Crockpot Broccoli Cheese Soup
This easy Crockpot Broccoli Cheese Soup tastes even better than Panera and it takes less than 10 minutes to prep. This is one of the best crock pot recipes for busy weeknights when you’re craving a big bowl of comfort!
5 Star Review
“This soup is amazing and better than any I’ve had at a restaurant! It was also delicious leftover for lunch the next day!”
— Jennifer —
This crockpot broccoli cheddar soup is a reader favorite!
This easy crockpot broccoli cheese soup recipe is perfect when you are in need of a healthy meal but have zero time to cook it, a position I find myself in often, and I suspect you do too.
While there are other broccoli cheese soup recipes made in the slow cooker, this one is the EASIEST. Let’s discuss!
- Most crockpot broccoli cheese soups have you start by making a base cheese sauce on the stovetop.
- Because I know we don’t always have time to fuss with this kind of prep, I decided to see if I could create a slow cooker broccoli and cheese soup using the dump-and-go method: dump the ingredients into your crock pot; walk away; return hours later to a dinner that’s ready to serve.
- The first time I tried it, it didn’t quite work out. But I wasn’t ready to give up yet: I found that I could achieve that rich, creamy cheesy base by blending the soup with an immersion blender or food processor prior to serving.
Success!
The flavor of this soup is a dead-ringer for Panera’s broccoli cheese soup, and although its texture is a bit thinner than I’d originally envisioned (a result of skipping that fussy cheese sauce base), I still found it to be plenty cheesy and satisfying. (My Instant Pot Broccoli Cheese Soup is equally amazing.)
If you love broccoli cheese soups like this, make sure to try this Broccoli Cauliflower Soup too!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Broccoli. We’re keeping it fresh with raw broccoli florets instead of frozen.
- Carrots. Grated, just like Panera’s! You can grate them yourself or buy a bag of pre-grated carrots.
- Onion and Garlic. Aromatics that form the base of flavor for this soup.
- Cream Cheese. I use reduced-fat, but regular cream cheese would also work. Don’t use fat-free, though.
- Seasonings. Dried oregano, grated nutmeg, salt, and pepper.
- Broth. You can use chicken broth or vegetable broth for a vegetarian slow cooker broccoli cheese soup.
- Evaporated Milk. For a creamy soup without the roux.
- Sharp Cheddar Cheese. FRESHLY shredded cheese is a must for soup (and Cheesy Broccoli). Store-bought shreds will add an unpleasant grittiness to the soup because they’re coated in cellulose to keep them from sticking to each other in the bag.
How to Make Broccoli Cheese Soup in a Crockpot
- Assemble. Stir together the vegetables, garlic, cream cheese, oregano, nutmeg, and chicken broth in your slow cooker.
- Cook. Cover and cook on high for 2 hours or low for 4-6 hours.
- Make It Creamy. Stir in the evaporated milk, then use an immersion blender to puree the soup a bit to make it thick and creamy.
- Finish. Cook the soup on low for 10 minutes, then stir in the salt, pepper, and grated cheese. Cook 5 minutes more to melt the soup, then serve. ENJOY!
What to Serve With Crockpot Broccoli Cheese Soup
- Bread. You can’t go wrong with crusty No Knead Bread or Homemade Dinner Rolls.
- Salad. This Apple Walnut Salad is perfect for soup season!
- Sandwiches. If your you-pick-two at Panera is soup and a sandwich, pair this slow cooker broccoli cheddar soup with a Caprese Sandwich.
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Crockpot Broccoli and Cheese Soup
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Ingredients
- 5 cups chopped broccoli florets about 16 ounces
- 1 cup grated carrots, you can grate yourself or use bagged, pre-cut julienne carrots
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 2 ounces reduced fat cream cheese do not use fat free
- 1 teaspoon dried oregano
- ¼ teaspoon freshly grated nutmeg
- 2 ½ cups reduced sodium chicken broth or vegetable broth
- 1 can 2% evaporated milk (12 ounces)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 8 ounces sharp cheddar cheese, grated* (1 block)
Instructions
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Place the broccoli, carrots, onion, and garlic in the bottom of 5-to-6-quart slow cooker. Top with the cream cheese, oregano, nutmeg, and chicken broth. Stir to evenly distribute the ingredients. Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.
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Remove the lid and stir in the evaporated milk. With an immersion blender, puree about 3/4 of the soup, so that it is mostly smooth but still has a few chunks of broccoli remaining. Alternatively, you can puree the soup in 1 cup-sized batches in a food processor or blender. (Be careful—it’s hot and prone to splatter!)
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Recover the soup and let cook on low for 10 minutes until warmed through. Stir the salt, pepper, and grated cheese. Taste and add additional salt and pepper as desired. Recover and cook on high until the cheese is fully melted and the soup is hot, about 5 additional minutes. Serve warm.
Video
Notes
- The type of cheese you use is very important to this recipe. I highly advise grating your own from the block, as many brands of pre-grated, bagged cheese are coated with starch to prevent sticking. While convenient, this starch can prevent the cheese from melting smoothly. I also recommend using regular, not light cheese for this reason—reduced fat cheese sometimes does not melt as well.
- TO STORE: Store leftovers in the refrigerator for up to 4 days.
- TO REHEAT: Rewarm soup in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze the soup for up to 3 months. Let thaw overnight in the refrigerator before reheating.
