20 Creamy Crock Pot Broccoli Cheese Soup Delicious Recipes

Hey there, comfort food lovers! Nothing beats the cozy embrace of a creamy, cheesy bowl of broccoli soup, especially when it’s effortlessly made in your crock pot. Whether you’re seeking a quick weeknight dinner or a warm seasonal favorite, our roundup of 20 delicious recipes promises to deliver. So, grab your spoon and let’s dive into these mouthwatering creations that are sure to become staples in your home kitchen.

Creamy Crock Pot Broccoli Cheddar Soup

Kickstart your cooking journey with this comforting Creamy Crock Pot Broccoli Cheddar Soup, perfect for those chilly evenings when you crave something warm and cheesy. Follow these simple steps to create a dish that’s both nutritious and indulgent.

Ingredients

• For the soup base:
  • 4 cups broccoli florets
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
• For the creamy mixture:
  • 2 cups heavy cream
  • 2 cups shredded cheddar cheese
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Place the broccoli florets, diced onion, minced garlic, and chicken broth into the crock pot.
2. Cover and cook on LOW for 4 hours or until the broccoli is tender.
3. In a separate bowl, whisk together the heavy cream, flour, salt, and pepper until smooth.
4. Stir the creamy mixture into the crock pot, then add the shredded cheddar cheese.
5. Cover and cook on HIGH for an additional 30 minutes, stirring occasionally, until the cheese is fully melted and the soup has thickened.
6. For a smoother texture, use an immersion blender to puree the soup to your desired consistency.
7. Tip: To prevent the cheese from clumping, add it gradually and stir constantly.
8. Tip: For an extra flavor boost, consider adding a pinch of nutmeg to the creamy mixture.
9. Tip: If the soup is too thick, thin it with a little more chicken broth until you reach the desired consistency.

After simmering to perfection, this soup boasts a velvety texture with the rich, comforting flavors of cheddar and broccoli. Serve it with a side of crusty bread or sprinkle some extra cheese on top for a delightful crunch.

Slow Cooker Broccoli Cheese and Potato Soup

Slow cookers are a game-changer for busy weeknights, and this Broccoli Cheese and Potato Soup is no exception. Simply toss in the ingredients, and let the slow cooker do the work for a comforting meal that’s ready when you are.

Ingredients

• For the soup base:
  • 4 cups peeled and diced potatoes
  • 3 cups chopped broccoli florets
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cheese sauce:
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour

Instructions

1. Place the potatoes, broccoli, onion, garlic, chicken broth, salt, and pepper into the slow cooker. Stir to combine.
2. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the potatoes are tender.
3. About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the heavy cream until smooth. Cook for 2-3 minutes, stirring constantly, until the mixture thickens.
5. Stir in the cheddar cheese until melted and smooth. Pour the cheese sauce into the slow cooker and stir to combine with the soup.
6. Cover and cook on HIGH for an additional 15 minutes to allow the flavors to meld.

One taste of this creamy, cheesy soup with tender potatoes and broccoli, and you’ll be hooked. Serve it with a sprinkle of extra cheese on top or a side of crusty bread for dipping.

Easy Crock Pot Broccoli Cheese Soup with Bacon

Begin by gathering your ingredients for a comforting bowl of Easy Crock Pot Broccoli Cheese Soup with Bacon. This recipe is perfect for those chilly evenings when you crave something warm and cheesy without spending hours in the kitchen.

Ingredients

• For the soup base:
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
• For the flavor:
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups broccoli florets
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the cheese and bacon:
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 6 strips bacon, cooked and crumbled

Instructions

1. In a large skillet over medium heat, melt the butter and sauté the diced onion until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux, cook for 2 minutes.
4. Slowly whisk in the chicken broth and heavy cream, ensuring no lumps form, and bring to a simmer.
5. Transfer the mixture to a crock pot and add the broccoli florets, salt, and black pepper.
6. Cover and cook on low for 4 hours or until the broccoli is tender.
7. Stir in the cheddar and Parmesan cheeses until fully melted and the soup is creamy.
8. Top each serving with crumbled bacon before serving.

