Craving the comforting, creamy goodness of a classic broccoli cheese soup? Look no further! This **Crockpot Slow Cooker Broccoli Cheese Soup recipe** delivers that rich, cheesy flavor and tender vegetable texture you adore, making it a perfect replica of your favorite Panera-style soup, right in your own kitchen. Designed for ultimate convenience, this recipe leverages the magic of your slow cooker to create a wholesome, deeply satisfying meal with minimal effort. Imagine coming home to the inviting aroma of cheddar, broccoli, and a medley of fresh vegetables simmering to perfection – it’s pure comfort in a bowl!
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If you’re a fan of luscious, vegetable-packed soups, you’ll also love our Stovetop Broccoli Cheddar Soup and Instant Pot Broccoli Cheddar Soup recipes for quicker alternatives. To complete your cozy meal, pair this slow-cooked delight with our Homemade Southern Cornbread or a speedy Jiffy Cornbread Recipe. There’s truly nothing like warm, crusty bread dipped into a velvety, cheesy soup!
Table of Contents
Crockpot Broccoli Cheese Soup Ingredients
Creating this rich and flavorful slow cooker broccoli cheese soup requires just a handful of fresh, simple ingredients. The beauty of this recipe lies in its wholesome components coming together to form an incredibly satisfying dish. Here’s what you’ll need:
- Broccoli: Fresh broccoli florets are key for vibrant color and texture. You can chop them yourself or buy pre-cut for convenience.
- Carrots, Celery, and Onions: This classic trio, often referred to as a “mirepoix,” forms the aromatic foundation of the soup, adding depth and a subtle sweetness. Using pre-chopped mirepoix is a fantastic time-saver.
- Garlic: Freshly minced garlic elevates the flavor profile, adding a pungent, savory kick.
- Cheese: The star of the show! Sharp cheddar is highly recommended for its bold flavor, but any cheddar variety works beautifully.
- Broth: Vegetable or chicken broth provides the liquid base, infusing the soup with additional savory notes.
- Half and Half: This creamy dairy component is essential for achieving that luxurious, velvety texture.
- Salt and Pepper: Simple seasonings that enhance all the other flavors. Always adjust to your personal preference.
- Flour (Optional for Thickening): A simple flour slurry can be used if you prefer an extra-thick soup.
These ingredients, slowly cooked, meld together beautifully to create a harmonious and deeply satisfying soup that’s perfect for a chilly evening or a comforting lunch. The slow cooker does most of the work, allowing the flavors to develop over hours, resulting in a rich, restaurant-quality soup with minimal hands-on time.
What Type of Cheese to Use for Broccoli Cheddar Soup
The type of cheese you choose can significantly impact the final flavor and texture of your **Crockpot Broccoli Cheese Soup**. While you have various options, sharp cheddar cheese is often the preferred choice for its robust and distinct flavor that truly stands out in a creamy soup. When it comes to cheddar, the main distinction lies in its aging process:
- Mild Cheddar: Aged for only 2 to 3 months, mild cheddar offers a delicate, creamy, and subtle flavor. It’s a good choice if you prefer a less intense cheese taste.
- Medium Cheddar: With a slightly longer aging period, medium cheddar provides a bit more flavor than mild but still lacks the characteristic “bite” of sharp cheddar.
- Sharp Cheddar: Aged longer, sharp cheddar develops a distinct, prominent, and tangy flavor. This is often considered the ideal choice for broccoli cheese soup, as its bold taste holds up well against the other ingredients.
- Extra Sharp Cheddar: Aged for as long as a year, extra sharp cheddar boasts a very pronounced and intense flavor. While delicious, it can sometimes be overpowering for cooking and is often best reserved for charcuterie boards or as a pairing cheese.
Beyond the aging, a crucial tip for achieving the best possible soup texture is to **always buy cheddar cheese in block form and shred it yourself.** Pre-shredded cheeses are often coated with potato starch or cellulose to prevent clumping. While convenient, these anti-caking agents can prevent the cheese from melting smoothly, leading to a grainy or clumpy texture in your soup. Grating your own cheese ensures a silky-smooth, perfectly melted consistency that makes an enormous difference in the overall quality and enjoyment of your homemade broccoli cheddar soup.
