Crockpot Broccoli Cheese Soup
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If you’re a fan of Panera’s Broccoli Cheddar Soup, you’ll love this Crockpot version. I studied Panera’s ingredient label closely to capture all the flavors of their classic soup so that you can enjoy it anytime, right from your kitchen.
When I started making this creamy Crockpot Broccoli Cheddar Soup, I scoured Panera’s ingredients page (because it’s everyone’s favorite, right?) to create the perfect recipe. I’m so happy with how this turned out—and the fact that it’s a slow cooker recipe makes it even better.
This simple broccoli and cheese soup is the ultimate comfort food: Hearty, cozy, and packed with flavor. It’s rich, but it won’t put you in a food coma. Serve it as a main or a starter – it goes great with so many options! Plus, I provide tips and tricks along the way so that you not only taste the cheddar, but the consistency will be perfectly smooth, creamy, and never grainy.
Why You’ll Love Slow Cooker Broccoli Cheese Soup
- Hands Off – Let the crock pot do the the work. Prep time is a breeze, and there’s no hassle of making a butter and flour roux.
- No Processed Cheese- This soup is extra creamy and full of cheddar flavor—no graininess, and no Velveeta needed.
- Versatile – Use fresh or frozen broccoli and add proteins like bacon or chicken if you want to make this a heartier meal!
Delicious – If you like Panera, you’re going to love this. Hearty, cozy, super flavorful, and it goes with so many delicious options.
Crockpot Broccoli Cheddar Soup Ingredients
Full ingredient amounts can be found on the recipe card at the bottom of the post.
- Fresh head of broccoli – chopped into tiny florets. You want the florets small enough that they fall apart easily after cooking. Frozen broccoli works great in this recipe, too.
- Yellow onion – diced small
- Fresh carrots – shredded
- Chicken broth – I use low-sodium broth for this recipe
- Dijon mustard– This is a common ingredient found in Panera’s broccoli cheese soup. Don’t worry, you won’t taste it, but it does bring out the cheddar flavor and cuts the richness of the cream and cheese.
- Garlic powder– I love garlic and cheddar together!
- Coarse Kosher salt + Black Pepper
- Shredded sharp cheddar cheese – I prefer sharp cheddar over extra-sharp or aged varieties for this soup—it’s less greasy and makes for a better texture. Most importantly, shred the cheese yourself so it melts smoothly into the soup.
- Heavy cream– feel free to use half and half or whole milk for a lighter consistency.
- Cornstarch and cold water – to create a “slurry”. This will thicken the soup and give you a creamy and velvety texture.
How To Make Broccoli And Cheese Soup
This Crockpot broccoli cheese soup recipe comes together in just a few simple steps. Check out my sub and tips sections as well for other great suggestions.
Step 1
Combine the vegetables, chicken broth, Dijon mustard, and seasonings in your slow cooker.
Cover and cook on LOW for 3–5 hours, until the broccoli is very tender.
Note: For a smoother texture, use an immersion blender to partially blend the soup right in the slow cooker. Or leave the broccoli florets chunky, up to you!
Step 2
Set the Crockpot to HIGH. Whisk together the cornstarch and cold water in a small bowl or measuring cup until smooth. Stir the mixture into the soup, it should thicken right away.
Step 3
Once the soup has thickened, turn off the Crockpot. Stir in the heavy cream and the shredded cheddar.
Stir to combine and let the soup sit for a few minutes until the cheese melts completely.
Give it a taste and add more salt and pepper if needed. Serve warm.
Tips & Tricks for the Best Slow Cooker Broccoli Cheddar Soup
- Do not add dry cornstarch directly to the hot soup. It will just lump up and create a gloopy soup.
- Shred the cheese yourself. It will melt much better than pre-shredded cheese, which contains anti-caking ingredients to keep the cheese from clumping.
- Add the cheddar and cream with the slow cooker turned off. This will melt the cheese slowly, keeping it from curdling.