Now, the soup boasts a velvety texture with the perfect balance of cheesy goodness and the smoky crunch of bacon. Serve it with a side of crusty bread for dipping to make the most of its rich flavors.

Healthy Crock Pot Broccoli Cheese Soup with Cauliflower

Zesty and comforting, this Healthy Crock Pot Broccoli Cheese Soup with Cauliflower is a perfect blend of nutrition and flavor, ideal for those chilly evenings or when you’re craving something hearty yet healthy. Let’s dive into making this creamy, cheesy delight that’s surprisingly easy to prepare.

Ingredients

• For the soup base:
  • 4 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
• For the cheese sauce:
  • 2 cups shredded cheddar cheese
  • 1 cup milk
  • 2 tbsp all-purpose flour
  • 1 tbsp butter
• For seasoning:
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Place the broccoli florets, cauliflower florets, diced onion, minced garlic, and vegetable broth into the crock pot.
2. Cover and cook on low for 6 hours or on high for 3 hours, until the vegetables are tender.
3. In a small saucepan over medium heat, melt the butter and whisk in the flour to create a roux. Cook for 1 minute, stirring constantly.
4. Gradually whisk in the milk until the mixture is smooth and begins to thicken, about 3-4 minutes.
5. Stir in the shredded cheddar cheese until fully melted and the sauce is smooth.
6. Pour the cheese sauce into the crock pot with the cooked vegetables. Add salt and black pepper, stirring to combine.
7. Cover and cook on high for an additional 30 minutes, allowing the flavors to meld together.
8. Use an immersion blender to partially puree the soup for a creamy texture with some vegetable chunks remaining, if desired.

Hearty and satisfying, this soup boasts a velvety texture with the perfect balance of cheesy goodness and fresh vegetable flavors. Serve it with a sprinkle of extra cheddar on top and a side of crusty bread for dipping.

Spicy Crock Pot Broccoli Cheese Soup with Jalapeños

Venturing into the world of comforting soups doesn’t have to be daunting, especially when you have a crock pot to do the heavy lifting. This Spicy Broccoli Cheese Soup with Jalapeños is a creamy, hearty dish that combines the richness of cheese with the bold kick of jalapeños, all while being incredibly easy to prepare.

Ingredients

• For the soup base:
  • 4 cups broccoli florets
  • 1 cup diced onions
  • 2 minced garlic cloves
  • 2 cups chicken broth
• For the creamy mixture:
  • 2 cups heavy cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
• For the spice:
  • 2 diced jalapeños (seeds removed for less heat)
  • 1 tsp cayenne pepper

Instructions

1. Place the broccoli florets, diced onions, minced garlic, and chicken broth into the crock pot.
2. Set the crock pot to high and cook for 3 hours, or until the broccoli is tender.
3. Once the broccoli is tender, use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half of the soup.
4. Stir in the heavy cream, cheddar cheese, Monterey Jack cheese, diced jalapeños, and cayenne pepper.
5. Continue to cook on high for another 30 minutes, stirring occasionally, until the cheese is fully melted and the soup is creamy. Tip: If the soup is too thick, add a little more chicken broth to reach your desired consistency.
6. Serve hot. Tip: Garnish with extra shredded cheese and jalapeño slices for an extra kick and presentation.

This soup boasts a velvety texture with a perfect balance of creamy cheese and spicy jalapeños. Try serving it in a bread bowl for an edible container that soaks up all the delicious flavors.

