Introduction

Oh, the comfort! Does anything say “warm hug in a bowl” quite like creamy, cheesy broccoli soup? I remember chilly evenings when this was simmering away in the kitchen, filling the air with the most delicious aroma. It’s one of those recipes that just feels like home, and the best part? It’s ridiculously easy to make, especially with a little help from your trusty slow cooker!

Why You’ll Love This Recipe

Fast & Fuss-Free: Seriously, dump and go! Your slow cooker does most of the work.
Incredibly Easy: Perfect for beginners or busy weeknights.
Wonderful Giftable Treat: Imagine a jar of this deliciousness for a friend who needs a pick-me-up!
Guaranteed Crowd-Pleaser: Even picky eaters will ask for seconds!

Ingredients

Gather ’round, friends! Here’s what you’ll need to whip up this dreamy soup:

4 cups broccoli florets: Fresh is best, but frozen works too! Just make sure they’re bite-sized.
1 onion, diced: A little sweet onion adds a lovely base flavor.
4 cups chicken broth: Use your favorite brand. Veggie broth works for a vegetarian option!
1 teaspoon garlic powder: For that extra punch of savory goodness.
1 teaspoon onion powder: Doubling down on that oniony flavor is never a bad thing!
Salt and pepper, to taste: The essentials!
1 cup heavy cream: This is what makes it luxuriously creamy.
2 cups shredded cheddar cheese: Sharp cheddar gives the best flavor, but a mild or a blend is fine too!

How to Make It

Let’s get this cozy soup simmering! It’s so simple, you’ll be amazed.

First things first, grab your slow cooker. Toss in your broccoli florets, diced onion, chicken broth, garlic powder, and onion powder. Give it a gentle stir to combine everything.
Now, season it up! Add salt and pepper to your liking. Remember, you can always add more later, so start with a moderate amount.
Time for the magic to happen. Cover your slow cooker and cook on HIGH for 2-3 hours, or on LOW for 4-6 hours. You’ll know it’s ready when the broccoli is nice and tender.
Once the broccoli is tender, it’s time to make it creamy and cheesy! Stir in the heavy cream and all that glorious shredded cheddar cheese.
Keep cooking on HIGH for another 15-20 minutes, stirring every so often, until the cheese is completely melted and the soup is heated all the way through. And voilà! Your delicious Crockpot Broccoli Cheese Soup is ready to enjoy.

Substitutions & Additions

Feeling creative? Here are some ways to jazz up your soup:

Vegetarian/Vegan: Swap the chicken broth for vegetable broth. For the creaminess, you can use full-fat coconut milk or a dairy-free creamer. And for the cheese, look for your favorite vegan cheddar shreds!
Extra Veggies: Feel free to add a diced carrot or a small peeled and diced potato along with the broccoli. They’ll cook down beautifully.
Spice it Up: A pinch of cayenne pepper or a dash of hot sauce can add a nice little kick.
Garnishes Galore: Top your soup with extra shredded cheese, a dollop of sour cream or Greek yogurt, some crispy croutons, or even some crumbled bacon for an extra layer of flavor and texture.

Tips for Success

A few little tricks to make your soup even more spectacular:

Don’t Overcook: While the slow cooker is forgiving, you don’t want your broccoli to turn into mush. Check for tenderness around the shorter end of the cooking time.
Cheese Matters: For the smoothest melt, shred your cheese yourself from a block. Pre-shredded cheeses often have anti-caking agents that can make them a little less smooth when melted.
Adjust Consistency: If your soup is a little too thick after adding the cream and cheese, you can stir in a little more broth or milk until it reaches your desired consistency.
Prep Ahead: You can dice your onion and cut your broccoli the day before and store them in airtight containers in the fridge.

How to Store It

Leftovers are the best, aren’t they? Store your delicious soup in an airtight container in the refrigerator for up to 3-4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, stirring occasionally, or pop it in the microwave. You might need to add a splash of milk or broth if it has thickened too much.

FAQs

Got questions? I’ve got answers!

Can I freeze this broccoli cheese soup?

Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers or bags. It’s best to freeze it before adding the cream and cheese, then add those when reheating for the creamiest result. Thawed soup may separate slightly, but a good stir during reheating usually fixes it!

What can I serve with this soup?

This soup is hearty enough on its own, but it’s wonderful with crusty bread for dipping, a simple side salad, or some gourmet grilled cheese sandwiches. Talk about a perfect pairing!

Can I make this soup thicker?

Absolutely! If you prefer a thicker soup, you can purée a portion of the soup (carefully!) using an immersion blender or a regular blender (make sure to let it cool first), or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15-20 minutes of cooking.

Is this recipe good for a crowd?

One of the best things about this recipe is that it’s perfect for a crowd! Just double or triple the ingredients and use a larger slow cooker, or multiple slow cookers. It’s an easy way to feed a hungry group without a lot of fuss.

Cozy Crockpot Broccoli Cheese Soup

A creamy, cheesy, and incredibly easy broccoli soup made in a slow cooker, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Servings 6 cups

Equipment

Slow Cooker

Ingredients

Main ingredients

4 cups broccoli florets Fresh is best, but frozen works too! Just make sure they're bite-sized.
1 cup onion, diced A little sweet onion adds a lovely base flavor.
4 cups chicken broth Use your favorite brand. Veggie broth works for a vegetarian option!
1 teaspoon garlic powder For that extra punch of savory goodness.
1 teaspoon onion powder Doubling down on that oniony flavor is never a bad thing!
to taste salt The essentials!
to taste pepper The essentials!
1 cup heavy cream This is what makes it luxuriously creamy.
2 cups shredded cheddar cheese Sharp cheddar gives the best flavor, but a mild or a blend is fine too!

Instructions

Grab your slow cooker. Toss in your broccoli florets, diced onion, chicken broth, garlic powder, and onion powder. Give it a gentle stir to combine everything.
Add salt and pepper to your liking. Remember, you can always add more later, so start with a moderate amount.
Cover your slow cooker and cook on HIGH for 2-3 hours, or on LOW for 4-6 hours. You'll know it's ready when the broccoli is nice and tender.
Once the broccoli is tender, stir in the heavy cream and all that glorious shredded cheddar cheese.
Keep cooking on HIGH for another 15-20 minutes, stirring every so often, until the cheese is completely melted and the soup is heated all the way through. And voilà! Your delicious Crockpot Broccoli Cheese Soup is ready to enjoy.

Notes

For the smoothest melt, shred your cheese yourself from a block. Pre-shredded cheeses often have anti-caking agents that can make them a little less smooth when melted. If your soup is a little too thick after adding the cream and cheese, you can stir in a little more broth or milk until it reaches your desired consistency. You can dice your onion and cut your broccoli the day before and store them in airtight containers in the fridge.