30+ Quick and Simple Broccoli Cheddar Crockpot Soup Recipes for Busy Days

Broccoli cheddar soup is a classic comfort food loved by many for its creamy, cheesy goodness and hearty vegetables. What makes it even better is the convenience of making it in a crockpot.

Slow cooking allows the flavors to meld together beautifully, giving you a rich and satisfying soup without much effort.

Whether you’re looking for a traditional version, a vegan twist, or a creative variation with added ingredients like sweet potatoes, leeks, or cauliflower, there’s a broccoli cheddar crockpot soup recipe for everyone.

In this blog, we’ve rounded up over 30 delicious and easy-to-follow recipes to satisfy your cravings and warm you up on chilly days.

So, grab your crockpot and get ready to enjoy some mouthwatering, cheesy goodness!

30+ Quick and Simple Broccoli Cheddar Crockpot Soup Recipes for Busy Days

With these 30+ broccoli cheddar crockpot soup recipes, you’ll never run out of new and exciting ways to enjoy this comforting dish.

Whether you stick to the classic combination of broccoli and cheese or experiment with adding vegetables, proteins, and spices, the crockpot makes it all easy and convenient.

Perfect for busy weeknights, chilly weekends, or meal prepping, these recipes promise to deliver delicious, creamy soups every time.

So, embrace the slow-cooked goodness, and enjoy the ultimate cozy meal with a bowl of homemade broccoli cheddar soup that’s sure to impress family and friends alike.

Creamy Broccoli Cheddar Crockpot Soup

This creamy broccoli cheddar crockpot soup is a comforting and velvety dish that’s perfect for chilly days. With minimal prep time, the slow cooker does most of the work, blending the flavors of tender broccoli, sharp cheddar, and a rich, creamy broth. Whether you serve it as a main dish or a side, it’s guaranteed to be a hit.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cups chicken or vegetable broth
• 2 cups half-and-half or whole milk
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 3 tablespoons butter
• 2 tablespoons all-purpose flour (for thickening)

Instructions:

1. In your crockpot, add the broccoli florets, chopped onion, and broth. Stir in the garlic powder, onion powder, salt, and pepper.
2. Cover and cook on low for 4 hours, or until the broccoli is tender.
3. In a separate pan, melt butter over medium heat. Once melted, add the flour and whisk constantly for about 1 minute to form a roux.
4. Gradually add in the half-and-half, whisking constantly until smooth. Continue to cook for 3–4 minutes until thickened.
5. Add the creamy mixture into the crockpot and stir to combine.
6. Add the shredded cheddar and mozzarella cheeses, stirring until fully melted and the soup is smooth.
7. Taste and adjust seasonings if necessary. Serve hot, garnished with extra cheese if desired.

This creamy broccoli cheddar crockpot soup is a perfect blend of flavor and comfort, ideal for any occasion. The slow cooking process allows the flavors to meld beautifully, and the addition of both cheddar and mozzarella cheeses creates a luscious, creamy texture. It’s a great way to get your daily serving of vegetables while indulging in a rich and satisfying meal. Plus, it’s super easy to make, letting you focus on other things while it simmers away in the slow cooker. This recipe is sure to become a staple in your household.

Bacon Broccoli Cheddar Crockpot Soup

This variation of the classic broccoli cheddar soup adds the smoky, crispy goodness of bacon, elevating the flavors to a whole new level. The bacon brings a savory crunch that complements the smooth, cheesy base of the soup, making it a hearty and satisfying meal for any day of the week.

Ingredients:

• 6 slices bacon, chopped
• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour (for thickening)

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove from the pan and drain on paper towels, leaving a bit of bacon fat in the skillet.
2. Add the chopped onion and minced garlic to the skillet and sauté for about 3–4 minutes until softened.
3. Transfer the cooked bacon, sautéed onion, and garlic to the crockpot. Add the broccoli florets, chicken broth, thyme, salt, and pepper. Stir to combine.
4. Cover and cook on low for 4 hours or until the broccoli is tender.
5. In a small bowl, whisk together the heavy cream and flour until smooth. Stir this mixture into the crockpot and cook for another 30 minutes to thicken.
6. Add the shredded cheddar and Monterey Jack cheeses to the crockpot and stir until fully melted and smooth.
7. Taste and adjust seasoning if necessary. Serve hot, topped with reserved bacon bits for added crunch.