Crock Pot Broccoli Cheese and Rice Soup

Now, let’s dive into making a comforting and creamy soup that’s perfect for any day of the week. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• For the soup base:
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
• For the rice and broccoli:
  • 1 cup long-grain white rice
  • 4 cups broccoli florets
• For the cheese sauce:
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Pour in the chicken broth and bring the mixture to a boil over high heat.
4. Stir in the rice, reduce the heat to low, and cover the pot. Simmer for 15 minutes, or until the rice is tender.
5. Add the broccoli florets to the pot, cover, and cook for an additional 5 minutes, or until the broccoli is bright green and tender.
6. Reduce the heat to the lowest setting and stir in the heavy cream, shredded cheddar cheese, salt, and black pepper. Stir continuously until the cheese is completely melted and the soup is creamy.
7. Remove the pot from the heat and let the soup sit for 5 minutes before serving to allow the flavors to meld.

Great texture and flavor come together in this soup, with the creaminess of the cheese complementing the tender broccoli and rice. Serve it with a sprinkle of extra cheddar on top or a side of crusty bread for dipping.

Vegan Crock Pot Broccoli Cheese Soup with Cashews

Just when you thought comfort food couldn’t get any cozier, this Vegan Crock Pot Broccoli Cheese Soup with Cashews comes along to prove otherwise. Perfect for those chilly evenings when you crave something warm, creamy, and utterly satisfying without any dairy.

Ingredients

• For the soup base:
  • 4 cups vegetable broth
  • 1 large head of broccoli, chopped into florets
  • 1 medium onion, diced
  • 2 cloves garlic, minced
• For the cashew cheese sauce:
  • 1 cup raw cashews, soaked for at least 4 hours
  • 1 cup water
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 1/2 tsp smoked paprika

Instructions

1. Place the vegetable broth, chopped broccoli, diced onion, and minced garlic into the crock pot. Set the crock pot to high and cover with a lid.
2. Cook the vegetables on high for 3 hours, or until the broccoli is tender. Tip: Stir occasionally to ensure even cooking.
3. While the vegetables are cooking, drain the soaked cashews and blend them with water, nutritional yeast, salt, and smoked paprika until smooth. Tip: For an extra creamy texture, blend for at least 2 minutes.
4. Once the vegetables are tender, stir in the cashew cheese sauce until well combined. Let the soup cook for an additional 30 minutes on low to allow the flavors to meld. Tip: If the soup is too thick, add a little more vegetable broth to reach your desired consistency.
5. Serve the soup hot, garnished with extra smoked paprika or nutritional yeast for an added flavor boost.

Rich in flavor and velvety in texture, this soup is a testament to how indulgent vegan cooking can be. Try serving it with a side of crusty bread or over a baked potato for a hearty meal that’s sure to impress.

Loaded Crock Pot Broccoli Cheese Soup with Ham

When the weather turns chilly, nothing beats the comfort of a warm, creamy soup. This Loaded Crock Pot Broccoli Cheese Soup with Ham is a hearty, flavorful dish that’s surprisingly easy to make, even for beginners.

Ingredients

• For the soup base:
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
• For the vegetables and protein:
  • 4 cups broccoli florets
  • 1 cup diced ham
  • 1/2 cup diced onion
• For the cheese mixture:
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese

Instructions

1. In a large crock pot, combine the chicken broth, heavy cream, butter, and flour. Whisk until the mixture is smooth.
2. Add the broccoli florets, diced ham, and diced onion to the crock pot. Stir to combine all ingredients.
3. Cover the crock pot and cook on low heat for 4 hours, or until the broccoli is tender.
4. Once the broccoli is tender, gradually stir in the shredded cheddar cheese and grated Parmesan cheese until fully melted and the soup is creamy.
5. For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
6. Serve the soup hot, garnished with additional shredded cheese or croutons if desired.

Melted cheese and tender broccoli create a velvety texture, while the ham adds a savory depth. Try serving this soup in a bread bowl for an extra special touch.

Crock Pot Broccoli Cheese Soup with Carrots and Celery

Even the chilliest evenings can be warmed up with a bowl of this creamy, comforting Crock Pot Broccoli Cheese Soup, packed with carrots and celery for a nutritious twist. This recipe is perfect for beginners, guiding you through each step to ensure a delicious outcome.

