📋 Slow Cooker Broccoli Cheese Soup Recipe

broccoli cheese soup in a blue bowl with a spoon, with broccoli scattered around

5 from 2 votes

📋 Slow Cooker Broccoli Cheese Soup Recipe

This Slow Cooker Broccoli Cheese Soup is a healthy, light and easy to make with simple ingredients and no pre-cooking! Just dump everything in the crockpot and walk away!

Course Appetizer, dinner, lunch, main

Cuisine American, Canadian

Keyword broccoli, cheese, crock pot, slow cooker, soup

Special Diet meatless

Prep Time 10

Cook Time 4 15

Total Time 4 25

Servings servings

Calories 241kcal

Author Terri Gilson

Equipment

slow cooker

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)

Get Recipe Ingredients

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

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.

Nutrition