Slow Cooker Broccoli Cheese Soup
60 Comments Jan 31, 2023
Updated Apr 03, 2025
This post may contain affiliate links. Please read our disclosure policy.
Slow Cooker Broccoli Cheese Soup is the perfect slow cooker meal for cold weather days. Your whole family is sure to enjoy this cheesy soup that’s packed with fresh broccoli florets, carrots and creamy cheese.
Broccoli adds the perfect touch to crock pot meals, and if you’re looking for unique ways to cook with it, try my Chicken Broccoli Stuffing Casserole or my Slow Cooker Cheesy Broccoli Chicken.
If you’ve ever enjoyed a bowl of Panera Bread’s broccoli cheddar soup, you’re in for a treat! With just a few simple ingredients, you can whip up your own creamy broccoli cheese soup right at home. Once the broccoli florets are chopped, the onion is diced, and the carrots are shredded, all that’s left to do is toss everything into your crockpot and let it work its magic.
This homemade recipe is everything you love about comforting soup—rich, flavorful, and oh-so-easy to make. Whether you’re serving it as a main dish or alongside your favorite sides, this crockpot broccoli cheese soup is guaranteed to hit the spot!
What you need:
- Broccoli: I use 2 heads of broccoli or about 6 cups after being cut.
- Carrots: Shred these with a cheese grater or dice. – you don’t even have to peel them if you shred them.
- Onion: The yellow onion will be diced and added for texture and flavor.
- Chicken broth: Chicken stock or broth can add a blast of flavor to any soup. If you want to make this crock pot broccoli cheese soup vegetarian, use vegetable broth.
- Thickening agent: I whisk cornstarch into the chicken broth above.
- Seasonings: Garlic powder and pepper.
- Cheese: I use Velveeta, which makes a velvety smooth soup, instead of shredded cheddar cheese which can make a grainy consistency. You may not realize it, but most restaurants use American cheese for broccoli cheese soup — if it’s silky smooth, it’s probably processed cheese.
- Heavy Cream: This helps thicken the soup too. You can use a light cream such as half and half, milk or whipping cream, though you will have a much thinner consistency.
- {The Full Recipe is in the recipe card below the photos.}
Variations
- Use 3 cups of freshly grated sharp cheddar cheese for the best flavor. Avoid milder cheeses, as they may not provide enough flavor. Pre-shredded cheese is not recommended, as it doesn’t melt as smoothly. Stir in one cup at a time for the best results.
- Frozen broccoli works perfectly in this recipe and saves prep time.
- Vegetable broth can be used instead of chicken broth. Avoid using water or beef broth, as they won’t complement the flavors as well.
- Use an immersion blender to create a smooth “cream of broccoli” soup if desired.
- Enhance the soup by adding shredded chicken, diced ham, or crumbled bacon for extra flavor and heartiness.
Step-by-Step Directions
Step One – Place the chopped broccoli (head and stems), shredded carrots, onion, garlic powder, and pepper into the slow cooker.
Step Two – Pour chicken broth and cornstarch that have been whisked together over the vegetables. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
Step Three – When cooking time is up, pour in the heavy cream and cubed Velveeta cheese.
Step Four – Stir until well combined and cook for an additional 20 minutes on HIGH. Serve warm and enjoy!
My Favorite Serving Ideas
- Serve this soup in a bowl or make it extra cozy by using a sourdough bread bowl.
- Add some toppings like shredded cheese, crumbled bacon, a dollop of sour cream, freshly cracked pepper, or chopped green onions to make it your own.
- Pair it with crusty bread, garlic bread, or sprinkle on some oyster crackers, croutons, or saltines for a little crunch.
- It’s also great with a sandwich, a side salad, or even poured over a baked potato.
Recipe FAQs
Yes, omit the cornstarch to make this lower in carbs. The soup won’t be as thick but still have great flavor. You can sub cream cheese for the heavy cream to help thicken a bit more if desired.
Pour any remaining soup in an airtight container and store in the fridge for up to 4 days. Reheat on the stove top over medium to medium low heat.
