Slow Cooker Broccoli Cheese Soup

Rich n’ creamy Slow Cooker Broccoli Cheese Soup! So tasty you’ll crave it all year round.

Slow Cooker Broccoli Cheese Soup

Normally four days into December we have a boat-load of snow outside but this year Winter is being weird. Weird in a really good way though. I always say that I love snow – for one week of the year. Christmas week. After that I’m done with it and I want to pack it up in a box and put it away until next year. I don’t do cold. I mean, I do cold because I have to and I have no choice when living along the rocky mountains here in Utah, it’s sort of a package deal. But I don’t do cold in the sense that I dread it for months before it even gets here. Come August I’m silently dying a little inside just thinking about the cold weather that I know is on its way.

Slow Cooker Broccoli Cheese Soup

Even though we don’t have snow on the ground, we are definitely getting some chilly weather coming through which is okay by me because even though I don’t love the cold weather (as previously discussed in detail), I do love a cozy over-sized sweater and thick cable knit socks. We get the full four seasons here and I’m a fan of the variety it allows my wardrobe.

Slow Cooker Broccoli Cheese Soup

If you live somewhere that really gets all four seasons you know exactly what I’m talking about. And if you’re anything like me, you have boxes out in the garage or in the basement labeled “SUMMER” and “WINTER”. When the snow melts and things are warming up, I pack up the scarves and sweaters and swap them out for the flip flops and demin cut-offs.

Slow Cooker Broccoli Cheese Soup

Right now it’s sweater-not-parka-weather. Pretty cold but not blizzardy if you know what I mean. So it’s cozy comfort food for dinner every single night. Pastas, casseroles, and buckets upon buckets of soup.


So. much.

Slow Cooker Broccoli Cheese Soup

Broccoli cheese soup is at the top of my favorite soups list. This version is rich and creamy – just how I like it!!- with lots of broccoli and my secret ingredient for flavor and creaminess – cream cheese. A bit of cream cheese takes this soup from good to ohmygoshsoyummy. Yep, one word. And it’s easy, you just throw it all in your crock pot and come back a few hours to later to give it a stir and add all of that sharp cheddar cheese that gives the soup that signature richness.

Hello cheeeesy broccoli soup, please get in my belly!

Slow Cooker Broccoli Cheese Soup

What people are saying about this Slow Cooker Broccoli Cheese Soup

“Uncover soup and add the sharp cheddar cheese, salt, and pepper. Stir until the cheese melts into the soup. Taste and add salt and pepper if needed. Serve warm and top with additional shredded cheese if desired. Enjoy!” – Katie

“GREAT RECIPE!! This was my first time making broccoli cheese soup and it was delicious!! I had the same “curdling” problem (which I don’t really think is curdling). I just used a hand held mixer which I planned on doing anyway because I didn’t chop the broccoli into fine pieces. It solved the problem and made a wonderful soup!! Thanks for the recipe 🙂” – Amy

“This soup turned out really delicious! I had no curdling when I used Lorena’s advice of stirring the cream cheese into the roux/milk mixture after removing from the heat. Followed the directions other than that except for giving it a few pulses with an immersion blender before adding the cheese. I Think I’ll add some carrots next time – THANK YOU for a great recipe!” – Dana

“I tried this today and it turned out perfectly. I cooked it on low for 4 hours. There was zero curdling. I made sure to add the half and half slowly, and worked out all or any lumps. It was perfect. Thats all I can say. I don’t know what others are doing to make it not work, but they must have done something wrong. It was really excellent.” – Snibb

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4.62 from 18 votes

Slow Cooker Broccoli Cheese Soup

Rich n' creamy easy slow cooker broccoli cheese soup. So tasty you'll crave it all year round!
Course Soup
Cuisine American
Keyword broccoli, cheese, soup
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4
Author Tiffany


  • 4 tablespoons butter
  • 5 tablespoons flour
  • 3 cups milk (I like fat free half & half, use your favorite. The higher the fat content - such as heavy cream - the creamier and richer your soup will be)
  • 3 cups chicken broth (or vegetable broth for vegetarian)
  • 1/2 onion, diced
  • 3-4 cups chopped broccoli florets (just the bushy tops - discard the stems or use them for another recipe)
  • 1 tablespoon minced garlic
  • 1 teaspoon Italian seasoning
  • 2 ounces cream cheese
  • 2 cups shredded sharp cheddar cheese (yellow)
  • 2 teaspoons salt (or to taste)
  • 1-4 teaspoons black pepper (or to taste)
  • optional: extra cheese for topping


