A warm bowl of broccoli cheddar soup is creamy, cheesy, and just comfort in a spoon. The texture is smooth with tiny bites of broccoli and a rich cheddar finish that melts on your tongue. This slow-cooker version is hands-off: add the vegetables and broth, let the crockpot do its work, then blend and finish with cream and cheese. It’s easy to make for busy weeknights, and it keeps well for lunches. Serve with crusty bread, garlic croutons, or a simple green salad for a complete meal. For a quick twist on leftovers see our broccoli cheddar soup comeback guide.

Why You’ll Love This Broccoli Cheddar Soup Recipe

Hands-off slow-cooker method: toss everything in the crockpot and walk away.
Deep, smoky flavor from smoked paprika that complements sharp cheddar.
Velvety texture after a quick blend; you control how chunky or smooth it is.
Uses simple, budget-friendly ingredients you can keep on hand.
Easy to make dairy-free by swapping coconut cream (recipe already supports this).
Ready in 3–7 hours depending on your slow cooker setting — flexible timing for busy days.
Crowd-pleaser: familiar, comforting flavors that work for kids and adults.
Great for meal prep and reheats well for lunches or dinners.

What Is Broccoli Cheddar Soup Recipe?

Broccoli cheddar soup is a creamy vegetable soup built on cooked broccoli, onions, garlic, and a rich cheese base. This recipe delivers a balance of bright broccoli, savory onion and garlic, and the tangy, melted texture of sharp cheddar. The smoked paprika adds a subtle, warm background note without overpowering the cheese. We use a crockpot to simmer the vegetables gently until tender, then blend to the texture you prefer and finish with cream and cheese. The overall vibe is cozy comfort food — perfect for weeknights, casual dinners, or a relaxed brunch side. It’s both approachable and comforting, with an easy step of blending that makes it feel a little special.

Ingredients for Broccoli Cheddar Soup Recipe

For the Base

4 cups broccoli florets
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth

For the Sauce

1 tsp smoked paprika
Salt and pepper to taste
1 cup heavy cream or coconut cream
2 cups shredded sharp cheddar cheese

To Serve

Extra shredded cheddar or croutons (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Broccoli: Fresh gives the best color and texture, but frozen broccoli florets work fine; thaw slightly and drain excess water before adding.
Onion: Yellow or white onion works well. For a milder taste use a sweet onion or reduce the amount.
Garlic: Use fresh minced garlic for best flavor. If you prefer, substitute 1/2 tsp garlic powder (add with the paprika).
Vegetable broth: Low-sodium broth lets you control salt. If using regular broth, taste before adding extra salt.
Heavy cream or coconut cream: Heavy cream will give a classic rich texture; coconut cream is a dairy-free option with a subtle coconut note. If using coconut cream, choose full-fat coconut milk and chill so cream separates.
Sharp cheddar: Use a high-quality sharp cheddar for the best flavor. Pre-shredded cheese often contains anti-caking agents that can affect melting; shred a block if you can.
Smoked paprika: Adds warmth and depth. Regular paprika can be used if you don’t have smoked, but reduce expectations for that smoky note.
Salt and pepper: Add gradually at the end and taste, especially if your broth or cheese is salty.

Step-by-Step Instructions

Step 1 – Prep the vegetables
Chop the onion, mince the garlic, and cut or measure 4 cups broccoli florets. Place all the vegetables into the crockpot.
Visual cue: Broccoli and onion should fill the crockpot base in a loose layer, not packed tight.

Step 2 – Add the liquids and seasoning
Pour 4 cups vegetable broth over the vegetables. Add 1 tsp smoked paprika, and a pinch of salt and pepper. Stir to combine. Close the lid.
Visual cue: You should see broth slightly covering the vegetable mix — not drowning it.

Step 3 – Cook low and slow
Set the crockpot on low and cook 6–7 hours, or set to high for 3–4 hours, until the broccoli and onions are very tender.
Pro cue: Low heat gives better flavor and a softer texture; high heat works in a hurry.

Step 4 – Blend to texture
Use an immersion blender to blend the soup to your desired texture. Blend fully for a silky base or pulse for a chunkier soup with broccoli pieces. If you don’t have an immersion blender, transfer in batches to a stand blender (be careful with hot liquid).
Visual cue: Smooth soup will glide off a spoon; chunky soup will still show small broccoli bits.

Step 5 – Finish with cream and cheese
Stir in 1 cup heavy cream or coconut cream, then add 2 cups shredded sharp cheddar cheese. Cook on low for 15–20 minutes, stirring occasionally, until the cheese melts and the soup is smooth. Taste and adjust salt and pepper.
Pro cue: Keep the pot on low and stir gently to prevent the cheese from becoming grainy or sticking.

Step 6 – Serve
Ladle soup into bowls and top with extra cheddar or croutons if desired. Serve hot with bread or a salad.
Visual cue: The soup should be glossy and smooth, with melted cheese ribboning when ladled.

Pro Tips for Success

Use freshly shredded cheddar when possible — it melts cleaner than pre-shredded cheese.
If the soup separates when reheating, whisk in a splash of cream over low heat to bring it back together.
For evenly cooked broccoli, chop florets to similar sizes.
Don’t rush the final cheese stage — low heat and gentle stirring prevent graininess.
Taste before salting: cheddar and broth can add a lot of sodium.
If you prefer extra creaminess, blend a small amount of cooked broccoli and some cream first, then return to the pot and add the rest of the cheese.
Avoid boiling after adding cream and cheese; high heat can cause texture issues.

