Slow Cooker Broccoli Cheese Soup (Printable)

Rich, creamy broccoli cheddar soup simmered low and slow with fresh vegetables and melted sharp cheddar.

# What You’ll Need:

→ Vegetables

01 - 5 cups fresh broccoli florets (about 2 medium heads)
02 - 1 medium onion, finely diced
03 - 2 medium carrots, peeled and chopped
04 - 2 stalks celery, diced
05 - 3 cloves garlic, minced

→ Liquid & Base

06 - 4 cups low-sodium vegetable broth
07 - 2 cups whole milk
08 - 1 cup heavy cream

→ Cheese & Dairy

09 - 3 cups sharp cheddar cheese, shredded
10 - 1/2 cup cream cheese, softened
11 - 1/4 cup grated Parmesan cheese

→ Thickener & Seasonings

12 - 1/4 cup all-purpose flour (or gluten-free flour blend)
13 - 2 tablespoons unsalted butter, melted
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper
16 - 1/2 teaspoon smoked paprika
17 - 1/4 teaspoon nutmeg (optional)

→ Garnish (optional)

18 - Extra shredded cheddar cheese
19 - Fresh chives or parsley, chopped
20 - Croutons

# How-to Steps:

01 - Place the broccoli florets, diced onion, chopped carrots, celery, and minced garlic into a 4-quart or larger slow cooker.
02 - Pour the vegetable broth over the vegetables and stir to combine evenly.
03 - In a separate mixing bowl, whisk together the melted butter and flour until a smooth paste forms. Add this mixture to the slow cooker and stir thoroughly to incorporate.
04 - Cover the slow cooker and cook on LOW for 4 hours, or until all vegetables are fork-tender.
05 - Stir in the whole milk, heavy cream, softened cream cheese, salt, black pepper, smoked paprika, and nutmeg until well combined.
06 - Using an immersion blender, purée the soup directly in the slow cooker until smooth or to your preferred texture. Alternatively, carefully transfer half of the soup to a countertop blender, blend until smooth, and return it to the slow cooker.
07 - Stir in the shredded sharp cheddar and grated Parmesan cheeses. Cover and continue cooking on LOW for an additional 15 to 20 minutes, stirring occasionally, until the cheeses are fully melted and the soup is creamy.
08 - Taste the soup and adjust salt, pepper, or other seasonings as needed.
09 - Ladle the hot soup into bowls. Garnish with extra shredded cheddar, fresh chopped chives or parsley, and croutons as desired. Serve immediately.

# Expert Advice:

01 -
  • The sharp cheddar and smoked paprika combination makes it taste like it came from a bistro, not your kitchen counter.
  • Everything goes into the slow cooker raw, so there is no sauteing or pre cooking required.
  • It reheats beautifully the next day, which means lunch is already handled.
02 -
  • Add the cheese after blending, not before, or it will clump and separate during the long cooking process.
  • If you want to skip the flour for a gluten free version, the soup will be thinner but still delicious, or use a gluten free flour blend instead.
  • The soup thickens considerably as it cools, so do not panic if it seems a bit thin right out of the slow cooker.
03 -
  • Let the finished soup rest off the heat for ten minutes before serving, because the texture transforms as it settles and the flavors deepen.
  • Reserve a handful of small broccoli florets and steam them separately to stir in at the end for bright color and texture contrast.

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