How to Make Crockpot Slow Cooker Broccoli Cheese Soup
Making a delicious **Slow Cooker Broccoli Cheddar Soup** is incredibly simple, requiring minimal hands-on time thanks to the convenience of your crockpot. The detailed measurements and full instructions are provided in the recipe card below, but here’s a straightforward overview of the steps involved in achieving that perfect creamy, cheesy bowl of comfort:
- Prepare Your Vegetables: Start by getting your veggies ready. If using fresh broccoli, chop it into small, uniform florets. Dice your carrots, celery, and onion – or take a shortcut by using a pre-packaged mirepoix mix. Finally, mince your garlic cloves. This prep ensures all vegetables cook evenly and integrate seamlessly into the soup.
- Load the Slow Cooker: Place all the prepared broccoli, carrots, celery, onions, and minced garlic into the slow cooker pot. Pour in the broth, ensuring the vegetables are just covered. This liquid will help tenderize the vegetables as they cook slowly.
- Season to Perfection: Sprinkle in salt and freshly ground black pepper to taste. Give everything a good stir to ensure the seasonings are evenly distributed throughout the vegetable mixture. Remember, you can always adjust seasonings later.
- Cook Low and Slow: Cover the slow cooker with its lid and set it to cook. For best results and deeper flavor development, cook on a low setting for 4-6 hours, or on a high setting for 2-3 hours, until all the vegetables are tender and easily pierced with a fork.
- Introduce the Creaminess: Once the vegetables are perfectly tender, pour in the half and half. This is where the soup begins its transformation into a rich, creamy delight. Gradually add the freshly shredded cheddar cheese, a handful at a time, stirring constantly until each addition melts completely into the soup, creating a smooth, velvety base. Replace the lid and continue to cook briefly until all the cheese has fully melted and incorporated.
- Thicken (Optional Step): If you prefer a thicker, more substantial soup, prepare a simple flour slurry. In a small bowl, whisk together 2-3 tablespoons of all-purpose flour with an equal amount of cold water until smooth. Stir this slurry into the slow cooker. Allow the soup to continue cooking for another 15-30 minutes, or until it reaches your desired thickness. The slurry will gently thicken the soup without altering its flavor.
- Final Taste and Adjustments: Before serving, taste the soup and adjust the seasonings as needed. You might want a little more salt, pepper, or even a dash of garlic powder to enhance the flavors.
- Serve and Enjoy: Ladle the warm, creamy **Crockpot Broccoli Cheese Soup** into bowls. For an extra touch of indulgence, top with a sprinkle of additional shredded cheddar cheese. Serve immediately with crusty bread, croutons, or a slice of cornbread for dipping.
This hands-off approach allows the flavors to truly meld and deepen, creating a soup that tastes like it simmered all day – because it did! It’s an ideal recipe for busy weeknights or relaxed weekends when you crave hearty comfort food without the constant attention.
The Ultimate Crockpot Slow Cooker Broccoli Cheese Soup
By Brandi Crawford
This Crockpot Slow Cooker Broccoli Cheese Soup recipe combines cheddar cheese, fresh vegetables, and a creamy base to create a comforting, homemade version of your favorite Panera soup. It’s easy, delicious, and perfect for a cozy meal!
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Equipment
- Slow Cooker
Ingredients
- 5 cups fresh broccoli florets
- ⅓ cup chopped onions (I used white onions)
- ⅓ cup chopped celery
- ⅓ cup chopped carrots
- 2-3 garlic cloves, minced
- 4 cups broth (I used chicken broth, any broth works)
- 1 cup half and half
- 2-3 cups grated cheddar cheese (I used sharp)
- salt and pepper to taste
- 2-3 tablespoons all-purpose flour (Optional for thickening)
Instructions
- Add the broccoli, onions, celery, carrots, broth, and garlic to the slow cooker. (If you want to sauté the vegetables first for a deeper flavor, you can, but it’s optional).
- Cook on High for 2-3 hours (I typically find 3 hours is perfect) or Low for 4-6 hours until the broccoli and other vegetables are tender. They should be easily pierced with a fork.
