Ultra-Creamy, Cheesy, and Comforting with Zero Effort
This Broccoli Cheese Crockpot Soup is exactly what cozy nights were made for — creamy, rich, and packed with tender broccoli in a velvety cheese base. With minimal prep and hands-off cooking, it’s the perfect family-friendly dinner when you want something warm and satisfying without spending hours in the kitchen. The slow cooker transforms simple ingredients into a silky, nourishing bowl of comfort, gently simmering the veggies until they’re soft enough to melt into the cheese sauce. Whether you’re craving a classic American favorite or need an easy weeknight recipe, this soup delivers pure, cheesy bliss.
PrintBroccoli Cheese Crockpot Soup
Ultra-creamy broccoli cheese crockpot soup made effortlessly with tender broccoli, savory aromatics, and melted cheddar for a comforting family meal.
- Prep Time: 16 minutes
- Cook Time: 390 minutes
- Total Time: 406 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Ingredients
4 cups shredded cheddar cheese
1/2 cup chopped celery
2 tbsp butter
4 cups chicken broth (or vegetable broth for vegetarian)
4 cups diced broccoli florets
1 tbsp kosher salt (adjust to taste)
1/4 cup cornstarch
1 cup heavy cream or thick cream
2 tbsp minced garlic
1/2 cup diced onion
1 tbsp black pepper
Instructions
1. Chop broccoli, celery, and onion into small pieces and add them to the slow cooker with butter, minced garlic, salt, and pepper.
2. Whisk cornstarch into the chicken (or vegetable) broth until smooth, then pour the mixture over the vegetables in the slow cooker.
3. Cover and cook on LOW for 4–6 hours until the vegetables are very tender.
4. Stir in the thick cream and shredded cheddar cheese gradually, allowing the cheese to melt evenly.
5. Switch the slow cooker to HIGH and cook for an additional 25–30 minutes, stirring occasionally, until the soup is silky and the cheese is fully incorporated.
6. Taste and adjust seasoning; serve hot with extra cheddar or toasted bread if desired.
Notes
Use vegetable broth to make a vegetarian version.
If soup gets too thick after cooling, stir in extra broth when reheating.
For a smoother texture, blend half the soup before adding the cheese.
Store leftovers in an airtight container in the fridge for 3–4 days or freeze portions for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 110 mg
Preparation Time
Preparation: 16 minutes
Cooking: 390 minutes (6.5 hours)
Total Time: 406 minutes
Servings: 6 people
Ingredients
• 4 cups shredded cheddar cheese
• ½ cup chopped celery
• 2 tablespoons butter
• 4 cups chicken broth
• 4 cups diced broccoli
• 1 tablespoon salt
• ¼ cup cornstarch
• 1 cup thick cream
• 2 tablespoons minced garlic
• ½ cup diced onion
• 1 tablespoon black pepper
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
• Slow cooker
• Cutting tools
• Chopping board
• Mixing bowl
• Wooden spoon or spatula
Preparation Steps (Beginner-Friendly)
1. Load the Veggies
Chop the broccoli, celery, and onion into small pieces. Add them to the slow cooker along with butter, garlic, salt, and pepper. The aroma will start building right away. 🥦✨
2. Add the Thickening Base
Whisk the cornstarch into the chicken broth until completely smooth. Pour this mixture over the vegetables in the slow cooker.
3. Slow Cook to Tender
Cover the pot and cook on LOW for 4–6 hours. The vegetables should become soft and blend easily into the creamy broth.
4. Add Cream and Cheese
Stir in the thick cream and shredded cheddar cheese. Switch the heat to HIGH and cook for another 30 minutes until everything melts into a silky, rich texture. 🧀😌
5. Serve Warm
Give the soup a final stir, then ladle into bowls. Serve hot and enjoy the creamy goodness.
Chef’s Tips
• Use vegetable broth for a vegetarian version.
• Add extra cheddar on top or sprinkle crispy breadcrumbs for crunch.
• Refrigerate leftovers for 3–4 days — add a splash of broth when reheating.
• For a smoother soup, blend half the mixture before adding the cheese.
Nutrition Information
Serving: 1
Calories: 480 kcal
Protein: 22 g
Carbs: 18 g
Fat: 38 g
Fiber: 3 g
Sugar: 5 g