  • In a large sauce pan, melt butter over medium heat. When melted, stir in the flour until mixture clumps up. Very gradually whisk in the milk until all milk has been added and a thick white sauce forms.
  • Add chopped onions, broccoli, garlic, Italian seasoning, and cream cheese to your slow cooker. Add the sauce from the pan, and the chicken broth. Stir to combine. Cover and cook on high for 3-4 hours or on low for 4-6 hours.
  • Uncover soup and add the sharp cheddar cheese, salt, and pepper. Stir until the cheese melts into the soup. Taste and add salt and pepper if needed. Serve warm and top with additional shredded cheese if desired. Enjoy!

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During this time of the year I pretty much live off of soup. I just can’t get enough regardless of how bipolar the weather is right now. Snow one day and it melts the next. Either way, it’s soup season and I’m so happy I have this recipe to make now! Pinned!

I want to try to make this as healthy as possible- Do you think if I used light cream cheese it would make a big taste difference?
Thanks! 🙂

    I think light cream cheese will be fine! 🙂 Also, fat free half & half is my favorite milk to use!

This soup looks so creamy, cheesy and delicious! I never have made a soup in a slow cooker before so this is definitely something I need to try.

We are alike – I’m not a fan of the cold or snow, either. Come January, I’m counting down the time until spring! But I do love that the cold weather gives me an excuse to eat soup every day. And I want to eat this every day!!

I have this cooking in the crock pot now. It smells amazing. It’s so cold out here today. Perfect soup day. 🙂

    Nothing quite warms me up like a big bowl of creamy soup when it’s chilly outside – this one is one of my personal favorites! 🙂

Thanks for posting this! I was looking for a creamy slow cooker broccoli soup recipe and this one looks like the perfect balance.

    This one is my absolute favorite! My brother hates broccoli but loves this soup, it’s definitely a keeper! 🙂

Could you use frozen broccoli? If so would the cooking time change?

    You could frozen broccoli! You probably won’t even need to adjust the time. 🙂

      I’m getting ready to make this broccoli cheese soup was wondering can I use evaporated milk and can I use a can of cheese soup?

Can you tell me the carbs in this. I am a diabetic vegan and would make some obvious changes but would you happen to know the carbs in this? Thanks so very much 🙂

    Hi Patty, I don’t have the nutrition stats for this recipe but whenever I need stats I use to calculate them – it’s great!

I made this soup last night and it was fantastic! I didn’t make any modifications to the recipe and it was perfect. Thank you for sharing. I will definitely be making this again.

    I used fat free half & half. That is really weird. I’ll have to eventually try it again.

Can bite size Chicken Breasts be added to this? I want to try this recipe but would like to add Chicken breast. thank you in advance for any help! 🙂

    You can definitely add diced chicken!

      Thank You! 🙂

I’m making this tonight! If I add two chicken breasts at the start time, do you think that work?

    Hi Krys – sorry it’s a little bit late but I do think that adding chicken at the start would work fine – hope it came out well for you! 🙂

Hi, I made this today and it was tasty. The only issue I had was that the milk curdled about half way or so through cooking. I followed your recipe exactly as written. Is the curdling normal? If not, have any suggestions? Thanks 🙂

    Hi Gena, that’s really strange, I haven’t had that issue at all – nor have my readers mentioned anything! What kind of milk did you use?

      I had the same thing happen when I made it today. Going to try it again. It was still tasty though.

    I also had curdling happen to me. Is there a way to stop this from happening?

      I dont think it curdled. It was lrobably thw cream cheese as o found it didnt melt very well and there were just chubkc

      5 stars
      I had this happen to me too! I was annoyed but then i just BLended it up with an immersion blender and it was perfect. I missed the whole peices of broccoli so i quickly roasted some up in the oven and garnished my soup with roasted broCcoli and shredded ChEddar. A crusty peice of bread and a Kale Salad made this the perfect supper! Love the flavors!

