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Slow cooker broccoli cheese soup in bread bowl

Best Slow Cooker Broccoli Cheese Soup

This slow cooker broccoli cheese soup rivals Panera's famous version with its velvety texture, rich cheese flavor, and perfectly tender broccoli. Set it and forget it for the ultimate comfort food!
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh broccoli florets cut into bite-size pieces
  • 2 cups sharp cheddar cheese freshly shredded
  • 8 oz cream cheese cubed, or 8 oz Velveeta
  • 3 cups chicken broth or vegetable broth
  • 2 cups heavy cream
  • 1 medium onion finely diced
  • 2 medium carrots finely diced
  • 2 celery stalks finely diced
  • 3 cloves garlic minced
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • Optional: 1 cup shredded rotisserie chicken
  • Garnish: extra cheese bacon bits, chives

Equipment

  • Crock-Pot 7-Quart Manual Slow Cooker in Stainless Steel The Crock-Pot 7-Quart Manual Slow Cooker in Stainless Steel is ideal for this slow cooker broccoli cheese soup recipe. Its 7-quart capacity means you can make enough for dinner plus lunch all week (meal prep win!), while the simple manual controls prevent overthinking—just set to low and walk away. The removable stoneware makes serving elegant and cleanup painless.

Method
 

  1. Turn slow cooker to HIGH temporarily. Add butter and let melt. Whisk in flour to create roux, cooking 2-3 minutes.
  2. Slowly add chicken broth while whisking to prevent lumps. Turn slow cooker to LOW.
  3. Add diced onion, carrots, celery, and garlic to slow cooker. Stir to combine.
  4. Add dry mustard powder, nutmeg, salt, and white pepper. Stir well.
  5. Cover and cook on LOW for 4 hours (vegetables should be very tender).
  6. Add broccoli florets and continue cooking for 1 hour until broccoli is tender-crisp.
  7. Add cream cheese cubes and heavy cream, stirring until cream cheese melts completely.
  8. Gradually add shredded cheddar cheese, stirring constantly until smooth and melted.
  9. Taste and adjust seasonings. If too thick, add more broth. If too thin, cook uncovered 20 minutes.
  10. Serve hot with garnishes. Keep on WARM setting if serving buffet-style.

Notes

Use freshly shredded cheese (pre-shredded has anti-caking agents)
Don't add broccoli too early or it becomes mushy
For smoother soup, blend half the soup before adding cheese
Cream cheese or Velveeta prevents graininess
Add cooked bacon or ham for protein
Freezes okay but texture changes slightly
Doubles easily for meal prep or crowds

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