Name: Slow Cooker Broccoli and Cheese Soup
Prep time: 15 min
Cook time: 255 min
Total time: 270 min
Ingredients: 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))

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

6-quart programmable slow cooker
Immersion blender: it makes pureeing soups like this one easier (and safer) than transferring the piping hot soup mixture to a blender or food processor in batches.
If you prefer a food processor, or are in the market for a new one, I have used and loved this one for almost nine years.

ReviewPrint

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: servings

ReviewPrint

Ingredients

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)

Instructions

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.

Notes

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.

Nutrition

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

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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 wellplated.com 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!

Learn more about Erin

Slow Cooker Broccoli Cheese Soup

A Quicker, Easier Slow Cooker Broccoli Cheese Soup

More Comforting Slow Cooker Soup Recipes

Recommended Tools to Make Slow Cooker Broccoli Cheese Soup