If you’re craving a comforting, velvety soup that feels like a warm hug in a bowl, you’re going to adore this Crockpot Broccoli Cheese Soup Recipe. I absolutely love how this turns out every time—rich, creamy, and packed with cheesy goodness without any fuss. Whether you’re new to slow cooker meals or looking for a family favorite to add to your rotation, this recipe is a total winner. I’ll walk you through my own tips and tricks to get it perfect from start to finish!

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Why You’ll Love This Recipe

Set It and Forget It: You just dump everything in your crockpot and come back hours later to pure deliciousness.
Creamy Comfort: The mix of cream and cheddar cheese makes every spoonful feel indulgent without a ton of effort.
Family Favorite: My family literally goes crazy for this soup—it’s always requested for cold nights and lazy weekends.
Easy Ingredient List: Most of these ingredients are pantry staples or easy to find, making it a hassle-free meal solution.

A close-up top view of a slow cooker filled with a creamy mixture that has small green pieces of vegetables throughout, topped with a layer of melted orange cheese in the center. The slow cooker is black and sits on a white marbled texture. To the upper left corner, there is a wooden spoon resting on a black and white checkered cloth, and some green herbs lie in the upper right area. Photo taken with an iphone --ar 2:3 --v 7 - Crockpot Broccoli Cheese Soup, slow cooker broccoli cheese soup, easy broccoli cheese soup, creamy broccoli cheese soup, cheesy vegetable soup

Ingredients You’ll Need

This Crockpot Broccoli Cheese Soup Recipe uses simple ingredients that come together beautifully—fresh veggies, creamy dairy, and a hearty broth combine to create that perfect comforting texture. When shopping, I always grab the freshest broccoli and sharp cheddar I can find—it really makes a difference!

Flat lay of fresh small diced broccoli florets, a few pats of smooth yellow butter, finely diced white onion, a small pile of minced garlic, diced celery pieces, a small mound of coarse salt, whole black peppercorns, a small white ceramic bowl of golden chicken broth, a small white bowl filled with white cornstarch powder, a small white bowl of thick heavy cream, shredded bright orange cheddar cheese arranged neatly on a white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Crockpot Broccoli Cheese Soup, slow cooker broccoli cheese soup, easy broccoli cheese soup, creamy broccoli cheese soup, cheesy vegetable soup

Broccoli: I like to dice it small so you get a nice bite-sized texture throughout the soup.
Butter: Adds richness and helps meld the flavors smoothly.
Onion: Diced for that subtle sweetness and depth of flavor.
Minced Garlic: Just enough to punch up the savoriness without overpowering.
Celery: Provides a mild crunch and freshness that balances the creaminess.
Salt and Pepper: Season to taste, but don’t be shy here—it really brings the soup to life.
Chicken Broth: I recommend a low-sodium version so you can control the saltiness more easily.
Corn Starch: This thickens the soup without the need for heavy cream until the very end.
Heavy Whipping Cream: For that rich, velvety finish that makes the soup irresistible.
Cheddar Cheese: Shredded fresh—sharp or mild, depending on your preference, but sharp cheddar really amps up the flavor!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like mixing this Crockpot Broccoli Cheese Soup Recipe up sometimes to fit whatever mood I’m in or what’s in the fridge. You should feel free to adapt it to your tastes or dietary needs—it’s pretty forgiving!

Make It Vegetarian: Swap the chicken broth for vegetable broth, and you’ve got a delicious meat-free version that’s just as satisfying.
Add Protein: I’ve thrown in diced cooked chicken or bacon bits for an extra boost, and my family loves it.
Different Cheeses: Mixing in some Gruyère or Monterey Jack can add a fun twist on the flavor profile.
Dairy-Free Alternative: Use coconut cream and vegan cheese—I’ve tried this for a friend, and it’s surprisingly creamy and tasty.

How to Make Crockpot Broccoli Cheese Soup Recipe

Step 1: Prep and Layer Your Veggies

First, chop your broccoli into small, bite-sized pieces—that’s my favorite way to ensure every spoonful has a little veggie crunch. Pop the broccoli, butter, diced onion, celery, minced garlic, salt, and pepper all into your crock pot. I love this step because the butter starts to melt and mingle with the aromatics, filling your kitchen with incredible smells.

Step 2: Mix Broth and Cornstarch

Next, whisk together the chicken broth and cornstarch in a separate bowl until smooth—that cornstarch slurry is what thickens the soup perfectly without lumps. Pour that right over the veggies in the crockpot and give it a gentle stir to combine everything.

