Broccoli & Cheese Soup Slow Cooker Recipe

Welcome to a recipe that transforms simple ingredients into a comforting and satisfying meal, perfect for those chilly days or when you’re in need of some wholesome comfort food. Our Slow Cooker Broccoli & Cheese Soup is not only easy to prepare but also brimming with flavor and nutrition.

In this recipe, we take the classic combination of broccoli and cheddar cheese and elevate it with a few additional ingredients for extra depth of flavor. The addition of celery and a blend of spices like paprika, thyme, and a hint of cayenne pepper, adds layers of warmth and complexity to this already delicious soup.

What makes this recipe particularly delightful is its simplicity and the slow cooker method. You’ll appreciate the ease of just chopping your veggies, tossing them into the slow cooker, and letting it do all the hard work. The result is a creamy, hearty soup with perfectly tender broccoli, a rich, cheesy broth, and a subtle kick that is sure to please your palate.

Ideal for busy weeknights, lazy weekends, or as a comforting meal to share with family and friends, this Broccoli & Cheese Soup is a heartwarming dish that promises to be a crowd-pleaser. So grab your slow cooker, and let’s get started on this culinary journey that guarantees warmth and satisfaction in every spoonful!


  • 5 cups chopped broccoli florets (about 16 ounces)
  • 1 cup grated carrots (you can grate yourself or use bagged, pre-cut julienne carrots)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 ounces reduced-fat cream cheese (do not use fat-free)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon freshly grated nutmeg
  • 2 1/2 cups reduced sodium chicken broth or vegetable broth
  • 1 can 2% evaporated milk (12 ounces)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 ounces sharp cheddar cheese, grated* (1 block)
  • Added Ingredients:
  • 1/2 cup celery, finely chopped
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional for a spicy kick)
  • 1/2 cup sour cream (for garnishing)
  • Fresh parsley, finely chopped (for garnishing)


  1. Prepare the Vegetables and Cheese: Place the broccoli, carrots, celery, onion, and garlic in the bottom of a 5-to-6-quart slow cooker.
  2. Add Spices and Liquids: Top with the cream cheese, oregano, nutmeg, paprika, thyme, and chicken broth. Stir to evenly distribute the ingredients.
  3. Slow Cooking: Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.
  4. Blending the Soup: Remove the lid and stir in the evaporated milk. With an immersion blender, puree about 3/4 of the soup, so it is mostly smooth but still has a few chunks of broccoli remaining. You can also puree the soup in 1 cup-sized batches in a food processor or blender. (Be careful—it’s hot and prone to splatter!)
  5. Final Touches: Recover the soup and let cook on low for 10 minutes until warmed through. Stir in the salt, pepper, cayenne pepper (if using), and grated cheese. Taste and adjust seasoning as desired.
  6. Melting the Cheese: Recover and cook on high until the cheese is fully melted and the soup is hot, about 5 additional minutes.
  7. Serving: Serve warm, garnished with a dollop of sour cream and a sprinkle of fresh parsley.
  8. Optional: For a heartier soup, consider adding diced cooked chicken or turkey. Add this in step 5 with the cheese.

Enjoy your enhanced Broccoli & Cheese Soup, now with added layers of flavor and a beautiful garnish!

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