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+ servings

Slow Cooker Broccoli Cheddar Soup

Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Rich, cheesy, creamy, easy slow cooker broccoli cheddar soup recipe, homemade with simple ingredients. Full of cream cheese, cheddar cheese, vegetables (carrots, onions, broccoli).
Yield: 6 People


  • 4 cups Broccoli, Fresh, Roughly chopped
  • 1 cup Carrots, Peeled, Finely chopped or grated
  • 1 cup Onion , Finely chopped
  • 3 cloves Garlic, Finely chopped
  • 1/4 cup Cream cheese, Full fat, Can add up to 1/2 cup if you want the soup more cheesy
  • 1-2 tsp Dried oregano
  • 1/4 tsp Nutmeg powder
  • 1/2 tsp Paprika
  • Salt , To taste
  • Pepper, To taste
  • 2.5 cups Broth, Chicken or vegetable, Low sodium
  • 1 can Evaporated milk, 12 oz. can, Full fat, Can also use half and half
  • 1 block Cheddar cheese, Freshly grated, 8 oz. block, Full fat


  • Add broccoli, carrots, onion, garlic, cream cheese, oregano, nutmeg, paprika, salt, pepper, broth in a large crockpot (6 quart or larger).
  • Mix until combined.
  • Cover and cook on High heat for 2 hours or Low heat for 4 hours or until carrots and broccoli are tender.
  • Remove lid and mix in evaporated milk.
  • Use a hand-held immersion blender to puree about half of the soup. Don't puree it completely because you want to have some chunks and texture.
  • Mix in cheddar cheese and cook uncovered on High heat for 5-10 minutes until cheese is melted. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days. 


Calories: 161kcal, Carbohydrates: 17g, Protein: 7g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 28mg, Sodium: 522mg, Potassium: 501mg, Fiber: 3g, Sugar: 10g, Vitamin A: 4503IU, Vitamin C: 59mg, Calcium: 209mg, Iron: 1mg
Course: Main Course
Cuisine: American
Calories: 161
Author: Abeer Rizvi