        Happy to hear it turned out well for you! Crusty bread and kale salad sound AMAZINGLY DELICIOUS with this soup! Thanks for sharing.

Hi! Can’t wait to make this for Easter brunch! I need to double it though. Any other changes I should make? Thanks!

    Hi Kristin! Nope, no big changes, just keep an eye on the cooking time, it might need a little bit longer in the slow cooker but not too much. Enjoy!

i just made this and it seems quite watery. There are also white chunks of something in it. I assume it’s the milk/butter/flour stove mixture, but maybe the cream cheese? (Though I would think that would have melted). I’m not sure what I did wrong, as I followed the recipe exactly. Maybe it was the stove mixture? Any ideas would be helpful! It still smells delicious!

    Hi Hayley! Shoot, there definitely shouldn’t be watery or have anything chunky in it… Sounds like maybe you didn’t get the lumps quite worked out in the roux (stove mixture) – my best trick for that is to use a rubber spatula to kind of smoosh out any lumps while you’re making a roux. It can happen if you add the milk/liquid too quickly, it needs to be gradual.

I just made this for dinner and it was amazing! I am very limited on what I can eat as I have problems swallowing after being on a ventilator for 2 weeks and major medical issues for the last 6 months. I am always looking for variety and this was perfect for my whole family (husband and 3 kids ages 10-4). Everyone loved it! Thank you so much!

    Yay!!! So glad to hear this recipe was a hit for you and your family Julie! 🙂

What is considered a serving size for this soup? And how many calories per serving? I am making this tomorrow for my nutrition class.

    Hi Felicia, You can calculate the nutrition stats and servings over at – they have a great tool where you can plug in the URL for a recipe from the internet and it will calculate the stats for you!

      Do you know what the tool is called i cant seem to find it?

        I figured it out thank you!

Could this recipe be made NOT in a slow cooker? 🙂 I was planning to do it, but didn’t get around to it before work this morning! I would still like to attempt it for dinner tonight…is that possible?? Thanks!!

    Absolutely! You can make it in a large stock pot on the stove!

This soup is definitely on my to do list this fall( I wanted to try it last year) . Do you think that I could add a cup or two of cauliflower instead of 4 cups of broccoli?

    I’m sure you could replace some of the broccoli with cauliflower if you wanted!

Any suggestions for thickening the soup? I think that I did not thicken the milk mixture enough before pouring it into the crock pot. It looks and tastes delicious, just very watery. Thank you!

    Update: I ended up having to throw it out. It smelt SO good so I was sad :(! I am going to attempt it again though this week. How thick should the white mixture be while I am cooking it?


This is a great recipe! I used half and half in place of milk to make it more creamy! The only thing I would personally change is the amount of salt… I’m from the south and we LOVE our salt, but this was a bit much for me… Next time I’ll add a little at a time until it seems right. I will definitely make this again

What size crockpot works best?

    I always use a 6 or 8 quart slow cooker for this soup!

Mine curdled too. Is it possible it’s because I used self rising flour? It’s what I had on hand. Thanks!

    Hi Leann – that might be the culprit! I only use regular all purpose flour.

I followed your recipe to a tee — this soup is amazing! I was sure to take my time making the roux and slowly add the flour and milk in while continuing to stir with a rubber spatula. No problems with clumping or curdling. Thanks!

Mine came out awful. What did I do wrong?

    Hi Adrianna! I’m so sorry, this is such a popular recipe I really would love for you to enjoy it! could you tell me more about how you made the soup? Did you skip any steps are substitute any ingredients? Also, what was awful about the finished product?

Soup was good but garlicky. Next time I make this, will reduce the amount of minced garlic to 1 tsp.

Hi Tiffany!! What a great recipe! I wanted to share with you my success! I made this last week for our Soup/Chili cook off at work and won People’s Choice! I did make a couple of changes…I like a really creamy soup so I used 3 c of heavy cream and only 2 c of chicken both. My husband said it was fantastic and someone at work said I need to make it once a week and sell it! She also said she wanted to marry it! LOL

    hahaha! I would definitely marry this soup! I love the heavy cream swap, extra richness!!