Ingredients

• For the soup base:
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup milk
• For the vegetables:
  • 4 cups broccoli florets
  • 1 cup diced carrots
  • 1 cup diced celery
• For the cheese sauce:
  • 2 cups shredded cheddar cheese
  • 1/4 cup butter
  • 1/4 cup all-purpose flour

Instructions

1. Pour the chicken broth into your Crock Pot and set it to high heat.
2. Add the broccoli florets, diced carrots, and diced celery to the broth. Cover and cook for 2 hours, or until the vegetables are tender.
3. In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 2 minutes until golden.
4. Gradually whisk in the heavy cream and milk to the roux, ensuring no lumps form. Bring to a gentle simmer.
5. Stir the shredded cheddar cheese into the cream mixture until fully melted and smooth.
6. Pour the cheese sauce into the Crock Pot with the cooked vegetables. Stir well to combine.
7. Reduce the heat to low and let the soup simmer for an additional 30 minutes, stirring occasionally.
8. Tip: For a smoother texture, use an immersion blender to partially puree the soup before serving.
9. Tip: If the soup is too thick, adjust the consistency by adding a little more milk or broth.
10. Tip: For an extra flavor boost, sprinkle some grated Parmesan cheese on top before serving.

Rich and velvety, this soup boasts a perfect balance of creamy cheese and fresh vegetables. Serve it with a side of crusty bread for dipping, or top with crispy bacon bits for added texture.

Cheesy Crock Pot Broccoli Soup with Garlic Bread Topping

Ready to dive into a comforting bowl of Cheesy Crock Pot Broccoli Soup with Garlic Bread Topping? This recipe is perfect for those chilly evenings when you crave something warm, cheesy, and utterly satisfying. Let’s break it down into simple, manageable steps to ensure your soup turns out perfectly creamy and flavorful every time.

Ingredients

• For the soup:
  • 4 cups broccoli florets
  • 1 cup shredded cheddar cheese
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 tbsp butter
  • 1 tsp garlic powder
• For the garlic bread topping:
  • 2 slices of bread, cubed
  • 2 tbsp melted butter
  • 1 tsp garlic powder

Instructions

1. In a crock pot, combine the broccoli florets, chicken broth, and garlic powder. Cover and cook on low for 4 hours.
2. After 4 hours, use an immersion blender to puree the soup until smooth. Tip: If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
3. Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy. Tip: For an extra cheesy flavor, add a bit more cheddar cheese to taste.
4. In a separate bowl, mix the cubed bread with melted butter and garlic powder until evenly coated.
5. Preheat your oven to 350°F. Spread the coated bread cubes on a baking sheet and bake for 10 minutes, or until golden and crispy. Tip: Keep an eye on the bread to prevent burning.
6. Ladle the soup into bowls and top with the garlic bread cubes just before serving.

Now, the soup boasts a velvety texture with a rich, cheesy flavor that’s perfectly balanced by the crispy, garlicky bread topping. For a fun twist, try serving it in bread bowls or alongside a crisp green salad for a complete meal.

Crock Pot Broccoli Cheese Soup with Chicken

You’ll find this Crock Pot Broccoli Cheese Soup with Chicken to be a comforting and hearty dish perfect for any season. Let’s dive into making this creamy, cheesy delight with ease.

