This slow cooker broccoli cheddar soup transforms simple ingredients into the creamiest, most comforting bowl you’ll serve all season. I still remember the first time I made a big batch for our church potluck – folks kept asking for the recipe, and three people went back for seconds before I’d even gotten my first bowl! There’s something magical about how the slow cooker melds those sharp cheddar flavors with tender broccoli, creating a soup that tastes like you’ve been stirring it lovingly all day, when really, you’ve just been going about your business.
Back in my grandmother’s farmhouse kitchen, we’d make vegetable soups from whatever the garden offered, simmering them low and slow on her old cast-iron stove. She’d say, “Betty, patience makes the flavor,” and she was right. This slow cooker broccoli cheddar soup follows that same wisdom – four hours on high, and those vegetables soften into something wonderful while the broth becomes infused with every seasoning. The cayenne pepper adds just a whisper of warmth, nothing scary, just enough to wake up your taste buds. When you lift that slow cooker lid after those hours, the aroma that greets you will have everyone asking, “When do we eat?” Time to get that crock pot working its magic!
What Makes This Slow Cooker Broccoli Cheddar Soup So Special
When I first started using my slow cooker decades ago, I’ll admit I was skeptical about making soups this way. But this broccoli cheddar soup changed my mind completely and has become one of my most-requested recipes for good reason. The slow cooking method isn’t just convenient – it actually makes the flavors deeper and more developed than stovetop versions.
Here’s why this recipe belongs in your regular rotation:
- Feeds a crowd effortlessly – Serving 10 to 12 people means it’s perfect for family gatherings, potlucks, or meal prepping for the week ahead
- Hands-off cooking – Just load up the slow cooker in the morning, and you’ll have dinner ready without hovering over the stove
- Uses accessible ingredients – Frozen broccoli, canned soup, and common seasonings mean you won’t be hunting down specialty items
- Double-cheese richness – The combination of Velveeta and sharp cheddar creates that creamy texture with real cheese flavor
- Customizable heat level – Start with the recommended cayenne, then adjust to match your family’s preferences
- Texture you control – Pureeing three-quarters of the soup means you get creaminess with satisfying vegetable chunks
I’ve made this slow cooker broccoli cheddar soup for Sunday dinners when I didn’t want to be stuck in the kitchen, and it never disappoints. The beauty is that it tastes like you’ve worked much harder than you actually have!
Ingredient Spotlight
Frozen broccoli florets make this recipe wonderfully convenient since they’re already trimmed and ready to use, plus they hold up beautifully during the long cooking time without turning mushy. I always keep a couple bags in my freezer for recipes just like this one.
Low-sodium chicken broth serves as the flavorful base that lets you control the salt level in your soup. In my kitchen, I prefer low-sodium options because you can always add more seasoning at the end, but you can’t take it away.
Cream of celery soup adds instant creaminess and a subtle vegetable flavor that complements the broccoli perfectly. Betty’s tip: Don’t skip this ingredient – it’s what gives the soup its velvety foundation before the cheese even goes in.
Processed melting cheese (Velveeta) might seem like an unusual choice, but I’ve learned that it’s the secret to getting that smooth, creamy consistency without any grainy texture. It melts evenly into the hot soup and stays silky even as leftovers.
Sharp cheddar cheese brings the real cheese flavor that makes this soup memorable. After years of making this, I discovered that using sharp cheddar instead of mild makes all the difference – you get that pronounced cheese taste that stands up to the other ingredients.
Cayenne pepper adds just a whisper of heat (only 1/8 teaspoon!) that enhances the other flavors without making the soup spicy. Many home cooks find that this small amount is perfect for families, though you can always add more when serving.
Carrots and onions provide natural sweetness and depth that balance the richness of all that cheese. I typically dice my carrots very fine so they soften completely and almost melt into the soup.
How to Make Slow Cooker Broccoli Cheddar Soup
Step 1. Betty always starts by gathering all her ingredients before turning on the slow cooker – it makes the process smoother and ensures you haven’t forgotten anything important.
Step 2. Combine the frozen broccoli, chicken broth, diced onions, finely diced carrots, cream of celery soup, seasoned salt, kosher salt, black pepper, and cayenne pepper directly in your slow cooker, giving everything a good stir to distribute the seasonings evenly.
Step 3. Cover the slow cooker and set it to HIGH, then let it cook for 4 hours without lifting the lid (I know it’s tempting, but keeping that heat in matters!). The vegetables will become tender enough to pierce easily with a fork, and the broth will take on a rich, golden color.
Step 4. After the cooking time, I’ve found that using an immersion blender makes this step easiest – puree the soup about three-quarters of the way, leaving some chunks for that perfect texture. If you’re using a regular blender, through trial and error I learned to blend only 1 cup at a time, remove the center cap from the lid and cover with a kitchen towel to let steam escape safely.
Step 5. Cut the Velveeta into chunks and add it along with the shredded sharp cheddar to the pureed soup, stirring gently to start the melting process.
Step 6. Betty’s tip: Turn the heat down to LOW, cover again, and let the cheeses melt for 15 minutes. This gentle melting prevents the cheese from separating or becoming stringy.
Step 7. Taste your soup and adjust the seasonings – the key I discovered is that every batch needs slightly different amounts depending on your broth and cheese. Add more salt, pepper, or cayenne until it tastes just right to you.
