12 Cheesy Broccoli Cheddar Soup Crockpot Recipes for Chilly Fall and Winter Nights

Broccoli cheddar soup works well for chilly evenings. Crockpot versions make it easy to have dinner ready without much hands on time. This collection includes 12 recipes that vary the flavors while keeping the focus on broccoli and cheese. Some add potatoes or bacon while others stay simple with just a few ingredients. You can choose the ones that fit what you already have at home.

Helpful Tips Before You Start

These tips will help your crockpot broccoli cheddar soup turn out thick and creamy.

Add Cheese at the End

Stir shredded cheddar in during the final 30 minutes on low. Adding it too early can cause separation or a grainy texture.

Cut Broccoli Small

Use bite-size florets so they soften evenly without turning mushy. Larger pieces often stay firm even after hours of cooking.

Shred Cheese Fresh

Block cheese melts smoother than pre-shredded varieties. The anti-caking agents in bagged shreds can leave a slightly gritty finish.

Thicken Before Serving

Mash a few broccoli pieces against the side of the pot or stir in a quick cornstarch slurry. This gives the soup body without extra flour at the start.

Slow Cooker Broccoli Cheddar Soup with Smoked Ham

This version of broccoli cheddar soup gains extra heartiness from diced smoked ham. The ham brings a savory, slightly smoky note that balances the creamy cheese and tender broccoli. It works well on cold evenings when you want a filling bowl without much hands-on time.

The finished soup has a smooth, thick texture with visible pieces of broccoli and ham throughout. Sharp cheddar melts into the broth for rich flavor that feels comforting and familiar.

Slow Cooker Broccoli Cheddar Soup with Smoked Ham

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Small Saucepan
• Whisk

Ingredients

  

• 4 cups broccoli florets
• 1 cup diced smoked ham
• 2 cups shredded cheddar cheese
• 3 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Place the broccoli florets, diced smoked ham, diced onion, minced garlic, chicken broth, salt, and black pepper into the slow cooker. Stir to combine.
• Cover and cook on low for 5 hours until the broccoli is tender.
• Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
• Slowly whisk the milk into the roux and continue stirring until the mixture thickens slightly, about 2 minutes.
• Pour the milk mixture into the slow cooker and stir well to combine.
• Add the shredded cheddar cheese a handful at a time, stirring until fully melted and the soup is smooth.

Notes

Stir the cheese in gradually off the heat if your slow cooker runs hot to avoid grainy texture. The smoked ham already adds salt, so taste before adding more at the end. Leftovers reheat gently on the stovetop with a splash of milk to loosen the consistency.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Small Saucepan, Whisk

Crockpot Spicy Jalapeño Broccoli Cheddar Soup

This crockpot version brings a welcome kick to the usual broccoli cheddar soup. Fresh jalapeños add steady heat that builds through each bite while the broccoli stays tender and the cheese melts into a smooth base. It works well on cold evenings when you want something hearty yet simple to prepare ahead.

The soup finishes with a creamy texture and balanced spice that pairs easily with crusty bread or a simple salad. It stays satisfying without feeling heavy.

Crockpot Spicy Jalapeño Broccoli Cheddar Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Immersion Blender
• Measuring Cups

Ingredients

  

• 4 cups broccoli florets
• 2 cups shredded cheddar cheese
• 2 jalapeños, seeded and diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup milk
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Add the broccoli florets, diced onion, minced garlic, and one diced jalapeño to the slow cooker.
• In a small bowl whisk the flour into the vegetable broth until smooth, then pour the mixture into the slow cooker.
• Stir in the salt and black pepper.
• Cover and cook on low for 6 hours until the broccoli is very soft.
• Use an immersion blender to puree the soup until mostly smooth with a few small pieces remaining.
• Stir in the milk, then gradually add the shredded cheddar cheese until fully melted.
• Taste and add the remaining diced jalapeño if more heat is desired.

Notes

For a thicker result, mash a few broccoli pieces with a fork before stirring in the cheese. Leftovers reheat gently on the stovetop with a splash of milk to loosen the texture. If the spice level runs high, serve with extra shredded cheese on the side to mellow each bowl.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender, Measuring Cups

Beer-Infused Broccoli Cheddar Soup in the Slow Cooker

This version of broccoli cheddar soup gets a gentle malt note from the beer. The result is a creamy bowl with tender broccoli pieces and sharp cheese that feels a little more special than the standard version. It works well for weeknight dinners or casual gatherings during colder months.

The slow cooker handles the long simmer so the flavors have time to blend. A simple roux added near the end keeps the texture thick without much hands-on work.

