Slow Cooker Broccoli Cheddar Cheese Soup
Rich and creamy broccoli cheese soup made entirely in the slow cooker for hands-off convenience. Fresh broccoli florets simmer with aromatic vegetables in seasoned chicken broth, then finished with heavy cream and sharp cheddar cheese for ultimate comfort food appeal. Perfect for busy weeknights, cold weather meals, or feeding a crowd. The slow cooking method allows flavors to meld beautifully while requiring minimal active preparation time.
Ingredients
- 4 cups broccoli, diced small
- 2 tablespoon butter
- ½ cup onion, diced
- 2 tsp garlic, minced
- ½ cup celery, diced small
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 cups chicken broth
- ¼ cup corn starch
- 1 cup heavy whipping cream
- 4 cups cheddar cheese, shredded
Instructions
- 1
Cut broccoli into small bite-size pieces and place in crockpot with butter, onion, celery, garlic, salt and pepper
- 2
Mix chicken broth with cornstarch and stir into crockpot
- 3
Cover and cook on low for 4-6 hours
- 4
Stir in heavy cream and shredded cheese
- 5
Cover and cook on high for 30 minutes until cheese melts
- 6
Stir thoroughly before serving
Tips
Dice vegetables uniformly small so they cook evenly and create the best texture throughout the soup.
Whisk cornstarch thoroughly with broth to prevent lumps from forming in the finished soup.
Add cheese gradually and stir gently to prevent it from becoming stringy or separating.
Good to Know
Refrigerate up to 4 days in sealed container. Reheat gently, adding liquid if needed.
Can prepare through step 3 up to 1 day ahead. Add cream and cheese when ready to serve.
Serve immediately while hot with crusty bread or crackers for dipping.
Common Mistakes
Add cornstarch slurry slowly while stirring to avoid lumps forming in the soup.
Keep heat on low when adding cheese to avoid it becoming stringy or separating.
Do not boil after adding cream as it may curdle the soup.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use frozen broccoli instead of fresh?
Yes, use 4 cups frozen broccoli florets. Add them directly to the crockpot without thawing, but reduce cooking time slightly as frozen vegetables cook faster.
What if my soup is too thin after cooking?
Mix 2 tablespoons cornstarch with 3 tablespoons cold water to make a slurry. Stir into the hot soup and cook 10 more minutes until thickened.
How long will this soup keep in the refrigerator?
Store covered in refrigerator for up to 4 days. The soup may thicken when cold, so thin with additional broth when reheating if needed.