This bacon broccoli cheddar crockpot soup takes comfort food to the next level with the addition of crispy bacon. The smoky bacon flavor perfectly balances the richness of the creamy cheddar base, while the tender broccoli adds texture and nutrients. The ease of making it in the slow cooker makes this dish a go-to for busy nights or lazy weekends. With the combination of savory bacon, creamy cheese, and tender broccoli, this soup will soon become a favorite in your recipe rotation.

Vegan Broccoli Cheddar Crockpot Soup

For those looking for a plant-based alternative, this vegan broccoli cheddar crockpot soup offers all the creamy, cheesy goodness without the dairy. Made with nutritional yeast, cashews, and a blend of vegetable broth and coconut milk, it’s a delicious and healthy way to enjoy the flavors of broccoli cheddar soup while keeping things vegan.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1/2 cup raw cashews, soaked
• 1/4 cup nutritional yeast
• 1 teaspoon turmeric (for color and flavor)
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons cornstarch (for thickening)

Instructions:

1. In your crockpot, combine the broccoli florets, chopped onion, minced garlic, and vegetable broth. Stir in garlic powder, turmeric, salt, and pepper.
2. Cover and cook on low for 4 hours, or until the broccoli is tender.
3. While the soup is cooking, drain the soaked cashews and place them in a blender with the coconut milk and nutritional yeast. Blend until smooth.
4. After the soup has cooked, use an immersion blender to puree the soup until the broccoli is finely chopped but still has texture.
5. Stir in the cashew and coconut mixture to the crockpot, along with the cornstarch mixed with a small amount of water to thicken.
6. Stir well and cook for another 30 minutes, allowing the soup to thicken and become creamy.
7. Taste and adjust seasoning as needed. Serve hot, garnished with extra nutritional yeast or fresh herbs.

This vegan broccoli cheddar crockpot soup is a creamy and satisfying alternative to the traditional version, and it’s just as flavorful. The combination of cashews, coconut milk, and nutritional yeast creates a rich, cheesy texture without any dairy. The slow cooker makes it incredibly easy to prepare, allowing you to enjoy a healthy, plant-based meal with minimal effort. Whether you’re vegan or simply looking for a lighter alternative, this soup offers the same comfort and deliciousness you expect from a broccoli cheddar soup, with an added nutritional boost.

Spicy Broccoli Cheddar Crockpot Soup

If you enjoy a little kick in your soups, this spicy broccoli cheddar crockpot soup will satisfy your cravings. With the heat from jalapeños and the creaminess of cheddar, this recipe combines bold flavors with a comforting texture. The slow cooker allows the spices and flavors to meld together perfectly, creating a delicious, spicy, and cheesy bowl of goodness.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 jalapeños, seeded and diced
• 4 cups chicken broth
• 1 1/2 cups half-and-half
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 2 tablespoons flour (for thickening)
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a skillet over medium heat. Sauté the onion and garlic until softened, about 3–4 minutes. Add the diced jalapeños and sauté for another 2 minutes to release their flavor.
2. Transfer the sautéed vegetables into the crockpot. Add the broccoli florets, chicken broth, cumin, chili powder, salt, and pepper.
3. Cover and cook on low for 4 hours, or until the broccoli is tender.
4. In a separate small bowl, whisk the flour into the half-and-half until smooth. Stir the mixture into the crockpot and cook for another 30 minutes to thicken the soup.
5. Add the shredded cheddar cheese to the soup, stirring until fully melted and smooth.
6. Taste and adjust seasoning as necessary. Serve hot, garnished with extra jalapeño slices or shredded cheese if desired.

This spicy broccoli cheddar crockpot soup offers a fun twist on the classic comfort food by adding a spicy kick. The combination of jalapeños and smoky spices enhances the depth of the cheddar flavor, creating a perfect balance of heat and creaminess. The crockpot allows the spices to infuse the soup, giving it a rich, well-rounded flavor that is sure to please anyone who loves a bit of heat in their meals. Serve it with crusty bread or as a standalone dish for a satisfying and flavorful meal.

