29+ Easy and Flavorful Crockpot Broccoli Cheese Soup Recipes to Try

Broccoli cheese soup is a comforting and hearty dish that has become a staple for many.

But, when it comes to making it, there’s no need to stand over a hot stove stirring constantly.

Thanks to the magic of the crockpot, you can create rich, creamy, and flavorful broccoli cheese soup with minimal effort.

In fact, there are over 29+ variations of this classic dish you can try, each offering a unique twist.

From spicy versions with jalapeños to creamy renditions with butternut squash, the possibilities are endless.

These recipes make it easy to enjoy the comforting warmth of this dish all year long.

Whether you’re looking for a healthier take with quinoa or a richer option with bacon, there’s a broccoli cheese soup recipe for everyone.

In this blog post, we’ll explore 29+ crockpot broccoli cheese soup recipes, ensuring that no matter your preference, you’ll find something delicious to try.

So grab your crockpot and let’s dive into these easy and tasty recipes!

29+ Easy and Flavorful Crockpot Broccoli Cheese Soup Recipes to Try

Crockpot broccoli cheese soup is an incredibly versatile dish that can be tailored to any taste.

With over 29+ recipes to choose from, there’s always something new to explore and enjoy.

Each recipe offers its own unique flavor and twist on the classic, making it easy to keep things interesting in the kitchen.

By using the slow-cooker, you can create a rich and creamy soup without all the fuss.

Whether you prefer a lighter, healthier option or something more indulgent, these recipes are sure to satisfy your cravings.

So, try a few (or all) of these recipes, and discover your new favorite version of broccoli cheese soup.

Classic Creamy Broccoli Cheese Soup

A comforting classic, this creamy broccoli cheese soup is made in the crockpot for easy preparation and a rich, velvety texture. Perfect for chilly evenings or when you want a simple yet indulgent meal, this soup combines the freshness of broccoli with a rich blend of cheeses and seasonings. The crockpot method ensures that the flavors meld beautifully, creating a soup that’s both satisfying and delicious.

Ingredients

• 1 lb fresh broccoli florets
• 1 medium onion, diced
• 4 cups chicken broth
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 tbsp butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tbsp flour
• 1/2 cup heavy cream

Instructions

1. Add the broccoli florets, diced onion, and garlic to the crockpot.
2. Pour in the chicken broth and milk, stirring to combine.
3. Cover and cook on low for 4 hours, or until the broccoli is tender.
4. Once the broccoli is tender, use an immersion blender to partially blend the soup, leaving some chunks for texture.
5. In a small pan, melt butter over medium heat, then stir in flour to make a roux. Cook for 2-3 minutes until the mixture thickens.
6. Stir in the roux, shredded cheeses, and heavy cream into the soup. Continue to cook on low for an additional 30 minutes until the cheese is fully melted and the soup is creamy.
7. Season with salt and pepper to taste. Serve hot and enjoy!

This classic broccoli cheese soup is the ultimate comfort food, combining tender vegetables with a rich, cheesy broth that satisfies on even the coldest days. The crockpot method simplifies the cooking process, allowing you to enjoy a hearty, homemade meal with minimal effort. The combination of cheddar and mozzarella gives the soup a complex, satisfying flavor, while the heavy cream ensures a smooth, indulgent texture. Perfect for pairing with crusty bread or a light salad, this soup is sure to become a go-to recipe in your rotation.

Broccoli Cheddar Soup with Bacon

This broccoli cheddar soup with bacon adds a smoky, savory twist to the classic recipe. The bacon infuses the soup with rich flavor, complementing the creamy cheese and tender broccoli. Slow-cooked in the crockpot, the ingredients meld together perfectly, offering a delicious balance of textures and flavors. A great option for anyone looking to elevate their traditional broccoli cheese soup.

Ingredients

• 1 lb broccoli florets
• 4 slices cooked bacon, crumbled
• 1 medium onion, diced
• 4 cups chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup half and half
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Add the broccoli florets, crumbled bacon, and diced onion to the crockpot.
2. Pour in the chicken broth, garlic powder, and half and half. Stir to combine.
3. Cover and cook on low for 4-5 hours, or until the broccoli is tender.
4. In a separate pan, melt butter over medium heat and whisk in the flour to create a roux. Cook for 2 minutes until it thickens.
5. Stir the roux into the crockpot, followed by the shredded cheddar cheese. Stir until the cheese melts completely and the soup becomes creamy.
6. Season with salt and pepper to taste. Serve with extra crumbled bacon and a sprinkle of cheese for garnish.

