Crockpot Broccoli Cheddar Cheese Soup
Cozy, cheesy, and completely hands-off. If you’ve made my Broccoli Cheese Soup on the stovetop before, you already know it’s one of my family’s all-time favorites — loaded with real cheese and flavor in every bite. But sometimes you just want that same creamy comfort without babysitting a pot on the stove. That’s where this Crockpot Broccoli Cheddar Cheese Soup comes in. It’s my dump-and-go version that still gives you all the rich, homemade flavor of the classic — no sautéing, no roux, just toss it all in and let the slow cooker do the work. Campbell’s® Condensed Cheddar Cheese Soup adds instant creaminess and that nostalgic cheesy flavor everyone loves. If you love my Creamy Chicken Noodle Soup, Lasagna Soup, or Crockpot Corn Chowder — this one belongs right next to them in your cozy soup lineup.
👝 How to Store Leftovers
Store in an airtight container for 3-5 days
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🤔 Common Questions
Only if you want it creamier — it’s delicious chunky or blended.
Monterey Jack, Havarti, or extra cheddar all work perfectly.
Crockpot Broccoli Cheddar Cheese Soup
Ingredients
- About 2 pounds broccoli florets cut into smaller pieces (fresh or frozen; use a 32 oz bag if frozen)
- 2 cups shredded carrots
- 1 medium onion chopped (optional, adds flavor)
- 2 tbsp jarlic jarred minced garlic or 4–5 cloves fresh garlic, minced
- 1 10.5 oz can Campbell’s® Condensed Cheddar Cheese Soup (undiluted)
- 4 cups low-sodium chicken stock or vegetable stock
- 2 cups heavy cream
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded muenster cheese
- 1 tsp ground mustard
- 1 –2 tsp Tony’s Creole seasoning
- Salt & black pepper to taste
- Optional garnish: chopped parsley extra shredded cheddar, or crushed French fried onions
Instructions
Add everything except the cream and cheeses.
- Into your Crock-Pot, add broccoli, carrots, onion, garlic, Campbell’s Cheddar Cheese Soup, chicken stock, Tony’s, ground mustard, salt, and pepper. Stir to combine.
Slow cook until tender.
- Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the broccoli and carrots are tender.
Make it creamy and cheesy.
- Stir in the heavy cream. Then gradually add cheddar, muenster, and Pecorino Romano a handful at a time, stirring until smooth and melted.
Finish & serve.
- Taste and adjust seasoning. Serve warm with parsley, more cheese, or a sprinkle of French fried onions for crunch.
