Broccoli Cheddar Soup

Name: Slow Cooker Broccoli Cheddar Soup
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 oz broccoli florets; 1 medium yellow onion, diced; 1 cup shredded carrots; 4 cups chicken broth; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; salt, to taste; black pepper, to taste; 1 cup heavy cream; 16 oz cheddar cheese, cubed

This slow cooker broccoli cheddar soup combines fresh broccoli, carrots, and onion with chicken broth and sharp cheddar for a creamy, comforting bowl that requires minimal active prep time.

⚡Slow Cooker

🌍American 🏷️Broccoli cheddar soup 🏷️Soup 🏷️Slow cooker 🏷️Cheddar Broccoli

🏷️

🏷️Comfort food

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TikTok

Total

3h 10m

Servings

6

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

12 oz broccoli florets
1 medium yellow onion, diced
1 cup shredded carrots
4 cups chicken broth
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
salt, to taste
black pepper, to taste
1 cup heavy cream
16 oz cheddar cheese, cubed

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Instructions

1
In a slow cooker, combine the broccoli florets, diced onion, shredded carrots, and chicken broth.
2
Add the seasonings (paprika, garlic powder, onion powder, salt, and pepper).
3
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the vegetables are tender.
4
Stir in the heavy cream and cubed cheddar cheese.
5
Continue to stir until the cheese is completely melted and the soup is creamy. Serve hot.

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Tips & Notes

Pro tips

Stir in cream and cheddar only after the slow cooker is turned off or set to warm to prevent the cheese from becoming grainy or separating.
Dice vegetables into uniform, small pieces so they cook evenly and the soup has a pleasant texture when finished.
Taste and adjust seasoning just before serving—paprika, garlic powder, and onion powder can intensify as the soup cooks, so start conservatively.
For a chunkier soup, skip blending; for a smooth, silky texture, use an immersion blender on part or all of the cooked vegetables.

Substitutions

Broccoli florets → cauliflower florets or a mix (flavor will be milder)
Chicken broth → vegetable broth (keeps it vegetarian)
Shredded carrots → diced celery or parsnips (different sweetness profile)
Paprika + garlic powder + onion powder → 1 tsp Italian seasoning or poultry seasoning (note: use less, as these blends are potent)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often; add a splash of broth or cream if it thickens too much.

Equipment

slow cooker (4–6 quart capacity) · immersion blender (optional, for smoother texture)

Common Questions

Can I make this soup on the stovetop instead of a slow cooker?

Yes. Sauté onion and carrots in a pot, add broccoli and broth, simmer 15–20 minutes until vegetables are tender, then stir in cream and cheddar off heat until melted.

What type of cheddar cheese works best?

Sharp or extra-sharp cheddar delivers the strongest flavor; mild cheddar will make a gentler soup. Avoid pre-shredded cheese if possible, as anti-caking agents can make the soup grainy.

Can I freeze this soup?

Freeze it before adding the cream and cheese. Thaw and reheat gently on the stovetop, then stir in cream and cheddar to prevent curdling.

How do I make it thicker or thinner?

For a thicker soup, blend part of it with an immersion blender or reduce on low heat. For thinner, add more broth or cream gradually until you reach the desired consistency.