This broccoli cheddar soup with bacon is a delightful variation of the classic, bringing added depth with the smoky bacon and sharp cheddar. The crockpot ensures that the flavors come together beautifully, while the addition of half and half makes the soup extra creamy. The crispy bacon adds a crunchy contrast to the smooth soup, and every spoonful offers a satisfying blend of savory and cheesy goodness. This dish is perfect for a cozy dinner or a fun family meal.

Spicy Broccoli Cheese Soup

For those who love a little heat, this spicy broccoli cheese soup brings a zesty twist to the traditional recipe. The addition of jalapeños, cayenne pepper, and a touch of hot sauce infuses the soup with a bold, spicy flavor. Combined with the smooth, rich cheese and tender broccoli, it’s a perfect balance of heat and comfort.

Ingredients

• 1 lb broccoli florets
• 1 medium onion, diced
• 2 jalapeños, seeded and diced
• 4 cups vegetable broth
• 2 cups shredded cheddar cheese
• 1 cup cream cheese
• 1 cup milk
• 1 tsp cayenne pepper
• 1 tbsp hot sauce (optional)
• 2 tbsp butter
• 2 tbsp flour
• Salt and pepper to taste

Instructions

1. Place the broccoli florets, diced onion, and jalapeños in the crockpot.
2. Add the vegetable broth, cayenne pepper, and hot sauce, and stir to combine.
3. Cover and cook on low for 4 hours, or until the broccoli is tender.
4. In a small pan, melt butter over medium heat and whisk in the flour to make a roux. Cook for 2-3 minutes.
5. Stir the roux, cheddar cheese, and cream cheese into the crockpot, stirring until smooth and creamy.
6. Add the milk, salt, and pepper, and cook on low for an additional 30 minutes. Stir occasionally until the soup thickens and becomes rich and creamy.
7. Serve hot with a sprinkle of extra cheese and a dash of hot sauce for an added kick.

This spicy broccoli cheese soup is a bold, flavorful twist on the original. The creamy cheese and tender broccoli provide a base of comfort, while the heat from the jalapeños and cayenne pepper delivers a punch that will satisfy those who enjoy a spicy kick. The addition of cream cheese gives the soup an extra creamy texture, while the hot sauce adds an optional layer of flavor that can be adjusted based on your spice tolerance. It’s perfect for anyone looking to spice up their usual broccoli cheese soup routine.

Slow Cooker Broccoli Cheddar Soup with Potatoes

This slow cooker broccoli cheddar soup with potatoes combines the heartiness of tender potatoes with the richness of creamy broccoli cheese soup. The potatoes absorb the savory flavors from the broth and seasonings, while the broccoli and cheese provide the comforting, cheesy goodness everyone loves. This soup is perfect for those looking for a filling yet easy-to-make meal, as the crockpot does most of the work for you.

Ingredients

• 1 lb broccoli florets
• 2 cups diced potatoes (peeled or unpeeled)
• 1 medium onion, diced
• 4 cups vegetable broth
• 2 cups shredded cheddar cheese
• 1 cup half and half
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Place the diced potatoes, broccoli florets, and onion in the crockpot.
2. Pour in the vegetable broth and sprinkle with garlic powder and dried thyme. Stir everything together.
3. Cover and cook on low for 5-6 hours, or until the potatoes and broccoli are tender.
4. In a pan, melt butter over medium heat, then whisk in flour to make a roux. Cook for 2 minutes until thickened.
5. Stir in the roux, cheddar cheese, and half and half into the crockpot, mixing well.
6. Continue cooking on low for another 30 minutes until the soup is creamy and well-combined.
7. Season with salt and pepper to taste, and serve with a dollop of sour cream or crusty bread.

This broccoli cheddar soup with potatoes is a filling variation of the traditional recipe. The potatoes add heartiness to the soup, turning it into a more substantial meal that can easily serve as a main dish. The creamy broth envelops both the tender potatoes and broccoli, while the cheddar cheese offers that familiar, indulgent flavor. It’s a comforting dish that brings warmth on colder days and is sure to please both adults and children alike. The addition of thyme and garlic elevates the flavor profile without overpowering the main ingredients, making this soup a perfect choice for a weeknight dinner.

