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Easy Crockpot Cheddar Broccoli Soup (No Velveeta)

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This creamy, cheesy broccoli soup is made entirely in the slow cooker with real sharp cheddar and a simple roux—no processed cheese. It’s the perfect cozy, set-it-and-forget-it meal that’s always a crowd-pleaser.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups fresh broccoli florets (about 2 medium heads, cut into bite-sized pieces)
  • 1 cup carrots, finely diced
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk (or 2%)
  • 1 cup heavy cream or half-and-half
  • 1/4 cup all-purpose flour (or gluten-free 1:1 blend)
  • 1/4 cup unsalted butter (for roux)
  • 3 cups sharp cheddar cheese, freshly shredded (about 8 ounces)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Pinch of cayenne pepper (optional)
  • For garnish: extra shredded cheddar, fresh chives or parsley, a drizzle of heavy cream, cracked black pepper

Instructions

  1. Sauté the aromatics: In a large skillet over medium heat, melt 2 tablespoons butter. Add diced onion and cook until soft and translucent, about 3-4 minutes. Add minced garlic and cook for 30 seconds until fragrant. Transfer to slow cooker.
  2. Make the roux: In the same skillet, melt 1/4 cup butter over medium heat. Whisk in 1/4 cup flour and cook for 1-2 minutes until light golden and nutty.
  3. Slowly add milk: Gradually pour in milk while whisking constantly. Continue whisking until mixture thickens into a smooth sauce, about 2-3 minutes. Pour into slow cooker.
  4. Add vegetables and broth: Add broccoli florets, diced carrots, and broth to the slow cooker. Stir to combine. Broth should just cover vegetables; add more if needed.
  5. Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until broccoli is tender.
  6. Blend for creaminess: Using an immersion blender, blend about half the soup right in the crockpot for a mix of creamy and chunky texture. Alternatively, transfer 2 cups to a blender, blend, and return to pot.
  7. Add cream and cheese: Stir in heavy cream or half-and-half. Gradually add shredded cheddar cheese, a handful at a time, stirring until each addition is fully melted.
  8. Season and finish: Stir in Dijon mustard, smoked paprika, garlic powder, and cayenne (if using). Add salt and pepper to taste. Let cook on low for another 10-15 minutes.
  9. Serve: Ladle into bowls and garnish with extra cheddar, chives, a drizzle of cream, and black pepper. Serve with crusty bread or a grilled cheese sandwich.

Notes

Always shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that prevent smooth melting. Do not let the soup boil when adding dairy to avoid curdling. For a gluten-free version, use a 1:1 gluten-free flour blend. For a vegan version, use vegan butter, unsweetened oat or cashew milk, and vegan cheddar shreds.

Nutrition

Keywords: crockpot cheddar broccoli soup, slow cooker broccoli cheese soup, no velveeta broccoli soup, easy broccoli cheddar soup, creamy broccoli soup

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