Broccoli Cheddar Potato Crockpot Soup

This broccoli cheddar potato crockpot soup combines hearty potatoes with the rich creaminess of broccoli and cheddar cheese, making it an even more filling and satisfying dish. The addition of potatoes creates a thicker base for the soup, giving it a rustic, comforting feel. It’s a wonderful one-pot meal that’s easy to prepare and great for cozy nights.

Ingredients:

• 4 cups broccoli florets
• 3 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1 teaspoon thyme
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons butter

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes until softened.
2. Transfer the sautéed onion and garlic to the crockpot. Add the diced potatoes, broccoli florets, chicken broth, thyme, salt, and pepper.
3. Cover and cook on low for 4 hours, or until the potatoes and broccoli are tender.
4. In a small pan, melt the butter and stir in the heavy cream. Whisk until smooth and then pour the mixture into the crockpot.
5. Add the shredded cheddar cheese to the crockpot, stirring until the soup is creamy and the cheese has melted.
6. Taste and adjust seasoning if necessary. Serve hot, topped with extra cheese or fresh herbs.

This broccoli cheddar potato crockpot soup is an extra hearty version of the classic, with the potatoes adding a satisfying texture and depth. The creamy base made with cheddar and heavy cream offers the perfect complement to the vegetables, making each spoonful incredibly comforting. It’s the ideal soup to prepare on a busy day—simply throw everything in the slow cooker and let it do the work for you. Whether you’re looking for a filling lunch or a cozy dinner, this soup is sure to warm you up and keep you full.

Cauliflower and Broccoli Cheddar Crockpot Soup

This cauliflower and broccoli cheddar crockpot soup offers a lighter twist on the traditional broccoli cheddar soup by adding cauliflower. The mild, nutty flavor of cauliflower pairs perfectly with the rich, creamy cheddar, creating a wonderfully smooth soup that’s still packed with veggies. It’s a great option for anyone looking to cut down on carbs while still enjoying the flavors they love.

Ingredients:

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup coconut milk (or any milk of choice)
• 1 teaspoon mustard powder
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons cornstarch (optional, for thickening)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes until softened.
2. Transfer the sautéed onion and garlic to the crockpot. Add the broccoli and cauliflower florets, vegetable broth, mustard powder, salt, and pepper.
3. Cover and cook on low for 4 hours, or until the broccoli and cauliflower are tender.
4. In a separate small bowl, mix the cornstarch with a little water to create a slurry. Add this mixture to the crockpot to thicken the soup, stirring to combine.
5. Stir in the coconut milk and shredded cheddar cheese, mixing until smooth and creamy.
6. Taste and adjust seasoning as necessary. Serve hot, garnished with extra cheese or fresh herbs.

This cauliflower and broccoli cheddar crockpot soup is a lighter, yet just as satisfying version of the classic. The cauliflower gives it a creamy texture, while the broccoli keeps it familiar and flavorful. The addition of coconut milk provides a subtle sweetness that complements the cheddar perfectly, and the slow cooking process ensures all the flavors meld together beautifully. Whether you’re looking to reduce carbs or simply want to try something a little different, this soup is a delicious and wholesome option that will still hit all the right comfort food notes.

Bacon Broccoli Cheddar Crockpot Soup

This bacon broccoli cheddar crockpot soup is the perfect combination of savory, cheesy, and smoky flavors. The crispy bacon adds an irresistible richness to the creamy broccoli cheddar base, making it the ultimate comfort food. The slow cooker does all the hard work, allowing you to enjoy a bowl of hearty soup without any fuss.

Ingredients:

• 4 cups broccoli florets
• 1 pound bacon, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups half-and-half
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon flour (optional, for thickening)

Instructions:

1. In a large skillet, cook the chopped bacon over medium heat until crispy, about 5–7 minutes. Remove the bacon and set aside, leaving a little of the rendered bacon fat in the pan.
2. In the same skillet, add the olive oil and sauté the onion and garlic in the bacon fat for 3–4 minutes until softened.
3. Transfer the sautéed onion and garlic to the crockpot. Add the broccoli florets, chicken broth, smoked paprika, salt, and pepper.
4. Cover and cook on low for 4 hours, or until the broccoli is tender.
5. If you prefer a thicker soup, whisk the flour into the half-and-half until smooth and then stir it into the crockpot. Cook for another 30 minutes until the soup thickens.
6. Stir in the shredded cheddar cheese and crispy bacon, mixing until the cheese is melted and the soup is creamy.
7. Taste and adjust seasoning as necessary. Serve hot, garnished with extra bacon or cheese if desired.