Vegan Broccoli Cheese Soup (Crockpot Style)

This vegan broccoli cheese soup uses plant-based ingredients to replicate the classic creamy texture and cheesy flavor without dairy. With cashews and nutritional yeast as the base, this soup is rich, smooth, and full of flavor, making it a great option for those who follow a vegan or dairy-free diet. Cooked slowly in the crockpot, the flavors meld together, creating a satisfying and hearty meal.

Ingredients

• 1 lb broccoli florets
• 1 medium onion, diced
• 4 cups vegetable broth
• 1 cup raw cashews (soaked overnight or boiled for 10 minutes)
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 2 tbsp flour
• 1/2 tsp garlic powder
• 1/2 tsp turmeric
• Salt and pepper to taste

Instructions

1. Add the broccoli florets and diced onion to the crockpot.
2. Pour in the vegetable broth and stir in garlic powder and turmeric.
3. Cover and cook on low for 4-5 hours, or until the broccoli is tender.
4. In a small pan, heat olive oil over medium heat and whisk in flour to form a roux. Cook for 2 minutes.
5. Blend the soaked cashews with lemon juice, nutritional yeast, and 1/2 cup of vegetable broth until smooth.
6. Stir the cashew mixture and roux into the crockpot.
7. Cook for an additional 30 minutes on low, stirring occasionally, until the soup thickens and becomes creamy.
8. Season with salt and pepper to taste, and serve with fresh herbs or croutons.

This vegan version of broccoli cheese soup is a great alternative for those seeking a dairy-free option. The cashews create a creamy texture that mimics the richness of traditional cheese, while the nutritional yeast imparts that familiar cheesy flavor. The crockpot makes the process easy, allowing all the flavors to come together beautifully without any extra work. It’s a nourishing, filling, and wholesome option that satisfies the cravings for something comforting and creamy, while adhering to a vegan diet.

Broccoli Cheese Soup with Sausage

In this version, savory sausage adds a meaty, flavorful dimension to the classic broccoli cheese soup. The richness of the sausage combined with the creamy broccoli and melted cheddar makes this soup extra indulgent. Slow-cooked in the crockpot, the sausage infuses the broth with its spices, enhancing the depth of flavor in every bite.

Ingredients

• 1 lb Italian sausage (or any sausage of choice)
• 1 lb broccoli florets
• 4 cups chicken broth
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tbsp butter
• 1 tbsp flour
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Brown the sausage in a skillet over medium heat, then drain the excess fat and add it to the crockpot.
2. Add the broccoli, diced onion, and minced garlic to the crockpot.
3. Pour in the chicken broth and stir in the red pepper flakes (if using).
4. Cover and cook on low for 4 hours, or until the broccoli is tender.
5. In a separate pan, melt butter and whisk in the flour to form a roux. Cook for 2 minutes.
6. Stir the roux, shredded cheddar cheese, and milk into the crockpot.
7. Cook for an additional 30 minutes on low, stirring occasionally, until the soup is creamy and well-combined.
8. Season with salt and pepper to taste and serve with a sprinkle of extra cheese or fresh herbs.

The addition of sausage to this broccoli cheese soup adds a rich, savory flavor that makes it more filling and satisfying. The spiced sausage contrasts beautifully with the smooth, creamy soup, while the cheddar cheese brings a comforting richness to the dish. This soup is perfect for those who want something heartier than the traditional broccoli cheese soup, and the crockpot ensures that all the flavors meld together perfectly. It’s a complete meal in itself and pairs wonderfully with crusty bread or a side salad.

Broccoli Cheese Soup with Carrots and Leeks

This broccoli cheese soup with carrots and leeks is a flavorful twist on the classic, adding sweetness and depth to the dish. The leeks provide a delicate onion flavor, while the carrots bring a hint of natural sweetness that balances out the richness of the cheese. The crockpot method allows all the vegetables to tenderize and release their flavors, resulting in a deliciously complex soup.