Step 3: Cook Low and Slow

Cover your crockpot and set it on low for 4 to 6 hours. I usually do 5 hours for the perfect texture—the broccoli gets tender but still holds just enough bite. This slow simmer lets all those flavors marry beautifully, no stirring needed until the end.

Step 4: Finish with Cream and Cheese

Once the cooking time is up, stir in the heavy whipping cream and shredded cheddar cheese. Then pop the lid back on and crank the heat to high for just about 30 minutes, giving the cheese time to melt into that buttery, creamy base. Stir well before serving to make it irresistibly smooth.

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Pro Tips for Making Crockpot Broccoli Cheese Soup Recipe

Cut Broccoli Small: I learned that finely dicing the broccoli results in a smoother texture and easier eating, especially for kids.
Low-Sodium Broth: Using low-sodium broth lets you control salt better so the soup doesn’t get too salty when the cheese melts in.
Add Cheese Last: Adding cheese at the very end on high heat prevents it from becoming grainy or separating.
Avoid Overcooking: Cooking too long can cause the broccoli to lose its vibrant color—sticking to 4-6 hours keeps it fresh and tasty.

How to Serve Crockpot Broccoli Cheese Soup Recipe

A close-up view of a creamy soup with a thick texture and light greenish-white color mixed with small bits of broccoli and chicken, served in a white bowl. On top of the soup is a small pile of shredded bright orange cheddar cheese. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Crockpot Broccoli Cheese Soup, slow cooker broccoli cheese soup, easy broccoli cheese soup, creamy broccoli cheese soup, cheesy vegetable soup

Garnishes

I usually top my bowls with extra shredded cheddar, a sprinkle of fresh cracked black pepper, and sometimes chopped green onions for a pop of color and fresh bite. If I’m feeling fancy, a few crispy bacon bits or croutons add amazing texture contrast.

Side Dishes

My go-to sides for this soup are a crusty baguette or warm garlic bread to soak up every last creamy drop. A simple green salad balances it out if you want a lighter meal. Sometimes, I serve it alongside roasted chicken or a grilled cheese sandwich for a nostalgic, cozy combo.

Creative Ways to Present

For potlucks or special dinners, I love serving this soup in mini bread bowls—everyone gets their own edible bowl, which makes it feel extra special and fun! Garnishing with a swirl of cream and a sprinkle of paprika adds a restaurant-quality touch that always impresses.

Make Ahead and Storage

Storing Leftovers

After enjoying your soup, store leftovers in an airtight container in the refrigerator. I usually eat mine within 3 to 4 days for the best texture and flavor. When reheating, you might need to stir in a splash of milk or broth to loosen it back up—it thickens nicely but can get a bit dense after chilling.

Freezing

I have great success freezing this soup in freezer-safe containers or bags. Just make sure it cools completely before freezing. When you’re ready, thaw overnight in the fridge and reheat gently on the stove—adding a bit of cream or broth helps bring back that silky texture.

Reheating

Reheating is best done on the stovetop over medium-low heat, stirring often to prevent sticking. Using low heat avoids breaking the cheese or curdling the cream. If your soup looks too thick, a little bit of chicken broth or milk stirred in will make it perfect again.

FAQs

Can I use frozen broccoli for this Crockpot Broccoli Cheese Soup Recipe?

Absolutely! Frozen broccoli works well in a pinch, but keep in mind it tends to be softer once cooked. If you use frozen, reduce the cooking time slightly to avoid mushiness, and check midway so you get a nice texture balance.
Is it okay to substitute milk instead of heavy cream?

Milk can be a lighter substitute, but the soup won’t be as rich and creamy. If you want to cut calories, use whole milk and consider adding a bit of cream cheese or sour cream to keep that luxurious mouthfeel.
Can I make this soup in a regular pot on the stove?

Yes! Just cook the veggies in butter on medium heat until tender, add the broth and cornstarch mixture, and simmer until thickened. Then stir in the cream and cheese off the heat. The crockpot version is great for convenience, but stove-top works well too.
How do I prevent the cheese from clumping?

Adding cheese at the very end and melting it on high heat while stirring helps prevent clumps. Also, shredded cheese melts more evenly than pre-sliced. Avoid boiling the soup after adding cheese to keep it smooth.

Final Thoughts

This Crockpot Broccoli Cheese Soup Recipe holds a special place in my heart because it’s one of those all-in-one comfort foods that brings the family together effortlessly. I guarantee you’ll find yourself reaching for it on chilly nights or when you just want something satisfying without spending hours in the kitchen. Give it a try—you might just find a new favorite that turns into a classic in your home, just like it did in mine.