Dinner

The Best Crockpot Broccoli Cheese Soup Recipe

ByAndria Russo December 26, 2025December 26, 2025

Introduction

This Broccoli Cheese Soup is creamy, comforting, and easy to make in your crockpot. Packed with fresh broccoli and sharp cheddar, it’s the perfect warming meal for chilly days. With simple ingredients and minimal prep, this soup will quickly become a family favorite.

A black slow cooker filled with a creamy green vegetable mixture topped with a layer of melted orange cheese sitting in the center. The mixture’s base shows creamy white with small green pieces of vegetable spread evenly throughout. The cheese layer is spread across the middle with a smooth, melted texture. The slow cooker is placed on a white marbled surface, and a wooden spoon rests nearby with some green herbs slightly visible in the corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups broccoli, diced small
2 tablespoons butter
1 cup sharp cheddar cheese, shredded
1 small onion, diced
2 cloves garlic, minced
2 stalks celery, diced small
4 cups chicken broth
1 cup heavy whipping cream
1 tablespoon cornstarch
Salt and pepper, to taste

Instructions

Step 1: Cut the broccoli into small bite-sized pieces. Add the broccoli, butter, onion, celery, and minced garlic to the crockpot.
Step 2: In a small bowl, mix the chicken broth with the cornstarch until smooth. Pour this mixture into the crockpot and stir to combine.
Step 3: Cover the crockpot and cook on low for 4 to 6 hours, or until the broccoli is tender. Cooking times may vary depending on your crockpot.
Step 4: Once cooked, stir in the heavy whipping cream and the shredded cheddar cheese.
Step 5: Replace the lid and continue cooking on high for 30 minutes, until the cheese has fully melted and the soup is hot.
Step 6: Give the soup a good stir before serving and enjoy with your favorite crusty bread.

Tips & Variations

Use fresh broccoli for best texture, but thawed frozen broccoli works well too.
Hand-shred the cheese for a smoother melt; pre-shredded cheese often contains additives that prevent smooth melting.
Replace chicken broth with vegetable broth for a vegetarian option.
Add thinly sliced carrots for extra color and sweetness, similar to Panera Bread’s version.
Substitute evaporated milk for heavy cream for a lighter soup.
If the soup isn’t thick enough, mix additional cornstarch with water to create a slurry and stir it in to thicken further.
Add a pinch of garlic powder to boost flavor if desired.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days. The soup may thicken as it cools; add a splash of chicken broth or cream when reheating to loosen the texture. Reheat gently on the stove or in the microwave for best results.

How to Serve

The dish is a creamy soup or stew in a black slow cooker, filled with a thick, light yellow base mixed with small pieces of green vegetables, likely broccoli. The center is topped with a layer of melted orange cheese that covers a round area. The slow cooker sits on a white marbled surface, with a wooden spoon and some green herbs placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why did my Broccoli Cheese Soup separate?

This usually happens if the cheese and cream are added too early or if the cooking temperature is too high. To prevent separation, add the cheese and cream only after the broccoli has fully cooked, and let the cheese melt gently on low or high heat for a short time.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli can be used. It’s best to let it thaw before adding to the crockpot to avoid extra water making the soup too thin. Both fresh and frozen will work well in this recipe.