This Crockpot Broccoli Cheddar Soup is creamy, delicious, and easy, with tender broccoli and carrots in a cheesy, perfectly seasoned broth. If the cold weather has you down, make a crockpot full of this hearty soup.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Carrots: Peel them so the bright orange color shines through.
• Dried marjoram: It is a milder, sweeter, less intense relative of oregano. You can substitute oregano if desired.
• Nutmeg: Optional but highly recommended
• Chicken broth: Preferably low sodium. Use vegetable broth for a vegetarian soup.
• Broccoli: Fresh or frozen
• Cheddar cheese: Regular, sharp, extra sharp, or smoked.

How To Make Crockpot Broccoli Cheddar Soup

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Cook the onion, celery, and carrots in a bit of olive oil over medium heat until the onion and celery are soft.
2. Reduce the heat to low and add the garlic, marjoram, salt, black pepper, and nutmeg. Cook for a minute while stirring.
3. Transfer the mixture to a crockpot. Add the chopped broccoli and chicken broth, cover, and cook on low for 3-4 hours or until the broccoli is tender.
4. Whisk the reserved chicken broth with the flour. Stir it into the crockpot. Cover and cook on high for about 15 minutes.
5. Lower the crockpot to warm and stir in the heavy cream and shredded cheese.

Preparation Tips

• If a thicker soup is desired, remove several cups of soup and puree it. Return the pureed soup to the crockpot.
• Crockpots vary in heat, so start checking the broccoli for tenderness at 3 hours.
• Top the soup with a sprinkle of cheese, crispy bacon, or homemade croutons.
• Serve with crusty baguettes, cheesy garlic bread, cheddar biscuits, arugula salad, or spinach bacon salad.

Recipe:

Course: Soup

Cuisine: American

Prep Time: 20 minutes

Cook Time: 4 hours

Servings: 6 servings

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 2 ribs celery, chopped
• 3 medium carrots, peeled and chopped
• 3 cloves garlic, minced
• 1 teaspoon dried marjoram
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ground nutmeg
• 4 cups finely chopped broccoli
• 4 cups low-sodium chicken broth (reserve ½ cup)
• 3 tablespoons all-purpose flour
• 1 cup heavy cream
• 8 ounce block sharp cheddar cheese, shredded

Instructions

• Heat the olive oil in a large skillet over medium heat. Add the onion, celery, and carrots. Cook until the onions and celery are soft.
• Reduce the heat to low and add the garlic, marjoram, salt, black pepper, and nutmeg. Cook for 1 minute while stirring.
• Transfer the mixture to a crockpot. Add the chopped broccoli and 3½ cups chicken broth. Cover and cook on low for 3-4 hours or until the broccoli is tender.
• Whisk the reserved ½ cup chicken broth with the flour. Stir it into the crockpot. Cover and cook on high for 15 minutes.
• Lower the crockpot to warm and stir in the heavy cream and shredded cheese.

Notes

Theoretically, you can freeze it, but the texture is likely to change because of the dairy. 

Store leftovers in an airtight container in the fridge for 3-4 days. 

Reheat on the stovetop over low heat or in the microwave at reduced power for short increments until warm.