- If you puree the soup and find it doesn’t thicken after adding the slurry, turn the Crockpot to high, cover, and let the soup bubble around the edges to activate the cornstarch. Then stir in the cream and cheese once the soup has thickened.
What to Serve with Broccoli Cheese Soup
Serve this soup as a starter or with a salad and some bread as the main meal.
- French Bread Garlic Bread or a hunk of baguette
- Garlic Crostini
- Homemade Parker House Rolls
- Oyster Crackers or Ritz Crackers
- Apple and Walnut Salad
- Sourdough Grilled Cheese Sandwich
- Baked Ham and Cheese Crescent Rolls
Broccoli Cheddar Soup Slow Cooker Substitutions & Variations
- Vegetable broth may be used in the place of chicken stock for a vegetarian version.
- You can use a 1/2 teaspoon of mustard powder to replace the Dijon if you don’t have it.
- Prefer a thinner soup? Skip the cornstarch slurry and just thicken with cream and cheddar cheese.
- Add some cooked rotisserie chicken, crumbled cooked bacon, or diced ham pieces to the soup along with the cream and cheddar cheese.
- Instead of heavy cream, you can use whole milk or half and half.
How to Store Leftover Crockpot Broccoli Cheese Soup
Allow leftover soup to cool completely before storing in an airtight container in the fridge. The soup will stay fresh for up to 4 days when stored properly.
How to Reheat Broccoli Cheddar Soup
To reheat, warm the soup in the microwave for 1-2 minutes or on the stovetop on low heat until warmed through. The key is to heat it low and slow so it doesn’t split.
Recipe FAQs
Yes! Freeze leftovers for up to 3 months in a freezer safe container or storage bag. When you’re ready to serve, thaw in the refrigerator and reheat on low heat.
Yes! Let the broccoli thaw just enough to cut into tiny florets and add to the Crockpot. You don’t need to thaw it completely.
For this recipe, we use a mixture of cornstarch and cold water to make a slurry. It thickens the soup quickly (right in the slow cooker) without the need for a roux.
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Broccoli Cheddar Soup (Slow Cooker Recipe)
Equipment
- 7 or 8 quart Slow Cooker
Ingredients
- 4 cups fresh broccoli florets (about 1 head), chopped into very tiny florets *see note
- 1/2 a yellow onion (heaping 1/2 cup) diced small
- 1 cup shredded carrot
- 4 cups low sodium chicken broth
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons garlic powder
- ½ teaspoon coarse Kosher salt, plus more to taste
- ¼ teaspoon black pepper
- 1/4 cup cornstarch
- 1/2 cup cold water
- 2 cups (8 oz) sharp cheddar cheese, shredded
- 1 cup heavy cream
Instructions
- In the crock of the slow cooker, combine the broccoli florets, onion, carrot, chicken broth, Dijon mustard, garlic powder, salt, and pepper.
- Cover and cook on LOW for 3–5 hours, until the vegetables are very tender and the florets are falling apart.
- Optional: for a smoother texture, transfer the soup to a blender or use an immersion blender to blend the soup. If you leave it chunky, then skip to the next step.
- Set the Crockpot to HIGH. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir it into the soup; it should thicken right away.
- Once the soup has thickened, turn off the Crockpot. Add in the heavy cream and the shredded cheddar. Stir and let the soup sit for a couple of minutes until the cheese is fully melted.
- Give the soup a taste and add more salt and pepper if needed. Serve hot.
Notes
- You can use frozen broccoli florets in this recipe. The florets will just need to thaw enough to cut into mini florets, but won’t need to be completely thawed before cooking.
- Shred the cheddar cheese yourself so that it melts better into the soup.
- If you choose to use a blender for a smoother soup and it doesn’t thicken after adding the cornstarch slurry, turn the Crockpot to high and let it bubble around the edges to activate the cornstarch. Then stir in the cream and cheese.