Ingredients

• For the soup base:
  • 1 lb boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups broccoli florets
• For the cheese sauce:
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp all-purpose flour
  • 1 tbsp butter
• For seasoning:
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Place the chicken breasts at the bottom of the Crock Pot.
2. Pour the chicken broth over the chicken, ensuring it’s fully submerged.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the chicken is tender and easily shreds.
4. Remove the chicken from the Crock Pot and shred it using two forks. Tip: Let the chicken cool slightly for easier handling.
5. Return the shredded chicken to the Crock Pot.
6. Add the broccoli florets, heavy cream, garlic powder, onion powder, salt, and black pepper to the Crock Pot. Stir to combine.
7. In a small saucepan over medium heat, melt the butter. Whisk in the flour until smooth to create a roux. Tip: Cook the roux for 1-2 minutes to remove the raw flour taste.
8. Gradually whisk in 1 cup of the soup liquid from the Crock Pot into the roux until smooth.
9. Pour the roux mixture back into the Crock Pot, stirring well to combine.
10. Add the shredded cheddar cheese and grated Parmesan cheese to the Crock Pot. Stir until the cheeses are fully melted and the soup is creamy. Tip: For extra creaminess, let the soup sit on WARM for 10 minutes before serving.
11. Serve hot, garnished with additional cheese or broccoli florets if desired.

Zesty and rich, this soup boasts a velvety texture with chunks of tender chicken and crisp broccoli. Try serving it in a bread bowl for an extra cozy meal.

Low-Carb Crock Pot Broccoli Cheese Soup

Now, let’s dive into making a comforting bowl of Low-Carb Crock Pot Broccoli Cheese Soup that’s both nutritious and delicious. This recipe is perfect for those chilly evenings when you crave something warm and satisfying without the guilt.

Ingredients

• For the soup base:
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
• For the vegetables and cheese:
  • 4 cups broccoli florets
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
• For seasoning:
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste

Instructions

1. In your crock pot, combine the chicken broth, heavy cream, and unsalted butter. Set the crock pot to low heat and cover.
2. After 30 minutes, add the broccoli florets to the crock pot. Stir gently to ensure they’re submerged in the liquid.
3. Cover and continue to cook on low for another 2 hours, or until the broccoli is tender. Tip: For a smoother soup, you can blend half of the soup at this stage.
4. Stir in the shredded cheddar cheese and grated Parmesan cheese until fully melted and incorporated. Tip: Adding the cheese off the heat prevents it from becoming grainy.
5. Season the soup with garlic powder, onion powder, salt, and pepper. Stir well to combine. Tip: Taste as you season to ensure the flavors are balanced.
6. Let the soup sit for 5 minutes before serving to allow the flavors to meld together.

Enjoy this creamy, cheesy soup with a side of almond flour bread for a complete low-carb meal. The soup’s rich texture and deep flavors make it a hearty dish that’s sure to please any crowd.

Crock Pot Broccoli Cheese Soup with Mushrooms

Gathering around the Crock Pot for a warm, comforting meal is one of life’s simple pleasures, especially when it involves a creamy, cheesy soup loaded with broccoli and mushrooms. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• For the soup base:
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
• For the vegetables:
  • 3 cups chopped broccoli florets
  • 1 cup sliced mushrooms
  • 1 small onion, diced
• For thickening:
  • 1/4 cup all-purpose flour
  • 2 tbsp butter

Instructions

1. In your Crock Pot, combine the chicken broth, heavy cream, and diced onion. Set the Crock Pot to low heat and cover, letting it warm for 30 minutes.
2. While the base warms, melt the butter in a small skillet over medium heat. Whisk in the flour until smooth to create a roux, cooking for 2 minutes to remove the raw flour taste.
3. Gradually whisk the roux into the Crock Pot to thicken the soup base. Ensure no lumps form for a smooth texture.
4. Add the chopped broccoli and sliced mushrooms to the Crock Pot. Stir well to combine.
5. Cover and cook on low for 4 hours, or until the vegetables are tender. Stir occasionally to prevent sticking.
6. Once the vegetables are tender, stir in the shredded cheddar cheese until fully melted and the soup is creamy.
7. Serve hot, garnished with extra cheese or croutons for added texture.

Rich in flavor and velvety in texture, this Crock Pot Broccoli Cheese Soup with Mushrooms is a hearty dish that pairs wonderfully with a crusty bread for dipping. For an extra touch, try adding a sprinkle of smoked paprika on top before serving to enhance the cheesy goodness.