This bacon broccoli cheddar crockpot soup is a delicious and indulgent twist on the classic. The smoky bacon elevates the richness of the cheddar, while the broccoli provides a fresh and hearty bite. The slow cooking process allows the flavors to meld together beautifully, making each spoonful packed with savory goodness. Whether you’re preparing a cozy meal for yourself or feeding a crowd, this soup is sure to be a hit with bacon lovers and cheese fans alike.

Broccoli Cheddar Sausage Crockpot Soup

Packed with savory sausage, tender broccoli, and creamy cheddar cheese, this sausage broccoli cheddar crockpot soup is a satisfying and hearty meal that’s perfect for chilly evenings. The sausage adds a burst of flavor that complements the mild, creamy base, while the slow cooker ensures the soup is rich and perfectly blended. This recipe is a great option for anyone craving a comforting, protein-packed soup.

Ingredients:

• 1 pound Italian sausage (mild or spicy), casings removed
• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups half-and-half
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons flour (optional, for thickening)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and fully cooked through, about 7–10 minutes. Drain any excess fat and set the sausage aside.
2. In the same skillet, sauté the chopped onion and garlic until softened, about 3–4 minutes.
3. Transfer the cooked sausage, onion, and garlic to the crockpot. Add the broccoli florets, chicken broth, oregano, salt, and pepper.
4. Cover and cook on low for 4 hours, or until the broccoli is tender.
5. For a creamier soup, whisk the flour into the half-and-half and stir it into the crockpot. Cook for another 30 minutes to thicken the soup.
6. Stir in the shredded cheddar cheese, mixing until the cheese is fully melted and the soup is creamy.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with extra cheese or fresh herbs.

This sausage broccoli cheddar crockpot soup is a delicious and filling meal that combines all the best flavors in one pot. The savory sausage adds depth to the creamy, cheesy broth, while the broccoli keeps the dish light and nutritious. The slow cooker makes it incredibly easy to prepare, allowing the flavors to develop over time. Whether you enjoy it as a comforting dinner or as a filling lunch, this soup is a great way to enjoy the classic broccoli cheddar combination with the added richness of sausage.

Creamy Broccoli Cheddar Crockpot Soup with Carrots

This creamy broccoli cheddar crockpot soup with carrots is the perfect combination of vibrant veggies and a rich, cheesy base. The carrots add a slight sweetness that balances out the savory flavors of the broccoli and cheddar. This soup is full of nutrients and flavor, making it a great option for both comfort and health-conscious eating.

Ingredients:

• 4 cups broccoli florets
• 2 medium carrots, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup milk (or half-and-half)
• 1 teaspoon thyme
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 tablespoons butter

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes until softened.
2. Transfer the sautéed onion and garlic to the crockpot. Add the broccoli florets, diced carrots, vegetable broth, thyme, salt, and pepper.
3. Cover and cook on low for 4 hours, or until the vegetables are tender.
4. In a small pan, melt the butter and whisk in the milk until smooth. Pour the mixture into the crockpot and stir to combine.
5. Add the shredded cheddar cheese to the crockpot and stir until the cheese is melted and the soup is creamy.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with extra cheese or fresh herbs.

This creamy broccoli cheddar crockpot soup with carrots is a colorful, flavorful twist on the classic. The carrots add an extra layer of sweetness that complements the savory, cheesy broth perfectly. The combination of broccoli and cheddar makes for a comforting and hearty soup, while the slow cooker ensures everything comes together smoothly and effortlessly. Whether you’re looking for a healthy lunch or a comforting dinner, this soup is a nutritious, delicious, and easy-to-make option.

Vegan Broccoli Cheddar Crockpot Soup

This vegan broccoli cheddar crockpot soup is a plant-based twist on the classic comfort food. Using creamy coconut milk and dairy-free cheddar cheese, it’s just as rich and satisfying as the original. The addition of potatoes makes it extra creamy, and the slow cooker brings out the best in the vegetables, resulting in a comforting and hearty meal that everyone can enjoy.

