Slow Cooker Broccoli Cheddar Soup

A rich, creamy slow-cooker soup loaded with tender broccoli, carrots, onions, and sharp cheddar cheese. It is cozy, flavorful, and easy to make with minimal hands-on cooking.

Ingredients

• 6 cups fresh broccoli florets, cut into small pieces
• 1 medium yellow onion, finely diced
• 2 medium carrots, shredded or finely diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 3 cups sharp cheddar cheese, freshly shredded
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Dijon mustard, optional

Instructions

1. Add the broccoli, onion, carrots, and garlic to the slow cooker.
2. Pour in the chicken or vegetable broth.
3. Add salt, black pepper, paprika, and dried thyme. Stir everything together.
4. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the vegetables are tender.
5. About 30 minutes before serving, melt the butter in a saucepan over medium heat.
6. Whisk in the flour and cook for about 1 minute, stirring constantly.
7. Slowly whisk in the milk until smooth. Continue cooking for 3–5 minutes until the mixture begins to thicken.
8. Stir in the heavy cream.
9. Pour the creamy milk mixture into the slow cooker and stir well.
10. Add the shredded cheddar cheese gradually, stirring after each addition until melted and smooth.
11. Add the Parmesan and Dijon mustard if using. Stir until fully incorporated.
12. Cover and cook on LOW for another 15–20 minutes. Do not let the soup boil after adding the dairy and cheese, as this can cause the sauce to separate.
13. Taste and adjust the salt and pepper as needed.
14. For a smoother soup, use an immersion blender briefly, leaving some broccoli pieces intact. For a chunky soup, simply leave it as it is.
15. Serve hot with extra shredded cheddar, cracked black pepper, or fresh parsley if desired.

Serving Suggestions

• Crusty bread
• Garlic bread
• Dinner rolls
• Toasted sourdough
• Side salad
• Baked potato
• Grilled cheese sandwich

Nutrition Information

Approximate per serving, based on 6 servings:

• Calories: 480
• Protein: 21 g
• Carbohydrates: 20 g
• Fat: 36 g
• Saturated Fat: 22 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 850 mg
• Cholesterol: 110 mg

Nutrition will vary depending on the broth, cheese, milk, and portion size.

Nut Information

• Peanuts: None
• Almonds: None
• Walnuts: None
• Pecans: None
• Cashews: None
• Pistachios: None
• Hazelnuts: None
• Macadamia nuts: None
• Coconut: None
• Tree nuts: None
• Nut-free: Yes, when all packaged ingredients are confirmed nut-free
• Dairy: Yes — butter, milk, cream, cheddar, and Parmesan
• Eggs: No
• Gluten: Contains gluten because of the all-purpose flour
• Vegetarian: Yes, if vegetable broth is used
• Vegan: No

Gluten-Free Option

Replace the all-purpose flour with a certified gluten-free flour blend or use 1 1/2 tablespoons cornstarch mixed with cold water to thicken the soup. Also verify that the broth and other packaged ingredients are gluten-free.

Q&A

Q: Can I use frozen broccoli?
A: Yes. Frozen broccoli works well. Add it directly to the slow cooker, although it may become softer than fresh broccoli.

Q: Can I use mild cheddar?
A: Yes. Sharp cheddar provides a stronger flavor, but mild or medium cheddar can be used.

Q: Why did my cheese become grainy?
A: Cheese can become grainy when exposed to very high heat. Add it near the end and avoid boiling the soup after adding the dairy.

Q: Can I make this soup without flour?
A: Yes. Use cornstarch, a gluten-free flour blend, or blend some of the cooked vegetables to naturally thicken the soup.

Q: Can I add chicken?
A: Yes. Cooked shredded chicken can be stirred in near the end for a heartier, higher-protein soup.

Q: Can I make it vegetarian?
A: Yes. Simply use vegetable broth instead of chicken broth.

Q: How long does it keep?
A: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Q: Can I freeze broccoli cheddar soup?
A: You can, but dairy-based soups may separate slightly after thawing. For the best texture, freeze portions before adding the cream and cheese, then add the dairy when reheating.

Q: How do I reheat leftovers?
A: Reheat gently over low to medium heat, stirring frequently. Avoid boiling.

Q: Can I make it thicker?
A: Yes. Simmer it uncovered briefly, add a little extra cheese, or use a small amount of cornstarch slurry.