This Crockpot Broccoli Cheese Soup delivers incredible flavor with minimal effort. The slow cooker gently melds fresh broccoli, aromatic vegetables, and rich, melty cheese into a velvety soup that feels both indulgent and wholesome. It’s the ultimate set-it-and-forget-it comfort meal.

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Why You’ll Love This Crockpot Broccoli Cheese Soup

• Hands-off cooking: The slow cooker does all the work while you go about your day.
• Deep, complex flavor: Slow cooking sweetens the aromatics and tenderizes the broccoli perfectly.
• Luxuriously creamy: A clever cornstarch and evaporated milk base creates a silky texture without a heavy roux.
• Endlessly adaptable: Easily customize with cauliflower, smoked paprika, or diced ham.

Ingredients & Tools

• 1 large head broccoli, cut into small florets (about 6 cups)
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and finely diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 (12 oz) can evaporated milk
• 3 tablespoons cornstarch
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère cheese
• 1 teaspoon dry mustard powder
• 1/2 teaspoon smoked paprika
• To taste kosher salt and black pepper

Tools: A 6-quart or larger slow cooker, a small bowl for mixing the slurry, and a box grater if you’re shredding your own cheese.

Notes: Using a combination of sharp cheddar and Gruyère is my secret weapon—the cheddar gives that classic, tangy flavor, while the Gruyère adds a subtle nuttiness that makes the soup taste truly special. And please, shred your own cheese! The pre-shredded stuff contains anti-caking agents that can make your soup grainy.

Nutrition (per serving)

Serves: 6 | Prep Time: 15 minutes | Cook Time: 4 hours (on High) or 6-7 hours (on Low) | Total Time: 4 hours 15 minutes (on High)

Before You Start: Tips & Ingredient Notes

• Shred your own cheese. I know it’s an extra step, but it makes a world of difference. Pre-shredded cheese is coated to prevent clumping, which can prevent it from melting smoothly into your soup, resulting in a less-than-silky texture.
• Cut the broccoli florets small. You want them to be bite-sized so they cook evenly and become tender in the slow cooker. If the pieces are too large, you might end up with some crunchy bits.
• Don’t skip the dry mustard. It might seem like a small ingredient, but it works wonders to enhance the cheesy flavor and cut through the richness. It’s a little background note that makes the soup taste more complex.
• Have your thickener ready. The cornstarch and evaporated milk slurry is what we use to thicken the soup at the end. Having it mixed and ready to go before you stir in the cheese makes the final steps quick and seamless.

How to Make Crockpot Broccoli Cheese Soup

Storage & Freshness Guide

• Fridge: Cool completely and store in an airtight container for 3–4 days.
• Freezer: Not recommended—dairy-based cheese soups tend to become grainy and separate upon thawing.
• Reviving: Reheat gently on the stovetop over low heat, stirring frequently. If too thick, thin with a splash of broth or milk.

Serving Suggestions

Complementary Dishes

• A crusty baguette or sourdough bread — Perfect for dipping and scooping up every last bit of the creamy soup from the bowl. The crunch contrast is so satisfying.
• A simple, crisp side salad — Something with a sharp vinaigrette, like mixed greens with a lemon-Dijon dressing, helps cut through the richness of the soup and balances the meal.
• Garlic breadsticks or soft pretzels — For the ultimate cozy, carb-loaded experience. The salty, garlicky flavors are a dream pairing with the cheesy soup.

Drinks

• A crisp, cold lager or pilsner — The carbonation and slight bitterness of the beer cleanse the palate beautifully between each rich, cheesy spoonful.
• An unoaked Chardonnay or dry cider — These drinks have enough acidity to stand up to the dairy and fat without overpowering the delicate broccoli and cheese flavors.
• Sparkling water with lemon — A non-alcoholic option that provides a refreshing, bubbly contrast that really highlights the soup’s creaminess.

Something Sweet

• Warm apple crisp with vanilla ice cream — The warm, spiced apples and cold cream are a classic, comforting follow-up that feels just right after a savory soup.
• Dark chocolate brownies — A small, fudgy square of rich chocolate is a decadent and simple way to end the meal on a high note.
• Lemon sorbet — Its bright, clean, and acidic flavor is the perfect palate-cleanser that leaves you feeling refreshed.

Top Mistakes to Avoid

• Mistake: Adding the cheese while the soup is still boiling. The high heat can cause the proteins and fats in the cheese to separate, giving you a greasy, grainy soup instead of a smooth, velvety one. Always turn the cooker off first.
• Mistake: Using pre-shredded bagged cheese. Those convenient bags contain starches and cellulose to prevent clumping, which also prevents them from melting smoothly. I’ve messed this up before too, and the texture just isn’t the same.
• Mistake: Overcooking the soup after adding the dairy. Once the milk and cheese are in, prolonged high heat can cause them to curdle or break. Keep the heat low and avoid boiling from this point forward.
• Mistake: Not cutting the broccoli small enough. Large, chunky florets won’t become as tender in the slow cooker and can leave you with an unpleasant crunch in your otherwise silky soup.

Expert Tips

• Tip: For a smoother soup, use an immersion blender. If you prefer a less chunky texture, you can use an immersion blender to puree about half of the soup right after the vegetables are tender (before adding the slurry and cheese). This gives you a creamier base with some smaller pieces for texture.
• Tip: Let the soup rest before serving. After you’ve stirred in the cheese, let the soup sit for 10-15 minutes with the lid on (but the cooker off). This allows the flavors to meld even further and the soup to thicken to the perfect consistency.
• Tip: Boost the umami with a secret ingredient. A teaspoon of Worcestershire sauce or a tablespoon of white miso paste stirred in with the broth at the beginning adds a deep, savory note that makes the cheese flavor pop even more.
• Tip: Prep ahead for an even easier meal. You can chop all the vegetables the night before and store them in airtight containers in the fridge. In the morning, just dump everything in the slow cooker and you’re good to go.

FAQs

Can I make this soup on the stovetop instead?
Absolutely! The process is just a bit more hands-on. Sauté the onion, carrot, and garlic in a large pot with a little butter until softened. Add the broth and broccoli, bring to a simmer, and cook for 15-20 minutes until the broccoli is tender. Proceed with the cornstarch slurry and cheese steps, making sure to remove the pot from the heat before adding the cheese.

How can I make this soup vegetarian?
It’s super easy! Simply use a good-quality vegetable broth instead of chicken broth. All the other ingredients are naturally vegetarian, so that one swap is all it takes to make a wonderfully rich and satisfying meat-free meal.

Why is my soup grainy?
Graininess is almost always a cheese issue. The most common culprits are using pre-shredded cheese or adding the cheese to soup that is too hot. The high heat causes the cheese to break. Always shred your own and let the soup cool slightly off the heat before stirring it in for a perfectly smooth result.

Can I freeze broccoli cheese soup?
I don’t recommend it, honestly. Dairy-based soups with cheese don’t freeze well. The texture tends to become grainy and separate upon thawing and reheating. This soup is best enjoyed fresh, though leftovers will keep in the fridge for 3-4 days.

My soup is too thin. How can I thicken it?
No worries! Make another small slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water or broth. Stir it into the hot soup and let it cook for another 10-15 minutes. If it’s still too thin, you can repeat this process, but do it gradually—a little cornstarch goes a long way!