Easy Crockpot Broccoli Cheese Soup

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This crockpot broccoli cheese soup is so easy and delicious. With just 10 minutes of prep time, you can come home to a flavorful and comforting cheese and broccoli soup.

A teal bowl filled with broccoli cheese soup.
A picture showing the cover images for all three cookbooks written by Aileen Clark.

Deliciuos Broccoli Cheese Soup

We have shared a couple of different broccoli cheese soup recipes over the years. You can see them here: Instant Pot Broccoli Cheese Soup and Broccoli Cheddar Soup. You can see all of our crockpot recipes here

A spoonful of broccoli cheese soup over a bowl of the soup.

Broccoli cheese soup in a slow cooker

I love making soup in my slow cooker. It’s such an easy way to whip up dinner and I love that I can throw in whatever I have on hand. This crockpot broccoli cheese soup recipe has fresh broccoli and carrot, frozen hash browns, cream cheese, cheddar, and some warming spices. 

Overhead shot of a bowl of crockpot broccoli cheese soup.

What to serve with broccoli cheese soup?

We love serving broccoli cheese soup in bread bowls. It is, hands-down, my favorite way to eat soup. You can also serve it with saltine crackers or paired with a green salad like this winter salad recipe.

Overhead shot of teal bowl filled with soup and topped with shredded cheese.

Crockpot Broccoli Cheese Soup Recipe

Aileen Clark
This crockpot broccoli cheese soup is so easy and deliciuos. With just 10 minutes of prep time, you can come home to a flavorful and comforting cheese and broccoli soup.
5 from 1 vote
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish Recipes
Cuisine American
Servings 4
Calories 900 kcal

Ingredients
  

  • 4 cups low-sodium vegetable broth
  • 2 heads broccoli cut into florets
  • 1 cup frozen shredded hash browns
  • 1 cup shredded carrots
  • 1 cup 8-ounce packagecream cheese, cut into large chunks
  • 2 cloves garlic minced
  • 1 shallot chopped
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup heavy cream
  • 2 tablespoons flour
  • 4 cups shredded cheddar cheese

Instructions
 

  • Combine vegetable broth, broccoli, hash browns, carrots, cream cheese, shallot, garlic, salt, pepper, and nutmeg.
  • Cover and cook on low for 4 hours.
  • Puree soup using an immersion blender or counter-top blender.
  • Whisk together cream and flour. Mix into soup until fully combined.
  • Slowly mix in shredded cheddar until melted.
  • Serve - topped with additional cheddar cheese - if desired.

Notes

Leftover soup can be stored in the refrigerator for up to 3 days.

Nutrition

Serving: 11/2 cupsCalories: 900kcalCarbohydrates: 35gProtein: 32gFat: 71gSaturated Fat: 38gPolyunsaturated Fat: 27gTrans Fat: 2gCholesterol: 186mgSodium: 2092mgFiber: 4gSugar: 7g
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