Broccoli & Cheese Soup Slow Cooker

There’s something undeniably comforting about a bowl of warm, creamy broccoli and cheese soup. It’s a classic dish that soothes the soul and fills the belly, making it perfect for chilly evenings or anytime you crave a hearty, satisfying meal. With the convenience of a slow cooker, you can effortlessly create this comforting masterpiece. Let’s dive into the recipe for Slow Cooker Broccoli and Cheese Soup, where tender broccoli florets swim in a velvety cheese sauce that’s both wholesome and indulgent.


For the Soup:

  • 4 cups fresh broccoli florets (about 2 medium-sized heads)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper (adjust to taste)
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese

For Garnish (Optional):

  • Additional shredded cheddar cheese
  • Croutons or toasted bread cubes
  • Fresh chopped chives or parsley


Preparing the Slow Cooker:

  1. Begin by greasing your slow cooker to prevent sticking.

Creating the Soup Base:

  1. In the slow cooker, combine the chopped onion, minced garlic, low-sodium chicken or vegetable broth, dried thyme, dried oregano, salt, and black pepper. Stir to combine.

Cooking the Broccoli:

  1. Add the fresh broccoli florets to the slow cooker. Ensure they are fully submerged in the broth.
  2. Cover the slow cooker and cook on the LOW setting for about 4-5 hours or on the HIGH setting for about 2-3 hours. The broccoli should become tender during this time.

Blending the Soup:

  1. After the broccoli is tender, use an immersion blender to puree the soup directly in the slow cooker until it reaches your desired level of smoothness. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth, then return it to the slow cooker.

Adding Cream and Cheese:

  1. Stir in the heavy cream, shredded sharp cheddar cheese, and grated Parmesan cheese until the cheeses melt and the soup becomes creamy and well combined.
  2. Taste the soup and adjust the seasonings if needed by adding more salt and pepper to suit your preferences.

Simmering the Soup:

  1. Cover the slow cooker again and let the soup simmer on the LOW setting for an additional 15-20 minutes to allow the flavors to meld and the soup to thicken slightly.


  1. Ladle the hot Slow Cooker Broccoli and Cheese Soup into bowls.


  1. If desired, garnish each bowl with additional shredded cheddar cheese, croutons or toasted bread cubes, and a sprinkle of fresh chopped chives or parsley.

Variations and Tips

  • Vegetarian Version: To make this soup vegetarian, simply use vegetable broth instead of chicken broth.
  • Extra Creamy: For an even creamier soup, you can substitute some or all of the heavy cream with half-and-half or whole milk. Keep in mind that this may slightly reduce the richness.
  • Additional Veggies: Feel free to add other vegetables like carrots or cauliflower to the mix for added flavor and nutrition.
  • Spice It Up: If you enjoy a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce for some kick.
  • Make It Ahead: You can prepare the soup a day in advance and reheat it on the stovetop or in the slow cooker when you’re ready to serve.


Slow Cooker Broccoli and Cheese Soup is a comforting classic that’s both easy to make and incredibly satisfying. With tender broccoli swimming in a creamy cheese sauce, each spoonful offers a delightful combination of flavors and textures. Whether you’re enjoying it as a meal on its own or as a cozy starter, this soup brings warmth and comfort to your table. So, set your slow cooker, savor the aroma as it simmers, and indulge in the creamy goodness of this beloved dish. Enjoy!

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