Crockpot Broccoli Soup
There’s nothing more comforting than a warm bowl of broccoli soup, and this crockpot version makes it effortless.
Slowly simmered to perfection, it blends the earthy sweetness of carrots, the hearty freshness of broccoli, and the richness of cheddar into a velvety, nourishing dish. The cream cheese and evaporated milk add a subtle creaminess without being heavy, while a touch of nutmeg and oregano bring depth and warmth.
It’s the kind of soup that feels like home—simple, cozy, and deeply satisfying, whether served as a main meal with crusty bread or as a starter for a hearty dinner.
Why People Will Love Crockpot Broccoli Soup:
Effortless Comfort – The crockpot does the work, transforming simple ingredients into a rich, warming soup with almost no hands-on cooking.
Nutritious and Hearty – Packed with broccoli, carrots, and aromatics, it delivers vitamins, fiber, and flavor in every spoonful.
Creamy Without the Guilt – Cream cheese and evaporated milk create a velvety texture without relying on heavy cream, striking a balance between indulgence and health.
Layered Flavors – The sharp cheddar brings depth, nutmeg adds warmth, and oregano ties it all together for a soup that’s far from ordinary.
Family-Friendly – Familiar flavors and a smooth, cheesy finish make it appealing to both kids and adults, perfect for weeknight dinners or cozy weekends.
Key Ingredients
Broccoli Florets – The star of the soup, bringing earthy flavor, vibrant color, and a powerhouse of nutrients that make the dish both wholesome and hearty.
Carrots & Onion – These aromatics add natural sweetness and depth, balancing the sharper notes of broccoli with a gentle, comforting base.
Garlic & Spices – Fresh garlic, oregano, and a touch of nutmeg infuse the soup with warmth and subtle complexity, lifting it beyond a simple vegetable blend.
Cream Cheese & Evaporated Milk – Together they create a luscious creaminess without overpowering richness, ensuring a smooth, velvety texture.
Sharp Cheddar Cheese – Bold and tangy, it melts into the soup, enhancing flavor and giving the dish its signature cheesy finish.
Expert Tips
Cut Broccoli Evenly – Chop the florets into uniform pieces so they cook at the same rate. Smaller florets soften faster, while larger ones provide a chunkier bite.
Layer Ingredients Smartly – Place the firmer vegetables (like carrots and onions) at the bottom of the crockpot, closer to the heat source, and layer the broccoli and cream cheese cubes on top. This ensures balanced cooking and even melting.
Blend for Perfect Texture – Blending only half the soup gives you the best of both worlds: a creamy, velvety base with bits of broccoli for texture. For an ultra-smooth soup, blend it all.
Cheese Matters – Always use freshly grated cheddar. Pre-shredded cheeses often contain anti-caking agents that prevent smooth melting and can leave the soup grainy.
Mind the Seasoning – Salt should be added gradually. Since cheddar adds natural saltiness, taste the soup after the cheese has melted before adjusting seasoning.
Avoid Overcooking – Cooking too long on high can make broccoli lose its bright color and fresh flavor. Stick to the suggested times to preserve taste and nutrition.
Boost the Flavor – For added depth, stir in a splash of Worcestershire sauce, Dijon mustard, or a pinch of cayenne before serving. These subtle accents make the soup more complex.
Reheat Gently – If reheating leftovers, warm on low heat and stir often. High heat can cause the cheese and milk to separate, leading to a broken texture.
Crockpot Broccoli Soup
Ingredients
1 cup grated carrots
5 cups of broccoli florets
1 small onion diced well
3 cloves of garlic, freshly minced
1 tsp oregano
¼ tsp nutmeg
½ tsp salt
¼ tsp black pepper
2 ½ cups of chicken broth, low sodium
1 can evaporated milk
2 ounces reduced fat cream cheese, do not use fat free
8 ounces of freshly grated Sharp Cheddar Cheese
Instructions
Place the onion, garlic, carrots and the broccoli inside the bowl on the crockpot
Cut up the cream cheese and toss it in
Sprinkle the nutmeg, oregano and chicken broth into the crock pot
Stir to combine well
Cover and cook for 2 hours on high, or on low for 4 hours
Remove the lid and stir in the evaporated milk
Using your blender or food processor, spoon about half of the soup into the container and pulse until most of the florets have ground up
Carefully pour this back into the crockpot and place the cover back on
Let this cook for 10 minutes, or until the soup is hot all through
Sprinkle with the salt and pepper
Sprinkle in the grated Sharp Cheddar Cheese
Stir well to combine
Place the cover back on and cook until the cheese is melted
Add additional salt and pepper to taste
Serve warm
Enjoy!
Important Notes When Making Crockpot Broccoli Soup
Cheese Quality is Crucial – Always choose freshly grated sharp cheddar. Pre-packaged shredded cheese contains starches and anti-caking agents that can prevent smooth melting, leaving the soup grainy.
