Creamy, comforting, and loaded with cheesy goodness
There’s something incredibly soothing about a hot bowl of broccoli and cheese soup—especially when it’s homemade and simmered slowly to perfection. This slow cooker version brings out the full flavor of the broccoli, blends beautifully with sharp cheddar cheese, and creates a velvety, creamy texture that’s hard to resist.
Whether you’re prepping dinner for a busy weeknight or craving a cozy lunch on a cold day, this recipe checks every box for taste, ease, and comfort. Plus, making it in a slow cooker gives you the freedom to “set it and forget it” while the magic happens.
🧾 Ingredients
Let’s start with the essentials. This recipe serves 6–8 people generously.
Vegetables & Base:
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4 cups fresh broccoli florets, chopped into small pieces
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1 medium onion, diced
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2 cloves garlic, minced
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2 carrots, peeled and shredded or thinly sliced
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1 celery stalk, finely chopped (optional for added flavor)
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4 cups chicken broth (or vegetable broth for vegetarian option)
Seasonings & Flavor Enhancers:
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 teaspoon nutmeg (adds subtle warmth and depth)
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1/2 teaspoon paprika (optional)
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1/4 teaspoon crushed red pepper flakes (optional, for a bit of heat)
Creamy Base:
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2 cups half-and-half (or use heavy cream for extra richness)
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1/2 cup whole milk
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1/4 cup all-purpose flour (or cornstarch slurry for gluten-free option)
Cheese:
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2 cups shredded sharp cheddar cheese
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1/2 cup shredded mozzarella (optional, for extra stretchiness)
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1/4 cup grated Parmesan cheese (optional, for umami depth)
Optional Toppings:
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Extra shredded cheese
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Croutons
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Bacon bits
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Chopped green onions
🍲 Instructions
Step 1: Prep Your Ingredients
Begin by prepping your vegetables. Wash and chop the broccoli into small, bite-sized florets. Dice the onion and mince the garlic. Peel and shred or slice the carrots. If you’re using celery, dice it finely.
Prepping your ingredients ahead of time makes the assembly process quick and easy, especially if you’re preparing this before heading out for the day.
Step 2: Layer the Base in the Slow Cooker
In the bottom of your slow cooker (5-quart or larger), add the following:
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Chopped broccoli
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Diced onions
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Garlic
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Carrots
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Celery (if using)
Pour in the chicken or vegetable broth and give everything a gentle stir to combine.
Add in your seasonings: salt, pepper, paprika, nutmeg, and red pepper flakes. Stir again to distribute the flavor evenly.
Step 3: Slow Cook the Vegetables
Cover your slow cooker and set it to:
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Low for 6–7 hours, or
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High for 3–4 hours
You’ll know the veggies are ready when the broccoli is tender and easy to mash with a spoon or fork.
Step 4: Blend (Optional but Recommended)
Once the vegetables are tender, you can blend the soup if you prefer a smooth, creamy consistency. Use an immersion blender right in the slow cooker, or carefully transfer some (or all) of the mixture to a countertop blender. You can also blend just half for a chunky-but-creamy texture.
If you love texture and bite in your soup, skip blending altogether.
Step 5: Make the Cream Base
About 30 minutes before serving, prepare your creamy cheese mixture.
In a medium saucepan over medium heat:
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Melt 2 tablespoons of butter (optional for richer flavor).
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Whisk in the flour and cook for 1–2 minutes to form a roux.
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Gradually whisk in the milk and half-and-half, stirring constantly until thickened—about 5 minutes.
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Turn off the heat and stir in all your shredded cheeses until melted and smooth.
You should have a luscious, cheesy sauce that’s ready to be added to the soup.
Step 6: Combine & Finish
Pour the cheese mixture into the slow cooker with the broccoli base. Stir gently to combine everything thoroughly. Cover again and cook for the remaining 20–30 minutes on low to allow the flavors to fully develop.
Taste and adjust seasoning as needed—add more salt, pepper, or a dash of hot sauce if desired.
🥣 Serving Suggestions
Ladle the soup into bowls and top with:
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Extra shredded cheddar
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Crispy bacon bits
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Homemade croutons
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Chopped green onions or parsley for color
Pair it with a slice of crusty bread, a warm baguette, or a simple grilled cheese sandwich for a comforting, soul-warming meal.
🔁 Variations
Want to change it up? Try one of these ideas:
Vegetarian Option:
Use vegetable broth instead of chicken broth, and skip any meat-based toppings.
Low-Carb Version:
Omit the flour and thicken with a bit of cream cheese or reduce the broth slightly.
Spicy Kick:
Add more red pepper flakes or diced jalapeños during the cooking process.
Protein Boost:
Add shredded cooked chicken or diced ham in the last hour of cooking.
🧊 Storage & Reheating
This soup keeps beautifully!
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Let the soup cool completely before transferring to freezer-safe bags or containers. Freeze for up to 2 months. (Note: Dairy may separate slightly when thawed but can be fixed by stirring well while reheating.)
To reheat, warm on the stovetop over medium heat or microwave in short intervals, stirring in between.
✅ Tips for Success
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Grate your own cheese: Pre-shredded cheese often contains anti-caking agents, which can affect melting. Freshly grated cheese melts better and tastes richer.
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Use fresh broccoli when possible: While frozen broccoli works in a pinch, fresh florets provide better texture.
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Don’t overcook the dairy: Once the cheese is added, avoid boiling—gentle heat keeps it smooth and creamy.
❤️ Final Thoughts
This slow cooker broccoli and cheese soup is the perfect blend of flavor, ease, and indulgence. Whether you’re cooking for your family or making a big batch for the week, it’s a hearty, delicious meal that satisfies every time.
The combination of creamy cheese, tender broccoli, and warm spices makes each spoonful taste like a cozy hug in a bowl. Serve it up with love, and it’s sure to become a family favorite.
