Ultimate Crockpot Broccoli Cheese Soup – Easy Slow Cooker Comfort Food

The smell alone will have everyone wandering into the kitchen asking, “Is it ready yet?” This Ultimate Crockpot Broccoli Cheese Soup – Easy Slow Cooker Comfort Food is the kind of cozy meal that turns an ordinary evening into something special. Creamy, cheesy, and packed with tender broccoli and sweet carrots, it delivers that rich, restaurant-style flavor without ever leaving your house.

This recipe is a true slow cooker win. Everything goes right into the pot, making it one of those Easy Soup Recipes Crockpot fans love on busy days. As it simmers, the vegetables soften perfectly while the cheese melts into a smooth, velvety base that feels downright indulgent. It’s no wonder Crockpot Broccoli Soup Recipes and classic Crockpot Soup Broccoli Cheddar dishes are always family favorites.

There’s something extra comforting about Soups In A Crock Pot—they cook low and slow, filling your home with irresistible aroma while you get on with your day. This creamy bowl of goodness fits right in with cozy classics like Slow Cooker Broccoli Cheese Soup and rich Crock Pot Broccoli Cheese Soup, but with an easy, no-fuss approach anyone can master.

Serve it with crusty bread, a side salad, or enjoy it straight from the bowl for a satisfying dinner that feels both hearty and wholesome. Whether you’re craving a simple weeknight meal or planning ahead for leftovers, this Crockpot Broccoli Cheese Soup delivers comfort in every spoonful. From creamy Broccoli Soup Crockpot nights to cheesy favorites like Crockpot Broccoli Cheddar Soup, this recipe proves homemade always beats takeout—especially when it’s this easy and delicious 🥦🧀

Ultimate Crockpot Broccoli Cheese Soup – Easy Slow Cooker Comfort Food

Ingredients

Soup Base

• 4 cups fresh broccoli florets (frozen broccoli works too)
• 1 medium onion, finely chopped (shallots or leeks may be used)
• 2 garlic cloves, minced (or garlic powder as a substitute)
• 4 cups low-sodium vegetable broth (chicken broth may be used)

For the Creamy Texture

• 2 cups shredded cheddar cheese (Gouda or Monterey Jack are alternatives)
• 1 cup shredded mozzarella cheese (Swiss cheese can be used)
• 1 cup whole milk (half-and-half or plant-based milk works)
• 4 tablespoons unsalted butter (olive oil or margarine may be substituted)

For Thickening & Seasoning

• ¼ cup all-purpose flour (cornstarch for gluten-free)
• Salt, to taste
• Black pepper, to taste

Instructions

Prep the Base

1. Heat a skillet over medium heat and melt the butter. Add the chopped onion and garlic and cook for about 3 minutes until softened and fragrant.

Build the Roux

1. Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1–2 minutes until a smooth roux forms.

Assemble in the Slow Cooker

1. Transfer the roux to the crockpot. Add the broccoli florets and vegetable broth, stirring well to combine.

Slow Cook

1. Cover and cook on low for approximately 4 hours, until the broccoli is tender.

Blend

1. Use an immersion blender to blend the soup to your desired consistency.

Finish with Cheese

1. Stir in the shredded cheddar, mozzarella, and milk. Cook on low for another 10 minutes until the cheese is melted and creamy.

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