Balance Creaminess and Thickness – Cream cheese and evaporated milk bring richness, but their texture can vary. If you want a thicker soup, blend more of the mixture; if you prefer it lighter, blend less.
Seasoning Should Be Layered – Since the soup develops flavor slowly, add a little salt at the start, then taste and adjust after the cheese melts. Too much salt early on can make the final result overly salty.
Mind the Cooking Time – Overcooking broccoli on high heat can cause it to lose its bright green color and turn bitter. Stick to the recommended low-and-slow approach for best flavor.
Broth Choice Matters – A low-sodium chicken broth allows you to control the seasoning. Vegetable broth works too if you want a vegetarian version, but it will slightly change the flavor.
Blending Safety – When transferring hot soup to a blender or food processor, work in small batches and vent the lid to prevent pressure buildup. This keeps you safe and avoids spills.
Storage and Freezing – This soup keeps well in the fridge for 3–4 days. If freezing, leave out the cheese until reheating, then stir it in fresh to avoid a grainy texture.
How To Enjoy Crockpot Broccoli Soup After Cooking:
As a Comforting Main Dish – Serve hot with crusty bread, garlic toast, or warm rolls to soak up every bit of the cheesy, velvety broth.
Paired with Salads – Balance the richness with a fresh side salad—something light and crisp, like a spinach or arugula salad with lemon vinaigrette.
In a Bread Bowl – For an indulgent presentation, serve the soup inside a hollowed-out sourdough loaf. The bread absorbs the flavors, making the last few bites extra special.
As a Starter – Offer smaller portions before a main course of roast chicken, steak, or pasta. It sets a cozy, comforting tone for the meal.
Creative Leftovers – Use the soup as a creamy base for casseroles, mix into cooked rice for a cheesy broccoli rice dish, or stir into pasta for a quick broccoli-cheddar mac.
Pair with Drinks – Enjoy with a crisp white wine like Sauvignon Blanc, or a light beer to cut through the richness. For non-alcoholic options, pair with sparkling water or apple cider.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 260 kcal | Total Fat: 15 g | Saturated Fat: 8 g | Monounsaturated Fat: 5 g | Polyunsaturated Fat: 1 g | Cholesterol: 45 mg | Sodium: 620–680 mg (depending on broth and cheese) | Total Carbohydrates: 16 g | Dietary Fiber: 3 g | Sugars: 6 g | Protein: 16 g
Recipe Swaps and Variations
Vegetarian: Use vegetable broth instead of chicken broth.
Add protein: Stir in shredded rotisserie chicken or white beans after blending.
Spicy twist: Add crushed red pepper or diced jalapeños for heat.
Smooth version: Blend the entire soup for a velvety, puréed texture.
Dairy-free: Use coconut milk and dairy-free cheese alternatives—note texture may vary slightly.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in portions for up to 2 months.
Reheat: Warm on the stovetop over low heat or microwave in short bursts, stirring often.
Frequently Asked Questions:
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used! Just add it directly to the crockpot without thawing.
Cooking times may remain the same, but check for tenderness.
Is this soup suitable for a vegetarian diet?
To make this soup vegetarian, substitute the chicken broth with vegetable broth.
All other ingredients are vegetarian-friendly.
How can I make this soup dairy-free?
To make it dairy-free, use a dairy-free cream cheese and a non-dairy milk (like almond or coconut milk) instead of evaporated milk.
You can also skip the cheese or use a dairy-free cheese alternative.
Can I make this soup in advance?
Absolutely! This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
It also freezes well for up to a month.
Reheat gently before serving.
What can I serve with this soup?
This soup pairs well with crusty bread, a side salad, or grilled cheese sandwiches.
You can also garnish it with croutons, extra cheese, or fresh herbs for added flavor and presentation.
Do I need to pre-cook any ingredients?
No, you don’t need to pre-cook any ingredients.
Simply chop everything and add it directly to the crockpot.
The slow cooking will soften the vegetables perfectly.
How long can I cook the soup?
You can cook the soup on high for about 2 hours or low for about 4 hours.
If you need to cook it longer, it’s safe to leave it on low for up to 6-8 hours, but be careful not to overcook the vegetables.
Can I adjust the thickness of the soup?
Yes! If you prefer a thicker soup, blend more of it.
For a thinner consistency, add extra broth or water until you reach your desired thickness.
What if I don’t have evaporated milk?
If you don’t have evaporated milk, you can use heavy cream, half-and-half, or even regular milk as a substitute.
Just be aware that the texture and richness may vary slightly.
Can I add protein to the soup?
Yes! You can add cooked chicken, white beans, or even tofu for added protein.
Just stir it in during the last 10 minutes of cooking to warm it through.