Creamy, comforting, and packed with rich cheddar flavor, this Slow Cooker Cheesy Broccoli Soup is the ultimate bowl of warmth your family will ask for again and again. With simple ingredients and effortless slow cooking, this recipe brings restaurant-quality comfort straight to your home — no heavy prep, no fancy tools, just pure cozy deliciousness.
This soup is perfectly thick, cheesy, and loaded with tender broccoli. It’s an easy weeknight dinner, a crowd-pleasing lunch, or the ideal meal-prep soup for cold weather. All you need to do is toss in the veggies, set the slow cooker, and let the magic happen!
Why You’ll Love This Recipe
- Hands-off cooking: Your slow cooker does all the hard work for you.
- Extra creamy: Thanks to cream cheese and cheddar, every spoonful is smooth and silky.
- Wholesome ingredients: Broccoli, onion, garlic, broth — simple but satisfying.
- Perfect for beginners: No special techniques required.
- Better than store-bought: Fresher, richer, and customizable.
Ingredients (Serves 6)
- 4 cups broccoli florets (fresh or frozen)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken or vegetable broth
- 1 cup cream cheese, softened
- 1 cup cheddar cheese, shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika (optional for a hint of warmth)
How to Make Slow Cooker Cheesy Broccoli Soup
1. Load the Slow Cooker
Place the broccoli florets, chopped onion, and minced garlic directly into the bowl of your slow cooker. No need to sauté — the slow heat will mellow and blend the flavors beautifully.
2. Add the Broth
Pour in the chicken or vegetable broth until the veggies are just covered. You can add a splash more if needed.
3. Slow Cook Until Tender
Cover and cook:
- Low: 6–8 hours
- High: 3–4 hours
The broccoli will become soft and perfect for blending.
4. Blend to Your Favorite Texture
Use an immersion blender to puree the soup right in the slow cooker. Blend it ultra-smooth or leave a few chunks for texture — your choice.
No immersion blender? Carefully blend in batches using a countertop blender.
5. Add the Cheesy Goodness
Stir in the softened cream cheese, shredded cheddar, salt, black pepper, and paprika. Mix until the cheeses melt completely and the soup turns velvety and thick.
6. Let It Get Extra Creamy
Cover and let the soup cook on low for another 15–20 minutes, stirring occasionally. This helps the flavors meld and ensures smooth, creamy perfection.
7. Taste & Serve
Give it a final taste and adjust seasonings if needed. Dish it up warm with crusty bread, croutons, or extra cheddar on top.
Tips for BEST Results
- Soften the cream cheese first: It melts more evenly and prevents lumps.
- Want it thicker? Let it simmer a little longer uncovered near the end.
- Add protein: Stir in shredded chicken or cooked bacon for a heartier meal.
- Cheddar works best: Choose sharp or extra-sharp for bolder flavor.
How to Store & Reheat
- Refrigerate: Up to 4 days in an airtight container.
- Freeze: This soup freezes well despite the dairy — cool completely and freeze for up to 2 months.
- Reheat: Warm gently on the stove over low heat. Add a splash of broth or milk if it thickens.
Serving Ideas
Pair it with:
🥖 Garlic bread
🥪 Grilled cheese sandwich
🍞 Homemade dinner rolls
🥗 Fresh salad