Ingredients

• 1 lb broccoli florets
• 2 medium carrots, peeled and diced
• 2 leeks, cleaned and sliced
• 4 cups vegetable broth
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tbsp flour
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Add the broccoli florets, diced carrots, and sliced leeks to the crockpot.
2. Pour in the vegetable broth and sprinkle with dried thyme. Stir to combine.
3. Cover and cook on low for 5-6 hours, or until the vegetables are tender.
4. In a small pan, melt butter and whisk in flour to create a roux. Cook for 2-3 minutes until thickened.
5. Stir the roux, shredded cheddar cheese, and heavy cream into the crockpot.
6. Continue cooking on low for another 30 minutes until the soup is smooth and creamy.
7. Season with salt and pepper to taste, and serve with fresh parsley or a slice of baguette.

The combination of carrots, leeks, and broccoli in this soup creates a unique flavor profile that sets it apart from the traditional version. The sweetness of the carrots and the mild onion flavor from the leeks balance the richness of the cheddar cheese, resulting in a well-rounded dish. Slow-cooking the soup ensures that all the vegetables become tender and the flavors are well-integrated, creating a comforting, hearty meal. This soup is perfect for those looking for a new twist on the classic broccoli cheese soup.

Bacon and Broccoli Cheese Soup with White Beans

This bacon and broccoli cheese soup with white beans is a hearty and flavorful variation that introduces protein-packed beans for an extra boost. The smoky bacon complements the creamy broccoli cheese soup, while the white beans provide texture and heartiness. Slow-cooked to perfection, this soup is a filling and nutritious meal that’s perfect for a cozy dinner.

Ingredients

• 1 lb broccoli florets
• 1 cup cooked white beans (cannellini or navy beans)
• 4 slices bacon, cooked and crumbled
• 4 cups chicken broth
• 2 cups shredded cheddar cheese
• 1 cup half and half
• 2 tbsp butter
• 1 tbsp flour
• 1 medium onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Place the cooked bacon, white beans, broccoli florets, diced onion, and garlic in the crockpot.
2. Pour in the chicken broth and stir to combine.
3. Cover and cook on low for 4 hours, or until the broccoli is tender and the beans are heated through.
4. In a small pan, melt butter and whisk in flour to create a roux. Cook for 2-3 minutes.
5. Stir the roux, shredded cheddar cheese, and half and half into the crockpot.
6. Continue cooking on low for an additional 30 minutes, stirring occasionally, until the soup becomes creamy and well-combined.
7. Season with salt and pepper to taste, and serve with a garnish of crumbled bacon or fresh parsley.

This bacon and broccoli cheese soup with white beans offers a heartier, more filling alternative to the classic. The addition of white beans not only boosts the nutritional value but also adds a pleasant texture that pairs wonderfully with the creamy soup. The bacon infuses the entire dish with a smoky richness, while the slow-cooked ingredients allow the flavors to meld together perfectly. It’s a perfect balance of comfort and nutrition, making it an excellent choice for a filling meal.

Broccoli Cheese Soup with Sweet Potatoes

This broccoli cheese soup with sweet potatoes adds a touch of natural sweetness to the classic dish, providing a unique twist that enhances the overall flavor profile. The creamy soup is made with tender broccoli and smooth, velvety sweet potatoes, which bring a subtle sweetness and a vibrant color. Slow-cooked to perfection, this dish offers both comfort and nourishment in one bowl.

Ingredients

• 1 lb broccoli florets
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 4 cups vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup coconut milk or regular milk
• 2 tbsp olive oil
• 2 tbsp flour
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Add the diced sweet potatoes, broccoli florets, and diced onion to the crockpot.
2. Pour in the vegetable broth, smoked paprika, and garlic powder. Stir to combine.
3. Cover and cook on low for 5-6 hours, or until the sweet potatoes and broccoli are tender.
4. In a small pan, heat olive oil over medium heat, then whisk in flour to make a roux. Cook for 2-3 minutes until it thickens.
5. Stir the roux, shredded cheddar cheese, and coconut milk into the crockpot, mixing well.
6. Continue cooking on low for another 30 minutes until the soup becomes creamy and well-combined.
7. Season with salt and pepper to taste. Serve hot with fresh herbs or toasted croutons.