Beer-Infused Broccoli Cheddar Soup in the Slow Cooker

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Saucepan
• Knife

Ingredients

  

• 4 cups broccoli florets
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 (12-ounce) bottle lager beer
• 3 cups chicken broth
• 2 cups shredded cheddar cheese
• 1 cup milk
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Add the broccoli florets, diced onion, minced garlic, lager, chicken broth, salt, and pepper to the slow cooker. Stir to combine.
• Cover and cook on low for 6 hours, until the broccoli is soft.
• In the final 30 minutes, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
• Slowly whisk the milk into the roux until smooth, then pour the mixture into the slow cooker and stir well.
• Add the shredded cheddar cheese and stir until fully melted. Taste and adjust salt or pepper if needed before serving.

Notes

Choose a mild lager so the beer flavor stays in the background rather than turning bitter. Stir the cheese in gradually off the heat to keep it smooth. Leftovers reheat well on the stovetop with a splash of milk to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Saucepan, Knife

Loaded Bacon Broccoli Cheddar Soup with Chives

This crockpot soup combines tender broccoli with sharp cheddar and plenty of bacon for a hearty bowl. The chives on top bring a fresh contrast that balances the rich cheese base. It is a good choice for weeknights when you want a filling meal with minimal hands-on time.

The finished soup has a thick, creamy texture studded with broccoli pieces and smoky bacon. It works well as a standalone dinner alongside crusty bread or a simple green salad.

Loaded Bacon Broccoli Cheddar Soup with Chives

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Immersion Blender

Ingredients

  

• 4 cups broccoli florets
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 8 slices bacon, cooked and crumbled
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

Instructions

 

• Place the broccoli florets, diced onion, minced garlic, and chicken broth into the slow cooker. Stir to combine.
• Cover and cook on low for 5 hours until the broccoli is very tender.
• Use an immersion blender to partially puree the soup, leaving some broccoli pieces for texture.
• Stir in the heavy cream and shredded cheddar cheese until the cheese melts completely.
• Season with salt and pepper. Ladle into bowls and top each serving with crumbled bacon and chopped chives.

Notes

Cook the bacon until quite crisp so it stays crunchy when scattered over the hot soup. If the soup thickens too much after adding the cheese, thin it with a splash of warm broth. Leftovers reheat well on the stovetop over low heat with an extra splash of cream to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender

Garlic Herb Broccoli Cheddar Soup with Roasted Vegetables

This soup brings together sharp cheddar and tender broccoli with sweet roasted vegetables that add depth and texture. Garlic and herbs like thyme and rosemary give it a savory, aromatic quality that feels especially welcome on cold nights.

It suits slow weekends or busy weekdays when you want a hands-off meal that still tastes layered. The crockpot keeps the broccoli bright while the roasted vegetables hold their shape and add a slight caramelized note to each bowl.

Garlic Herb Broccoli Cheddar Soup with Roasted Vegetables

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Baking Sheet
• Oven

Ingredients

  

• 3 cups broccoli florets
• 2 large carrots, diced
• 2 medium Yukon gold potatoes, diced
• 1 small onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

 

• Preheat the oven to 425 degrees. Toss the carrots, potatoes, and onion with olive oil, half the minced garlic, thyme, rosemary, salt, and pepper on a baking sheet. Roast for 20 minutes until the edges start to brown.
• Add the roasted vegetables to the slow cooker along with the broccoli florets, remaining garlic, and chicken broth. Stir to combine.
• Cover and cook on low for 4 hours or high for 2 hours until the broccoli is tender.
• Stir in the shredded cheddar cheese and heavy cream. Continue cooking on low for 15 more minutes until the cheese melts fully. Taste and adjust salt and pepper if needed.
• Ladle into bowls and serve warm.

Notes

For a thicker texture, lightly mash some of the potatoes against the side of the slow cooker before adding the cheese. If the soup thickens too much after storage, stir in a splash of broth when reheating on the stovetop over low heat. Fresh rosemary can replace the dried version if you have it on hand, but add it in the last hour of cooking so it stays fragrant.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Baking Sheet, Oven

Crockpot Broccoli Cheddar Potato Soup

This soup brings together broccoli, potatoes, and sharp cheddar in one slow-cooked bowl. The potatoes add body while the broccoli keeps the flavor fresh and green. It works well on busy weeknights when you want something warm and filling without much hands-on time.

The finished soup has a thick, creamy texture with small tender pieces of vegetable throughout. Cheddar melts into the broth to create a rich but not heavy taste that pairs easily with bread or a simple salad.

