This Slow Cooker Broccoli Cheese Soup is as easy as dumping everything into the slow cooker and walking away. It's also healthy, hearty, and lighter than your typical crockpot broccoli cheddar soup, as well as being Weight Watchers friendly. It's really the perfect comfort food, especially for a cold winter day!
Broccoli Cheese Soup is one of those comfort foods that's especially comforting during cold weather or a rainy day, but great for any time of the year. And since it's made in your slow cooker, no matter what the season, you don't need to worry about heating up the house. Crockpot Broccoli Cheese Soup is a great meal for busy nights and an ideal lunch or dinner idea for Meatless Monday!
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🍒Reader Review
"Easy to make and tastes delicious!!"⭐⭐⭐⭐⭐
🥘Ingredient Notes
You don't need heavy cream and all the accompanying fat and calories to make this creamy soup ww broccoli cheese soup. Instead, I use low-fat milk and simply thicken it.
You will need the following ingredients for this crockpot soup.
- Milk. I use 1% milk to keep it light.
- Cream cheese. I use low- fat cream cheese to keep this light and ww friendly.
- Cheddar cheese. I use low-fat sharp cheddar cheese (shredded)
- Corn starch. Cornstarch and water make a great thickener that's much lower-calorie and lower-fat than using a roux (flour and water). It's also gluten-free.
📖Variations & Substitutions
- Lactose-free - Use lactose-free milk, cheese, and cream cheese
- Vegetarian - use vegetable broth instead of chicken broth
- Cream Cheese - use regular, fat-free, or low-fat, whichever you prefer
- Milk - you can use 1%, 2%, or whole milk
- Cheddar Cheese- you can use regular cheddar cheese instead of low-fat or use medium cheddar instead of sharp, if you prefer
- Spicy- you can add additional paprika or cayenne pepper
- Broccoli - you can use regular broccoli with the stems cut off, broccoli florets, or frozen broccoli
🔪How to Make WW Broccoli Cheddar Soup
I really don't like "pre-cooking" anything in the crockpot if I can help it, and that's not necessary with this recipe because I made sure of that. And all you need is a few minutes of prep!
Combine the broccoli, onion, shredded carrots, garlic, cream cheese, chicken stock, milk, salt, and pepper in the slow cooker.
Cook on LOW for 4 hours.
*Do not add cheese, cornstarch, or water yet.
Mix cornstarch with water until it's a thick paste
Turn the slow cooker to high. Add the shredded cheese and cornstarch.
Allow 15- 30 minutes to thicken. *Add more cornstarch/water if it's not thick enough for your liking
*Add additional salt and pepper to your preference
Hint: If you want a little more flavor, add some low-fat (or fat-free) Parmesan cheese
Expert Recipe Tips
- Cut broccoli evenly - Chop broccoli into bite-sized pieces that are similar in size so they cook evenly in the slow cooker.
- Add cheese slowly - Stir in the shredded cheese gradually while the soup is hot to help it melt smoothly and prevent clumping.
- Shred your own cheese - Pre-shredded cheese often contains anti-caking agents that can make the soup grainy. For the best texture, shred a block of cheese yourself.
- Adjust thickness gradually - Start with the recommended amount of cornstarch slurry, then add more if you prefer a thicker consistency. Give it time to thicken before adding extra.
- Don't overcook - While the slow cooker is forgiving, leaving the soup on for too long after adding the dairy can affect the texture. Switch to "warm" once it's thickened and ready.
- Brighten the flavor - A splash of lemon juice or a pinch of nutmeg at the end can enhance the cheesy, creamy flavor without adding extra salt.
- Keep it creamy after freezing - If freezing, stir the soup well after reheating and add a small splash of milk to restore creaminess if it looks slightly separated.
🍽Equipment
You will need a slow cooker (affiliate link) for this crockpot broccoli cheese soup. I have a 6-quart Hamilton Beach, it was economical and works great! You don't need an immersion blender or food processor unless you want to puree it, but it's really not necessary.
🌡️Storage
Store leftover Broccoli Cheese Soup in an airtight container in the fridge for up to 4 days. It will freeze well in a sealed container for 3 months.
