Name: Crockpot Broccoli Cheese Soup
Prep time: 16 min
Cook time: 6 h 30 min
Total time: 6 h 46 min
Cuisine: American
Ingredients: 4 cups broccoli, diced small; 2 tablespoons butter; ½ cup onion, diced; 2 teaspoons minced garlic; ½ cup celery, diced small; 1 teaspoon salt; 1 teaspoon pepper; 4 cups chicken broth (or vegetable broth for vegetarian version); ¼ cup cornstarch; 1 cup heavy whipping cream; 4 cups sharp cheddar cheese, shredded

Why I Love This Recipe

I love how hands-off this recipe is. The crockpot does all the heavy lifting, and I’m left with a rich, velvety soup that tastes like it came from a cozy café. The flavor of the sharp cheddar shines through, and the broccoli softens just enough to melt into the creamy base. It’s hearty, satisfying, and perfect with a crusty slice of bread on the side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups broccoli, diced small
2 tablespoons butter
½ cup onion, diced
2 teaspoons minced garlic
½ cup celery, diced small
1 teaspoon salt
1 teaspoon pepper
4 cups chicken broth
¼ cup cornstarch
1 cup heavy whipping cream
4 cups sharp cheddar cheese, shredded

Directions

I start by dicing the broccoli into small, bite-sized pieces. I add it to the crockpot along with butter, onion, celery, garlic, salt, and pepper.
In a small bowl, I whisk the chicken broth with the cornstarch until smooth, then pour it into the crockpot.
I cover and cook the soup on low for 4 to 6 hours, letting the vegetables become tender and flavorful.
Once the broccoli is soft, I stir in the heavy cream and shredded cheddar cheese.
I cover again and switch the setting to high, letting it cook for another 30 minutes until the cheese has fully melted and the soup is creamy.
Before serving, I give it a good stir to combine everything evenly. Then I dish it up hot and comforting.

Servings and Timing

This recipe yields 6 servings.
Prep time: 16 minutes
Cook time: 6 hours 30 minutes
Total time: 6 hours 46 minutes

Variations

If I want a smoother texture, I use an immersion blender just before adding the cream and cheese. For extra richness, I sometimes stir in a little cream cheese. And if I’m craving more flavor, I add a dash of nutmeg or cayenne pepper. I’ve also tossed in diced cooked potatoes or cauliflower for added heartiness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 5 days. When reheating, I add a splash of chicken broth to loosen it up and warm it gently over low heat on the stove or in the microwave. I avoid boiling it to prevent the cheese from separating.

FAQs

Can I make this soup vegetarian?

Yes, I use vegetable broth instead of chicken broth and it turns out just as delicious.

How do I keep the cheese from clumping?

I always add the cheese after the soup has cooked and the heat is low and steady. Stirring slowly helps it melt evenly.

Can I use pre-shredded cheese?

I prefer freshly shredded cheese because it melts smoother, but pre-shredded works in a pinch—just choose a good quality sharp cheddar.

Is this soup freezer-friendly?

I don’t usually freeze it because dairy-based soups can separate when thawed. If I do freeze it, I leave out the cream and cheese and add them fresh after reheating.

What’s the best way to thicken or thin the soup?

To thicken, I let it simmer uncovered or add a little extra cornstarch slurry. To thin it out, I stir in more broth or a splash of milk when reheating.

Conclusion

This Crockpot Broccoli Cheese Soup is one of my favorite easy meals when I want something cozy, creamy, and totally satisfying. It’s rich without being heavy, simple without being boring, and perfect for making ahead. Once I made it in the slow cooker, it quickly became a regular in my soup rotation.