Slow Cooker Broccoli Cheese Soup – Calling all Panera broccoli cheese soup lovers! I’m popping in with a healthy recipe for an easy Slow Cooker Broccoli Cheese Soup that takes less than 10 minutes to prep. This is one of the best crock pot recipes to make you feel just as warm and toasty as the Panera original.

white bowl of Crockpot Broccoli Cheese Soup garnished with shredded cheddar cheese

This easy slow cooker broccoli cheese soup recipe is perfect when you are in need of a healthy meal but have zero time to cook it, a position I find myself in often, and I suspect you do too.

A Quicker, Easier Slow Cooker Broccoli Cheese Soup

Nearly every broccoli and cheese soup recipe I’ve found calls for the initial step of making a base cheese sauce on the stove, including recipes designed for the crock pot.

Because I know we don’t always have time to fuss with this kind of prep, I decided to see if I could create a slow cooker broccoli and cheese soup entirely via the “dump and go” method: dump the ingredients into your crock pot; walk away; return hours later to a dinner that’s ready to serve.

the fresh ingredients in a slow cooker needed to make slow cooker broccoli cheese soup

I almost made it.

Although you can skip the cheese sauce, and I’d still bet my last spoonful that this is the easiest broccoli and cheese soup recipe you’ll find, you do need to blend the soup with an immersion blender or food processor prior to serving.

It’s a small extra step that’s well worth the effort for the texture and body it provides.

The flavor of this soup is a dead-ringer for Panera’s broccoli cheese soup, and although its texture is a bit thinner than I’d originally envisioned (a result of skipping that fussy cheese sauce base), I still found it to be plenty cheesy and satisfying.

a white soup bowl filled with Slow Cooker Broccoli and Cheese Soup

If you love broccoli cheese soups like this, make sure to try this Broccoli Cauliflower Soup too!

More Comforting Slow Cooker Soup Recipes

2 white soup bowls of broccoli cheese soup made in a slow cooker

Recommended Tools to Make Slow Cooker Broccoli Cheese Soup

soup bowl with Slow Cooker Broccoli Cheese Soup

Slow Cooker Broccoli and Cheese Soup

4.29 from 59 votes
The most easy and healthy recipe for Broccoli and Cheese Soup you’ll find! Made with lots of fresh veggies, cheddar, and your crock pot does all the work.

Prep: 15 mins
Cook: 4 hrs 15 mins
Total: 4 hrs 30 mins

Servings: 6 servings


  • 5 cups chopped broccoli florets about 16 ounces
  • 1 cup grated carrots, you can grate yourself or use bagged, pre-cut julienne carrots
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 2 ounces reduced fat cream cheese do not use fat free
  • 1 teaspoon dried oregano
  • 1/4 teaspoon freshly grated nutmeg
  • 2 1/2 cups reduced sodium chicken broth or vegetable broth
  • 1 can 2% evaporated milk (12 ounces)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8 ounces sharp cheddar cheese, grated* (1 block)


  • Place the broccoli, carrots, onion, and garlic in the bottom of 5-to-6-quart slow cooker. Top with the cream cheese, oregano, nutmeg, and chicken broth. Stir to evenly distribute the ingredients. Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.
  • Remove the lid and stir in the evaporated milk. With an immersion blender, puree about 3/4 of the soup, so that it is mostly smooth but still has a few chunks of broccoli remaining. Alternatively, you can puree the soup in 1 cup-sized batches in a food processor or blender. (Be careful—it’s hot and prone to splatter!)
  • Recover the soup and let cook on low for 10 minutes until warmed through. Stir the salt, pepper, and grated cheese. Taste and add additional salt and pepper as desired. Recover and cook on high until the cheese is fully melted and the soup is hot, about 5 additional minutes. Serve warm.


The type of cheese you use is very important to this recipe. I highly advise grating your own from the block, as many brands of pre-grated, bagged cheese are coated with starch to prevent sticking. While convenient, this starch can prevent the cheese from melting smoothly. I also recommend using regular, not light cheese for this reason—reduced fat cheese sometimes does not melt as well.


Serving: 1of 6 (about 1 1/2 cups)Calories: 272kcalCarbohydrates: 16gFat: 16gSaturated Fat: 8gCholesterol: 59mgSodium: 806mgFiber: 1g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. If you don’t puree this, the texture is dominated by gritty bits of broccoli and carrot grounds. I didn’t find that very appealing. If you do, then you’ll like this recipe, just an FYI.1 star

    1. Hi Robert! I’m sorry to hear the recipe wasn’t to your taste. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

    1. Hi Robert! It might be but I’ve not tested it out so you would be experimenting. If you decide to, let me know how it goes!

    1. Hi Jim! I have frozen it and it turned out just fine! The only soup recipes I really have trouble freezing are those that call for coconut milk because it tends to solidify and not thaw properly. Hope this helps!

    1. I’m sorry to hear the recipe wasn’t to your taste, Zim. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  2. I agree it’s not the best. But it gives you a good base or start. What I did to enhance it was: I added another ounce of cream cheese, I added parm cheese (mainly because I didn’t have any cheddar to work with), heavy cream, 1/4 cup of flour. More salt and pepper. And a chunk of butter. And hot dog! That thickened it right up and made it super delicious.3 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Chloe. I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  3. My hubs tried to make this tonight because I am home sick. This made the house smell delicious all day so it was so disappointing when it came out watery and gritty from the broccoli and carrots. He followed the recipe to a T. We tried to save it by cooking on high another hour, adding some heavy cream and more cheese…no dice.1 star

    1. Hi Danelle! I’m sorry the soup turned out gritty and flavourless for you. It might be how the vegetables were pureed or that the soup didn’t cook long enough. You could try stirring in extra cheese or Greek yogurt to make it creamier, in case that helps. Regardless, I’m sorry that this didn’t meet your expectations. I know that it is disappointing to not have a recipe turn out!

  4. The flavours in this soup are delicious. I added way too much broth cause I panicked and didn’t think it was going to be enough. It ended up being slightly watery. So I added Greek yogurt, extra cheese, and it balanced it out. A big hit!5 stars

  5. Sorry to be negative. Absolutely nasty. Who puts oregano in cheddar broccoli soup? Aftertaste from he$$. Someone owes me 25 dollars I wasted. If you are looking for cheesy, creamy, not gritty, this is not for you. Blah!!1 star

    1. I’m sorry to hear this wasn’t what you hoped for, Doug. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

  6. This recipe was banging. The only change was I used cream cheese and chive cream cheese and it gave it a little “twang”. I also put in left over corn. It was great. Gave it a bit of texture I really loved it. I will definitely try recipe again.5 stars

  7. Absolutely delish! I usually shy away from creamy soup cuz of how unhealthy they usually are! I made my own plant-based evaporated milk, and used my Instant Pot (manual for 1 min) instead of the slow cooker. Can’t wait to make this again!!5 stars

  8. I made this recipe and it came out great! I don’t have a food processor or immersion blender so I just used a fork and puréed it. Came out delicious. I love cheese so I added more cheese! Ty!5 stars

  9. Pre shredded cheese worked fine for me! And I only rough chopped my onion and halved baby carrots knowing I would use my immersion blender in the end. I used dairy free cream cheese. I will make this again 😊5 stars

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