Slow Cooker Broccoli Cheddar Soup + VIDEO

Slow cooker broccoli cheddar soup is a creamy, cheesy, classic soup where fresh broccoli and cheddar cheese slow cooks together to perfection. From weeknight dinners or cozy nights by the fire, this fuss-free crockpot version is hands-off and incredibly tasty. Serve this broccoli cheese soup for lunch or dinner, side dish or main course. Instructions to make broccoli cheese soup recipe in the Instant Pot are also included.

Ingredients For Broccoli Cheddar Soup

• Fresh Broccoli
• Cheddar Cheese
• Onion 
• Garlic
• Carrot
• Butter 
• Cornstarch
• Chicken or Vegetable Broth
• Heavy Cream
• Seasonings: salt, pepper, paprika

How To Make Broccoli Cheddar Soup In The Slow Cooker

Slow Cooker

1. Add the broccoli, carrots, onion, garlic, butter, cornstarch, broth, salt, pepper, and paprika to the slow cooker. Stir to mix well.
2. Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
3. The last 10 minutes of cooking time, stir in the cheddar cheese and heavy cream.

Instant Pot

1. Add the broccoli, carrots, onion, garlic, butter, cornstarch, broth, salt, pepper, and paprika to the Instant Pot. Stir to mix well.
2. Close lid and seal valve. Set high pressure and for 20 minutes.
3. When cooking time is complete, quick-release the pressure.
4. Turn on the Instant Pot and select sauté. Stir in the cheddar cheese and heavy cream.
5. Cook an additional 5 minute or until the cheese is melted.

Why You’ll Love This Recipe

• Easy slow cooker soup – Minimal prep with rich, comforting flavor
• Made from scratch – No canned soup needed
• Creamy & cheesy – Everything you love about classic broccoli cheddar soup
• Loaded with broccoli – A cozy way to add more vegetables to your meal
• Perfect for colder days – Warm, hearty, and satisfying
• Great for meal prep – Reheats well for lunches and leftovers
• Family-friendly – Classic flavors both kids and adults enjoy

FAQs & Tips

Is this a main course or appetizer?

Both! This broccoli cheddar soup is hearty enough to serve as a main course but also great as starter.

Can you use frozen broccoli?

Yup. I recommend fresh broccoli for this recipe but frozen will work just fine. Add the frozen broccoli directly to the slow cooker without thawing first.

Can I make this soup without heavy cream?

Yes. You can substitute half-and-half or even milk. Keep in mind it will be less rich and creamy.

What can you serve this soup with?

This is great with bread, rolls, crackers, or even a side salad.

How do you store leftovers?

Store leftover slow cooker broccoli cheddar soup in the refrigerator for up to 4 days. 

What size slow cooker did you use?

I use a 3.5-quart slow cooker for this recipe. Feeding a larger crowd? Double the recipe and use a larger slow cooker. 

Meatless Soup Recipes

• Mushroom Tofu

• Ribollita

• Keto French Onion

• Curry Butternut Squash

• Roasted Tomato

• Pumpkin Bisque

Slow Cooker Broccoli Cheddar Soup

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Slow cooker broccoli cheddar soup is a creamy, cheesy, classic soup where fresh broccoli and cheddar cheese slow cooks together to perfection. From weeknight dinners or cozy nights by the fire, this fuss-free crockpot version is hands-off and incredibly tasty. Serve this broccoli cheese soup for lunch or dinner, side dish or main course. Instructions to make broccoli cheese soup recipe in the Instant Pot are also included.

• Author: Shannon Epstein
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 10 minutes
• Yield: 6 servings 1x
• Category: Appetizer, Dinner, Lunch
• Method: Pressure Cooking, Slow Cooking
• Cuisine: American
• Diet: Gluten-Free, Low-Carb, Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 12 ounces fresh broccoli, cut into florets
• 8 ounces cheddar cheese, shredded
• 1 cup carrots, shredded or diced thin
• 1/3 cup onion, diced
• 1 garlic clove, minced
• 2 tablespoons butter
• 2 1/2 cups chicken or vegetable broth
• 2 cups heavy cream
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon paprika
• salt & pepper to taste

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Instructions

Slow Cooker

1. Add the broccoli, carrots, onion, garlic, butter, cornstarch, broth, salt, pepper, and paprika to the slow cooker. Stir to mix well.
2. Cook on HIGH for 2 to 3 hours or LOW 4 to 6.
3. The last 10 minutes of cooking time, stir in the cheddar cheese and heavy cream.

Instant Pot

1. Add the broccoli, carrots, onion, garlic, butter, cornstarch, broth, salt, pepper, and paprika to the Instant Pot. Stir to mix well.
2. Close lid and seal valve. Set high pressure and for 20 minutes.
3. When cooking time is complete, quick-release the pressure.
4. Turn on the Instant Pot and select sauté. Stir in the cheddar cheese and heavy cream.
5. Cook an additional 5 minute or until the cheese is melted.

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