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Overhead shot of hands eating a bowl of crock pot broccoli cheese soup on a dinner table garnished with fresh parsley.
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5 from 6 votes

Crockpot Broccoli Cheese Soup

A creamy, comforting broccoli cheese soup made in the slow cooker. This dump-and-go recipe is loaded with vegetables and melty cheddar for an easy weeknight dinner the whole family will love.
Course Dinner, Lunch, Main Course
Cuisine American
Keyword Copycat Panera broccoli cheddar soup (slow cooker), Creamy broccoli cheese soup in a crockpot, crockpot broccoli cheddar soup, Easy broccoli cheddar soup recipe (crockpot), slow cooker broccoli cheese soup
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 13 cups
Calories 227kcal
Author Blair Lonergan

Equipment

Ingredients

  • 16 ounces frozen broccoli florets
  • 1 medium onion, diced
  • 1 large russet potato, peeled and diced into bite-sized pieces
  • 2 carrots, peeled and diced
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 2 (10.5 ounce) cans condensed cream of celery soup
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound Velveeta cheese, cubed
  • 2 cups grated cheddar cheese
  • Optional: 2 cups (about 12 ounces) diced ham

Instructions

  • Place broccoli, onion, potato, carrots, chicken broth, water, cream of celery soup, salt, and pepper into a slow cooker. Stir gently to combine. Cover and cook on LOW for 6-8 hours or on HIGH for about 3 hours, until vegetables are very tender.
  • Use an immersion blender to puree a portion of the soup, leaving plenty of chunky vegetables for texture. If you don't have an immersion blender, transfer 1-2 cups of soup to a regular blender, puree until smooth, and return to the slow cooker.
  • Add the Velveeta and cheddar cheese to the slow cooker. If using ham, add it now as well. Stir gently, then cover and cook for another 15-20 minutes.
  • Stir again to make sure the cheese is completely melted and smooth. Taste and season with additional salt and pepper as needed.
  • Ladle into bowls and serve warm.

Notes

  • Don't let the soup boil after adding the cheese. Boiling causes the cheese proteins to tighten and release fat, resulting in a grainy, curdled texture. Keep the heat low and gentle.
  • Velveeta is key for a smooth, creamy soup. It melts more evenly than regular cheese and prevents grittiness. The cheddar adds flavor, while the Velveeta provides that silky texture.
  • Use sharp or mild cheddar based on preference. Sharp cheddar gives a bolder cheese flavor; mild cheddar is more subtle.
  • Fresh broccoli works too. Substitute with 3-4 cups of fresh florets. Check for tenderness earlier, around the 6-hour mark on LOW.
  • Reheat gently. Warm leftovers over low heat on the stovetop. Avoid boiling to keep the cheese smooth.
  • Not recommended for freezing. Dairy-based soups tend to separate or become grainy when frozen and thawed.
Recipe adapted from The Pioneer Woman.

Nutrition

Serving: 1cup | Calories: 227kcal | Carbohydrates: 19g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 34mg | Sodium: 951mg | Potassium: 690mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2377IU | Vitamin C: 34mg | Calcium: 389mg | Iron: 1mg