Slow Cooker Broccoli Cheese Soup
73 CommentsUpdated Jun 24, 2026
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Slow Cooker Broccoli Cheese Soup is a cozy, cheesy meal loaded with fresh broccoli, carrots, and creamy goodness—perfect for cold days.
Table of Contents
Featured Comment
“I used to work at Panera for the free broccoli & cheddar soup, seriously lol. Followed recipe exactly, except used 3 heads of broccoli. Recipe officially added to my book. Thank you! Panera is never getting another dollar from me.”
– Brittany
If you love Panera’s broccoli cheddar soup, you’re in for a treat. I created this version with a velvety-smooth base that’s rich and full of flavor—made easily at home with just a few simple ingredients. Make a full pot of this soup to eat on for days. Try my Chicken Broccoli Pasta, which has the exact flavors of this soup!
Key Ingredients
- Broccoli: The star ingredient! You’ll need lots of it! Broccoli adds the perfect touch to crock pot meals, and if you’re looking for unique ways to cook with it, try my Chicken Broccoli Stuffing Casserole, or my Cheesy Broccoli Chicken or Chicken and Broccoli.
- Carrots & Onion: Classic flavor that adds to the soup’s overall appearance and flavor.
- Chicken Broth & Cornstarch: Creates a smooth, thick base.
- Velveeta & Heavy Cream: You may not realize it, but Velveeta (or American cheese) is in most restaurants’ broccoli cheddar soup recipes – it makes for a very smooth soup. Heavy cream adds even more richness.
- Seasonings: Just garlic powder and pepper to let the veggies shine.
How to Make Slow Cooker Broccoli Cheese Soup
This is truly an easy one-pot soup for the crockpot!
- Chop up the broccoli into bite sized pieces, don’t worry, they’ll cook down even more.
- Add the onions, carrots, broth, and seasonings.
- Cook until the veggies are ultra soft.
- Stir in the creamy Velveeta cheese and heavy cream.
Do I have to use Velveeta Cheese in Slow Cooker Broccoli Cheese Soup?
No, you don’t have to use Velveeta. For the best flavor, use 3 cups of freshly grated sharp cheddar instead—added gradually just before serving. Avoid mild cheeses, which can taste bland, and skip pre-shredded cheese since it doesn’t melt as smoothly. Stir in one cup at a time for a creamy finish.
Broccoli Cheese Soup Variations
Quick Prep: Frozen broccoli works perfectly in this recipe and saves time on prep.
Other Broth: Vegetable broth can be used instead of chicken broth. Avoid using water or beef broth, as they won’t complement the flavors as well.
Make it Smooth: Use an immersion blender to create a smooth “cream of broccoli” soup if desired.
Add Protein: Enhance the soup by adding shredded chicken, diced ham, or crumbled bacon for extra flavor and heartiness.
My Favorite Serving Ideas
- Serve this soup in a bowl or make it extra filling by using a sourdough bread bowl.
- Add some toppings like shredded cheese, crumbled bacon, a dollop of sour cream, freshly cracked pepper, or chopped green onions to make it your own.
- Pair it with crusty bread, garlic bread, or sprinkle on some oyster crackers, croutons, or saltines for a little crunch.
- It’s also great with a sandwich, a side salad, or even poured over a baked potato.
More Slow Cooker Soups to Try
Crack Potato Soup and Slow Cooker Baked Potato Soup are creamy, comforting favorites loaded with cheese and flavor.
Slow Cooker Minestrone Soup and 15 Bean Soup with Ham are hearty, veggie-packed options perfect for filling you up.
Kielbasa Potato Soup and Crockpot French Onion Soup both bring bold, savory flavors that feel like a full meal.
If you tried this Slow Cooker Broccoli Cheese Soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Happy Slow Cooking!
Slow Cooker Broccoli Cheese Soup
How to Video
Ingredients
- 2 heads broccoli, 6-8 cups after being cut or can use 14-16 ounces of frozen broccoli
- 2 carrots, shred with a cheese grater or dice small.
- 1 sweet yellow onion, diced
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- 32 oz. chicken broth
- 1/4 cup corn starch
WAIT TO ADD THESE INGREDIENTS
- 1 lb. velveeta cheese, (this is the smaller box)
- 1 cup heavy cream
Instructions
- Cut the heads of broccoli by cutting off each floret. Cut the stem into medium size pieces. Add to the slow cooker. If using frozen, no need to cut up more.
- Add the carrots, onion, garlic powder and pepper.
- In a large bowl whisk together the chicken broth and cornstarch. The chicken broth must be at room temperature or cold for this not to clump. Pour over the vegetables in the slow cooker.
- Stir.
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or LOW for 6 hours.
- When the cooking time is up pour in the heavy cream and velveeta (cut into cubes). Stir.
- Replace the lid and cook for 20 more minutes on HIGH.
- Serve and enjoy!
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Can this soup be frozen?
Yes, though you will have to stir vigorously when reheating for it may seperate after being frozen.
This was such a fantastic soup!
Very easy to prepare, with an amazing taste and texture. I used the frozen florets.
Prepared in a 6 qt slow cooker exactly as per the recipe…..with the exception of doubling up the garlic powder and adding a 1/2 teaspoon of salt (as another review suggested). I used the High temp setting for 4 hours, prior to adding the cream and Velveeta for an additional 20 minutes cook time.
Served with a topping of freshly crumbled bacon and some chopped green onions it was as good as one could hope for. Wow!
A++
Can I use flour instead of cornstarch, if so how much flour would I use?
I would do a 1/4 cup and add it to the heavy cream before adding the hot soup.