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Slow Cooker Broccoli Cheese Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

The Best Crockpot Broccoli Cheese Soup

A comforting and creamy crockpot broccoli cheese soup packed with melty cheddar, tender broccoli, and rich flavors—easy to make and perfect for cozy meals.
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Prep Time 16 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 46 minutes
Servings: 6 people
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main ingredients
  • 4 cups Broccoli diced small — fresh or frozen
  • 2 tablespoons Butter
  • 0.5 cup Onion diced
  • 2 teaspoons Minced garlic
  • 0.5 cup Celery diced small
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 4 cups Chicken broth or veggie broth
  • 0.25 cup Corn starch mixed into broth
  • 1 cup Heavy whipping cream
  • 4 cups Cheddar cheese shredded by hand

Equipment

  • 1 Mixing bowl For combining broth and corn starch
  • 1 Crock pot Slow cooker
  • 1 Immersion blender Optional for smooth texture

Method
 

Instructions
  1. Cut broccoli into bite-size pieces so it cooks evenly.
  2. Add broccoli, butter, onion, celery, minced garlic, salt, and pepper into the crock pot.
  3. Mix chicken broth with corn starch thoroughly.
  4. Stir the broth mixture into the crock pot carefully.
  5. Cover the crock pot and cook on low for 4 to 6 hours.
  6. After cooking, stir in the heavy cream and shredded cheddar cheese.
  7. Cover and set crock pot to high for another 30 minutes.
  8. Stir the soup just before serving to blend all the flavors.
  9. Use an immersion blender before adding cream and cheese if a smoother consistency is desired.
  10. Serve warm and enjoy the cheesy, comforting goodness.
  11. Store leftovers in an airtight container and refrigerate for up to 5 days.

Notes

Use frozen broccoli for less chopping, and hand shredded cheese for best melt. Reheat with extra broth if needed, and store leftover soup for up to 5 days or freeze for later.