Smoky Crock Pot Broccoli Cheese Soup with Paprika

For those chilly evenings when only a bowl of creamy, comforting soup will do, this Smoky Crock Pot Broccoli Cheese Soup with Paprika is your go-to recipe. It’s incredibly easy to make, requiring just a few simple ingredients and your trusty slow cooker to achieve a rich, velvety texture and a deep, smoky flavor that’s irresistibly delicious.

Ingredients

• For the soup base:
  • 4 cups broccoli florets
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
• For the creamy mixture:
  • 2 cups heavy cream
  • 2 cups shredded cheddar cheese
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Place the broccoli florets, diced onion, minced garlic, and chicken broth into the crock pot.
2. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the broccoli is very tender.
3. Using an immersion blender, blend the soup until smooth. Tip: If you don’t have an immersion blender, carefully transfer the soup to a blender in batches.
4. Stir in the heavy cream, shredded cheddar cheese, smoked paprika, salt, and black pepper until the cheese is fully melted and the soup is creamy.
5. Cover and cook on HIGH for an additional 30 minutes, stirring occasionally. Tip: Keep the lid on to prevent the soup from drying out.
6. Before serving, give the soup a final stir and adjust the seasoning if necessary. Tip: For an extra smoky flavor, sprinkle a little more smoked paprika on top.

Creamy and rich with a delightful smoky undertone, this soup pairs wonderfully with crusty bread or a side salad for a complete meal. The velvety texture and the sharpness of the cheddar cheese make it a comforting dish that’s perfect for any day of the week.

Crock Pot Broccoli Cheese Soup with Tortilla Strips

This comforting Crock Pot Broccoli Cheese Soup with Tortilla Strips is a breeze to make, especially when you let your slow cooker do most of the work. Tender broccoli and rich cheese come together in a creamy soup that’s perfect for any day of the week.

Ingredients

• For the soup:
  • 4 cups broccoli florets
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 2 cups shredded cheddar cheese
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the tortilla strips:
  • 4 corn tortillas, cut into thin strips
  • 2 tbsp olive oil
  • 1/2 tsp salt

Instructions

1. In a large skillet over medium heat, melt the butter. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.
2. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 2 minutes to remove the raw flour taste.
3. Slowly whisk in the chicken broth, ensuring no lumps remain. Bring to a simmer and cook until slightly thickened, about 5 minutes.
4. Transfer the mixture to your Crock Pot. Add the broccoli florets, heavy cream, salt, and black pepper. Stir to combine.
5. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the broccoli is tender.
6. Stir in the shredded cheddar cheese until melted and smooth. Tip: For a smoother soup, use an immersion blender to puree to your desired consistency.
7. While the soup cooks, preheat your oven to 400°F. Toss the tortilla strips with olive oil and salt, then spread them on a baking sheet.
8. Bake for 10-12 minutes, until crispy and golden brown. Tip: Keep an eye on them to prevent burning, as they can go from golden to burnt quickly.
9. Serve the soup hot, garnished with the crispy tortilla strips. Tip: For an extra kick, add a dash of hot sauce or a sprinkle of red pepper flakes.

You’ll love the creamy texture of this soup, balanced by the crunch of the tortilla strips. The rich cheese flavor pairs perfectly with the freshness of the broccoli, making it a hit for both kids and adults. Try serving it in bread bowls for a fun and edible presentation.

Crock Pot Broccoli Cheese Soup with Sweet Potatoes

Here’s a comforting and nutritious soup that combines the creamy goodness of cheese with the earthy sweetness of sweet potatoes, all made effortlessly in your crock pot.

