Velvety Crock Pot Broccoli Cheese Soup is the kind of cozy bowl that makes cold days instantly better. Tender broccoli simmers low and slow with onions, carrots, broth, and cream, then gets blended with melty cheese for a rich, silky texture. It’s thick, cheesy, and full of flavor—like a restaurant-style broccoli cheddar soup made right in your slow cooker.

This recipe uses simple ingredients—fresh broccoli, broth, cream, and plenty of cheese—to create a smooth, comforting soup with minimal effort. The slow cooker does most of the work, gently softening the vegetables and building flavor while you go about your day.

Perfect for weeknight dinners, meal prep, or serving in bread bowls for a fun, cozy meal, this Velvety Crock Pot Broccoli Cheese Soup is the kind of recipe you’ll put on repeat all season long.

Why You’ll Love This Recipe

Ultra Creamy & Cheesy – Rich, velvety texture with plenty of cheesy goodness.
Slow Cooker Easy – Toss everything in, let it simmer, then blend and add cheese.
Comfort in a Bowl – Perfect for chilly days, cozy nights, or a simple lunch.
Family-Friendly – Familiar flavors that both kids and adults love.

Ingredients

For the Soup Base:

4 cups fresh broccoli florets (about 2 medium heads), roughly chopped
1 small onion, finely chopped
2 medium carrots, peeled and shredded or finely diced
3 cloves garlic, minced
3 cups low-sodium chicken broth (or vegetable broth)
1 cup half-and-half or heavy cream
2 tbsp unsalted butter, melted
¼ cup all-purpose flour
½ tsp dried thyme (optional)
½ tsp paprika (optional)
½–¾ tsp salt, to taste
¼ tsp black pepper

For the Cheesy Finish:

2½ cups sharp cheddar cheese, freshly shredded
½ cup shredded mozzarella or Monterey Jack (optional, for extra meltiness)

Optional Garnish:

Extra shredded cheddar
Croutons or toasted bread
Chopped fresh parsley or chives

Instructions

Prep the Thickening Mixture
In a small bowl, whisk together the melted butter and flour until smooth to create a paste. This will help thicken the soup as it cooks.

Add Ingredients to the Slow Cooker
To the crock pot, add chopped broccoli, onion, carrots, garlic, chicken broth, thyme, paprika, salt, and black pepper.
Stir in the butter–flour mixture until it’s as well distributed as possible.

Slow Cook the Soup Base
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the broccoli and vegetables are very tender.

Blend to Velvety Texture
Stir in the half-and-half or cream.
Using an immersion blender, blend the soup directly in the crock pot until smooth and creamy, or leave some small pieces of broccoli for texture if you prefer.
(If you don’t have an immersion blender, carefully transfer part of the soup to a blender, blend until smooth, then return it to the crock pot.)

Add the Cheese
Turn the slow cooker to LOW or KEEP WARM (avoid high heat at this stage to prevent the cheese from separating).
Gradually stir in the shredded cheddar (and mozzarella/Jack, if using), a handful at a time, stirring until each addition is fully melted and incorporated before adding more.
Taste and adjust seasoning with more salt and pepper if needed.

Serve
Ladle the velvety broccoli cheese soup into bowls.
Top with extra shredded cheese, croutons, and a sprinkle of fresh herbs if desired.
Serve warm with crusty bread, rolls, or in bread bowls.

Nutritional Information

(Approximate per serving, 1 of 6)

Calories: ~360
Protein: 16g
Fat: 25g
Carbohydrates: 17g
Sugar: 5g
Fiber: 3g

(Values will vary depending on cheese, cream, and broth used.)

Tips for Success

Freshly Shred the Cheese – Pre-shredded cheese often contains anti-caking agents that can make the soup grainy; freshly shredded melts smoother.
Don’t Boil After Adding Cheese – Keep the heat low once the cheese is in to prevent curdling or separation.
Adjust Thickness – If the soup is too thick, stir in a splash of broth or milk; if too thin, let it cook uncovered for a bit or add a little more cheese.
Blend to Your Liking – Blend completely smooth for a velvety texture or leave some broccoli chunks for a more rustic feel.

Why This Recipe Works

Cooking the broccoli, carrots, and aromatics slowly in broth allows the flavors to develop and the vegetables to soften completely. The butter–flour mixture thickens the base without needing a separate stovetop roux, keeping everything easy and in one pot.

Blending part or all of the soup creates that luxuriously smooth texture, while the addition of cream and plenty of sharp cheddar rounds everything out with richness and depth. The result is a Velvety Crock Pot Broccoli Cheese Soup that tastes like it came from a café but was made with minimal effort in your kitchen.