Cream of Broccoli and Cheddar Soup

This cream of broccoli and cheddar soup is a comforting classic that combines the rich flavors of fresh broccoli and sharp cheddar cheese into a smooth, creamy base. Ideal for chilly evenings or as a hearty lunch, this soup offers a satisfying blend of textures and tastes, with a touch of creaminess that’s sure to delight.

The vibrant color and awesome taste make this cream of broccoli and cheddar soup a favorite among soup lovers. With every spoonful, experience the cozy warmth and delightful flavors that make this dish a beloved comfort food. Perfect for anyone looking to enjoy a delicious and fairly nutritious meal that warms from the inside out.

I love so many things about this broccoli cheddar soup, but I especially love that I can use my slow cooker or crock pot to cook it.

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #CommisionsEarned. You can read my disclosure here.

Helpful tips

• This is a slow cooker recipe, but if you leave the house to go to work while it cooks, you will want to cook it ON LOW for 5 – 6 hours. This ensures you won’t have to stir the soup as it cooks.
• Otherwise, I cook this soup on high for 3 hours. After the first 1 1/2 hours, I start to stir it to ensure it is not sticking to the bottom of the slow cooker container. Focus on the edges.
• We love potatoes, so I use four medium Yukon gold potatoes. But three is also a great amount. If you are using Yukon gold potatoes, there is no need to peel them. I usually don’t peel Russet potatoes either but most people do.
• For the best flavor, use fresh broccoli and high-quality cheddar cheese. Cut fresh broccoli florets give the soup a brighter flavor and more vibrant color. I use as much of the broccoli as I can, even the broccoli stem. I cut the outer skin off each stem and then chop it into rounds.
• Although I don’t choose to do it, you can add a subtle smokiness by roasting the broccoli in the oven before adding it to the soup.
• I’ve only made this soup with pre-made cream of broccoli soup, but I’m sure you could make it with either chicken broth or vegetable broth instead.
• I used quality pre-shredded cheese in this recipe for convenience, but you can grate your cheese from a block for the best melt and flavor.
• I love the chunkiness of this broccoli cheese soup, but I know some people use an immersion blender for a creamier soup. Please try it this way first, as it tastes better as written.
• Garnish your soup with extra shredded cheddar cheese, a sprinkle of paprika, fresh herbs, or homemade croutons for added flavor and texture.
• I added some salt to the recipe card, but you can omit it as I did. I recommend waiting to add the salt until you taste it as the soup’s other ingredients have sodium, like the prepared soup and cheddar cheese.
• Storage: If you have leftovers, transfer the soup into an airtight container and cool completely before storing it in the fridge for up to 5 days. Reheat gently on medium heat while stirring to maintain the creamy texture. Do not use a microwave to reheat this delicious soup.

How to make cream of broccoli and cheddar soup

Pre-step

Take out your slow cooker or crock pot and a rubber spatula.

Step one

Cut the broccoli into florets; slice the hard skin off the stem and chop into 1/2-inch rounds. Also, slice the potatoes into cubes.

Gather the ingredients – fresh broccoli, potatoes, cream of broccoli soup, garlic powder or crushed garlic cloves, onion powder, milk, shredded sharp cheddar cheese, butter, salt (see notes), and black pepper.

Step two

Place a small saucepan on the stovetop. Unwrap the butter and place it in the pan. Turn the heat on low and melt the butter. I do this as I build the ingredients in the slow cooker container.

Step three

Open the two cans of cream of broccoli soup and empty them into the slow cooker container. Use a rubber spatula to get every little bit of the soup. (A)

Step four

Add the cut-up broccoli on top of the soup. (B)

Step five

Add the potatoes, milk, garlic, onion powders, salt (if you use any), and black pepper. (C)

Step six

Add the shredded cheddar cheese and melted butter. (D)

Step seven

Use a rubber spatula to mix the ingredients. End up by smoothing the ingredients in a flat layer.

Step eight

Place the lid on the slow cooker, set the cooking mode on high, and set the timer for 3 hours. After 1 1/2 hours, you will stir the soup every 30 minutes to prevent sticking and concentrate on the edges of the insert.

If you are going to leave the house as it cooks, set the cooking mode to low and the timer for 5 1/2 – 6 hours.

I transfer the broccoli soup to a serving bowl.

It’s time to ladle some soup in my favorite bowls. I got them from Etsy. I sprinkle a little more cheese in hubby’s bowl.

I buttered a roll and got ready to dig in, but alas, I had to take another photo.

Yum! I hope you enjoyed this cream of broccoli and cheddar soup recipe. We have it at least once a month.

Other soup recipes

• Chowder
• French onion
• Paella
• Split pea with ham
• Whole chicken

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love to know your thoughts in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM, and PINTEREST to see more of my delicious food and delightful cocktails!