This Broccoli Cheese Soup for the Crock Pot is the ultimate comfort food — warm, creamy, and packed with cheesy goodness. It’s a restaurant-quality soup made easy in your slow cooker, combining tender broccoli florets, shredded carrots, and a rich, velvety cheese base that melts in your mouth.
Perfect for chilly days, this recipe delivers that classic broccoli cheddar flavor without the hassle. Just toss the ingredients into your crock pot, let it simmer low and slow, and you’ll come home to a kitchen that smells heavenly. Whether you’re serving it as a cozy weeknight dinner, a side for sandwiches, or part of a soup-and-salad lunch, it’s guaranteed to satisfy.
Unlike canned or store-bought soups, this homemade version has the perfect balance of real cheese flavor and creamy texture. It’s a family favorite that tastes indulgent yet is simple enough for everyday cooking — a must-try comfort dish for any slow-cooker lover.
Why You’ll Love This Broccoli Cheese Soup
- Slow cooker convenience — minimal prep, maximum flavor.
- Creamy, cheesy, and perfectly comforting.
- Family-friendly and freezer-friendly.
- Budget-friendly with simple ingredients.
- Perfect for meal prep, potlucks, or easy weeknight dinners.
Ingredients You’ll Need
For the Soup Base:
- 4 cups fresh broccoli florets (or 16 oz frozen, thawed)
- 2 medium carrots, shredded or julienned
- 1 small onion, finely chopped
- 3 cups chicken broth (or vegetable broth for a vegetarian version)
- 2 cups milk (whole or 2%)
- 1 cup heavy cream or half-and-half
- 1/4 cup all-purpose flour (for thickening)
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika (optional)
- Salt and pepper to taste
For the Cheese Blend:
- 2 1/2 cups shredded sharp cheddar cheese (freshly grated)
- 1/2 cup shredded mozzarella or Colby Jack (optional for extra creaminess)
Optional Garnishes:
- Extra shredded cheese
- Crumbled bacon
- Fresh parsley or chives
- Toasted bread or croutons
How to Make Broccoli Cheese Soup for the Crock Pot
Step 1: Prepare your ingredients
Chop the broccoli into small florets and shred the carrots. This ensures they cook evenly and blend smoothly into the soup.
Step 2: Combine the base ingredients
In your slow cooker, add the broccoli, carrots, chopped onion, garlic powder, onion powder, paprika, butter, and chicken broth. Stir to combine.
Step 3: Cook until tender
Cover and cook on low for 4–5 hours or high for 2–3 hours, until the broccoli and carrots are tender.
Step 4: Make the creamy base
In a small bowl, whisk the flour into the milk until no lumps remain. Stir this mixture into the crock pot. Add the heavy cream and continue cooking on low for another 30–45 minutes to thicken the soup.
Step 5: Add the cheese
Turn off the heat (or set to “Keep Warm”). Gradually stir in the shredded cheddar and mozzarella, one handful at a time, until fully melted and smooth. Season with salt and pepper to taste.
Step 6: Serve and enjoy
Ladle the soup into bowls and garnish with extra cheese, bacon, or parsley. Serve warm with crusty bread or a grilled cheese sandwich for the ultimate comfort meal.
Tips for the Best Results
- Use freshly shredded cheese — pre-shredded cheese has anti-caking agents that affect melting.
- Avoid boiling after adding cheese — heat can cause it to separate or become grainy.
- Cut broccoli small so it softens completely and blends into the soup.
- Want it thicker? Mash some of the cooked broccoli with a potato masher before adding cheese.
- For smoother soup, use an immersion blender before adding cheese.
- Add a pinch of nutmeg to enhance the creamy flavor — a chef’s secret trick!
Variations & Substitutions
- Vegetarian version: Use vegetable broth instead of chicken broth.
- Low-carb/keto: Substitute flour with xanthan gum or a cornstarch slurry.
- Add protein: Stir in cooked shredded chicken or diced ham.
- Spicy version: Add cayenne pepper or diced jalapeños.
- Lighter version: Use half the cheese and swap heavy cream for evaporated milk.
- Broccoli-Cauliflower Soup: Replace half the broccoli with cauliflower florets.
What to Serve With Broccoli Cheese Soup for the Crock Pot
This rich, cheesy soup pairs perfectly with:
- Crusty French bread or sourdough
- Garlic bread or soft dinner rolls
- Grilled cheese or ham sandwiches
- Fresh garden salad
- Roasted potatoes or baked sweet potatoes
It’s a complete meal on its own but shines as part of a comforting cold-weather spread.
Storage & Reheating Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in freezer-safe bags or containers for up to 2 months. Thaw overnight before reheating.
- Reheat: Warm slowly on the stovetop over low heat, stirring often. Add a splash of milk or broth if too thick. Avoid boiling once cheese is added.
Recipe FAQs
Can I use frozen broccoli?
Yes. Thaw it first and drain excess moisture before adding to the crock pot.
Can I make this without flour?
Yes — blend some of the cooked vegetables for a naturally thick texture or use cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Why is my cheese grainy?
The soup was too hot when the cheese was added. Always lower the temperature before stirring in cheese.
Can I blend the soup?
Absolutely. Use an immersion blender for a smooth, creamy consistency or leave it chunky for texture.
Can I double the recipe?
Yes! Just use a 6-quart or larger crock pot and increase cooking time slightly.
Can I use different cheeses?
Yes. Cheddar is classic, but gouda, Monterey Jack, or even Velveeta will work for a smoother texture.