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A bowl of soup, with Broccoli and Cheese soup

Crockpot Broccoli Cheese Soup

Crockpot broccoli cheese soup is quick to throw together and makes 12 cups of soup – plenty enough to serve your family dinner and still have leftovers for lunch. Just 4 net carbs per bowl! This soup is perfect for chilly nights.

Broccoli is officially my favorite vegetable, which is weird because I feel like broccoli really gets a bad rap.

I mean, it’s so green and funky looking. Kids love to hate it. It kinda stinks when you steam it.

A bowl of broccoli soup next to a cloth napkin

But, y’all, it’s just so GOOD and so easy to doctor up! I can do a million things with broccoli.

I kind of wonder if the broccoli haters out there are mostly only hating it because they are starting with frozen broccoli rather than fresh.

When I finally discovered my love of broccoli, I quickly grew tired of chopping up heads of broccoli every other day, and I ran to Costco and bought a jumbo sized bag of frozen broccoli florets. I thought I was soooo smart.

A ladle scooping broccoli soup out of a crockpot.

Then I steamed that frozen broccoli and served it to my family and basically no one ever spoke to me again. They still hold a grudge.

Moral of the story: if you think you don’t like broccoli, be sure to try fresh broccoli instead of frozen. They’re different. 🙂

Anyway, let’s talk about this crockpot broccoli cheddar soup! It’s basically comfort food in a bowl, but it’s also healthy (hello, vegetables), low carb, and will feed a crowd. Love this recipe!!

A white bowl of broccoli soup topped with bacon.

How to make crockpot broccoli cheddar soup:

Slow cooker broccoli cheese soup starts with a whole lotta broccoli.

I use fresh, as mentioned above. I generally just buy the bags of already chopped broccoli florets because I’m lazy, but you can definitely start with a couple heads of broccoli and chop it up yourself.

Toss the broccoli into a slow cooker. I use the Ninja and love it. (affiliate link)

ingredients for crockpot broccol cheese soup

To your broccoli, add in some onion, garlic, chicken broth, cream, mustard powder, salt, pepper, and red pepper flakes. We want flavor in this soup and we’re going to get it! 🙂

Cover and cook on low for about 4 hours or until your broccoli is very tender.

broccoli cheese soup recipe in crockpot

The color gets a little funky after all that cooking, but just trust me. Things are going to get prettier and super delicious in a minute.

Here comes the fun part: blending it up.

I use an immersion blender and just pop it right in the slow cooker to do it’s thing. Here’s the one I have and love. (affiliate link) I think it’s a worthwhile investment – it’s fairly cheap and, while I don’t use it every day (or even every week), it’s super handy to have when you need it and doesn’t take up much space.

If you don’t have an immersion blender, you can carefully transfer the hot soup to a traditional blender and blend it in batches. Be sure to vent the steam as you blend and just be careful not to burn yourself.

Back to the slow cooker for the good stuff…

cheese over broccoli soup in crockpot

Cheese! Lots of cheese! You can’t make broccoli cheddar soup without cheddar, but I also add in Monterrey jack for extra creamy goodness.

Stir that around until the cheese is melted and you’re done! Creamy broccoli cheddar soup!

So easy, right?

Top it off with extra cheese and some crispy bacon, if you like.

A close up of broccoli soup topped with bacon and shredded cheese.

More recipes for chilly nights: 

Healthy Green Bean Casserole: This is traditionally served on Thanksgiving, but it’s good any night of the week since my version is easy!!

Roasted Cauliflower Soup: Roasting the cauliflower gives this soup extra flavor!

Spinach Stuffed Chicken: The most popular recipe on this blog!

Million Dollar Spaghetti: We’re using spaghetti squash to cut the carbs here. So good!

A spoonful of broccoli soup.

Follow me on social for more recipe ideas & inspiration!

A bowl of soup, with Broccoli and Cheese soup

Crockpot Broccoli Cheese Soup

This broccoli cheddar soup is so simple to toss in your crockpot! Blend it up for a thick, creamy soup that's perfect for chilly nights. 

Yield 12
Prep Time 10 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes


  • 32 ounces broccoli florets
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 teaspoon ground mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • 4 cups grated cheddar
  • 1 1/2 cups grated monterey jack


  1. Add the broccoli, onion, garlic, chicken, broth, cream, ground mustard, salt, pepper, and red pepper flakes to a 6 quart slow cooker. 
  2. Cover and cook on low for 4 hours or until the broccoli is very tender.
  3. Use an immersion blender to blend the soup to a smooth consistency. Alternately, carefully transfer the soup to your blender in batches and blend. Be careful while blending hot soup and be sure to vent the steam when blending hot soup.
  4. Add the cheese to the hot soup and stir well until melted and creamy.
  5. Serve immediately with additional grated cheese and crumbled bacon, if desired.