Flavor Variations

Optional: Add a pinch of nutmeg for a warm, cozy edge that pairs with the cream and cheese.
Optional: Stir in 1/2 cup cooked, drained corn kernels after blending for a sweet contrast.
Optional: Swap smoked paprika for a small pinch of cayenne or red pepper flakes for a mild heat boost.
Optional: Fold in a few tablespoons of cream cheese for an extra-silky finish.
Optional: For herb brightness, stir in 1–2 tablespoons finely chopped fresh chives or parsley just before serving.
Optional: Add 1 cup diced cooked potato with the broccoli for a thicker, heartier version.

Serving Suggestions

Classic pairing: A warm baguette or crusty sourdough to dunk into the soup.
For crunch: Top with toasted garlic croutons or baked breadcrumb topping.
Make it a meal: Serve alongside a simple mixed green salad with lemon vinaigrette.
For a lighter meal: Offer a small grilled chicken breast or roasted chickpeas on the side.
Kid-friendly: Serve with grilled cheese fingers for dipping.
Occasion: Great for casual weeknight dinners, cozy weekend lunches, or a soup bar at a small gathering.

Make-Ahead, Storage & Reheating

Make-ahead: You can assemble the vegetables, spices, and broth in the crockpot insert and refrigerate for up to 24 hours before cooking. Add the cheese and cream when reheating to serve.
Storage (fridge): Cool soup to room temperature and store in an airtight container for up to 3–4 days. Cheese and cream make it richer over time.
Reheating: Reheat gently over low heat on the stovetop, stirring frequently. If the soup is too thick after chilling, add a splash of broth or cream while reheating. Avoid high heat to prevent splitting.
Texture changes: The soup may thicken and the cheese may firm up after refrigeration. Reheat slowly and stir to restore creaminess.

Storage and Freezing Instructions

Freezing: You can freeze this soup, but expect a change in texture. Dairy-based soups sometimes separate when frozen and thawed. To freeze, cool completely, then transfer to airtight, freezer-safe containers and freeze for up to 2–3 months.
Thawing & restoring: Thaw in the refrigerator overnight. Reheat on the stove over low heat and whisk in a splash of fresh cream or broth to help re-emulsify the texture. If the cheese seems grainy, blend briefly with an immersion blender to smooth it.
Note: If you plan to freeze frequently, consider leaving out the cream and cheese before freezing; add them fresh when reheating for better texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
320 | 12 g | 9 g | 27 g | 2 g | 550 mg

Estimates vary by brands and portions.

FAQ About Broccoli Cheddar Soup Recipe

Q: Why is my soup too watery?
A: Likely from excess broth or from using thawed frozen broccoli without draining. Adjust by simmering uncovered to reduce liquid, or blend in a small raw potato or additional cheese to thicken.
Q: My soup split or looks grainy after adding cheese. What went wrong?
A: Too-high heat or adding cheese too quickly can cause graininess. Lower the heat, add cheese gradually, and stir gently until melted.
Q: Can I use a different cheese?
A: Yes, other melty cheeses like Gruyère or white cheddar can work. Keep the flavor profile similar and adjust salt to taste.
Q: How do I make this dairy-free?
A: Use full-fat coconut cream instead of heavy cream and a dairy-free cheddar-style shreds that melt well. Expect a slight coconut note.
Q: How long does it take to cook in a crockpot?
A: Cook on low for 6–7 hours or on high for 3–4 hours, until the broccoli and onion are very tender.
Q: Can I freeze this soup?
A: Yes, but texture may change due to the cream and cheese. Freeze up to 2–3 months and add extra cream when reheating to restore creaminess.

TastyInspo Notes

Sprinkle a little extra smoked paprika on top for a pretty finish and extra aroma.
Serve with a small wedge of lemon on the side — a quick squeeze brightens the cheddar.
Add a drizzle of olive oil or a tiny teaspoon of chili oil for a modern look and flavor lift.
For a restaurant-style bowl, top with finely chopped chives and a few toasted seeds for texture.
Warm the bowls slightly before serving so the soup stays hot longer.

Troubleshooting

Bland flavor: Fix by adding a pinch more salt, a squeeze of lemon, or a bit more smoked paprika to lift the taste.
Too thick: Stir in a little warm vegetable broth or water to loosen the soup to your desired consistency.
Too thin: Simmer uncovered to reduce liquid, or blend in a small cooked potato or extra cheese to thicken.
Cheese won’t melt smoothly: Heat is too high — reduce to low and stir continuously while adding cheese slowly.
Overcooked broccoli: If it’s mushy, consider blending fully for a silky soup and use the texture to your advantage.
Soup separates after reheating: Reheat gently on low and whisk in a splash of cream or broth; blend briefly if needed.

Final Thoughts

This crockpot broccoli cheddar soup is simple, satisfying, and easy to adapt. The slow-cook base, blended texture, and rich finish with cream and sharp cheddar make it a reliable go-to for cozy meals and meal prep. Try the optional swaps and toppings to make it your own.

Conclusion

For another classic take and more ideas, see this Broccoli Cheddar Soup Recipe – Love and Lemons for inspiration and variations.