Ingredients:

• 4 cups broccoli florets
• 2 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk (full-fat)
• 2 cups dairy-free cheddar cheese
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes until softened.
2. Transfer the sautéed onion and garlic to the crockpot. Add the broccoli florets, diced potatoes, vegetable broth, turmeric, garlic powder, salt, and pepper.
3. Cover and cook on low for 4 hours, or until the vegetables are tender.
4. Once the soup is ready, use an immersion blender to purée the soup to your desired texture. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches and blend until smooth.
5. Stir in the coconut milk and dairy-free cheddar cheese, mixing until the cheese is melted and the soup is creamy.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with extra cheese or fresh herbs.

This vegan broccoli cheddar crockpot soup is a delicious and comforting alternative to the traditional version. The creamy texture from the coconut milk and potatoes makes the soup indulgent, while the dairy-free cheddar provides the cheesy flavor everyone loves. The slow cooker does all the work, allowing you to enjoy a rich, savory soup without the hassle. Perfect for vegans, lactose-intolerant individuals, or anyone looking for a dairy-free meal, this soup will leave you feeling warm and satisfied.

Spicy Broccoli Cheddar Crockpot Soup

If you’re looking for a bit of heat with your comfort food, this spicy broccoli cheddar crockpot soup is the answer. With the addition of jalapeños and a pinch of cayenne, this version packs a punch while still offering the creamy richness of traditional broccoli cheddar soup. It’s a fun and flavorful twist on the classic that will warm you up from the inside out.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 jalapeños, seeded and finely chopped
• 4 cups chicken or vegetable broth
• 2 cups half-and-half
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the chopped onion, garlic, and jalapeños, and sauté for 3–4 minutes until softened and fragrant.
2. Transfer the sautéed mixture to the crockpot. Add the broccoli florets, chicken broth, cayenne pepper, chili powder, salt, and pepper.
3. Cover and cook on low for 4 hours, or until the broccoli is tender.
4. Stir in the half-and-half and shredded cheddar cheese, mixing until the cheese is melted and the soup is creamy.
5. Taste and adjust seasoning if necessary, adding more cayenne for extra heat if desired. Serve hot, garnished with extra cheese or a dollop of sour cream to cool it down.

This spicy broccoli cheddar crockpot soup is perfect for those who like a little extra heat in their meals. The spicy kick from the jalapeños and cayenne pepper balances beautifully with the rich, creamy cheddar base, creating a flavor-packed bowl of soup. The slow cooker makes it easy to prepare, allowing all the flavors to meld together as the soup cooks. It’s a fun variation on the classic that’s sure to impress anyone who loves a bit of spice in their comfort food.

Chicken Broccoli Cheddar Crockpot Soup

This chicken broccoli cheddar crockpot soup is a hearty and filling option for anyone who enjoys a protein-packed twist on the classic broccoli cheddar soup. Tender pieces of chicken are cooked to perfection in the slow cooker, adding extra richness and flavor to the creamy, cheesy broth. It’s a complete meal in one bowl, perfect for busy weeknights.

Ingredients:

• 2 cups cooked chicken, shredded (rotisserie chicken works well)
• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups half-and-half
• 2 cups shredded sharp cheddar cheese
• 1 teaspoon thyme
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes until softened.
2. Transfer the sautéed onion and garlic to the crockpot. Add the shredded chicken, broccoli florets, chicken broth, thyme, salt, and pepper.
3. Cover and cook on low for 4 hours, or until the broccoli is tender.
4. Stir in the half-and-half and shredded cheddar cheese, mixing until the cheese is melted and the soup is creamy.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with extra cheese or fresh herbs.

This chicken broccoli cheddar crockpot soup is the perfect option for a filling and satisfying meal. The chicken adds a boost of protein, making it more substantial than the traditional version. The creamy cheddar broth, combined with tender broccoli and savory chicken, creates a deliciously comforting soup that everyone will love. Whether you’re looking for a meal for a busy family or just a hearty bowl to enjoy on a cold day, this soup is an easy and delicious choice.

Broccoli Cheddar Crockpot Soup with Cauliflower

This broccoli cheddar crockpot soup with cauliflower is a delicious and nutritious twist on the classic recipe. The cauliflower adds an extra layer of creaminess without overwhelming the flavor of the broccoli, creating a rich and velvety soup. The cheese melts perfectly into the broth, resulting in a cheesy, comforting soup that is easy to make and perfect for chilly evenings.

