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Ultra close-up macro of creamy slow cooker broccoli cheddar soup topped with melted sharp cheddar and tender broccoli florets

Easy Crockpot Broccoli Cheddar Soup

Thick, creamy, and Panera-style copycat crockpot broccoli cheddar soup slow-cooked to perfection with tender broccoli florets, shredded carrots, and rich melted sharp cheddar.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Calories: 380
Ingredients Method Nutrition Notes

Ingredients
  

Slow Cooker Soup Base
  • 5 cups fresh broccoli florets chopped into bite-sized bite pieces
  • 1 cup carrots matchstick or finely shredded
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 4 cups low-sodium chicken broth or vegetable broth
  • ½ teaspoon dry mustard powder
  • ¼ teaspoon ground nutmeg essential cozy secret note
  • 1 teaspoon kosher salt or to taste
  • ½ teaspoon freshly cracked black pepper
Creamy Slurry & Cheese Finish
  • ⅓ cup cornstarch for gluten-free velvety thickening
  • 1 ½ cups evaporated milk or heavy cream
  • 3 cups extra-sharp cheddar cheese freshly grated from block
  • ½ cup Parmesan cheese freshly grated for savory depth

Method
 

Slow Cook Vegetables & Broth
  1. Combine in Slow Cooker: In a 6-quart slow cooker, add the chopped broccoli florets, matchstick carrots, diced yellow onion, minced garlic, low-sodium chicken broth, dry mustard, nutmeg, kosher salt, and black pepper. Stir well.
  2. Cook Low and Slow: Cover and cook on LOW for 4 to 5 hours (or on HIGH for 2 to 2.5 hours) until the broccoli florets are fork-tender.
Thicken & Stir in Cheeses
  1. Whisk Slurry: In a medium measuring cup, whisk together the cornstarch and evaporated milk (or heavy cream) until completely smooth with no lumps.
  2. Stir into Slow Cooker: Pour the slurry mixture into the hot soup, stirring continuously. Cover and cook on HIGH for an additional 20 to 30 minutes until the soup thickens and bubbles gently.
  3. Melt Cheese on Warm: Turn slow cooker setting to WARM. Add the freshly shredded extra-sharp cheddar and Parmesan one handful at a time, stirring gently after each addition until silky, melted, and luscious.
  4. Adjust Texture & Serve: For a smoother soup, use an immersion blender to pulse a few times while leaving some tender broccoli chunks for texture. Ladle into warm bowls and garnish with extra shredded cheddar!

Nutrition

Serving: 1gCalories: 380kcalCarbohydrates: 16gProtein: 18gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 720mgPotassium: 490mgFiber: 3gSugar: 6gVitamin A: 3800IUVitamin C: 85mgCalcium: 520mgIron: 1.6mg

Notes

Always grate your cheddar cheese from a block. Pre-packaged shredded cheeses contain cellulose anti-caking agents that cause grainy soup. Turn slow cooker to Warm before adding cheese to preserve a velvet emulsion.

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