Creamy. Cozy. Cheesy. And you barely have to lift a finger. This slow cooker broccoli cheddar cheese soup is what you make when you want something warm and delicious… without actually doing a lot.
You throw everything into the slow cooker, go live your life, and then come back to something that tastes like it simmered for hours with love. Because it did. You just weren’t the one simmering.
If you’ve ever had the broccoli cheddar soup at Panera and wished you could recreate it at home but didn’t want to deal with flour, roux, or standing over a stove, this version is about to become your new obsession.
I’m going to show you how to make it, what to swap if you’re missing things, tips to make it work even if you’re not super confident in the kitchen, and how to make sure the cheese is smooth and silky (not gritty and weird).
Let’s go.
What You’ll Need
Here’s the full ingredient list for this soup. Nothing fancy. You probably already have most of this.
| Ingredient | Amount |
|---|---|
| Broccoli florets (fresh or frozen) | 4 cups |
| Shredded carrots | 2 cups |
| Onion (small, diced) | ½ |
| Chicken broth | 4 cups |
| Butter | 2 tablespoons |
| Salt | 1 teaspoon (adjust to taste) |
| Garlic powder | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Half-and-half (or milk/heavy cream) | 1 cup |
| Cornstarch | ¼ cup |
| Cheddar cheese, shredded | 4 cups (freshly grated is best) |
Note: I know it’s tempting to use pre-shredded cheese, but we’ll talk about that later. Hang tight.
Tools You’ll Need
You don’t need a high-end kitchen setup. Here’s all you really need:
- Slow cooker (any brand is fine)
- Cutting board + knife
- Measuring cups + spoons
- Medium bowl
- Whisk
- Ladle or big spoon
- Grater (if you’re shredding your own cheese — which you should)
Pro Tips
1. Grate your cheese fresh.
I’ll say it again for the people in the back: freshly grated cheese melts way better. Pre-shredded cheese has a coating on it that prevents clumping in the bag, but it also makes it melt like glue. And not in a good way.
2. Don’t add the cheese while the soup’s boiling hot.
Cheese can get grainy if it overheats. Turn off your slow cooker or set it to “keep warm” before you stir it in. Let the soup calm down for a minute and then slowly mix it in.
3. Frozen broccoli? Totally fine.
No need to thaw. It’ll cook down beautifully in the slow cooker.
4. Want it thicker?
Blend half the soup before adding cheese. You can use an immersion blender or just scoop some into a regular blender. This gives it a restaurant-style texture that feels way more indulgent.
5. Keep the lid closed.
Every time you open the lid during cooking, you add about 20 more minutes to the total cook time. So just trust the process and let it do its thing.
Substitutions & Variations
Whether you’re out of something or making this for different diets, here’s how to pivot without messing things up:
| If You Don’t Have… | Use This Instead |
|---|---|
| Chicken broth | Veggie broth (for vegetarian version) |
| Half-and-half | Whole milk or heavy cream |
| Butter | Ghee or olive oil |
| Cornstarch | Arrowroot powder or flour |
| Cheddar cheese | Mix of cheeses like Colby Jack, Gouda, or even Monterey Jack |
Add-ins & Upgrades:
- Cooked, shredded rotisserie chicken (stir in at the end)
- A sprinkle of cayenne or smoked paprika for a kick
- Chopped cauliflower to blend with the broccoli
- Splash of white wine in the beginning for added depth
Make-Ahead Tips
Want to save even more time? Here’s how to prep this in advance:
- Chop the onion, carrots, and broccoli the night before. Store them in a zip-top bag or airtight container in the fridge.
- Grate your cheese in advance and keep it sealed until ready to use.
- You can even measure out your broth and mix the dry seasonings in a small container so it’s dump-and-go in the morning.
How to Make It
Step 1: Load the slow cooker
Add broccoli, carrots, onion, broth, butter, garlic powder, salt, and pepper. Stir. That’s it. Just layer it all in.
Step 2: Slow cook it
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the veggies are tender.
Step 3: Make your slurry
Whisk together cornstarch and half-and-half in a small bowl until smooth. No lumps. This is your thickening magic.
Step 4: Add the slurry
Stir the mixture into your soup. Cover again and cook on HIGH for another 15–20 minutes so it thickens slightly.
Step 5: Cheese time
Turn the heat OFF. Slowly add your shredded cheese in handfuls, stirring constantly. Let each handful melt before adding the next.
Step 6: Taste & adjust
This is the part where you taste it and see if it needs more salt, a pinch of pepper, or maybe even a splash of hot sauce.
Step 7: Serve it up
Ladle into bowls, serve with bread, crackers, or honestly, just a spoon straight from the pot if you’re living alone and feeling bold.
Nutrition Details (Per Serving)
Approximate values based on 6 servings:
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | 15g |
| Carbs | 16g |
| Fat | 24g |
| Fiber | 3g |
| Sugar | 4g |
This will vary depending on the type of cheese and dairy you use.
Meal Pairing Ideas
- Crusty sourdough bread or garlic toast
- A fresh salad with lemon vinaigrette to balance the richness
- Roasted chickpeas for crunch on top
- Serve it in a bread bowl if you’re feeling fancy (or just want to eat the bowl)
Leftovers & Storage Tips
- Fridge: Store in an airtight container for up to 4–5 days.
- Freezer: Not the best idea with dairy-based soups. It can separate and go grainy.
- Reheat: Gently warm on the stovetop over low heat, stirring often. Add a splash of milk if it’s too thick.
FAQ
Can I double the recipe?
Yes, but only if your slow cooker is big enough. You’ll want at least an 8-quart slow cooker if you’re doubling.
What if my soup is too thin?
Let it cook a bit longer after adding the slurry or blend some of the veggies into the broth.
Why did my cheese get clumpy?
It probably overheated. Next time, let the soup cool a bit before adding cheese, and use freshly grated cheese only.
Can I make this on the stovetop?
Yes. Just sauté the veggies in butter, then add broth and simmer until soft. Stir in the slurry and cook until thick, then add cheese.
Wrap Up
This slow cooker broccoli cheddar soup is one of those recipes you’ll come back to again and again. It’s forgiving, customizable, and ridiculously satisfying — especially when you didn’t even have to stand at a stove.
If you try this recipe (and I really hope you do), come back and leave a comment below. Tell me what tweaks you made, what bread you paired it with, or how many times you went back for seconds.
You’ve got this.
Happy slow cooking.
