This Crockpot Broccoli Cheddar Soup is creamy, delicious, and easy, with tender broccoli and carrots in a cheesy, perfectly seasoned broth. If the cold weather has you down, make a crockpot full of this hearty soup.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Carrots: Peel them so the bright orange color shines through.
- Dried marjoram: It is a milder, sweeter, less intense relative of oregano. You can substitute oregano if desired.
- Nutmeg: Optional but highly recommended
- Chicken broth: Preferably low sodium. Use vegetable broth for a vegetarian soup.
- Broccoli: Fresh or frozen
- Cheddar cheese: Regular, sharp, extra sharp, or smoked.
How To Make Crockpot Broccoli Cheddar Soup
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Cook the onion, celery, and carrots in a bit of olive oil over medium heat until the onion and celery are soft.
- Reduce the heat to low and add the garlic, marjoram, salt, black pepper, and nutmeg. Cook for a minute while stirring.
- Transfer the mixture to a crockpot. Add the chopped broccoli and chicken broth, cover, and cook on low for 3-4 hours or until the broccoli is tender.
- Whisk the reserved chicken broth with the flour. Stir it into the crockpot. Cover and cook on high for about 15 minutes.
- Lower the crockpot to warm and stir in the heavy cream and shredded cheese.
Preparation Tips
- If a thicker soup is desired, remove several cups of soup and puree it. Return the pureed soup to the crockpot.
- Crockpots vary in heat, so start checking the broccoli for tenderness at 3 hours.
- Top the soup with a sprinkle of cheese, crispy bacon, or homemade croutons.
- Serve with crusty baguettes, cheesy garlic bread, cheddar biscuits, arugula salad, or spinach bacon salad.
More Soup Recipes
Crockpot Broccoli Cheddar Soup
This Crockpot Broccoli Cheddar Soup is creamy, delicious, and easy, with tender broccoli and carrots in a cheesy, perfectly seasoned broth.
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Servings: 6 servings
Calories: 393kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 ribs celery, chopped
- 3 medium carrots, peeled and chopped
- 3 cloves garlic, minced
- 1 teaspoon dried marjoram
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground nutmeg
- 4 cups finely chopped broccoli
- 4 cups low-sodium chicken broth (reserve ½ cup)
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 8 ounce block sharp cheddar cheese, shredded
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrots. Cook until the onions and celery are soft.
- Reduce the heat to low and add the garlic, marjoram, salt, black pepper, and nutmeg. Cook for 1 minute while stirring.
- Transfer the mixture to a crockpot. Add the chopped broccoli and 3½ cups chicken broth. Cover and cook on low for 3-4 hours or until the broccoli is tender.
- Whisk the reserved ½ cup chicken broth with the flour. Stir it into the crockpot. Cover and cook on high for 15 minutes.
- Lower the crockpot to warm and stir in the heavy cream and shredded cheese.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat on the stovetop over low heat or in the microwave at reduced power for short increments until warm.
- Theoretically, you can freeze it, but the texture is likely to change because of the dairy.
Nutrition
Calories: 393kcal | Carbohydrates: 16g | Protein: 16g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 83mg | Sodium: 551mg | Potassium: 559mg | Fiber: 3g | Sugar: 5g | Vitamin A: 6485IU | Vitamin C: 57mg | Calcium: 352mg | Iron: 1mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Elizabeth
Your soup is the perfect choice for the cold season we are experiencing now. I love broccoli, but I rarely use them in my soups. This is an excellent recipe to try out and I’m sure it will taste as delicious as it looks.
Beth Pierce
Thanks, Elizabeth! Enjoy!
Lisa
This soup is one of my favorites to make and it never disappoints. The flavors are amazing and pairing it with garlic bread is a must for me. Seeing this recipe has me ready to make it again, thanks, Beth!
Mimi
This dish is just perfect for me now! It warms my heart, soul and stomach, too!
Catalina
The broccoli softened perfectly and the cheese flavor was just right. Total comfort food!
Beth Pierce
So happy that you liked it, Catalina!
Tammy
This dish is so comforting. I love broccoli and cheddar soup… a perfect winter dish for the slow cooker. This is definitely going to be on repeat with the next storm this weekend.
Beth Pierce
Thanks, Tammy! Enjoy!
Amy
I love a good “set it and forget it” meal, and this broccoli cheddar soup is a winner. It turned out so thick and creamy without much effort at all.
Beth Pierce
Thank you, Amy! I am so glad that you liked it.
Ben
This is some good soup. I made it with some homemade garlic bread. HOly, cow.
Terri
This was so hearty and cozy. Loved how easy it was in the crock pot, too!
Beth Pierce
Thank you, Terri! So glad that you enjoyed it.