I was extra careful after reading everyone’s comments and mine still came out with curdles. Not really sure what I could have done wrong. Once I added the cheese at the end it helped a little bit and I still ate it….lol. Maybe I won’t use fat free milk next time? Does that make a difference?

    Hi Cari, it definitely could have been the fat free milk!

I’m trying to prepare this the night before so my mom can easily just dump into crockpot and turn on while babysitting kids tomorrow. Is there anyway to make the stove top portion ahead and then refrigerate overnight then add to crockpot in morning?

    Hi Megan, I haven’t tried that but I think it should work just fine!

Thank you for the recipe.
I tried it out today and came across the same issues others have mentioned about it being watery and some clumps.
The clumps seem to be cream cheese, I took a bit out by itself to taste.
The milk with the roux wasn’t thickening very well which probably led to the wateryness. I used the 4 tablespoons of butter, 5 tablespoons of whole wheat flour, 2 cups of 1/2&1/2, and 1 cup of almond milk. It just wasn’t thickening on medium heat. Over about 10-15 min I added the liquids and decided to keep it on while I prepared the onions, broccoli, and garlic. It started to thicken some near the end of prep but with my time for today I had to get it in the slow cooker. I think this probably needs about an hour to thicken, but not sure how to solve the cream cheese. Any suggestions?

    I also had a problem with this being very watery, and I made sure to let my roux get pretty thick. I just don’t think dairy can be cooked over heat (even on low heat in a slow cooker) for several hours without issues arising. I’ve never had a problem making broccoli cheese soup in a pot over the stove. It doesn’t seem to be a good idea to make it in the slow cooker – something about it doesn’t work. I also had little white chunks in mine, which I tasted and it was the cream cheese. I used an immersion blender at the end which helped, but I will not be attempting broccoli cheese soup in a slow cooker again.

can you just use the stalks instead of the bushy tops

    I think that could work!

Mine curdled too 🙁

Is 2 ounces cream cheese correct? The picture looks like a full 8 ounce package?

This is cooking now, and I wasnt paying attention and threw the cheese in from the beginning. Will this completely mess it up? Should I add more cheese at the end of cooking? Woops!!

    KATELYN, i MADE the same mistake! Did yours turn out okay??

I just started the crock pot with all the ingredients. I am adding crispy bacon chunks in lieu of salt. Used the stems chopped too as I substituted broccoli floweretts. They are so tasty. Also, I used cornstarch for flour. I did this last week for a creamy potato soup and it worked perfectly. We are gluten free so the flour is my only issue with this recipe. I did this in our makeshift kitchen at work so my “rue” was done in the microwave. I like to stir my soups so this may fix the cream cheese lump issue. I cut it into small chunks before adding too. I have high aspirations as it smell wonderful!

    5 stars
    Perfect! It cuddled while cooking but after stirring, became creamy. I topped it with bacon chunks and cheese. Wish there was a place for pics here because it was beautiful.

Do you think you could substitute cauliflower?

5 stars
I made this soup tonight and it came out perfect. I used fat free milk and it came out creamy. I slowing whisk the cream cheese into the milk and flour mixture while on the stove then added all the ingredients except the broccoli, then when it was all hot I poured into the crock pot with the broccoli and cooked on high. Soup was a big hit at home.

This looks amazing!
Just to be sure it’s 2 oz Cream cheese and not 8 oz? It looked like the whole block in the pic. Can’t wait to make this tonight😊

    I am making this today and have the same question…did you get an answer on the cream cheese?

      If you use the cut onions and garlic as a size reference in that picture you’ll see that it is indeed a 2 oz portion of cream cheese.

5 stars
Great Recipe! I’ve been searching for a broc cheese soup that reminds me of one that I ate as a child in a restaurant/deli that is now long gone…and I’ve found it!! I added a bit more broth and garlic and a bit less butter but followed the basic recipe mostly. This is a keeper for sure.

2 stars
This recipe needed a *lot* of adjustments. First, the broccoli needs to be pre-microwaved, it was still pretty raw after five hours. Second, there is WAY too much liquid, it was extremely watery. We added some instant potatoes to thicken it up to acceptable levels. The actual taste was great, but we were grossly misled by this recipe, which we wonder if it was actually kitchen-tested. Not a big fan.