This broccoli cheese soup with sweet potatoes is a refreshing take on the classic, bringing an unexpected sweetness from the sweet potatoes that complements the sharp cheddar cheese. The addition of smoked paprika gives the soup a subtle smoky flavor, while the coconut milk adds richness and a slight creaminess. The slow-cooking process allows all the ingredients to blend beautifully, creating a dish that’s both satisfying and packed with nutrients. This soup is an excellent choice for a light yet hearty meal, and it pairs wonderfully with a side salad or some crusty bread.

Broccoli Cheese Soup with Cauliflower

This variation of broccoli cheese soup uses cauliflower to complement the broccoli, creating a velvety smooth texture with an extra layer of flavor. The mild, slightly nutty taste of cauliflower adds complexity without overshadowing the broccoli or cheese. Slow-cooked in the crockpot, this soup is comforting, creamy, and easy to make, making it the perfect meal for a busy day.

Ingredients

• 1 lb broccoli florets
• 1 lb cauliflower florets
• 1 medium onion, diced
• 4 cups chicken or vegetable broth
• 2 cups shredded cheddar cheese
• 1 cup half and half
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Add the broccoli florets, cauliflower florets, and diced onion to the crockpot.
2. Pour in the chicken or vegetable broth, and sprinkle with garlic powder. Stir to combine.
3. Cover and cook on low for 5-6 hours, or until the broccoli and cauliflower are tender.
4. In a small pan, melt butter and whisk in flour to make a roux. Cook for 2-3 minutes until the roux thickens.
5. Stir the roux, shredded cheddar cheese, and half and half into the crockpot.
6. Continue cooking on low for an additional 30 minutes until the soup becomes creamy and well-mixed.
7. Season with salt and pepper to taste. Serve with a sprinkle of extra cheese or fresh parsley.

This broccoli and cauliflower cheese soup offers a smooth, silky texture while maintaining all the rich, cheesy flavor of the classic. The cauliflower adds a light, earthy flavor that balances well with the broccoli’s more robust taste. The creamy soup is made even more indulgent with the addition of cheddar cheese and half and half, which meld together perfectly. This soup is perfect for a cozy dinner or lunch, and the cauliflower adds extra vitamins and fiber, making it a great addition to a balanced meal.

Broccoli Cheese Soup with Roasted Garlic

For those who love garlic, this broccoli cheese soup with roasted garlic provides a deeper, more complex flavor. Roasting the garlic brings out its sweetness and richness, adding an irresistible depth to the soup. Paired with tender broccoli and melted cheese, this slow-cooked soup becomes a comforting, aromatic dish that’s perfect for garlic lovers.

Ingredients

• 1 lb broccoli florets
• 1 head of garlic, roasted
• 4 cups chicken broth
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1 medium onion, diced
• 2 tbsp butter
• 2 tbsp flour
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. Roast the garlic by cutting off the top of the head of garlic, drizzling with olive oil, and wrapping in foil. Roast at 375°F (190°C) for 40 minutes or until soft.
2. Squeeze the roasted garlic cloves out of their skins and set aside.
3. Add the broccoli florets, roasted garlic, and diced onion to the crockpot.
4. Pour in the chicken broth and sprinkle with rosemary. Stir to combine.
5. Cover and cook on low for 5-6 hours, or until the broccoli is tender.
6. In a small pan, melt butter and whisk in flour to create a roux. Cook for 2-3 minutes.
7. Stir the roux, shredded cheddar cheese, and heavy cream into the crockpot.
8. Continue cooking on low for another 30 minutes until the soup is creamy and well-combined.
9. Season with salt and pepper to taste. Serve hot with fresh bread or a sprinkle of extra cheese.

The roasted garlic in this version of broccoli cheese soup adds an aromatic sweetness that perfectly complements the richness of the cheddar cheese. Roasting the garlic reduces its sharpness, creating a smooth, mellow flavor that blends wonderfully with the creamy soup. The addition of rosemary brings a fragrant herbaceous note to the dish, enhancing the overall experience. This is a perfect recipe for garlic enthusiasts, and the slow cooker method makes it incredibly easy to prepare.

Broccoli Cheese Soup with Pesto

Add a burst of freshness to your broccoli cheese soup with the vibrant addition of pesto. The herby, garlicky pesto elevates the creamy soup with its bright, bold flavors, making each spoonful a delightful experience. This easy crockpot recipe combines the richness of cheese with the freshness of basil pesto, creating a unique and satisfying dish.

