flour isn’t your thing, this recipe is going to be a favorite. But if it is, here is my stove top Broccoli Cheddar Soup Recipe! And you might really love my Broccoli Cheddar Chicken and Dumplings!
Everything goes into the slow cooker, it cooks hands-off, and the texture stays tender — not mushy. It’s one of those “surprisingly good” recipes that feels like it shouldn’t work… but absolutely does.
And if you want plenty more great soup recipes, just click here!
Table of contents
Why You’ll Love This Recipe
- No roux required — perfect if you don’t love making cream-based soups on the stovetop
- Hands-off and easy — let the crockpot do the work
- Chunky and hearty, but easy to customize the texture
- Family-friendly comfort food
- Great for busy days, cold nights, or soup season cravings
Ingredients
- Fresh broccoli (24 ounces, chopped) – The star of the soup; fresh broccoli holds its texture better than frozen
- Shredded carrots (1½ cups) – Adds subtle sweetness and color
- Onion (1, diced) – Builds a savory base flavor
- Garlic (6–7 cloves, minced) – Gives depth and richness
- Chicken broth (4 cups total, divided) – Creates the soup base and thins the cheese and cream
- Cornstarch (⅓ cup) – Thickens the soup without a roux
- Mrs. Dash Garlic & Herb seasoning (1 tablespoon) – Adds seasoning without overpowering
- All-purpose seasoning blend (1 teaspoon) – Use any brand you like
- Nutmeg (a dash) – A classic addition that enhances the cheese flavor
- Heavy cream (1½ cups) – Makes the soup rich and creamy
- Sharp cheddar cheese (2 cups, freshly shredded) – Bold, cheesy flavor
- Salt & black pepper, to taste – Adjust at the end once the cheese is added
How to Make Crockpot Broccoli Cheddar Soup
Start by adding the chopped broccoli, shredded carrots, diced onion, and minced garlic directly to a 6-quart slow cooker.
Season everything with Mrs. Dash Garlic & Herb seasoning, the all-purpose blend, and a small dash of nutmeg. Pour in 3 cups of chicken broth and gently stir to combine. In a separate bowl or measuring cup, whisk together the remaining 1 cup of chicken broth with the cornstarch until completely smooth. Pour this mixture into the crockpot and stir well so everything is evenly combined.
Cover and cook on HIGH for 3 hours, or LOW for 4–5 hours, until the vegetables are tender but still holding their shape. This timing is key — anything longer and the broccoli will start to break down and turn mushy.
Once the vegetables are perfectly tender, stir in the heavy cream followed by the freshly shredded sharp cheddar cheese. Stir until the cheese is fully melted and the soup is smooth and creamy. Taste and finish with salt and black pepper as needed.
Texture Options
This soup is delicious left chunky, but you can easily adjust it:
- Use a potato masher to lightly mash some of the broccoli for a thicker texture
- Use an immersion blender to partially blend if you like it smoother
- Leave it completely chunky for a hearty, rustic soup
Tips for Success
- Don’t overcook it. Three hours on high or 4–5 hours on low is the sweet spot. Longer than that and the broccoli will lose its texture.
- Add cheese at the end. Cheese added too early can separate or become grainy.
- Taste last. The cheese adds salt, so always adjust seasoning at the end.
- Fresh cheese matters. It melts better and gives the creamiest result.
- If you want a thinner soup, add more chicken broth or cream at the end.
Serving Suggestions
This soup is amazing on its own, but even better with toppings and sides:
- Extra shredded cheddar cheese
- Toast or toasted garlic bread
- Crumbled bacon
- A dollop of sour cream
- Crackers
- Bread bowls (elite-level comfort food)
Make-Ahead, Storage & Reheating
Refrigerator:
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating:
Reheat gently on the stovetop over low heat or in the microwave in short intervals, stirring often. Avoid boiling, as this can affect the cheese and cream.
Freezing:
Freezing is not recommended for this soup. Because of the dairy and broccoli, the texture can become grainy and mushy once thawed.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Crockpot Broccoli Cheddar Soup
Equipment
- 4-6 Quart Slow Cooker
Ingredients
- 24 oz Chopped Fresh Broccoli frozen works too
- 1.5 Cups Shredded Carrots
- 1 Yellow Onion, Diced
- 6-7 Garlic Cloves, minced
- 4 Cups Chicken Broth divided
- 1/3 Cup Cornstarch
- 1 tbsp Mrs Dash Garlic and Herb Seasoning or any garlic and herb blend
- 1 tsp All Purpose Blend
- Pinch of Nutmeg
- 1.5-2 Cups Heavy Cream can use half and half too
- 2 Cups Shredded Cheddar Cheese freshly shredded works best
- Salt and Pepper to taste
Instructions
- Add broccoli, carrots, onion, and garlic to the slow cooker. Season with Mrs. Dash, all-purpose seasoning, and nutmeg. Pour in 3 cups of chicken broth.
- Whisk remaining cup of broth with cornstarch until smooth and pour into the slow cooker. Stir well.
- Cook on HIGH for 3 hours or LOW for 4–5 hours until vegetables are tender but not mushy.
- Stir in heavy cream and shredded cheese until melted and smooth. Season with salt and pepper to taste. Serve hot and enjoy!
FAQ
- Can I use frozen broccoli?
- Yes but fresh broccoli works best for texture. Frozen broccoli may break down faster and become mushy.
- Can I make this smoother?
- Yes! Use a potato masher or immersion blender to partially blend the soup.
- Can I use a different cheese?
- Absolutely. White cheddar, American cheese, or Velveeta all work well. Freshly shredded is best.
- Why no roux?
- The cornstarch thickens the soup easily without standing over the stove, making this recipe simpler and more forgiving.
Sounds delicious. Haven’t tried it yet but I will definitely make it soon. Thank you for sharing!
What crockpot is this?
It is the 6 quart beautiful by Drew. Walmart sells them and so does Amazon 🙂
Will this fit in the cooker still if I double it
Yes you sure can!
Can I use a Dutch oven to cook this instead of a crock pot?
Yes you sure can!
Simply delicious! Thank you very much! It was very easy to make and it’s so hearty and healthy. My whole family enjoyed. This will be added to my go to recipes.
Thank you Jennifer! I am so glad your whole family loved it!
which all purpose seasoning do you recommend?
There are so many to choose from, but I really like Kinders or Mrs Dash!
Is there anyway to prolong the cooking – if I wanted to start it in the morning and leave for work then have it for dinner.
The only thing is that your broccoli would turn to complete mush. But you could leave it out, then steam it a bit when you get home then throw it in the crockpot! Let me know if you try it!
What’s the difference between the Mrs Dash garlic blend and herb seasoning and the all purpose blend ingredient underneath it? Are they two different things?
The all purpose blend has salt in it and the Mrs Dash does not. 🙂