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Slow Cooker Broccoli Cheddar Soup

Slow Cooker Broccoli Cheddar Soup with fresh broccoli, carrots, and sharp cheddar simmered until very tender. Blending is optional for a velvety body, then cheese melts in for a smooth, creamy finish.
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Prep Time 10 minutes
Cook Time 5 hours 5 minutes
Total Time 5 hours 15 minutes
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Broccoli and vegetables
  • 4 cup broccoli florets
  • 2 carrots, shredded
  • 1 onion, diced
  • 4 cup chicken broth
Cheddar and thickener
  • 2 cup shredded sharp cheddar cheese
  • 1 cup half-and-half
  • 3 tbsp flour
  • 1 Salt and pepper, to taste

Equipment

  • 1 slow cooker
  • 1 Immersion blender

Method
 

Cook in the slow cooker
  1. Add the broccoli florets, shredded carrots, diced onion, and chicken broth to the slow cooker. Cover with the lid so the vegetables cook evenly.
  2. Cook on low for 5-6 hours (or high for 3 hours) until the vegetables are very tender. Watch for a soft texture that breaks easily with a spoon.
Thicken and add cheese
  1. Whisk the flour into the half-and-half until smooth, then stir it into the soup. Pour steadily to keep the mixture lump-free.
  2. Cook on high for 15-20 minutes until slightly thickened. Look for a thicker body that coats the back of a spoon.
  3. Stir in the shredded cheddar cheese until fully melted and smooth. Continue stirring until no cheese streaks remain.
Finish and season
  1. Use an immersion blender to partially blend the soup for a creamier texture, if desired. Blend briefly so some broccoli texture stays visible.
  2. Season with salt and pepper to taste before serving. Taste at the end so the flavors are balanced for your preference.

Notes

Pro tip: partially blending adds body while keeping some broccoli texture, and whisking flour into the half-and-half first prevents clumps. Refrigerate leftovers up to 4 days; reheat gently on the stove or in the microwave, stirring often. Freezing is not recommended because cheddar soup can separate when thawed and reheated. For a lighter option, swap half-and-half for evaporated skim milk or reduced-fat half-and-half if you want a thinner, lower-fat result.