Crockpot Broccoli Cheddar Potato Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 4 cups broccoli florets
• 3 medium potatoes, diced
• 2 cups shredded cheddar cheese
• 4 cups chicken broth
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup milk
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

 

• Place the chopped onion, minced garlic, diced potatoes, broccoli florets, chicken broth, salt, and black pepper into the crockpot.
• Stir once to distribute the ingredients evenly.
• Cover and cook on low for 6 hours until the potatoes are soft.
• Use a potato masher to break down some of the potatoes and broccoli for thickness while leaving visible chunks.
• Stir in the milk, then add the shredded cheddar cheese a handful at a time until fully melted.
• Cover and cook on low for 15 more minutes before serving.

Notes

Stir the cheese in gradually at the end of cooking so it melts smoothly without separating. If the soup thickens too much after sitting, add a splash of warm milk when reheating. Leftovers store well in the fridge for three days and reheat gently on the stove.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Slow Cooker Chicken Broccoli Cheddar Soup

This slow cooker version brings together tender chicken, fresh broccoli, and plenty of sharp cheddar in one pot. It works well for busy weeknights when you want a filling soup that feels comforting without much hands-on time. The result is a creamy broth with soft broccoli pieces and shredded chicken throughout.

The flavor leans savory and cheesy with a mild vegetable note from the broccoli. It pairs easily with bread or a simple salad on the side.

Slow Cooker Chicken Broccoli Cheddar Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board

Ingredients

  

• 1 pound boneless skinless chicken breasts
• 4 cups broccoli florets
• 3 cups chicken broth
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 cup heavy cream

Instructions

 

• Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, minced garlic, broccoli florets, chicken broth, salt, and black pepper.
• Cover and cook on low for 6 hours or on high for 3 hours until the chicken is fully cooked and easy to shred.
• Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the pot.
• Stir in the shredded cheddar cheese and heavy cream until the cheese melts and the soup becomes creamy.
• Let the soup sit for 10 minutes on warm before serving so the flavors settle.

Notes

Shred the chicken while it is still warm so it absorbs more broth. If the soup thickens too much after adding the cream, stir in a splash of extra broth. Leftovers reheat well on the stovetop over low heat with a little more cream to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board

Cauliflower-Loaded Broccoli Cheddar Soup

This version swaps in extra cauliflower to create a thicker, creamier base while still keeping plenty of broccoli throughout. The result is a hearty crockpot soup that feels rich without needing a roux. It works well on cold evenings when you want something warm and filling with minimal hands-on time.

The cauliflower blends into the broth for body, while broccoli pieces stay more distinct for texture. Sharp cheddar pulls it all together into a classic cheesy flavor that pairs easily with crusty bread or a simple green salad.

Cauliflower-Loaded Broccoli Cheddar Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Immersion Blender
• Knife

Ingredients

  

• 4 cups cauliflower florets
• 2 cups broccoli florets
• 1 small onion, diced
• 3 cups chicken broth
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded sharp cheddar cheese
• 1 cup milk

Instructions

 

• Place the cauliflower florets, broccoli florets, diced onion, chicken broth, garlic powder, salt, and pepper into the slow cooker.
• Cover and cook on low for 6 hours until the vegetables are very soft.
• Use an immersion blender to puree about half the soup, leaving some broccoli and cauliflower pieces intact for texture.
• Stir in the shredded cheddar cheese until fully melted.
• Add the milk and stir until the soup is heated through and smooth.

Notes

Puree a little more or less depending on how chunky you like the final soup. The milk and cheese are added at the end so the dairy stays smooth. Leftovers reheat well on the stovetop with a splash of extra milk to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender, Knife

Caramelized Onion Broccoli Cheddar Soup

This soup pairs sweet caramelized onions with broccoli and sharp cheddar for a balanced bowl that feels both familiar and a little special. The slow cooker does most of the work after a quick start on the stove, making it easy to have ready by dinner on busy fall or winter days.

The texture stays thick and creamy while the onions add a gentle sweetness that cuts through the cheese. It is best served hot with crusty bread for dipping.

Caramelized Onion Broccoli Cheddar Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Skillet
• Immersion Blender

Ingredients

  

• 2 large yellow onions, thinly sliced
• 2 tablespoons butter
• 4 cups broccoli florets
• 3 cups chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Melt the butter in a skillet over medium heat. Add the sliced onions and cook, stirring often, for 15 to 20 minutes until they turn golden brown and soft.
• Transfer the caramelized onions to the slow cooker. Add the broccoli florets, chicken broth, garlic, salt, and black pepper.
• Cover and cook on low for 6 hours or on high for 3 hours until the broccoli is very tender.
• Use an immersion blender to partially puree the soup, leaving some broccoli pieces for texture.
• Stir in the shredded cheddar cheese until fully melted. Add the heavy cream and stir until the soup is smooth and heated through.

