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

🤔 Common Questions

Do I need to blend it?

Only if you want it creamier — it’s delicious chunky or blended.

Can I use a different cheese?

Monterey Jack, Havarti, or extra cheddar all work perfectly.

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Melissa Jo

Crockpot Broccoli Cheddar Cheese Soup

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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.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 5 people

Course: Main Course

Cuisine: American

Ingredients

  

1x2x3x?

• 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

Method

 

Add everything except the cream and cheeses.

1. 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.

1. 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.

1. 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.

1. Taste and adjust seasoning. Serve warm with parsley, more cheese, or a sprinkle of French fried onions for crunch.

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