Crock Pot Broccoli Cheddar Soup

This Crock Pot Broccoli Cheddar Soup is a creamy and cheesy recipe, which includes sharp cheddar cheese and heavy cream. It’s the ultimate comfort food recipe, ready in about 6 hours and 45 minutes.

Crock Pot Broccoli Cheddar Soup Ingredients

• 4 cups broccoli, diced small
• 2 tablespoons butter
• 1/2 cup onion, diced
• 2 tsp minced garlic
• 1/2 cup celery, diced small
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cups chicken broth
• 1/4 cup corn starch
• 1 cup heavy whipping cream
• 4 cups cheddar cheese, shredded

How To Make Crock Pot Broccoli Cheddar Soup

1. Add base ingredients to crock pot: Place broccoli, butter, onion, celery, garlic, salt, and pepper into the crock pot.
2. Add thickener and broth: Mix cornstarch with chicken broth and stir into the crock pot.
3. Slow cook: Cover and cook on low for 4–6 hours, until broccoli is tender.
4. Stir in cream and cheese: Add heavy cream and cheddar cheese, cover, and cook on high for 30 minutes.
5. Finish and serve: Stir thoroughly just before serving to ensure even texture and flavor.

Recipe Tips

• Can I use pre-shredded cheese? Yes, but block cheese melts smoother and gives better texture.
• How to make it thicker: Use an extra tablespoon of cornstarch or blend part of the soup.
• Can I substitute milk for cream? You can, but it will be less rich and creamy.
• What’s the best cheddar for this soup? Sharp or extra sharp cheddar gives the boldest flavor.
• Can I add other veggies? Yes! Try adding carrots or potatoes for more texture.

What To Serve With Broccoli Cheddar Soup

This cheesy soup goes great with:

• Garlic bread or crusty baguette
• Grilled cheese sandwiches
• Baked potatoes
• Apple slices for contrast
• A crisp Caesar salad

How To Store Broccoli Cheddar Soup

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Freeze in single portions for up to 2 months. Reheat gently to avoid cheese separating.

Broccoli Cheddar Soup Nutrition Facts

• Calories: 530 kcal
• Carbohydrates: 13g
• Protein: 22g
• Fat: 44g
• Saturated Fat: 28g
• Trans Fat: 1g
• Cholesterol: 143mg
• Sodium: 1498mg
• Potassium: 450mg
• Fiber: 2g
• Sugar: 2g
• Calcium: 615mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup vegetarian?
Yes, use vegetable broth instead of chicken broth.

Why is my cheese clumping?
Add it gradually and stir well. Pre-shredded cheese may clump more.

Can I blend the soup?
Yes, use an immersion blender if you want a smoother texture.

How do I make it less salty?
Use low-sodium broth and reduce added salt if needed.

Can I make this on the stovetop?
Yes, simmer ingredients until tender, then stir in cream and cheese.

Try More Recipes:

• Crock Pot Broccoli And Cauliflower Soup
• Crock Pot Bone Broth Soup
• Crock Pot Black-Eyed Pea Soup

Crock Pot Broccoli Cheddar Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

6

hours 

30

minutes

Calories

530

kcal

A rich and creamy crock pot soup loaded with broccoli, cheddar, and heavy cream—perfect for cozy nights in.

Ingredients

• 4 cups broccoli, diced small

• 2 tablespoons butter
  

• 1/2 cup onion, diced
  

• 2 tsp minced garlic
  

• 1/2 cup celery, diced small
  

• 1 teaspoon salt
  

• 1 teaspoon pepper
  

• 4 cups chicken broth
  

• 1/4 cup corn starch
  

• 1 cup heavy whipping cream
  

• 4 cups cheddar cheese, shredded
  

Directions

• Place broccoli, butter, onion, celery, garlic, salt, and pepper in the crock pot.
• Mix broth and cornstarch, then stir into the pot.
• Cover and cook on low for 4–6 hours.
• Stir in heavy cream and cheddar cheese.
• Cook on high for 30 minutes until cheese melts.
• Stir well and serve warm.