- Once the vegetables are tender, add the freshly grated cheddar cheese, half and half, and season with salt and pepper to taste into the soup.
- Stir well to combine all ingredients. Place the lid back on the slow cooker and cook on High for another 30 minutes, or until all the cheese has fully melted and the soup is beautifully creamy.
- If you prefer a thicker soup, prepare a flour slurry: Whisk 2-3 tablespoons of all-purpose flour with an equal amount of cold water in a small bowl until smooth. Stir this slurry into the slow cooker. Continue to stir gently and allow the soup to sit and thicken to your desired consistency. I recommend starting with 3 tablespoons for a satisfying thickness.
- Taste the soup again and adjust the salt and pepper if needed. Ladle the hot, comforting broccoli cheddar soup into bowls. For an extra indulgent touch, top with additional shredded cheese, and serve with your favorite bread or cornbread for dipping.
Notes
- For the best, creamiest texture, always buy block cheddar cheese and shred it yourself. Pre-shredded cheese contains anti-caking agents that can make your soup grainy or prevent proper melting.
- You can use frozen broccoli, but be aware that it might require a little additional cook time. As it thaws and cooks, frozen broccoli will also release more moisture, potentially thinning out the soup slightly.
- If your soup turns out too thick for your liking, simply add a splash more broth (chicken or vegetable) to thin it to your preferred consistency.
- For those who prefer a completely smooth soup, an immersion blender or a standard blender can be used. Blend until smooth. Keep in mind that broccoli florets have a somewhat springy texture, so even after blending, a very slight texture from the broccoli might remain.
- Half and half can be easily substituted with heavy whipping cream for an even richer soup, or with any milk of your choice. Our original Keto Panera Broccoli Cheddar Soup recipe uses heavy whipping cream with delicious results. Half and half offers a balance of richness and fewer calories compared to heavy cream.
- If opting for milk substitutes like coconut milk or almond milk, be aware that these are generally thinner than dairy cream. Your soup will likely have a lighter, less thick texture.
Nutrition Information
Serving: 1 cup
Calories: 180 kcal
Carbohydrates: 6 g
Protein: 10 g
Fat: 13 g
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Frequently Asked Questions and Pro Tips
Here are some common questions and expert tips to help you master your **Crockpot Slow Cooker Broccoli Cheese Soup** and ensure it’s absolutely perfect every time:
Yes, you can certainly use frozen broccoli in this soup. However, be prepared to add a little additional cook time, as frozen vegetables can take longer to tenderize. Also, frozen broccoli tends to release more moisture as it cooks, which might make your soup slightly thinner. If it becomes too thin, simply follow the thickening tips below.
Absolutely! The texture of the soup is entirely a matter of personal preference. I often enjoy my soup with visible chunks of tender broccoli, so I might not puree it at all. Other times, I’ll use an immersion blender to partially puree it, leaving some delightful broccoli pieces throughout. And if I’m in the mood for a silky-smooth consistency, I’ll blend the entire batch. If you want a smooth soup, use an immersion hand blender directly in the slow cooker or transfer portions to a regular blender. Blend until creamy. Do note that broccoli florets, even when thoroughly blended, may retain a very slight, pleasant texture.
If you find your soup is thinner than you’d like, don’t worry, it’s an easy fix! You can effectively thicken it using a flour slurry. To create one, simply combine equal parts all-purpose flour and cold water in a small bowl and whisk until smooth. Start with 1 tablespoon of flour mixed with 1 tablespoon of water. Stir this slurry into the hot soup. If you need further thickening, repeat the process with another tablespoon of each. I typically use 3 tablespoons of flour and 3 tablespoons of water for a perfectly hearty consistency.
On the flip side, if your soup turns out thicker than you prefer, it’s even simpler to adjust. Just add additional broth (chicken or vegetable) in small increments, stirring well after each addition, until the soup reaches your desired consistency. You can also use a splash of milk or half and half if you prefer.
