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Slow Cooker Broccoli and Cheddar Soup
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4.24 from 13 votes

Broccoli Cheddar Soup

Make a cup of this Slow Cooker Broccoli and Cheddar Soup to warm up on a cold night!
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Dinner
Cuisine: American
Keyword: broccoli cheese soup, crock pot broccoli cheese soup, slow cooker broccoli cheese soup
Servings: 10 servings
Calories: 248kcal
Author: Allison Treadwell


  • 4 cups broccoli florets
  • 1/2 yellow onion diced small
  • 2 cups shredded carrots
  • 4 cups chicken stock
  • 1 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter
  • 1/3 cup gluten free flour
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese


  • Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.
  • Turn slow cooker up to high.
  • Take 1/3 of the broccoli out of the crockpot and set aside in a bowl. Using an immersion blender blend the remaining ingredients in the crockpot. Add broccoli back in once blended.
  • Melt butter and add the flour. Whisk the flour in slowly. Get a cup of liquid from the slow cooker. Add it to the flour mixture slowly. Then very slowly whisk in the heavy cream.
  • Add the shredded cheese to the roux mixture a little at a time until it is fully melted and combined.
  • Take the cheese sauce and mix it into the crock pot. Stir to fully combine.
  • Serve with shredded cheese and bacon on top.


Calories: 248kcal | Carbohydrates: 13g | Protein: 10g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 60mg | Sodium: 552mg | Potassium: 351mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5088IU | Vitamin C: 35mg | Calcium: 215mg | Iron: 1mg