More slow cooker soup recipes:
- Slow Cooker Baked Potato Soup
- Slow Cooker Minestrone Soup
- Slow Cooker Kielbasa Potato Soup
- Slow Cooker 15 Bean Soup with Ham
- Slow Cooker Tomato Basil Soup – Recipe by Julie’s Eats and Treats
- Slow Cooker Split Pea Soup
- Slow Cooker French Onion Soup
Slow Cooker Broccoli Cheese Soup
How to Video
Ingredients
- 2 heads broccoli, 6-8 cups after being cut or can use 14-16 ounces of frozen broccoli
- 2 carrots, shred with a cheese grater or dice small.
- 1 sweet yellow onion, diced
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- 32 oz. chicken broth
- 1/4 cup corn starch
WAIT TO ADD THESE INGREDIENTS
- 1 lb. velveeta cheese, (this is the smaller box)
- 1 cup heavy cream
Instructions
- Cut the heads of broccoli by cutting off each floret. Cut the stem into medium size pieces. Add to the slow cooker. If using frozen, no need to cut up more.
- Add the carrots, onion, garlic powder and pepper.
- In a large bowl whisk together the chicken broth and cornstarch. The chicken broth must be at room temperature or cold for this not to clump. Pour over the vegetables in the slow cooker.
- Stir.
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or LOW for 6 hours.
- When the cooking time is up pour in the heavy cream and velveeta (cut into cubes). Stir.
- Replace the lid and cook for 20 more minutes on HIGH.
- Serve and enjoy!
Sarah’s Notes
- Yes, but follow these directions:
- Sharp cheese will give the most flavor, other milder cheeses won’t flavor the soup correctly.
- Use 3 cups freshly grated cheese, pre-shredded will not melt as well.
- Stir only one cup at a time.
- Frozen broccoli works perfectly in this recipe and saves prep time.
- Vegetable broth can be used instead of chicken broth. Avoid using water or beef broth, as they won’t complement the flavors as well.
- Use an immersion blender to create a smooth “cream of broccoli” soup if desired.
- Enhance the soup by adding shredded chicken, diced ham, or crumbled bacon for extra flavor and heartiness.
- Serve this soup in a bowl or make it extra cozy by using a sourdough bread bowl.
- Add some toppings like shredded cheese, crumbled bacon, a dollop of sour cream, freshly cracked pepper, or chopped green onions to make it your own.
- Pair it with crusty bread, garlic bread, or sprinkle on some oyster crackers, croutons, or saltines for a little crunch.
- It’s also great with a sandwich, a side salad, or even poured over a baked potato.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
I have used this recipe for a large gathering before and I received wonderful compliments by many. One self-described “Panera Broccoli Cheese Soup expert” said this was better than Panera! High praise indeed! I am scheduled to make this again for another large gathering, but this time it will be a luncheon, so I need to get it to the event before noon. I am contemplating cooking the soup today and then reheating… Are there any suggestions to easy reheating (in bulk) this recipe? I will be doubling the recipe, so will be reheating a lot of soup. Ideally I could do that in the crockpot, but I’m not sure since the cooking process adds the cheese and the cream at the very end. THANK YOU!!!
Delicious and so simple! Love the way it made the house smell so cozy on a fall day!
This soup is delicious. My parents request for me to make it when I come over and visit. I definitely prefer using velveeta instead of shredded cheese. I followed the recipe, exactly because it doesnt need any changing, in my opinion.
I make this all the time especially in the winter months and always a double batch.
I omit the carrot and add some extra corn starch to make it thicker. Might try adding the extra cheese next time to see how that makes it. I also use frozen broccoli and frozen white onions. I don’t dice onions. 🙂
It’s def a winner in our house.
I used a can of evaporated milk instead of the heavy cream. (I couldn’t get to the grocery store) It was delicious!!
I added cream of onion soup and soup greens Delish
My 4 1/2 qt slow cooker had plenty of room. The wife and I agreed it was good as-is but not quite cheesy enough for our tastes. I added 4 oz of freshly grated pepper jack cheese to the still hot crockpot and perfecto! It even thickened it up to the consistency we wanted. So, this goes into my recipe folder with just that one change. I’ll probably make this a couple times a year during the cold months. Thank you.
Can I sub vegetable broth for chicken broth?
Yes! Vegetable broth will work well.