Yes, half and half is quite versatile! You can easily substitute it with heavy whipping cream for an even richer and more indulgent soup. Alternatively, any type of milk can be used. For instance, our popular Keto Panera Broccoli Cheddar Soup uses heavy whipping cream and is incredibly delicious. Half and half offers a balance, being a combination of milk and heavy cream, resulting in fewer calories than heavy cream but more richness than standard milk. If you opt for non-dairy milk substitutes like coconut milk or almond milk, keep in mind they are typically thinner, and your soup’s final texture will be less creamy and substantial.
Properly stored, your homemade broccoli cheddar soup will last 3-4 days in the refrigerator. Ensure it is stored in an airtight container to maintain freshness and prevent it from absorbing other odors from the fridge.
Broccoli cheese soup freezes beautifully, making it an excellent meal prep option! I highly recommend using soup freezer molds from Amazon for convenient portioning. Once frozen, you can pop out the individual soup pucks and store them in a freezer-safe bag. To reheat, you can use the slow cook function in your crockpot, or thaw a portion and reheat it gently on the stovetop or in the microwave. This soup can be kept frozen for up to a few months without losing quality.
Variations and Topping Ideas
While this **Slow Cooker Broccoli Cheddar Soup** is utterly delicious on its own, adding variations or creative toppings can elevate your dining experience and tailor it to your preferences. Here are some ideas to inspire you:
- Extra Shredded Cheese: A classic choice! A generous sprinkle of fresh shredded cheddar on top adds an extra layer of cheesy goodness as it melts into the hot soup.
- Fresh Broccoli: For an added pop of color and freshness, lightly steamed or blanched fresh broccoli florets can be stirred in just before serving.
- Croutons: Crispy, garlicky croutons add a delightful crunch and absorb some of the creamy broth, making each spoonful even more satisfying.
- Crackers: Simple and comforting, a side of saltine crackers or club crackers is always a welcome accompaniment for soup.
- Tortilla Strips: For a Tex-Mex twist, try crunchy tortilla strips as a topping.
- Bacon Bits: Crispy, crumbled bacon adds a salty, smoky depth that pairs wonderfully with the rich cheese.
- Avocado: Diced avocado adds a creamy, cool contrast and healthy fats to the warm soup.
- Hot Sauce: A dash of your favorite hot sauce can introduce a subtle kick, awakening the flavors.
- Fresh Herbs: A sprinkle of fresh chopped chives or parsley can brighten up the soup with a touch of herbaceous freshness.
- Spice it Up: Add a pinch of cayenne pepper or a dash of red pepper flakes to the slow cooker along with the other seasonings if you enjoy a little heat.
- Add Protein: Cooked diced chicken or ham can be stirred in during the last 30 minutes of cooking to transform this side dish into a more substantial meal.
More Comforting Soup Recipes
If you’ve fallen in love with the warmth and ease of this **Crockpot Broccoli Cheese Soup**, you’ll surely enjoy exploring our other comforting soup creations. Whether you’re looking for quick stovetop options or more slow-cooker wonders, we have a recipe for every craving:
Creamy Chicken Alfredo Soup
Slow Cooker Crockpot Cheeseburger SoupCreamy Pumpkin Soup with Canned Pumpkin
Chicken Lasagna Soup
Leftover Turkey Wild Rice Soup
Slow Cooker Crockpot Chicken Taco Soup
Instant Pot Chicken Ramen Soup
Pork Belly Ramen
Bread Bowl Soup
Slow Cooker Chicken Pot Pie
More Easy Slow Cooker and Crockpot Recipes
The slow cooker is a true kitchen hero, making mealtime effortless and delicious. If you appreciate the convenience and rich flavors of our **Crockpot Broccoli Cheese Soup**, you’ll love these other easy slow cooker and crockpot recipes that minimize fuss and maximize flavor. Perfect for busy individuals and families, these recipes allow you to set it and forget it, coming home to a warm, ready-to-eat meal:
Slow Cooker Crockpot Chicken Taco Soup
Slow Cooker Crockpot Chicken and Rice
Slow Cooker Crockpot Turkey BreastSlow Cooker Crockpot Chili Mac and Cheese
Slow Cooker Crockpot White Chicken Chili
Pulled Pork Sliders
Homestyle Chicken Noodle SoupSugar-Free Apple Butter
Slow Cooker Buffalo Chicken Dip
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