Slow Cooker Broccoli Cheddar Soup in rustic kitchen

Broccoli Cheddar Soup – Cozy, Creamy, and Homemade

By:

October 8, 2025

There’s something quietly comforting about a bowl of Broccoli Cheddar Soup. Maybe it’s the creamy texture, maybe it’s the golden cheddar melting into the green specks of broccoli, or maybe it’s just the fact that it’s been simmering all day while you’ve been doing literally anything else. That’s the kind of cozy, low-maintenance magic I live for—and trust me, you’re going to fall in love with this slow cooker version.

I’ve made a lot of soups in my day (some better than others—ask my middle child about the Great Pea Soup Debacle of 2017), but this Broccoli Cheddar Soup has quickly become a top-tier repeat request in our house. And it’s not just the taste—it’s how ridiculously easy it is.

Table of Contents

Why You’ll Love This Broccoli Cheddar Soup

Let me count the ways:

Set it and forget it: Toss your ingredients in the slow cooker in the morning and come home to a pot of creamy goodness.
Family-friendly flavor: Even picky eaters tend to love this one (especially with extra cheese or croutons on top).
Make-ahead dream: This soup reheats beautifully for weekday lunches or quick dinners.
Simple ingredients: Nothing fancy here. Just real, honest food.

Bonus? It’s one of those meals that makes your home smell like comfort. Like someone’s been cooking all day just for you. Because, well, they have—you did! And your slow cooker helped.

What Does Slow Cooker Broccoli Cheddar Soup Taste Like?

Creamy, cheesy, and deeply satisfying. This soup blends the earthy, slightly sweet bite of broccoli with the richness of sharp cheddar and the smooth base of cream and vegetable broth. The smoked paprika brings just enough depth to make people go, “Wait, what’s in this?” (in the best possible way).

It’s like your favorite diner soup, but better—and made right in your kitchen.

What You’ll Need for Broccoli Cheddar Soup

Let’s break down the goodness in this crockpot wonder:

4 cups broccoli florets: Fresh or frozen both work here. I like to chop them small so they cook down nicely.
1 medium onion, chopped: Sweet or yellow—adds great base flavor.
3 cloves garlic, minced: Because garlic makes everything better.
4 cups vegetable broth: A good low-sodium broth lets the other flavors shine.
1 cup heavy cream (or coconut cream): Go with what works for your household.
2 cups shredded sharp cheddar cheese: Please, shred it fresh. Pre-shredded cheese has coating that messes with melting.
1 tsp smoked paprika: This is optional—but highly recommended.
Salt & pepper to taste: Adjust at the end, after the cheese goes in.

🖇️ Related cozy soups to explore: Creamy Roasted Butternut Squash Soup, Italian Penicillin Soup, or Homemade Tomato Soup Recipe.

Ingredients for Broccoli Cheddar Soup — Everything you need for this cozy, cheesy classic.

How to Make Broccoli Cheddar Soup (Slow Cooker Style)

Making this Broccoli Cheddar Soup in the slow cooker is as close to hands-off cooking as it gets. The rich, creamy texture develops over hours, giving the soup that soul-warming flavor that tastes like it came from a restaurant—but with half the effort and all the heart.

If you’ve ever made my Creamy Butternut Squash Soup or Tuscan Chickpea Soup, you know how much I love a good slow-simmered dish that basically cooks itself. This one’s no different.

Step 1: Prepare Your Vegetables

Start by chopping your broccoli florets into bite-sized pieces. You want them small enough to soften during cooking but still hearty enough to be noticed in every spoonful.

Tip: If using frozen broccoli, there’s no need to thaw. Just toss it straight into the pot!

Dice one medium onion and mince three garlic cloves. These aromatics are essential to building a deep, savory base for your soup. You’ll thank yourself later for not skipping them.

Step 2: Load the Slow Cooker

Into your slow cooker, add:

4 cups of broccoli florets
1 medium chopped onion
3 cloves garlic, minced
4 cups vegetable broth
1 teaspoon smoked paprika
Salt and pepper to taste

Give everything a gentle stir so the veggies are evenly coated in the broth and seasonings.

Why paprika? That hint of smokiness adds a background note that makes people say, “Ooooh, what is that?” without overpowering the classic broccoli-cheddar flavor.

Step 3: Cook Low and Slow

Cover and set your slow cooker:

On LOW for 6–7 hours for deeper flavor and ultra-soft broccoli
Or on HIGH for 3–4 hours if you’re short on time

By the end of this cook time, the broccoli should be tender and the onions nearly melted into the broth. The kitchen will smell like a warm hug—and no stirring needed.

If you’ve tried French Onion Short Rib Soup or Chicken Taco Soup with Cream Cheese, you know the slow cooker’s ability to meld flavors is unbeatable.

Step 4: Blend for Texture

Once the vegetables are fully cooked, it’s time to decide how creamy you want your soup.

For smooth and velvety soup: Use an immersion blender directly in the slow cooker to purée until silky.
For a rustic, chunky texture: Blend just a portion of the soup or skip this step entirely.

There’s no wrong answer here—it’s totally based on your family’s preferences. In our home, we love it mostly smooth with just a few broccoli bits left whole.

Step 5: Stir in Cream and Cheese

Next, add your rich ingredients:

1 cup of heavy cream or coconut cream
2 cups of freshly shredded sharp cheddar cheese

Stir slowly and gently until the cheese melts fully and the soup becomes thick, creamy, and dreamy.

Important: Turn the heat to LOW and do not let it boil once the cheese is added—this helps avoid graininess or curdling.

Freshly shredded cheese from a block works best because it melts evenly and adds that luscious, cheesy pull. Pre-shredded varieties often contain anti-caking agents that affect texture.

Step 6: Taste and Finish

Give your Broccoli Cheddar Soup a final taste test.

Adjust salt and pepper if needed.
Add a splash more broth if the soup is too thick for your liking.
For extra richness, stir in another small handful of cheddar just before serving.

Ladle it into bowls and top with croutons, extra shredded cheese, or even a drizzle of cream for a little something fancy. You’ve earned it.

Tips and Tricks for Perfect Broccoli Cheddar Soup

Freshly shred your cheese. Pre-shredded cheese has anti-caking agents that don’t melt well.
Want it vegetarian? Stick with vegetable broth and coconut cream.
Avoid overheating after adding cheese. High temps can make it gritty.
Texture control: Use that immersion blender to make it creamy or chunky. Your call.
Crouton tip: Homemade croutons? Bake cubed bread with olive oil, garlic powder, and a pinch of salt at 375°F for 10–15 minutes. Worth it.

Storage Tips

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in single portions (without the cream/cheese, ideally) for up to 2 months. Thaw and reheat gently, then stir in cheese/cream.
Reheat gently: Low and slow on the stovetop to keep it smooth.

FAQs

Can I use frozen broccoli?
Absolutely. No need to thaw it first—just throw it right into the slow cooker.

Can I make this dairy-free?
Yes! Use coconut cream instead of heavy cream and a vegan cheddar substitute. Just be cautious with melting—it may need an extra stir.

Can I double the recipe?
Sure can. Just make sure your slow cooker is large enough to handle it.

Final Thoughts

Broccoli Cheddar Soup is the ultimate comfort dish, and the slow cooker makes it even more lovable. Whether you’re meal prepping, feeding a hungry family, or just trying to make it through the week with something warm and nourishing—this recipe is here to help.

Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meals.