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Not the fancy kind. Not the “four grocery store trips and six pans” kind. Just the kind that fills your home with the kind of comforting aroma that makes your shoulders drop a little, your heart slow down, and your family suddenly wander into the kitchen asking, “When’s dinner?”
That’s this Slow Cooker Cheesy Broccoli Soup.
It’s creamy and rich without being heavy, and it tastes like something you might’ve found bubbling on the stove in your grandma’s kitchen — only now, it’s bubbling away in your slow cooker while you run errands, chase toddlers, or sneak a chapter of your book during naptime.
And the best part? You probably have half the ingredients already.
Why You’ll Love This Soup (Even If You Don’t Think You Love Broccoli)
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Ridiculously easy — your slow cooker handles most of the magic
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Creamy, cheesy, comforting without being too rich
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Kid-friendly and easily customizable for picky eaters
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Perfect for meal prep — makes 6 generous bowls
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Can be dressed up or down: serve it solo or alongside sandwiches, salads, or a big crusty hunk of bread
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Naturally vegetarian, with vegan swaps that actually work
What You’ll Need — And What You Can Swap
Let’s walk through the ingredients and chat a little about why they matter:
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4 cups broccoli florets – Fresh or frozen both work like a charm. I keep a bag of frozen florets in my freezer just for soup emergencies.
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1 medium onion, chopped – Adds a gentle sweetness and body to the soup.
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2 cloves garlic, minced – Garlic makes everything better. That’s just science.
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3 cups chicken or vegetable broth – Choose based on your dietary preferences. I often use low-sodium broth so I can salt it just right later.
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1 cup cream cheese, softened – This is your creamy base. Make sure it’s soft so it melts in smoothly.
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1 cup shredded cheddar cheese – I like sharp cheddar for that tangy punch. Pre-shredded works, but fresh-grated melts silkier.
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1 tsp salt + ½ tsp black pepper – Start there, taste later. You know your tastebuds better than I do.
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½ tsp paprika (optional) – Just a little warmth and color if you like. Smoked paprika adds a subtle twist!
Step-by-Step: Let the Slow Cooker Do Its Thing
This is the part where you breathe easy, because the slow cooker takes care of most of the work.
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Load up your veggies.
Start by adding the broccoli, onion, and garlic straight into your slow cooker. No need to chop everything finely — it’s all going to get blended later. -
Add the broth.
Pour in just enough broth to cover the veggies. If you’re a little short, top it off with water. No harm done. -
Cook low and slow.
Cover and cook:-
Low for 6 to 8 hours
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OR high for 3 to 4 hours
The broccoli should be tender enough to fall apart with a spoon.
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Blend to your happy place.
Once the veggies are soft, use an immersion blender to puree the soup right in the pot. If you like it smooth-smooth, blend a little longer. If you prefer some texture, just pulse it a few times. No immersion blender? Carefully transfer the soup in batches to a countertop blender — but please let it cool a few minutes first, and don’t fill the blender more than halfway. -
Stir in the creaminess.
Add the softened cream cheese, shredded cheddar, salt, pepper, and paprika if using. Stir until everything melts and melds together. This is where the magic happens — you’ll see the soup go from “meh” to melted gold. -
Finish cooking.
Cover again and let it cook on low for another 15–20 minutes. Stir occasionally to keep things nice and smooth. -
Taste and tweak.
Give it a little taste — maybe it needs a smidge more salt or a dash of pepper. Maybe not. Either way, you’re almost ready.
How to Serve It (Besides With a Big Spoon)
Let’s be honest, I could eat this soup with a sleeve of crackers and be happy. But if you want to round it out into a whole meal, here are some cozy pairings:
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Crusty baguette or garlic bread – for dipping, always
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Grilled cheese sandwich – soup and sandwich? Classic.
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Simple salad – something crisp and vinaigrette-y to balance the creaminess
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Grilled or shredded rotisserie chicken – add it right in for a protein boost
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Charcuterie bites – a little salami, sharp cheese, maybe a fig jam if you’re feeling fancy
Make It Your Own: Variations & Tips
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Vegan version? Yes ma’am. Use plant-based cream cheese, dairy-free cheddar, and veggie broth. It still tastes amazing — pinky promise.
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Add extra veggies – Toss in chopped carrots, cauliflower, or even zucchini before blending. Great way to sneak in nutrition for little ones.
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Meat it up – Stir in cooked chicken, crumbled bacon, or even spicy sausage right before serving.
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Make it chunkier – Blend only half the soup if you like little bits of broccoli floating around.
Leftovers & Storage — The Gift That Keeps on Giving
This soup is so good the next day. The flavors deepen, and the texture gets even silkier.
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Fridge: Store in an airtight container for up to 4 days
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Freezer: You can freeze it, but the texture may change slightly due to the cream cheese. Still tasty, just a little less smooth.
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Reheat: Gently warm on the stovetop or in the microwave. Add a splash of broth or milk if it thickens too much.
From My Midwest Kitchen to Yours
There’s something so grounding about sitting down with a bowl of this Slow Cooker Cheesy Broccoli Soup — especially when the days get short and the wind bites a little harder. It’s the kind of recipe that makes home feel like home again.
If you give it a try, let me know how it turned out! I always love seeing your bowls, hearing your tweaks, or swapping tips for sneaking in more veggies (or cheese, depending on the day).
Slow Cooker Cheesy Broccoli Soup
Ingredients
- 4 cups broccoli florets fresh or frozen
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups chicken or vegetable broth
- 1 cup cream cheese softened
- 1 cup cheddar cheese shredded
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika optional for a little kick
Instructions
- Place the broccoli, onion, and garlic into the bowl of your slow cooker.
- Pour the broth over the vegetables. Ensure the liquid just covers the veggies; adjust if needed.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the broccoli is tender.
- Use an immersion blender to puree the soup in the slow cooker to your desired smoothness. Or carefully blend in batches with a regular blender.
- Stir in the softened cream cheese, shredded cheddar, salt, pepper, and paprika (if using). Mix well until smooth and melted.
- Cover and let it cook on low for an additional 15–20 minutes, stirring occasionally, until heated through.
- Taste and adjust seasoning before serving.