Step 8. Serve the soup warm with a generous sprinkling of extra cheddar cheese on top and some crumbled saltine crackers for that classic touch my family prefers at every serving.
Keeping This Soup Fresh
This slow cooker broccoli cheddar soup stores beautifully, which is why I often make it on Sunday and enjoy it throughout the week. Transfer any leftovers to airtight containers once the soup has cooled to room temperature. I typically store leftovers in the refrigerator for up to 3 to 4 days, and honestly, the flavors often taste even better the next day after everything has had more time to meld together. Just be aware that the soup will thicken considerably as it sits – perfectly normal with all that cheese!
When it comes to freezing, I’ll be honest with you: cream-based soups with cheese can be tricky. Betty’s experience has been that the texture sometimes separates when thawed, though many home cooks have had success freezing it in smaller portions. If you do freeze it for up to 2 months, expect to whisk it vigorously when reheating to bring the consistency back together.
For the best texture, I reheat this soup on the stovetop over low heat, stirring frequently to prevent scorching on the bottom. You can also reheat individual portions in the microwave at 50% power, stirring every minute. My preferred approach when reheating larger amounts is to put it back in the slow cooker on LOW for an hour or so – it warms gently and evenly without any risk of burning. If the soup has thickened too much during storage, just thin it with a splash of chicken broth or milk until you reach your desired consistency.
Perfect Partners for This Broccoli Cheddar Soup
- Crusty artisan bread or garlic bread – The crispy exterior and soft interior are perfect for soaking up every last bit of that creamy, cheesy broth. I love serving thick slices of sourdough toasted with butter.
- Simple green salad with vinaigrette – A bright, acidic salad cuts through the richness of the soup beautifully. Try mixed greens with cherry tomatoes, cucumber, and a tangy lemon vinaigrette for balance.
- Baked ham and cheese croissants – These flaky, buttery croissants stuffed with ham and cheese are a family favorite alongside this soup. The combination reminds me of those cozy Sunday dinners at my grandmother’s farm.
- Christmas salad – The sweetness of cranberries and crunch of nuts create a wonderful contrast to the savory, creamy soup, especially during fall and winter months.
- Roasted vegetables – Carrots, Brussels sprouts, or green beans roasted with olive oil and herbs add color and a different texture to round out the meal.
- Creamy scalloped potatoes – For an extra hearty meal, these cheesy potatoes complement the soup wonderfully and make it feel like a complete comfort food feast.
- Bacon strips or turkey bacon – Crispy bacon on the side (or crumbled on top of the soup) adds a smoky element that many home cooks find irresistible with broccoli cheddar soup.
FAQs
Can I use fresh broccoli instead of frozen? I recommend using about 1 pound of fresh broccoli florets, cut into bite-sized pieces. Fresh broccoli works beautifully in this slow cooker recipe, though it may cook down slightly more than frozen.
What can I substitute for Velveeta? Many home cooks find success with American cheese or sodium citrate mixed with regular cheddar. Betty’s solution is that while Velveeta creates the smoothest texture, you can use 1 1/2 pounds of any good melting cheese – just know the texture might be slightly different.
How can I make this soup thicker? To prevent a thin soup, try adding a slurry of 2 tablespoons cornstarch mixed with 1/4 cup cold water after cooking, then let it simmer until thickened. The best approach I’ve tested is to simply use less broth initially or puree more of the vegetables.
Can I make this soup ahead of time? Absolutely! This soup is perfect for make-ahead meals. Prepare it completely, let it cool, then refrigerate. Reheat gently on the stovetop when you’re ready to serve, adding a splash of broth if needed.
Is this soup suitable for freezing? While you can freeze it for up to 2 months in freezer-safe containers, cream-based soups sometimes separate when thawed. After years of making this, I’ve learned that if you do freeze it, whisk it well while reheating to restore the creamy consistency.
Can I make this recipe vegetarian? I recommend substituting vegetable broth for the chicken broth to make this completely vegetarian. Make sure your cream of celery soup is also vegetarian – many store brands are, but always check the label.
What if I don’t have an immersion blender? A potato masher works great for creating that partially smooth texture, or you can use a regular blender in small batches. Just remember to vent the lid properly and blend carefully with hot liquids.
Can I add other vegetables to this soup? Yes! Cauliflower, diced potatoes, or celery work wonderfully in this recipe. Just make sure to dice them small enough to cook through in the 4-hour timeframe.
The Pioneer Woman’s Slow Cooker Broccoli Cheddar Soup
Ingredients
Equipment
Method
- Place the broccoli, chicken broth, onions, carrots, cream of celery soup, seasoned salt, kosher salt, black pepper, and cayenne in a slow cooker and stir to combine. Cover and cook on the HIGH setting for 4 hours.
- Use an immersion blender or potato masher to puree the soup about three-quarters of the way smooth to leave some chunks for texture. If using a regular blender, blend only 1 cup at a time, venting the lid properly, then return to the slow cooker.
- Add the processed cheese and cheddar and stir to combine. Cover, turn the heat to the LOW setting, and cook for 15 minutes.
- Taste the soup and adjust seasonings as desired. Serve warm with a sprinkling of Cheddar and crumbled saltines.
