Slow Cooker Broccoli Cheese Soup (Printable)

Rich and creamy broccoli cheddar soup with tender vegetables and melted cheese, made easy in the slow cooker.

# What You'll Need:

→ Vegetables

01 - 5 cups broccoli florets, fresh or frozen
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, peeled and diced
04 - 2 cloves garlic, minced
05 - 2 celery stalks, finely chopped

→ Liquids

06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk (half-and-half may be substituted for a richer consistency)

→ Cheeses and Dairy

08 - 2 cups sharp cheddar cheese, freshly shredded
09 - 1/2 cup cream cheese, softened to room temperature
10 - 1/2 cup Parmesan cheese, finely grated
11 - 2 tablespoons unsalted butter

→ Seasonings and Thickeners

12 - 1/4 cup all-purpose flour
13 - 1/2 teaspoon dried thyme
14 - Kosher salt and freshly ground black pepper, to taste
15 - Pinch of cayenne pepper (optional)

# How To Make:

01 - Place the broccoli florets, chopped onion, diced carrots, celery, and minced garlic into the slow cooker insert. Pour in the vegetable broth and sprinkle with dried thyme, stirring gently to combine.
02 - Cover the slow cooker and cook on the LOW setting for 4 hours, or until all vegetables are fork-tender and flavors have melded.
03 - In a small saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour to form a smooth paste and cook for 1 to 2 minutes to remove the raw flour taste. Slowly pour in the milk while whisking constantly until the mixture is smooth, thickened, and free of lumps.
04 - Pour the thickened milk mixture into the slow cooker. Add the softened cream cheese, shredded sharp cheddar, and grated Parmesan. Stir thoroughly until the cheeses begin to melt and blend into the soup.
05 - Using an immersion blender directly in the slow cooker, or by transferring the soup in batches to a countertop blender, puree the soup to your preferred texture — leaving some broccoli pieces intact for a rustic feel or blending until completely silky smooth.
06 - Season the soup with kosher salt, freshly ground black pepper, and a pinch of cayenne pepper if desired. Continue heating on LOW for an additional 10 minutes, stirring occasionally, until the soup is uniformly creamy and heated through.
07 - Ladle the hot soup into bowls and garnish with extra shredded cheddar cheese or croutons as desired. Serve alongside crusty bread for a complete meal.

# Expert Tips:

01 -
  • The slow cooker does nearly all the work while you go about your day, and the house smells incredible for hours.
  • That combination of sharp cheddar and cream cheese creates a velvety texture that beats any canned or restaurant version.
02 -
  • Shred your own cheese off the block because pre-shredded varieties contain anti-caking powders that make the soup grainy instead of smooth.
  • Add the milk mixture slowly and stir patiently because rushing this step can leave you with clumps that never fully incorporate.
03 -
  • Let the soup rest for 10 minutes off the heat before serving because it thickens as it sits and the flavors deepen.
  • A squeeze of fresh lemon juice right at the end brightens the whole bowl and cuts through the richness in the most surprising way.

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