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Overhead view of a bowl filled with creamy broccoli cheddar soup, chunks of broccoli and carrots, a sprinkle of shredded cheddar, and a piece of cornbread resting in the soup.
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Crockpot Slow Cooker Broccoli Cheese Soup

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!
Course dinner, lunch
Cuisine American
Keyword Crockpot broccoli cheddar soup, Crockpot broccoli cheese soup, slow cooker broccoli cheese soup
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 cups
Calories 180kcal
Author Brandi Crawford

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

Serving: 1cup | Calories: 180kcal | Carbohydrates: 6g | Protein: 10g | Fat: 13g