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Easy Crockpot Broccoli Cheddar Soup (Best Homemade Recipe)

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This easy crockpot broccoli cheddar soup is a lifesaver for busy weeknights. With just 10 minutes of prep, your slow cooker does the rest, delivering a creamy, cheesy, and comforting soup that’s perfect for potlucks or meal prep.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 4 cups fresh broccoli florets (about 1 large head), cut into bite-sized pieces
  • 1 cup shredded or finely diced carrots
  • 3 cups freshly shredded sharp cheddar cheese
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • Optional garnish: extra shredded cheddar, croutons, or paprika

Instructions

  1. Prep the vegetables: Dice the onion, mince the garlic, and cut the broccoli into bite-sized florets. Shred the carrots if using whole ones.
  2. Make the roux: In a large skillet over medium heat, melt the butter. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes until it forms a thick paste.
  3. Whisk in the liquid: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Then add the milk and heavy cream, whisking until smooth. Let it simmer for 2-3 minutes until it thickens slightly and coats the back of a spoon.
  4. Transfer to the crockpot: Pour the roux mixture into your crockpot. Add the broccoli florets and shredded carrots. Stir everything together. Season with salt, pepper, and Dijon mustard.
  5. Slow cook: Cover and cook on low for 3-4 hours or on high for 1.5-2 hours, until the broccoli is tender but not mushy.
  6. Stir in the cheese: About 10 minutes before serving, turn the crockpot to warm or low. Gradually add the shredded cheddar cheese, stirring constantly until fully melted. Add it in handfuls for a smoother melt.
  7. Taste and adjust: Add more salt, pepper, or a pinch of paprika if needed. If the soup is too thick, stir in a splash of milk. If too thin, let it cook uncovered for 10 more minutes.
  8. Serve immediately: Ladle into bowls and garnish with extra shredded cheddar, croutons, or a drizzle of cream. Serve with crusty bread or a side salad.

Notes

Don’t skip the roux—it gives the soup its creamy texture. Always shred your own cheese from a block for smooth melting. Add cheese at the end to prevent graininess. For a thicker soup, mash some broccoli against the side of the crockpot before adding cheese. This soup freezes well; for best results, freeze without cheese and cream, then add fresh when reheating.

Nutrition

Keywords: crockpot broccoli cheddar soup, easy broccoli cheddar soup, slow cooker soup, broccoli cheese soup, comfort food, potluck recipe

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