👪 Serving Size
This easy recipe makes 4 (about 1.5 cups) servings. However, you can half, double, or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This cheesy soup is Weight Watchers friendly @ 7 WW points per serving (¼ of the entire pot - about 1.5 cups). The WW points in this crock pot broccoli cheddar soup can be reduced a little more by using fat-free cream cheese. I don't recommend using fat-free cheddar, as it won't completely melt.
Or eat this Slow Cooker Broccoli Cheddar Soup in a delicious bread bowl like this Panzanella Pasta Soup (see directions for how to make bread bowls here)
🥗 What to Serve with Crock Pot Broccoli Cheese Soup
This slow cooker soup pairs well with bread, such as my Everything Bagel Cloud Bread Recipe (low ww points) or these more indulgent Bread Machine Italian Breadsticks.
It also pairs well with this SpinachStrawberry Pecan Salad, or this ww friendly Turkey Reuben Panini (shown)!
❔ Recipe FAQs
To prevent your broccoli cheddar soup from becoming grainy:
1) Cook it on low heat - the slow cooker is a great way to do this!
2) Add the cheese at the very end and only cook until melted and thickened
Yes! To make it on the stovetop, simply add all the ingredients (except the cheese and cornstarch mixture) to a large pot and simmer on medium-low heat for about 20-25 minutes, until the broccoli is tender. Stir in the cheese and cornstarch slurry, then cook for another 5-10 minutes until thickened.
Broccoli cheese soup can sometimes separate slightly when reheated because of the dairy. To avoid this, reheat gently on low heat on the stove (or in the microwave at 50% power), stirring often until warmed through.
To reduce sodium, use low-sodium chicken or vegetable broth, choose a reduced-salt cheese, and season with herbs or extra garlic instead of more salt.
If you are looking for a healthy broccoli cheddar soup, this delicious soup is for you! And it's one that the whole family will enjoy.
🥣More Healthy Soup Recipes
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📋 Slow Cooker Broccoli Cheese Soup Recipe
Equipment
Ingredients
- ½ medium chopped onion
- 2 garlic cloves finely minced
- 2 cups 1% milk
- 2 cups chicken broth
- 3 cups fresh broccoli chopped into bite-size pieces or frozen
- 1 cup carrots, shredded juliened or match stick
- 2 ounces low-fat cream cheese
- 2 ½ cups low fat shredded sharp cheddar cheese
- 1 ½ tablespoon cornstarch (add cold water until it becomes a thick paste) *to make a paste/slurry
- salt and pepper to taste
- ½ tablespoon parmesan cheese (low-fat) optional
- ¼ teaspoon paprika (optional)
Instructions
- Combine the broccoli, onion, shredded carrots, cream cheese, garlic, chicken stock, milk, salt, pepper, in the slow cooker and cook on low for four hours. *Do NOT add the cheese or cornstarch!*Add paprika, if desired
- Mix cornstarch with water until it's a thick paste
- Turn the slow cooker to high. Add cheese and cornstarch
- Allow 10-15 minutes to thicken. *Add more cornstarch/water if it's not thick enough for your liking
Garnish
- Garnish with paprika, additional cheddar cheese. Add a little parmesan cheese, if desired.
Notes
- Cut broccoli evenly - Chop broccoli into bite-sized pieces that are similar in size so they cook evenly in the slow cooker.
- Add cheese slowly - Stir in the shredded cheese gradually while the soup is hot to help it melt smoothly and prevent clumping.
- Shred your own cheese - Pre-shredded cheese often contains anti-caking agents that can make the soup grainy. For the best texture, shred a block of cheese yourself.
- Adjust thickness gradually - Start with the recommended amount of cornstarch slurry, then add more if you prefer a thicker consistency. Give it time to thicken before adding extra.
- Don't overcook - While the slow cooker is forgiving, leaving the soup on for too long after adding the dairy can affect the texture. Switch to "warm" once it's thickened and ready.
- Brighten the flavor - A splash of lemon juice or a pinch of nutmeg at the end can enhance the cheesy, creamy flavor without adding extra salt.
- Keep it creamy after freezing - If freezing, stir the soup well after reheating and add a small splash of milk to restore creaminess if it looks slightly separated.
Susanne
Easy to make and tastes delicious!!
Terri Gilson
I'm so glad you enjoyed it, Susanne!
Edith
I made this today and we really liked it. Love slow cooker recipes, this one was really easy, my kind of recipe!
Terri Gilson
So glad you enjoyed it!