Notes

Caramelize the onions fully before adding them to the slow cooker so the sweetness comes through clearly. If the soup thickens too much after sitting, stir in a splash of extra broth or cream when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stove to keep the cheese smooth.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Skillet, Immersion Blender

Chorizo-Spiced Mexican Broccoli Cheddar Soup

This soup brings a bold Mexican twist to broccoli cheddar with smoky chorizo and warm spices. The chorizo infuses the broth while the broccoli stays tender and the cheese melts into a creamy base. It suits chilly evenings when you want something filling without much hands-on time.

The finished soup has a thick texture and a gentle heat that builds with each bite. It works well as a main course alongside warm tortillas or tortilla chips.

Chorizo-Spiced Mexican Broccoli Cheddar Soup

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Slow Cooker
• Skillet

Ingredients

  

• 1 lb ground chorizo
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

 

• Brown the chorizo in a skillet over medium heat, breaking it into crumbles as it cooks. Drain excess fat and set aside.
• Add the cooked chorizo, onion, garlic, broccoli florets, chicken broth, cumin, chili powder, and smoked paprika to the slow cooker.
• Stir to combine, then cover and cook on low for 6 hours until the broccoli is tender.
• Stir in the shredded cheddar cheese and heavy cream until the cheese melts and the soup thickens.
• Season with salt and pepper to taste, then ladle into bowls and top with chopped cilantro.

Notes

Stir the cream in slowly at the end to keep the soup smooth. If you prefer less spice, use mild chorizo and reduce the chili powder by half. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Skillet

White Bean Broccoli Cheddar Soup

This white bean broccoli cheddar soup adds protein and extra body to a classic cheesy broccoli base. White beans blend into the broth for natural creaminess while broccoli stays tender in the slow cooker.

It suits chilly fall and winter nights when you want a warm, filling bowl without much hands-on time. The flavor is mild and savory with sharp cheddar shining through.

White Bean Broccoli Cheddar Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Knife
• Cutting Board
• Potato Masher

Ingredients

  

• 4 cups broccoli florets
• 1 (15-ounce) can white beans, drained and rinsed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup half-and-half
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika

Instructions

 

• Add the broccoli florets, white beans, diced onion, and minced garlic to the slow cooker.
• Pour the vegetable broth over the ingredients and stir once to combine.
• Cover and cook on low for 6 hours until the broccoli is very tender.
• Stir in the half-and-half, shredded cheddar cheese, salt, black pepper, and paprika.
• Cover again and cook on low for 30 more minutes until the cheese melts fully.
• Use a potato masher to lightly crush some of the white beans and broccoli for a thicker texture.

Notes

Mash the beans right in the pot before serving if you prefer a smoother soup without pulling out a blender. Leftovers reheat well on the stovetop with a splash of broth to loosen the consistency.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board, Potato Masher

Roasted Garlic and Thyme Broccoli Cheddar Soup

This version brings roasted garlic and fresh thyme into the classic broccoli cheddar soup. The garlic turns sweet and mellow after roasting, while thyme adds a light herbal note that balances the sharp cheddar. It is an easy slow cooker meal that works well on cold evenings when you want something warm and filling without much hands-on time.

The soup stays thick and creamy with tender broccoli pieces throughout. It pairs nicely with crusty bread or a simple green salad for a complete dinner.

Roasted Garlic and Thyme Broccoli Cheddar Soup

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Slow Cooker
• Oven
• Immersion Blender

Ingredients

  

• 2 heads garlic
• 1 tablespoon olive oil
• 4 cups broccoli florets
• 1 small onion, diced
• 3 cups vegetable broth
• 1 teaspoon dried thyme
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• Salt and black pepper to taste

Instructions

 

• Preheat the oven to 400 degrees. Slice the tops off the garlic heads, drizzle with olive oil, and wrap in foil. Roast for 35 minutes until the cloves are soft and golden.
• Add the roasted garlic cloves, broccoli florets, diced onion, vegetable broth, and dried thyme to the slow cooker.
• Cover and cook on low for 6 hours or on high for 3 hours until the broccoli is very tender.
• Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
• Stir in the shredded cheddar cheese until fully melted, then add the heavy cream.
• Season with salt and black pepper. Serve hot.

Notes

Roast the garlic ahead and store it in the fridge for up to two days if you want to shorten the day-of prep. If the soup thickens too much after chilling, stir in a splash of broth when reheating on the stovetop or in the slow cooker on warm. Fresh thyme can replace the dried version if you have it on hand, but add it in the last hour so the flavor stays bright.

Course: Soup
Cuisine: American
Equipment: Slow Cooker, Oven, Immersion Blender