Why I Love This Recipe

There are few things better than coming home to a crockpot that’s been doing all the work for you. This Crockpot Broccoli Cheddar Soup is rich, creamy, and loaded with cozy flavor, making it the perfect dinner for chilly days. Grab a piece of crusty bread, fill up a bowl, and you’ve got the kind of meal that feels like a warm hug after a long day.

Enjoying The Leftovers

This soup reheats beautifully, so don’t be surprised if you’re already looking forward to tomorrow’s lunch.

Storing

Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. I don’t recommend freezing it since the dairy can separate and change the texture once thawed.

Reheating

Warm the soup gently on the stovetop over medium-low heat or in the microwave, stirring occasionally until heated through. If it’s a little thicker after chilling, stir in a splash of chicken broth or milk until it reaches your desired consistency.

Two bowls of broccoli cheddar soup with grated cheese on top.
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Crockpot Broccoli Cheddar Soup

If you're craving a cozy bowl of Crockpot Broccoli Cheddar Soup, this recipe is about as easy as it gets. The slow cooker does all the work, leaving you with a rich, creamy soup that's perfect for busy weeknights, meal prep, or chilly afternoons.
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
US M
Servings 6

Ingredients

  • 12 oz bag of broccoli
  • 1 small onion, chopped
  • 1 cup shredded carrot
  • 3 tbsp butter
  • 1 tbsp dijon mustard
  • 1/4 tsp cayenne
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp minced garlic
  • 1/4 cup cornstarch
  • 4 cups chicken stock
  • 1 cup half and half
  • 8 oz shredded cheddar cheese
US – M

Instructions

  • Chop the onion and cut the broccoli into small florets. Add the broccoli, onion, shredded carrots, garlic, butter, paprika, cayenne, salt, and pepper to your slow cooker.
  • In a large bowl, whisk together the chicken stock, Dijon mustard, and cornstarch until the cornstarch is fully dissolved. Pour the mixture into the slow cooker and stir everything together.
  • Cover and cook on High for about 3½ hours, or until the vegetables are very tender.
  • Once the soup has finished cooking, use an immersion blender to blend it until mostly smooth, leaving a few broccoli pieces for texture. If you don't have an immersion blender, carefully transfer about half of the soup to a blender, blend until smooth, then stir it back into the slow cooker. Blend more or less depending on your preferred consistency.
  • Stir in the half and half and freshly grated cheddar cheese until the cheese has completely melted and the soup is smooth and creamy.
  • Serve warm with extra shredded cheddar cheese on top, if desired.

Equipment

crockpot
cutting board
measuring cups
blender

Nutrition Per Serving

Calories: 342kcal | Carbohydrates: 18g | Protein: 16g | Fat: 25g | Fiber: 3g