    If your broccoli was still raw after 5 hours, the problem isn’t the recipe.

This recipe looks so yummy and I can’t wait to eat it for dinner tonight with some warm, homemade bread!

I think the solution to the curdling that some of your readers are complaining about is Evaporated Milk. I learned this trick several years ago and use it every time a slow cooker recipe calls for dairy in the beginning of the cooking process.
I’ve got this soup in the slow cooker right now, and I will update after dinner tonight and let you know how it turned out.

Cheers from another Utah girl!

5 stars
This is the BEST Broccoli Cheese soup I have ever had!! I sure got alot of comments of how good this soup was!! Will be making it again real soon!! 🙂

I’ve been searching for a broccoli cheese soup recipe that I made last year and received rave reviews when it was served at a luncheon. I think this may be the one. I wish I knew if I had made any changes, especially regarding what kind of cheese I might have used since I’m not a fan of sharp cheddar. I’ll be making it in a few days for this same annual event & this time I’ll take copious notes! Thank you for sharing. I’ll let you know how it turns out!

5 stars
GREAT RECIPE!! This was my first time making broccoli cheese soup and it was delicious!! I had the same “curdling” problem (which I don’t really think is curdling). I just used a hand held mixer which i planned on doing anyway because I didn’t chop the broccoli into fine pieces. It solved the problem and made a wonderful soup!! Thanks for the recipe 🙂

What is “Italian seasoning?” I don’t think it’s something we have in New Zealand. What could I use as an alternative?

    Hi! If you google “Italian seasoning substitute” you should be able to find some simple spice blends to make your own! 🙂

This soup turned out really delicious! I had no curdling when I used Lorena’s advice of stirring the cream cheese into the roux/milk mixture after removing from the heat. Followed the directions other than that except for giving it a few pulses with an immersion blender before adding the cheese. I Think I’ll add some carrots next time – THANK YOU for a great recipe!

4 stars
The first time I made this soup it came out a bit watery, but delicious. Yesterday I tried it again and wow was it yummy!! I used fat free half and half and a little bit of heavy cream, and let the roux get very thick before adding it to the slow cooker. I did make a couple of adjustments. I added a few handfuls of shredded carrots, mixed several times throughout cooking, and after several hours (before adding the cheddar) I blended about half of the soup in batches, leaving some larger chunks of broccoli. After blending I made another roux (about half as much) and added that because I felt it could be a bit thicker. It is a very easy and yummy recipe, and my favorite version of broccoli and cheddar soup that I’ve made yet 🙂

2 stars
I don’t know what to think. Half say its the best soup ever, the other half say it was too watery and curdled. Then others say they had to make many adjustments. What the heck?

5 stars
Alright, this looked good but the comments drove me crazy. How can you have so much variation with most people cooking it “exactly as written.” I tried this today and it turned out perfectly. I cooked it on low for 4 hours. There was zero curdling. I made sure to add the half and half slowly, and worked out all or any lumps. It was perfect. Thats all I can say. I don’t know what others are doing to make it not work, but they must have done something wrong. It was really excellent.

    5 stars
    I made this soup and it turned out perfectly as well. I thought it was delicious! I’m not sure what is happening for it to curdle and turn out so wrong. I can’t even imagine what is going wrong for so many people to have that happen. It is such a shame because it is a great recipe!

Wondering about the recipe; in the photo looks like 8 oz of Cream Cheese (a standard package), but the recipe says 2 oz. Is that correct?

    Hi Karen – the recipe is for 2 oz of cream cheese – sorry that the picture looks deceiving. 🙂


    Hi Joycekk – the recipe calls for 1 to 4 tsp of pepper, but you can definitely adjust that amount according to taste preference.

Thank you! turned out great. I was nervous about it curdling but Poured super slow and had no issues. I used half and half and It came oUt thick and creamy. I accidentally but the salt and pePper in early but still caim out amazing. Great reCipe!

Im wondering if you used red onion or regular? The pictire looks like a red onion?

    I used a red onion, but you could definitely use a white or yellow onion too!

5 stars
I really want to try this recipe, but I leave for work at 7:30 and don’t get home until 6:00. Can this cook on low that long and still be GOOD…?

