Short description

I’ve crafted a cozy, crowd-pleasing broccoli cheddar soup that simmers low and slow in the crockpot. It’s rich, cheesy, and comforting—perfect for chilly evenings or lazy weekends.

Broccoli Cheddar Soup

Why You’ll Love This Recipe

I love how effortless this soup is—toss everything into the crockpot, walk away, and come back to a creamy masterpiece. The blend of sharp cheddar with broccoli and onion gives it a satisfying depth, while the option to use coconut or vegan cheese means it fits dairy-free or plant-based diets. Plus, the texture is adjustable: I keep some broccoli florets whole for bite and blend the rest for creaminess.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups broccoli florets
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream or coconut cream
2 cups shredded sharp cheddar cheese (or vegan cheddar)
1 teaspoon smoked paprika
Salt and pepper to taste

Directions

I add broccoli, onion, garlic, smoked paprika, salt, pepper, and vegetable broth to the crockpot.
I cover and cook on low for 6–7 hours (or on high for 3–4 hours) until the broccoli is tender.
I use an immersion blender to puree most of the soup, leaving some pieces intact for texture.
I stir in cream and cheddar, cooking on low for another 15–20 minutes until the cheese fully melts.
I serve it warm, garnished with extra cheese or croutons.

Servings and timing

Servings: This makes about 4–6 servings, depending on portion size
Prep Time: 10 minutes
Cook Time: 6–7 hours on low (or 3–4 hours on high)
Total Time: Approximately 6 hours 10 minutes on low

Variations

Make it vegan or dairy-free: Use coconut cream and vegan cheddar.
Add veggies: I like tossing in matchstick carrots or celery at the start for extra nutrition and flavor.
Thicken it up: I stir in a cornstarch slurry (2–4 tablespoons cornstarch mixed with water) after pureeing and cook on high for another 20 minutes.
Add protein: Stir in cooked quinoa or lentils at the end for a heartier option.
Cheese blend: I mix in Gruyère or extra-sharp cheddar for more depth of flavor.

storage/reheating

I refrigerate leftovers in an airtight container for 3–4 days. For longer storage, it can be frozen up to 3 months. To reheat, I thaw (if frozen), warm it gently on low, and stir occasionally. If it’s thickened too much, I whisk in a splash of broth or cream to restore smoothness.

FAQs

What if I prefer a chunkier soup?

I leave more broccoli florets unblended. After blending most of it, I stir in the reserved pieces for extra texture.

Can I make this on the stovetop instead?

Yes! I simmer broccoli, onion, and garlic in broth for about 20 minutes until tender, then proceed with blending, adding cream and cheese.

Does the cheese ever separate or become grainy?

It can if the crockpot runs too hot or the cheese cooks too long. I add cheese at the end on low heat and stir just until melted to avoid separation.

Can I use frozen broccoli?

Absolutely. Either fresh or frozen broccoli works well—I just chop frozen florets into bite-sized pieces before adding.

How do I achieve a richer texture without more cheese?

After pureeing, I whisk in a roux or a cornstarch slurry and let it cook on high for about 20 minutes before adding cheese. It adds body without needing extra cheese.

Conclusion

I adore how this broccoli cheddar soup balances convenience and comfort. It’s creamy yet veggie-packed, adaptable to dietary needs, and endlessly tweakable. Whether I leave it chunky or silky, load it with extras, or keep it simple, this soup always hits the spot. Enjoy a bowl—it’s like a warm hug in a mug!