There’s something deeply comforting about a bowl of creamy broccoli cheddar soup slowly simmering in the kitchen. The scent alone feels like a warm blanket on a chilly afternoon. I remember the first time I made this in the crockpot during a rainy weekend. The house smelled rich and savory, and every time I lifted the lid to stir, steam wrapped around me like a hug. It’s one of those meals that doesn’t ask for much effort but gives back so much comfort.
Broccoli cheddar soup always reminds me of cozy cafés where you cradle a warm bowl with both hands. But making it at home feels even better. You control the ingredients, the creaminess, the seasoning. And honestly, the slow cooker does most of the work. It’s the kind of recipe you start in the morning and forget about until dinner time. Perfect for busy weekdays, lazy Sundays, or when someone in the house needs a little comfort food therapy.
What I love most about this version is how simple it is. No complicated techniques. No fancy tools required. Just fresh vegetables, good broth, and plenty of cheese melting into silky goodness. Whether you serve it with crusty bread or enjoy it on its own, this soup has a way of bringing everyone to the table a little faster.
Step-by-Step Instructions to Make Creamy Broccoli Cheddar Soup :
Step 1 :
Add the chopped broccoli, shredded carrots, and chicken broth to your slow cooker. I’m using the Crock-Pot 7 Quart Oval Manual Slow Cooker, but honestly any crockpot you already have will work perfectly fine.
Step 2 :
Sprinkle in the salt, pepper, garlic powder, onion powder, and paprika. Stir gently to combine everything. I mixed mine using the OXO Good Grips 3 Quart Mixing Bowl before transferring, but you can mix directly in your crockpot if you prefer.
Step 3 :
Cover and cook on high for 3 hours until the vegetables are tender and fragrant.
Step 4 :
Add the heavy cream, shredded white cheddar, and cubed Velveeta. Stir well so the cheese begins to melt. I like using a Cuisinart Silicone Spatula to scrape the sides, but any spatula from your kitchen works just as well.
Step 5 :
Continue cooking on high for 1 hour, stirring occasionally to ensure the cheese melts smoothly.
Step 6 :
Turn the slow cooker to low and cook for an additional 30 minutes to allow the soup to thicken and flavors to fully develop.
Step 7 :
Stir thoroughly and serve hot. Enjoy every creamy, cheesy spoonful.
Who This Creamy Broccoli Cheddar Soup Is Perfect For :
Kid-Friendly Appeal :
The smooth and creamy texture makes it easy for little ones to enjoy.
The mild cheesy flavor feels familiar and comforting.
The bright color makes vegetables feel less intimidating.
The soft cooked broccoli blends gently into every spoonful.
Comfort-Food Lovers Benefits :
The rich cheese and cream create a deeply satisfying bowl.
Each bite feels warm and soothing on cold days.
The slow simmered flavors bring a sense of home.
It offers that cozy café feeling without leaving the house.
Busy-Life Adults Advantages :
The slow cooker handles most of the work for you.
Preparation takes only a few simple steps.
Everything cooks in one pot for easy cleanup.
Leftovers reheat well for simple meals the next day.
Vegetarian / Dietary Friendly Appeal :
The vegetables make it hearty without needing meat.
It can be made vegetarian by using vegetable broth.
The creamy base makes it filling on its own.
It pairs easily with simple sides for a balanced meal.
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Creamy Broccoli Cheddar Soup
This Creamy Broccoli Cheddar Soup is the ultimate comfort food made effortlessly in your crockpot. Fresh broccoli and sweet carrots simmer in seasoned broth before being finished with rich heavy cream, white cheddar, and velvety cheese for a thick, creamy, restaurant-style soup perfect for cozy nights.
Creamy Broccoli Cheddar Soup Ingredients
Instructions
- Add broccoli, carrots, and chicken broth to crockpot.
- Add salt, pepper, garlic powder, onion powder, and paprika.
- Cook on high for 3 hours.
- Add heavy cream, white cheddar, and Velveeta.
- Cook on high for 1 hour.
- Turn to low and cook for 30 minutes.
- Stir well and serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 32g50%
- Saturated Fat 19g95%
- Trans Fat 0.5g
- Cholesterol 95mg32%
- Sodium 980mg41%
- Potassium 620mg18%
- Total Carbohydrate 16g6%
- Dietary Fiber 3g12%
- Sugars 6g
- Protein 18g36%
- Vitamin A 120 mcg
- Vitamin C 65 mg
- Calcium 420 mg
- Iron 1.5 mg
- Vitamin D 1 mcg
- Vitamin E 2 mg
- Vitamin K 85 mcg
- Thiamin 0.1 mg
- Riboflavin 0.4 mg
- Niacin 1 mg
- Vitamin B6 0.3 mg
- Folate 60 mcg
- Vitamin B12 1.2 mcg
- Biotin 5 mcg
- Pantothenic Acid 0.8 mg
- Phosphorus 350 mg
- Iodine 40 mcg
- Magnesium 45 mg
- Zinc 2.5 mg
- Selenium 10 mcg
- Copper 0.1 mg
- Manganese 0.4 mg
- Chromium 3 mcg
- Molybdenum 8 mcg
- Chloride 700 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently to prevent separation.
Substitutions
Swap heavy cream for half and half for a lighter option. Sharp yellow cheddar can replace white cheddar. Vegetable broth works instead of chicken broth.
Serving ideas
Serve with crusty bread, garlic toast, or inside a bread bowl for a restaurant-style presentation.
Mistakes to avoid
Do not boil after adding cheese to prevent curdling. Avoid overcooking broccoli to maintain texture.
Chef tips
Blend half the soup for extra creaminess while keeping some chunks for texture. Shred your own cheddar for smoother melting.
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Frequently Asked Questions
Q. Can I make this soup on low instead of high?
Yes cook on low for 6 to 7 hours before adding cream and cheese.
Q. Can I freeze this soup?
It is not recommended because dairy based soups may separate after thawing.
Q. Can I make it thicker?
Yes mix 1 tablespoon cornstarch with water and stir in during the last 30 minutes.
Q. Can I use frozen broccoli?
Yes add it directly without thawing but reduce cooking time slightly.
