This creamy, cheesy crockpot broccoli soup is comfort food at its finest. Made with fresh broccoli, onions, celery, chicken broth, cheddar cheese, and heavy cream, it’s rich, hearty, and delicious. This easy slow cooker soup takes only minutes to prep and cooks while you’re away. Customize it to your tastes by adjusting the vegetable sizes or substituting different cheeses. This soup also freezes beautifully for easy meals later. Sit back and let your slow cooker work its magic!
I only have frozen broccoli at home. Will that work in this recipe?
- Absolutely! Frozen broccoli is a great substitute. Toss it into your crockpot straight from the freezer – no thawing needed.
I’m vegetarian. Any suggestions for modifying the recipe?
- Sure thing! Swap out the chicken broth with a good vegetable broth. It’ll keep the flavors rich and align with a vegetarian diet.
Is there a way to make this soup gluten-free?
- Yes, there is. Instead of cornstarch, you can use a gluten-free thickener like arrowroot or a gluten-free flour mix. It’ll work just as well.
How long will this soup keep in the fridge?
- It should stay fresh for about 3-4 days. Just make sure it’s in an airtight container.
What should I serve with this soup?
- A slice of crusty bread, a simple side salad, or a loaded baked potato make this a hearty and satisfying meal.
Can I cook this soup on the stove if I don’t have a slow cooker?
- Of course! Just cook the veggies in a pot first, then add the rest of the ingredients and let it simmer until everything’s perfectly cooked.
Can I throw in other veggies?
- Go for it! Carrots, potatoes, or whatever veggies you have on hand can be a great addition to this soup.
Ingredients (Yields 8 servings):
- 4 cups broccoli florets, diced small (about 1 large head)
- 1⁄2 cup onion, diced
- 1⁄2 cup celery, diced small
- 4 cups chicken broth
- 1⁄4 cup cornstarch
- 2 teaspoons minced garlic
- 2 tablespoons butter
- 4 cups sharp cheddar cheese, shredded (16 oz)
- 1 cup heavy whipping cream
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
Instructions:
- Dice the broccoli, onion, and celery to your desired size. Very small dice for a smooth soup or larger for more texture.
- Place the broccoli, onion, celery, garlic, butter, broth, and cornstarch in a 6-quart slow cooker. Stir well.
- Cook on low for 4-6 hours or high for 2-3 hours.
- About 30 minutes before serving, stir in the cheddar cheese and heavy cream. Season with salt and pepper.
- Cover and cook until the cheese has fully melted, about 15 more minutes.
- Adjust seasonings to taste before serving. Garnish bowls with extra shredded cheese, bacon bits, croutons, etc if desired.
Tips:
- For a thicker soup, slowly add up to 2 more tablespoons cornstarch dissolved in 2 tablespoons water at the end.
- Substitute Gouda, Gruyère, or Monterey Jack for the cheddar if desired.
- Add cooked broccoli florets at the end for extra texture.
- Serve with crusty bread, crackers, or a loaded baked potato for a hearty meal.
Enjoy this rich, irresistible crockpot soup on a chilly day! The incredible cheese flavor with the fresh broccoli taste can’t be beat.
