Broccoli Cheddar Soup (Slow Cooker Recipe)

Save This Recipe

Just enter your email below and we will send this recipe right to your inbox, plus we will send more yummy recipes and ideas.

A bowl of creamy broccoli and cheese soup sits on a wooden board next to slices of toasted bread and a spoon.

Broccoli Cheddar Soup (Slow Cooker Recipe)

Make a delicious broccoli cheese soup in the Crockpot! With all the flavors of Panera's broccoli cheddar soup, you can make a creamy homemade version in the slow cooker, with no effort!

Print Pin

Prep Time: 15

Cook Time: 4

Servings: Servings

Author: Michelle

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.

Cuisine American, Slow Cooker, Soup Recipes

Course Dinner, Lunch, Soup

Nutrition