Slow Cooker Broccoli Cheese Soup
60 Comments Jan 31, 2023
Updated Jan 15, 2025
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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.
Table of Contents
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
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!
How to Video
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.
This was fantastic! Thank you for the recipe.
This was a hit with my whole household! Thank you for this simple yet tasty recipe!
I tried this today and I made it exactly as written except I added 8 oz of diced ham. I was feeling lazy so I used frozen broccoli florets. It turned out perfect and I will definitely be making this again. Thank you for the amazing recipe!!!!
I made this tonight and it turned out really well. I used frozen broccoli florets and then decided to use an immersion blender before adding the cheese. I would recommend this recipe and plan to make it again.
What about adding diced or cubed ham? Would you add it in the beginning?
Can I cut up some chicken breast into bite size pieces and add to the receipe? If so, when should I add the chicken in with it?
I would add at the beginning.
I’m looking to make this in a 1.5 quart. How would I make this that small?
I think you’ll have to cut in into 1/3. It’s hard to say wihtout testing it out.
Is this freezable?
Soups with dairy in them can get weird after freezing and can seperate.
Excellent!
I’ve made this before and plan to make it again tomorrow – but tonight (out of laziness and a need to get rid of fridge things) I had a store-bought, microwave version of Panera’s broccoli and cheese soup for dinner.
The store-bought, microwave Panera soup wasn’t as good as what I served last time I made this recipe. <3 Tomorrow will be better!!