    Hi Deanna – that would probably be longer than you should leave it cooking, even on low.

5 stars
I tried this today and wish i would have read the comments section before attempting the recipe. It is indeed too watery. I ended doing another roux with a mirepoix (diced celery, carrot and onion, butter, and flour) added that back in and it helped. I think the cream cheese should be added at the end with the shredded cheese. Based on my experience with cream cheese it can curdle in the slower cooker, if it’s in there too long. this recipe defintely needs some tweaking to become perfect.

Hello! Very Excited to try this tonight. Anyone have any experience swapping the flour for almond flour? If not, I’ll let you know how it works!!

I made this soup today and it smelled and tasted delicious! I Did have the white clumps from the cream cheese but otherwise was creamy and not watery. I did sautee onionsand carrots and added to the soup with brocolli and added a cup pf italian blend cheese! Will be makibg this again!

This was good but the onIons were crunchy. I suggest cooking the onions before putting them in the slow cooker.

I love soups.

    5 stars
    I followed the recipe as written except that I only had whole milk. I cooked the roux a little while longer till it began to thicken more. I did not find the soup watery, nor did it have white chunks or curdles. All the flavors and textures were nice and balanced. Served it over a baked potato. It was delicious!

5 stars
After getting a bunch of broccoli in my Bountiful Basket yesterday, I searched for recipes and found yours. With everything on hand this fine Easter morning, it’s now cooking away in my slow cooker. Here in northern Utah, it’s going to be the warmest day we’ve had so far this year, but I love soup anytime of year and broccoli cheese in particular. Can’t wait to try it this evening. Thanks for your wonderful recipes.

    Hi Judy! I hope that you loved it! I’d love hear your thoughts. I live in northern Utah as well. Our weather was wonderful today wasn’t it?! Thanks for stopping by!

This looks great! I’ve always used the stems of broccoli because they cook up so tender i have also Broken out my stick blender to blend part of the soup to cut down on all the broccoli before I add the cheddar. This is a new recipe i’ll Have to try!

    Great thinking! Thanks for sharing!

i want to make this for a pot luck at work. Can i make it the night before and just warm up for the party? will it hold good?

    I wonder if you could prepare it the night before to cook then start cooking it that morning so its fresh for the potluck? I think that would give you the best results!

5 stars
I made this yesterday evening and, after having tried *many* broccoli cheese slow-cooker recipes, I’m happy to say I’ve got a winner! i gotta admit – up until adding the cheese at the end the soup was very watery. but, yum, after the addition of the cheddar it turned out rich and creamy and delicious. excellent!

    Best compliment, ever! Super excited to hear that you’ve found the winner here! Thanks for your feedback, Tricia! Super excited that you love this soup!

5 stars
My daughter made this last week for her work team. she said it was gone in an hour because it was so good. I am making today for our family.

    I hope that you have just as great success with yours! 😉 Thanks, Carrie!

Can this be frozen?

    I definitely think so!

Can I use cans of evaporated milk and also can I put cheddar cheese soup in it?

    Hi Lori- I don’t suggest using evaporated milk for this recipe. For this recipe you will want to use something that will make it much more creamy than that, such as half and half or heavy cream. I haven’t tried substituting cheese soup for the regular cheese in this recipe, so I can’t say for sure on that one but I don’t think I’d suggest doing that either.

Can you use evaporated milk and how much 2 cans?? And also can you use a can of cheddar cheese soup??

Can I use evaporated milk and how many cans? And also can I use a can of cheddar cheese soup?

5 stars
Made this tonight for dinner and it was fantastic! I read many reviews and made a plan to combat chunks. I made sure to mix the roux well, and I also stirred the cream cheese into the roux before adding the milk. I added some parmesan cheese at the end in lieu of some of the salt. (Probably about 1/4 cup.) It was great!

    Way to do your homework prior to trying something new! I am happy to hear that you had such great success with this recipe, Kaitlyn! Thank you for sharing. I bet the addition of parmesan cheese was fantastic- nice idea!

I hope i made this right. i have not added the cheese yet, but it’s sure. Watery. Hope I didnt screw it up

Is there anyway to fix putting in to much half-half?

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