This Crockpot Slow Cooker Broccoli Cheese Soup recipe is made using cheddar cheese, fresh vegetables, and is served creamy. Make your favorite soup from Panera right at home!
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You will also love my Stovetop Broccoli Cheddar Soup and Instant Pot Broccoli Cheddar Soup recipes. Pair this with my Homemade Southern Cornbread or Jiffy Cornbread Recipe.
Crockpot Broccoli Cheese Soup Ingredients
- Broccoli
- Carrots, Celery, and Onions (I like to use the Mirepoix chopped veggies)
- Garlic
- Cheese
- Broth
- Half and Half
- Salt and Pepper
- Flour (Optional for Thickening)
What Type of Cheese to Use
I like to use sharp cheddar cheese. You can use whatever cheese you wish. For cheddar cheese, you have options, mild, medium, sharp, extra sharp, etc. Aging is the only difference between mild and sharp cheddars.
The longer cheese is aged naturally, the sharper and more pronounced the cheddar flavor becomes. Mild Cheddar cheese is generally aged for 2 to 3 months, whereas an extra sharp might be aged for as long as a year.
Mild cheddar has a creamy, subtle taste.
Medium cheddar has a little more flavor in comparison to mild, but it lacks the distinct bite found in sharp cheddar.
Sharp cheddar has a distinct and prominent flavor.
Extra sharp cheddar has a very pronounced and sharp taste. (I typically don’t cook with it and use it for wine pairings and Charcuterie Cheese Boards.)
Be sure to buy cheese in block form and shred it yourself. If you use pre-shredded cheese it's coated in potato starch and preservatives. It does not melt the same and will alter the texture of the soup. Grate your own cheese. It makes a huge difference.
How to Make Crockpot Slow Cooker Broccoli Cheese Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the veggies. Chop the broccoli into florets if not already prepped. Dice the carrots, celery, and onion (or use a mirepoix mix for convenience). Mince the garlic.
- Load the slow cooker. Add the broccoli, carrots, celery, onions, and garlic into the slow cooker. Pour in the broth until the veggies are just covered.
- Season. Sprinkle in salt and pepper to taste. Stir to combine.
- Cook low and slow. Cover with the lid and cook until the vegetables are tender.
- Add the creaminess. Once the veggies are tender, pour in the half and half and stir. Add the shredded cheese a handful at a time, stirring until melted and the soup is creamy. Place the lid on the pot and cook until the cheese has melted.
- Thicken (optional). If you want a thicker soup, whisk 2 tablespoons of flour 2 tablespoons of water to make a slurry, then stir it into the slow cooker. Allow the soup to sit and thicken.
- Taste and adjust. Taste the soup and adjust the salt and pepper if needed.
- Serve. Ladle the broccoli cheddar soup into bowls. Top with extra shredded cheese if you like, and serve with bread or cornbread for dipping.
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Crockpot Slow Cooker Broccoli Cheese Soup
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 5 cups fresh broccoli florets
- ⅓ cup chopped onions I used white onions.
- ⅓ cup chopped celery
- ⅓ cup chopped carrots
- 2-3 garlic cloves Minced.
- 4 cups broth I used chicken broth, any broth works.
- 1 cup half and half
- 2-3 cups grated cheddar cheese I used sharp.
- salt and pepper to taste
- 2-3 tablespoons all-purpose flour Optional for thickening.
Instructions
- Add the broccoli, onions, celery, carrots, broth, and garlic to the slow cooker.(If you want to saute the vegetables first you can. It's optional).
- Cook on High for 2-3 hours (I needed 3 hours) or Low for 4-6 hours until the broccoli and other vegetables are tender.
- Add the cheddar cheese, half and half, salt, and pepper to taste to the soup.
- Stir and place the lid on the slow cooker. Cook on High for 30 minutes or until the cheese has melted.
- If you want a thicker soup, whisk 2-3 tablespoons of flour and 2-3 tablespoons of water in a small bowl to make a slurry, then stir it into the slow cooker. Continue to stir and allow the soup to sit and thicken. I use 3 tablespoons.
- Taste the soup and adjust the salt and pepper if needed. Ladle the broccoli cheddar soup into bowls. Top with extra shredded cheese if you like, and serve with bread or cornbread for dipping.
Notes
- Be sure to buy cheese in block form and shred it yourself. If you use pre-shredded cheese it’s coated in potato starch and preservatives. It does not melt the same and will alter the texture of the soup. Grate your own cheese. It makes a huge difference.
- You can use frozen broccoli, but will likely have to add a little additional cook time. When the broccoli melts it will also emit moisture which will then out the soup some.
- If you find the soup is too thick for you, you can add additional broth to thin it out.
- If you want smooth soup you will need to use an immersion hand blender or an actual blender. Blend the soup until smooth. Broccoli florets are springy in texture. Even if you blend the soup you can still expect some of the texture from the broccoli to remain.
- Half and half can be substituted using heavy whipping cream or any milk. In fact, my original Keto Panera Broccoli Cheddar Soup uses heavy whipping cream and it's delicious. Half and half is a combination of milk and heavy cream as opposed to just one. It's fewer calories than heavy cream, but more calories than standard milk.
- If you use a milk substitute like coconut milk, almond milk, etc these aren't as thick. Your soup will be thinner in texture.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Pro Tips
You can use frozen broccoli, but will likely have to add a little additional cook time. When the broccoli melts it will also emit moisture which will then out the soup some.
Yes. the soup texture is your preference. I prefer chunks of broccoli in my soup so many times I do not puree this soup at all. Sometimes I puree it enough to leave some broccoli pieces throughout and sometimes I puree the whole thing. It depends on my mood.
If you want smooth soup you will need to use an immersion hand blender or an actual blender. Blend the soup until smooth. Broccoli florets are springy in texture. Even if you blend the soup you can still expect some of the texture from the broccoli to remain.
If you find it needs thickening you can use a flour slurry which is 1 part flour and 1 part water. Combine the two separately in a bowl and add it to the soup once it's cooked. 1 part means start with 1 tablespoon of flour and 1 tablespoon of water. If you need additional thickening add another serving of each. I use 3 tablespoons of flour and water.
If you find the soup is too thick for you, you can add additional broth to thin it out.
Half and half can be substituted for heavy whipping cream or any milk. In fact, my original Keto Panera Broccoli Cheddar Soup uses heavy whipping cream and it's delicious. Half and half is a combination of milk and heavy cream as opposed to just one. It's fewer calories than heavy cream, but more calories than standard milk.
If you use a milk substitute like coconut milk, almond milk, etc these aren't as thick. Your soup will be thinner in texture.
It will last tightly covered for 3-4 days.It will last tightly covered for 3-4 days.
I love to use these soup freezer molds from Amazon to freeze the soup. I reheat it using the slow cook function or you can thaw and microwave. It will freeze up to a few months.
Variations and Topping Ideas
- Shredded Cheese
- Fresh Broccoli
- Croutons
- Crackers
- Tortilla Strips
- Bacon
- Avocado
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Peggy says
So very very good, Brandi! I have never used half and half in cooking, and I have in the past now ever ate Brocolli except as a salad, so thought ok, let's try this. Both myself and my husband really enjoyed it and have enough left over to tomorrow night. Your recipes are always so well thought out and SOOOOO GOOD! tHANK YOU AGAIN, PEG
staysnatched says
You're welcome! I'm so glad to hear that!