There’s something about a bowl of warm soup that feels like a gentle hug after a long day. This slow cooker broccoli cheese soup is just that kind of comfort. It’s creamy without being heavy, with tender broccoli and rich cheddar melding into a smooth, cheesy broth. I remember the first time I made it; I was rushing around trying to get dinner ready while keeping an eye on the clock. Somewhere between chopping the broccoli and stirring the cheese in, I realized how simple it was to let the slow cooker do most of the work. The house gradually filled with that inviting aroma—the kind that makes you forget about your busy day, even if just for a moment. I wasn’t quite sure if my blender skills were up to par, so the soup ended up with a few more chunks than I planned, which honestly just made it feel more homemade.
Why You’ll Love It
- Hands-off cooking means you can set it and forget it, freeing up time for other things (or just relaxing).
- The balance of sharp cheddar and fresh broccoli feels indulgent but still nourishing.
- It’s simple—and that’s kind of the point. No complicated steps or fancy ingredients needed.
- Perfect for making ahead and enjoying throughout the week, though it’s best fresh as the creaminess is at its peak.
If you’re a bit wary about working with a slow cooker or blending the soup, don’t worry. It’s forgiving, and a few chunks here and there only add to the charm. This soup feels like a cozy blanket on a chilly evening, even if your timing or technique isn’t perfect.
PrintSlow Cooker Broccoli Cheese Soup
A creamy and comforting slow cooker broccoli cheese soup made with fresh broccoli, sharp cheddar cheese, and a rich blend of vegetables and seasonings. Perfect for an easy, hearty meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 6
Ingredients
4 cups fresh broccoli florets, chopped into bite-sized pieces
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup half-and-half
2 cups sharp cheddar cheese, shredded
1/4 cup all-purpose flour
1/4 cup unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
Instructions
Add the chopped broccoli, chopped onion, diced carrots, minced garlic, and chicken broth to the slow cooker.
Cover and cook on low for 4 hours, or until the vegetables are tender.
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 to 2 minutes until it forms a smooth paste and begins to bubble, stirring constantly.
Gradually whisk in the half-and-half and continue to cook, whisking frequently, until the mixture thickens, about 3 to 5 minutes.
Once the slow cooker vegetables are tender, use an immersion blender to puree the soup until mostly smooth, leaving some chunks for texture.
Stir the thickened half-and-half mixture into the slow cooker.
Add the shredded cheddar cheese, salt, black pepper, and ground nutmeg to the slow cooker and stir until the cheese is fully melted and the soup is creamy.
Taste and adjust seasoning if needed.
Serve hot.
Kitchen Notes
I usually use a basic slow cooker, nothing fancy, and it works like a charm every time. For serving, crusty bread or a simple grilled cheese pairs wonderfully—sometimes I even dunk the bread right into the soup. If you want to switch things up, adding a pinch of smoked paprika or a bit of cooked bacon could add a smoky twist, though I haven’t tested those variations extensively. You could also swap half-and-half for cream if you’re feeling indulgent, but the soup will be richer and heavier. Sometimes I toss in a handful of cooked quinoa or rice to stretch it out, but it changes the texture quite a bit.
FAQ
Can I make this vegetarian?
Yes, by using vegetable broth instead of chicken broth. It still tastes great!
Can I freeze leftovers?
It’s best not to freeze after adding the half-and-half, as it may separate. Instead, freeze before adding dairy and mix it in when reheating.
How thick should the soup be?
It’s creamy but still spoonable—not too runny, not too thick. You can adjust by adding a bit more broth or cooking it down longer.
Ready to cozy up with a bowl of this comforting soup? Give it a try tonight—you might just find it’s your new favorite go-to when the weather turns cool.