A creamy, cheesy, and comforting soup loaded with broccoli, carrots, and a rich blend of cheddar and parmesan. This slow-cooker version makes it incredibly easy to prepare, making it perfect for chilly days or an effortless weeknight dinner.
Why You’ll Love This Recipe
- Effortless cooking – The Crock Pot does all the work for you, making this a stress-free meal.
- Rich and creamy – A velvety texture with a perfect balance of cheddar and parmesan cheese.
- Nutritious and comforting – Packed with wholesome broccoli and carrots for a hearty and healthy dish.
- Perfect for meal prep – Stores well for leftovers, making it ideal for busy weeks.
- Family-friendly – A guaranteed hit with both kids and adults.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Diced onions
- Broccoli florets, chopped small
- Matchstick carrots
- Cheddar soup
- Chicken broth
- Cornstarch
- Italian seasoning
- Salt
- Pepper
- Heavy cream
- Shredded cheddar cheese
- Shredded parmesan cheese
Directions
- Prep the Crock Pot – Spray the inside of your Crock Pot with cooking spray to prevent sticking.
- Layer the Veggies – Add diced onions, chopped broccoli florets, and matchstick carrots to the Crock Pot.
- Prepare the Base – In a large mixing bowl, whisk together cheddar soup, chicken broth, cornstarch, Italian seasoning, salt, and pepper until smooth.
- Combine Ingredients – Pour the soup mixture over the vegetables in the Crock Pot and stir to combine.
- Cook on Low – Cover the Crock Pot with the lid and set it to cook on LOW for 3 hours.
- Add Cream – After 3 hours, remove the lid and stir well. Increase the heat to HIGH and stir in the heavy cream. Cover and cook for an additional hour.
- Finish with Cheese – After 1 hour, stir the soup well and add the shredded cheddar and parmesan cheeses. Stir until the cheese is fully melted and incorporated.
- Serve – Ladle the soup into bowls, garnish with additional cheese or herbs if desired, and enjoy!
Servings and Timing
- Servings: 8 servings
- Prep Time: 15 minutes
- Cooking Time: 4 hours
- Total Time: 4 hours 15 minutes
- Calories: Approximately 380 kcal per serving
Variations
- Vegetarian Option – Swap the chicken broth for vegetable broth to make it completely meat-free.
- Spicy Twist – Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
- Extra Protein – Stir in cooked shredded chicken for a heartier meal.
- Dairy-Free Version – Use coconut milk instead of heavy cream and dairy-free cheese alternatives.
- Low-Carb Version – Reduce the cornstarch or replace it with a keto-friendly thickener like xanthan gum.
Storage/Reheating
- Refrigeration – Store leftover soup in an airtight container in the fridge for up to 4 days.
- Freezing – Let the soup cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating – Warm the soup on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if needed to adjust consistency.
FAQs
How can I make this soup thicker?
You can add more cornstarch mixed with a little cold water or let the soup simmer uncovered for a bit longer.
Can I use fresh instead of frozen broccoli?
Yes! Fresh broccoli works great in this recipe, just chop it into small pieces to ensure even cooking.
Can I make this soup without a Crock Pot?
Absolutely! You can cook it on the stovetop by simmering all the ingredients until the veggies are tender, then stirring in the cream and cheese at the end.
What can I serve with this soup?
Crusty bread, garlic toast, or a side salad make excellent pairings.
Can I use a different cheese?
Yes! Sharp cheddar works best, but you can mix in gouda, Swiss, or Monterey Jack for a twist.
Will this soup freeze well?
Yes, but the texture may change slightly due to the dairy content. Stir well after reheating to smooth it out.
Can I use pre-shredded cheese?
It's better to use freshly shredded cheese, as pre-shredded varieties contain anti-caking agents that can affect the soup’s smoothness.
How can I make this soup gluten-free?
Ensure your cheddar soup and broth are gluten-free, and use a gluten-free thickener like arrowroot powder instead of cornstarch.
Can I add potatoes to this soup?
Yes! Diced potatoes can be added at the beginning for a chunkier, heartier soup.
What herbs can I add for extra flavor?
Thyme, rosemary, or a dash of nutmeg can enhance the soup’s depth of flavor.
Conclusion
This Crock Pot Broccoli Cheddar Soup is the perfect blend of creamy, cheesy, and comforting goodness. Whether you're making it for a cozy dinner or prepping ahead for a busy week, this easy slow-cooker recipe will quickly become a family favorite. Try it today and enjoy a bowl of warm, delicious comfort!
Crock Pot Broccoli Cheddar Soup
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
Description
This Crock Pot Broccoli Cheddar Soup recipe is a creamy, cheesy comfort dish made with fresh broccoli, carrots, and a blend of cheddar and parmesan cheeses. A perfect slow-cooker meal, it's easy to prepare, nutritious, and ideal for busy nights. With variations for different dietary preferences and meal prep-friendly storage options, this soup is sure to be a family favorite!
Ingredients
Ingredients:
- Diced onions
- Broccoli florets, chopped small
- Matchstick carrots
- Cheddar soup
- Chicken broth
- Cornstarch
- Italian seasoning
- Salt
- Pepper
- Heavy cream
- Shredded cheddar cheese
- Shredded parmesan cheese
Instructions
Instructions:
- Prep the Crock Pot: Spray the inside of your Crock Pot with cooking spray to prevent sticking.
- Layer the Veggies: Add diced onions, chopped broccoli florets, and matchstick carrots to the Crock Pot.
- Prepare the Base: In a large mixing bowl, whisk together cheddar soup, chicken broth, cornstarch, Italian seasoning, salt, and pepper until smooth.
- Combine Ingredients: Pour the soup mixture over the vegetables in the Crock Pot and stir to combine.
- Cook on Low: Cover the Crock Pot with the lid and set it to cook on LOW for 3 hours.
- Add Cream: After 3 hours, remove the lid and stir well. Increase the heat to HIGH and stir in the heavy cream. Cover and cook for an additional hour.
- Finish with Cheese: After 1 hour, stir the soup well and add the shredded cheddar and parmesan cheeses. Stir until the cheese is fully melted and incorporated.
- Serve: Ladle the soup into bowls, garnish with additional cheese or herbs if desired, and enjoy!
Notes
- Vegetarian Option: Use vegetable broth in place of chicken broth for a meat-free version.
- Spicy Twist: Add red pepper flakes or hot sauce for extra heat.
- Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat on low heat on the stovetop, adding milk or broth if necessary.
- Cheese Tip: Freshly shredded cheese works best for a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
