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Easy Slow Cooker Broccoli Cheese Soup Recipe

Easy Slow Cooker Broccoli Cheese Soup

A cozy crockpot soup made with broccoli, carrots, onion, garlic, broth, half-and-half, and sharp cheddar cheese. It makes about six servings and can be served chunky or partially blended for a creamier consistency.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Broccoli florets, fresh or frozen
  • 1 medium Medium yellow onion, finely diced
  • 2 medium Carrots, peeled and diced or coarsely shredded
  • 2 cloves Garlic cloves, minced
  • 4 cups Low-sodium chicken broth
Seasonings
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1/2 or 1/4 teaspoon Dried thyme or ground nutmeg, optional
Creamy Finish
  • 1 cup Half-and-half or evaporated milk
  • 2 cups, about 8 ounces Sharp cheddar cheese, freshly shredded

Method
 

Step-by-Step
  1. Add the broccoli, diced onion, carrots, garlic, broth, salt, black pepper, and optional dried thyme or ground nutmeg to the slow cooker. Stir gently so the vegetables and seasonings are distributed evenly.
  2. Cover and cook until the vegetables are tender, using LOW for 4–6 hours or HIGH for about 2–3 hours. The broccoli and carrots should pierce easily with a fork before you add the dairy.
  3. During the last 20–30 minutes of cooking, stir in the half-and-half or evaporated milk. Keep the slow cooker covered and do not allow the soup to boil.
  4. Gradually add the freshly shredded cheddar, stirring after each addition until melted and smooth. Avoid boiling after the cheese and dairy are added so the soup remains creamy.
  5. Serve the soup chunky, or use an immersion blender briefly to blend part of it while leaving some broccoli pieces intact. Taste and adjust seasoning if needed, then ladle into bowls and serve hot.

Notes

For a thicker soup, blend 1–2 cups of the cooked vegetables and broth, then stir the purée back into the crockpot. Frozen broccoli can be added directly without thawing. Shred cheddar from a block for smoother melting, and refrigerate leftovers promptly.