Ingredients:

• 3 cups broccoli florets
• 2 cups cauliflower florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup half-and-half or milk
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing for 3–4 minutes until softened.
2. Transfer the sautéed onion and garlic to the crockpot. Add the broccoli, cauliflower, chicken or vegetable broth, onion powder, salt, and pepper.
3. Cover and cook on low for 4 hours, or until the broccoli and cauliflower are tender.
4. Use an immersion blender to purée the soup until smooth, or transfer to a regular blender and blend in batches.
5. Stir in the half-and-half and shredded cheddar cheese, mixing until the cheese is fully melted and the soup is creamy.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with additional cheese or fresh herbs if desired.

This broccoli cheddar crockpot soup with cauliflower is a healthier alternative to the traditional version, with the cauliflower adding extra creaminess and texture while keeping the soup light and satisfying. The slow cooker does all the hard work, allowing the flavors to meld together for a delicious, comforting bowl of soup. The rich cheddar cheese and creamy base create a hearty meal that’s perfect for cold weather, making this recipe a great option for a cozy dinner.

Broccoli Cheddar Crockpot Soup with Sweet Potatoes

Broccoli cheddar crockpot soup with sweet potatoes offers a wonderful balance of savory, creamy, and naturally sweet flavors. The sweetness from the potatoes complements the rich cheddar cheese and the savory depth of the broccoli. This twist on the classic recipe is both comforting and filling, making it a perfect choice for a cozy meal that’s a little different from the usual.

Ingredients:

• 4 cups broccoli florets
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup half-and-half or milk
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the chopped onion and garlic and sauté for 3–4 minutes until softened.
2. Transfer the sautéed onion and garlic to the crockpot. Add the broccoli, sweet potatoes, chicken or vegetable broth, paprika, salt, and pepper.
3. Cover and cook on low for 4–5 hours, or until the sweet potatoes are tender.
4. Use an immersion blender to purée the soup until smooth or blend in batches in a regular blender. If you prefer some texture, you can leave it a little chunky.
5. Stir in the half-and-half and shredded cheddar cheese until the cheese is melted and the soup is creamy.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with extra cheese or fresh herbs if desired.

This broccoli cheddar crockpot soup with sweet potatoes is a flavorful and filling variation of the classic recipe. The natural sweetness of the sweet potatoes adds a pleasant contrast to the savory flavors of the broccoli and cheddar. The soup is rich, creamy, and perfect for warming you up on a cold day. With its comforting flavors and easy preparation in the slow cooker, this recipe is a great addition to your fall and winter menu.

Broccoli Cheddar Crockpot Soup with Leeks

This broccoli cheddar crockpot soup with leeks takes the traditional recipe up a notch by adding the mild, onion-like flavor of leeks. The leeks infuse the broth with a delicate sweetness that complements the creamy, cheesy soup. The broccoli still shines through, making this soup a well-rounded and flavorful option for anyone craving a comforting, cheesy meal.

Ingredients:

• 4 cups broccoli florets
• 2 large leeks, cleaned and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup half-and-half or milk
• 1 teaspoon thyme
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the sliced leeks, chopped onion, and garlic, and sauté for 5–7 minutes until softened and fragrant.
2. Transfer the sautéed leeks, onion, and garlic to the crockpot. Add the broccoli florets, chicken or vegetable broth, thyme, salt, and pepper.
3. Cover and cook on low for 4 hours, or until the broccoli is tender.
4. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
5. Stir in the half-and-half and shredded cheddar cheese, mixing until the cheese is melted and the soup is creamy.
6. Taste and adjust seasoning as needed. Serve hot, garnished with extra cheese or fresh herbs.

This broccoli cheddar crockpot soup with leeks is a flavorful variation on the classic. The leeks add a mild sweetness and savory depth to the soup, making it even more comforting and complex. The richness of the cheddar cheese combined with the slow-cooked vegetables creates a hearty, satisfying dish. Perfect for a cozy night in, this soup is an easy-to-make yet elevated comfort food that will impress your family and guests.

Note: More recipes are coming soon!