Ingredients

• For the base:
  • 4 cups chicken broth
  • 2 cups peeled and diced sweet potatoes (1/2 inch cubes)
  • 1 cup diced onion
  • 2 cloves garlic, minced
• For the thickening:
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
• For the finish:
  • 2 cups broccoli florets
  • 2 cups shredded cheddar cheese
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In your crock pot, combine chicken broth, sweet potatoes, onion, and garlic. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the sweet potatoes are tender.
2. About 30 minutes before serving, melt butter in a small saucepan over medium heat. Whisk in flour until smooth to create a roux, cooking for 1 minute to remove the raw flour taste.
3. Gradually whisk the roux into the crock pot to thicken the soup. Stir well to ensure no lumps form.
4. Add broccoli florets to the crock pot. Cover and cook on HIGH for an additional 20 minutes, or until the broccoli is tender but still bright green.
5. Turn off the heat. Stir in shredded cheddar cheese, heavy cream, salt, and pepper until the cheese is fully melted and the soup is creamy.
6. Serve hot, garnished with extra cheese if desired. The soup should be velvety with chunks of sweet potato and broccoli, offering a perfect balance of flavors.

Soothing and rich, this soup pairs wonderfully with a crusty bread for dipping. The sweet potatoes add a subtle sweetness that contrasts beautifully with the sharp cheddar, making every spoonful a delight.

Crock Pot Broccoli Cheese Soup with Sausage

Here’s a comforting and hearty soup that’s perfect for those chilly evenings when you crave something warm and satisfying. Let’s dive into making this creamy Crock Pot Broccoli Cheese Soup with Sausage, a dish that’s as easy to prepare as it is delicious.

Ingredients

• For the base: 1 lb ground sausage, 1 medium onion diced, 2 cloves garlic minced
• For the soup: 4 cups broccoli florets, 3 cups chicken broth, 1 cup heavy cream
• For the cheese sauce: 2 cups shredded cheddar cheese, 1/4 cup flour, 1/4 cup butter

Instructions

1. Brown the ground sausage in a skillet over medium heat until fully cooked, about 5-7 minutes. Drain excess fat and transfer to the crock pot.
2. Add the diced onion and minced garlic to the same skillet, sautéing until translucent, about 3 minutes. Transfer to the crock pot.
3. Place the broccoli florets and chicken broth into the crock pot, stirring to combine. Cover and cook on low for 4 hours.
4. In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1 minute until golden.
5. Gradually whisk in the heavy cream until the mixture thickens, about 3 minutes. Stir this into the crock pot.
6. Add the shredded cheddar cheese to the crock pot, stirring until melted and the soup is creamy. Cook for an additional 30 minutes on low.
7. Season with salt and pepper to taste before serving.

Enjoy this soup’s rich, creamy texture and the perfect balance of savory sausage with sharp cheddar. For an extra touch, serve with a sprinkle of extra cheese and a side of crusty bread for dipping.

Crock Pot Broccoli Cheese Soup with Cornbread Crumbles

Preparing a comforting bowl of Crock Pot Broccoli Cheese Soup with Cornbread Crumbles is simpler than you might think, especially when you follow these methodical steps. Perfect for beginners, this recipe ensures a delicious outcome with minimal fuss.

Ingredients

• For the soup:
  • 4 cups broccoli florets
  • 1 cup shredded cheddar cheese
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup diced onions
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the cornbread crumbles:
  • 1 cup cornbread, crumbled
  • 2 tbsp melted butter
  • 1/4 tsp garlic powder

Instructions

1. In a large skillet over medium heat, melt 2 tbsp butter. Add diced onions and sauté until translucent, about 5 minutes.
2. Sprinkle 2 tbsp flour over the onions, stirring constantly to form a roux. Cook for 1 minute to remove the raw flour taste.
3. Gradually whisk in 2 cups chicken broth, ensuring no lumps remain. Bring to a gentle simmer until the mixture thickens slightly.
4. Transfer the mixture to a crock pot. Add 4 cups broccoli florets, 1 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine.
5. Cover and cook on low for 4 hours, or until the broccoli is tender.
6. Stir in 1 cup shredded cheddar cheese until melted and smooth.
7. For the cornbread crumbles, preheat your oven to 350°F. Toss 1 cup crumbled cornbread with 2 tbsp melted butter and 1/4 tsp garlic powder. Spread on a baking sheet and bake for 10 minutes, or until golden and crispy.
8. Ladle the soup into bowls and top with the cornbread crumbles before serving.

