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Slow Cooker Broccoli Cheddar Soup Recipe with Video Tutorial

Slow cooker broccoli cheddar soup is a creamy, cheesy classic in which fresh broccoli and sharp cheddar gently simmer until silky and flavorful. This easy crockpot version is perfect for busy weeknights or cozy evenings at home — minimal hands-on time, maximum comfort. Serve it as a starter, a side, or the main event. Below are slow cooker and Instant Pot options so you can make it the way that works best for you.

overhead shot of Broccoli Cheddar Soup in a white bowl garnished with cheddar cheese with a silver spoon

Table of Contents

Ingredients For Broccoli Cheddar Soup

  • Fresh broccoli (cut into florets)
  • Cheddar cheese (shredded)
  • Onion (diced)
  • Garlic (minced)
  • Carrot (shredded or thinly diced)
  • Butter
  • Cornstarch
  • Chicken or vegetable broth
  • Heavy cream (or substitute half-and-half/milk)
  • Seasonings: salt, pepper, paprika

collage of ingredients for Slow Cooker Broccoli Cheddar Soup

How To Make Broccoli Cheddar Soup In The Slow Cooker

Slow Cooker method

  1. Add the broccoli, carrots, onion, garlic, butter, cornstarch, broth, salt, pepper, and paprika to the slow cooker. Stir to combine.
  2. Cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the vegetables are tender.
  3. During the last 10 minutes of cooking, stir in the shredded cheddar and heavy cream until melted and smooth.

Instant Pot method

  1. Combine broccoli, carrots, onion, garlic, butter, cornstarch, broth, salt, pepper, and paprika in the Instant Pot. Stir to mix.
  2. Close the lid and set to high pressure for 20 minutes.
  3. When complete, quick-release the pressure.
  4. Switch to Sauté, then stir in the cheddar and heavy cream. Cook 3–5 minutes more until the cheese is fully melted and the soup is heated through.
overhead shot of uncooked Broccoli Cheddar Soup in a black slow cooker
before
overhead shot of cooked Broccoli Cheddar Soup in a black slow cooker
after
overhead shot of cooked Broccoli Cheddar Soup in a black slow cooker with cream and cheese added
add cheese & cream

Why You’ll Love This Recipe

  • Easy slow cooker soup — Minimal prep, hands-off cooking, and rich flavor.
  • Made from scratch — No condensed or canned soups required.
  • Creamy & cheesy — Smooth texture with plenty of cheddar character.
  • Loaded with broccoli — A comforting way to add vegetables to your meal.
  • Perfect for colder days — Warm, hearty, and satisfying.
  • Great for meal prep — Reheats well for lunches and leftovers.
  • Family-friendly — Familiar flavors kids and adults enjoy.

overhead shot of cooked Broccoli Cheddar Soup in a black slow cooker with garnished with shredded cheddar cheese

FAQs & Tips

Is this a main course or appetizer?

Both. The soup is hearty enough to serve as a main when paired with bread or a salad, but it also works well as a starter.

Can you use frozen broccoli?

Yes. Fresh broccoli gives the best texture, but frozen florets can be added straight to the slow cooker without thawing.

Can I make this soup without heavy cream?

Yes. Substitute half-and-half or milk for a lighter result. The soup will be less rich but still delicious.

What can you serve this soup with?

Serve with crusty bread, rolls, crackers, or a simple side salad for a complete meal.

How do you store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring to restore creaminess.

What size slow cooker is best?

A 3.5-quart slow cooker works well for the quantities listed here. To feed a crowd, double the ingredients and use a larger slow cooker.

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Meatless Soup Recipes

  • Mushroom Tofu

  • Ribollita

  • Keto French Onion

  • Curry Butternut Squash

  • Roasted Tomato

  • Pumpkin Bisque

Slow Cooker Broccoli Cheddar Soup

overhead shot of Broccoli Cheddar Soup in a white bowl garnished with cheddar cheese with a silver spoon
  • Author: Shannon Epstein
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 6 servings
  • Category: Appetizer, Dinner, Lunch
  • Method: Slow cooking or pressure cooking
  • Cuisine: American
  • Diet: Gluten-Free, Low-Carb, Vegetarian (depending on broth)

Ingredients

  • 12 ounces fresh broccoli, cut into florets
  • 8 ounces shredded cheddar cheese
  • 1 cup carrots, shredded or thinly diced
  • 1/3 cup onion, diced
  • 1 garlic clove, minced
  • 2 tablespoons butter
  • 2 1/2 cups chicken or vegetable broth
  • 2 cups heavy cream (or substitute)
  • 1/4 cup cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • Salt & pepper to taste

Instructions

Slow Cooker

  1. Add broccoli, carrots, onion, garlic, butter, cornstarch, broth, salt, pepper, and paprika to the slow cooker and stir to combine.
  2. Cook on HIGH 2–3 hours or LOW 4–6 hours, until vegetables are tender.
  3. Stir in cheddar and heavy cream during the last 10 minutes, until melted and smooth.

Instant Pot

  1. Combine all ingredients except cheddar and cream in the Instant Pot and stir.
  2. Seal and cook on high pressure for 20 minutes. Quick-release when finished.
  3. Switch to Sauté, stir in cheddar and cream, and cook 3–5 minutes until cheese is melted and the soup is hot.

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