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Creamy Crockpot Cheddar Broccoli Soup: Easy 5-Ingredient Recipe

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This creamy crockpot cheddar broccoli soup is made with just five ingredients and ten minutes of prep. The slow cooker does all the work, delivering a velvety, cheesy soup that’s perfect for cozy nights.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 2 medium heads)
  • 1 can (10.5 oz) condensed cheddar cheese soup
  • 2 cups low-sodium chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup finely diced yellow onion
  • 1/4 teaspoon garlic powder (optional)
  • Salt and black pepper to taste

Instructions

  1. Prep your broccoli (5 minutes): Rinse the broccoli heads under cold water and pat them dry. Cut the florets away from the thick central stalk. Chop any large florets into bite-sized pieces, about 1 to 1.5 inches across.
  2. Dice your onion (2 minutes): Peel the onion and cut it in half through the root end. Lay each half flat and slice parallel to the board, then slice vertically, then chop across into small, even dice.
  3. Shred your cheese (3 minutes): Grate the block of sharp cheddar on the large holes of a box grater to get 2 cups loosely packed. Do this while the cheese is cold.
  4. Layer everything in the slow cooker (3 minutes): Place the chopped broccoli and diced onion in the bottom of a 6-quart slow cooker. Dollop the entire can of condensed cheddar cheese soup on top. Pour the 2 cups of low-sodium chicken broth over everything. Sprinkle in the garlic powder if using. Do not stir.
  5. Cook on low (3 to 4 hours): Put the lid on and set the slow cooker to low. Cook for 3 to 4 hours. Do not lift the lid during the first 2 hours. After 3 hours, check the broccoli with a fork; it should be tender but still hold its shape.
  6. Add the cheese and finish (5 minutes): Turn the slow cooker to warm or low. Slowly sprinkle in the shredded cheddar cheese, a handful at a time, stirring gently after each addition. Once all cheese is in, stir until smooth. Taste and add salt and pepper as needed.
  7. Optional: blend for a smoother texture (2 minutes): Use an immersion blender directly in the slow cooker and pulse 4-5 times until desired consistency. Leave some broccoli chunks for texture if preferred.
  8. Serve immediately: Ladle the soup into bowls while hot. Garnish with extra shredded cheese, black pepper, or croutons. Serve with crusty bread or a simple side salad.

Notes

Shred your own cheddar cheese for the smoothest melt; pre-shredded cheese can make the soup grainy. Do not overcook the broccoli—3 to 4 hours on low is sufficient. Add salt only at the end after tasting, as the cheese and broth add salt. For a vegetarian version, use vegetable broth instead of chicken broth.

Nutrition

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