Top your bowl of soup with grated cheddar and crumbled bacon for extra flavor!

Nutrition Information:

Yield: 12 Serving Size: 3/4 cup
Amount Per Serving: Calories: 360Total Fat: 30gCholesterol: 97mgSodium: 864mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 3gProtein: 16g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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110 thoughts on “Crockpot Broccoli Cheese Soup”

  1. Jason Hanson

    Made this tonight pretty much to the letter. Overall I would say it was a success. Ended up taking it out and blending it after 3 hours and then left it another 30 in the crock pot after I added the cheese. I felt like it needed a little salt but other than that pretty spot on. It was tasty but not the best BC soup I have put down. Plenty of leftovers for the week. Just found this site so excited about trying some other recipes.

  2. Any suggestions on making it on the stove top? Can I just cook like a crockpot and keep the top closed?

    1. Karly Campbell

      I haven’t made this one the stove top, but I imagine it will work just fine. It’ll take much less time though. Just cook until the broccoli is soft enough to blend well and then add in the cheese.

      1. Made it on the stove top today. It took about 30 minutes and it is delicious. I added a little extra red pepper flakes for more heat, and it turned out perfect.

    2. Kathleen Kuhn

      I’m new to this website..What if I don’t have heavy cream?? What else can I use instead?

      1. Karly Campbell

        I’ve only made this one with heavy cream. You could try unsweetened almond milk, but I’m honestly not sure how that will work as I really don’t use almond milk often.

  3. so i only have a 2 qt crockpot and no blender, and I’m not as big of a fan of chicken so i slightly adjusted the recipe, it is cooking now, i used some cubed ham instead of chicken and added some baby potatoes sliced to help with space

    1. Karly Campbell

      This recipe doesn’t call for ham or chicken, but I’m sure it will be a good addition.

  4. Rose Burdine

    I just made this…delicious BUT I strongly suggest adding a splash or 2 of Worcestershire sauce, yes it has some sugars but so worth that little extra- I remember going to fondue restaurants and they use that in their cheese fondue and so I added it and it really changed the flavor for me!!

  5. I made this a few weeks back with fresh broccoli, but didn’t REAAAAALLY know how to measure out the 32 Oz. I think I overdid the portion because it was verrrrry green and not so cheesy. However it did have wonderful flavor and I had it throughout the whole week without getting tired of it. I made Keto rolls to go with it.

    I’m currently remaking the soup with frozen broccoli hoping that the measurements make a difference in keeping that cheesy texture that you’d expect with so much cheese. Thanks for posting this, as it is my new go to!!

    1. Karly Campbell

      Hope it turned out for you! I use fresh broccoli too, but normally buy the pre-cut florets and they’re sold by weight, if that helps. A kitchen scale is also cheap and comes in so handy! 🙂

  6. Jessica Jones

    To anyone wanting to use pre shredded cheese, be sure to check the back of the bag. Some shredded cheese has added carbs and sugars due an additive that keeps the cheese from clumping after being shredded and bagged.

  7. I have cheddar but no monterey jack -would mozzarella work? Or just more cheddar?

    1. Karly Campbell

      Extra cheddar or mozzarella would work fine. Any cheese you love should work here. 🙂

  8. Lynda Brooks

    I am one who tries new recipes all the time and this one was an expensive disappointment! I read your post from top to bottom and followed the directions completely and it did not turn out. Not for sure if I can attach my pics but I will try.

    1. Karly Campbell

      Hi Linda, I’m sorry to hear it didn’t turn out for you. I’m not sure what could have gone wrong as we make this all the time and it turns out perfectly. What was wrong with it?

      1. Susan Harvey

        I have been on the Keto diet for 6 months. My weight stalled. I made this soup and put it in mason jars. I lost an additional 8 lbs. eating this soup. I basically live on it. Making another batch as I write this. Really wonderful recipe.

    1. Karly Campbell

      Oh no, sorry to hear that! Curious if you use pre-shredded cheese or if you grated it yourself? Or was it maybe not melted all the way through? So strange!

    2. Shelley Beverly

      Use Velveeta. Shredded cheddar is not good for a soup. One would think the author would know that. Duh!!!

    1. Jessica Jones

      Be sure to check the back of the bag. Some shredded cheese has added carbs and sugars due an additive that keeps the cheese from clumping after being shredded and bagged.

  9. This looks great, I am going to try it this weekend. I am going to try freezing it because I like lunches I can just grab out of the freezer.

  10. Yes! I’m ready for soup this fall! I am trying this over the weekend to bring to work for lunch. Thanks!

    1. Karly Campbell

      I don’t do much freezing myself, but I think it’d freeze just like any other soup.

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