Enjoy the creamy texture of the soup paired with the crunchy cornbread crumbles, offering a delightful contrast in every bite. For an extra touch, garnish with a sprinkle of fresh parsley or additional shredded cheese.

Crock Pot Broccoli Cheese Soup with Alfredo Sauce

Just when you thought broccoli cheese soup couldn’t get any creamier, we’re adding Alfredo sauce to the mix for a decadent twist. This Crock Pot version simplifies the process, letting the slow cooker do most of the work while you enjoy the aromas filling your kitchen.

Ingredients

• For the soup base:
  • 4 cups broccoli florets
  • 1 cup diced onions
  • 2 cloves garlic, minced
  • 4 cups chicken broth
• For the creamy mixture:
  • 2 cups heavy cream
  • 1 cup Alfredo sauce
  • 2 cups shredded cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Place the broccoli florets, diced onions, minced garlic, and chicken broth into the Crock Pot.
2. Cover and cook on LOW for 4 hours or until the broccoli is tender.
3. Once the broccoli is tender, use an immersion blender to puree the soup to your desired consistency. Tip: For a chunkier soup, blend only half the mixture.
4. Stir in the heavy cream, Alfredo sauce, shredded cheddar cheese, salt, and black pepper until well combined.
5. Cover and cook on LOW for an additional 30 minutes, stirring occasionally, until the cheese is fully melted and the soup is heated through. Tip: Avoid boiling to prevent the dairy from separating.
6. Serve hot. Tip: Garnish with extra shredded cheese or croutons for added texture.

Now, this soup boasts a velvety texture with the rich flavors of cheddar and Alfredo sauce complementing the earthy broccoli. Try serving it in a bread bowl for an extra cozy meal.

Crock Pot Broccoli Cheese Soup with Spinach and Artichokes

First, let’s dive into creating a comforting and creamy soup that’s perfect for any season. This recipe combines the richness of cheese with the freshness of broccoli, spinach, and artichokes, all made effortlessly in your crock pot.

Ingredients

• For the base:
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup unsalted butter
• For the vegetables:
  • 4 cups broccoli florets
  • 2 cups fresh spinach
  • 1 cup artichoke hearts, chopped
• For the cheese sauce:
  • 2 cups shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp cornstarch
• For seasoning:
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In your crock pot, combine the chicken broth, heavy cream, and butter. Set the crock pot to high and cover, allowing the mixture to heat for 30 minutes.
2. Add the broccoli florets, spinach, and chopped artichoke hearts to the crock pot. Stir gently to combine. Cover and cook on high for another 30 minutes.
3. In a small bowl, mix the cheddar cheese, Parmesan cheese, and cornstarch. This will help thicken the soup without clumping.
4. Gradually add the cheese mixture to the crock pot, stirring continuously until the cheese is fully melted and the soup is smooth.
5. Season the soup with garlic powder, onion powder, salt, and black pepper. Stir well to distribute the seasonings evenly.
6. Reduce the heat to low and let the soup simmer for an additional 15 minutes, allowing the flavors to meld together.

After simmering, the soup will have a velvety texture with chunks of tender vegetables. The combination of cheeses gives it a deep, savory flavor, while the spinach and artichokes add a slight tang. Serve it with a sprinkle of extra Parmesan on top or alongside crusty bread for dipping.

Summary

These 20 Creamy Crock Pot Broccoli Cheese Soup recipes offer a treasure trove of comfort food perfect for any season. Whether you’re craving something classic or adventurous, there’s a bowl here with your name on it. We’d love to hear which recipe warms your heart the most—drop a comment below! Don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.