Ingredients

• 1 lb broccoli florets
• 1/2 cup basil pesto (store-bought or homemade)
• 4 cups vegetable or chicken broth
• 2 cups shredded mozzarella cheese
• 1 cup milk
• 1/2 cup heavy cream
• 2 tbsp olive oil
• 2 tbsp flour
• 1 medium onion, diced
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Add the broccoli florets, diced onion, and garlic powder to the crockpot.
2. Pour in the vegetable or chicken broth and stir in the basil pesto.
3. Cover and cook on low for 4-5 hours, or until the broccoli is tender.
4. In a small pan, heat olive oil and whisk in flour to create a roux. Cook for 2-3 minutes until thickened.
5. Stir the roux, mozzarella cheese, and heavy cream into the crockpot.
6. Continue cooking on low for another 30 minutes until the soup is creamy and the cheese has melted.
7. Season with salt and pepper to taste. Serve hot with extra pesto and a drizzle of olive oil on top.

The addition of pesto in this broccoli cheese soup introduces an exciting contrast to the rich, creamy texture of the soup. The fresh basil and garlic in the pesto brighten up the dish, offering a burst of flavor that balances the heaviness of the cheese. This soup is both indulgent and refreshing, making it a great choice for a unique twist on the traditional recipe. It’s perfect for a casual dinner or as a starter for a more elaborate meal.

Broccoli Cheese Soup with Spinach

This broccoli cheese soup with spinach brings in an extra layer of nutrition with leafy greens. The spinach wilts into the soup, adding color, texture, and vitamins, while the creamy cheese base provides comfort and richness. Slow-cooked in the crockpot, this soup is easy to prepare and delivers a healthy, satisfying meal that’s perfect for any time of the day.

Ingredients

• 1 lb broccoli florets
• 2 cups fresh spinach, chopped
• 4 cups chicken or vegetable broth
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1/2 cup cream cheese
• 1 tbsp olive oil
• 2 tbsp flour
• 1 medium onion, diced
• 1/2 tsp nutmeg
• Salt and pepper to taste

Instructions

1. Add the broccoli florets, chopped spinach, and diced onion to the crockpot.
2. Pour in the chicken or vegetable broth and sprinkle with nutmeg. Stir to combine.
3. Cover and cook on low for 5-6 hours, or until the broccoli is tender.
4. In a small pan, heat olive oil and whisk in flour to make a roux. Cook for 2-3 minutes until it thickens.
5. Stir in the roux, cheddar cheese, and cream cheese into the crockpot.
6. Continue cooking on low for another 30 minutes until the soup becomes creamy and well-combined.
7. Season with salt and pepper to taste. Serve with fresh herbs or croutons.

The addition of spinach to this broccoli cheese soup provides a healthy boost of nutrients, making it both comforting and nourishing. The spinach adds a mild, slightly earthy flavor that complements the richness of the cheese without overpowering it. Nutmeg adds a warm, aromatic note that enhances the creamy texture of the soup. This dish is a great way to enjoy a comforting soup while also sneaking in some extra greens, making it a perfect choice for families or anyone looking to add more veggies to their diet.

Broccoli Cheese Soup with Bacon and Mushrooms

This broccoli cheese soup with bacon and mushrooms adds a savory depth of flavor, making it the perfect hearty meal for any occasion. The smoky bacon brings richness, while the mushrooms offer an earthy umami taste that complements the creamy cheddar cheese and tender broccoli. Cooked slowly in the crockpot, the flavors meld beautifully, creating a comforting and flavorful dish that’s both filling and satisfying.

Ingredients

• 1 lb broccoli florets
• 1 cup mushrooms, sliced
• 4 slices bacon, cooked and crumbled
• 4 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1 tbsp butter
• 1 tbsp flour
• 1 medium onion, diced
• 1 tsp thyme
• Salt and pepper to taste

Instructions

1. Add the broccoli florets, sliced mushrooms, and diced onion to the crockpot.
2. Pour in the chicken or vegetable broth and sprinkle with thyme. Stir to combine.
3. Cover and cook on low for 5-6 hours, or until the broccoli and mushrooms are tender.
4. In a small pan, melt butter over medium heat and whisk in flour to make a roux. Cook for 2-3 minutes until thickened.
5. Stir the roux, shredded cheddar cheese, and milk into the crockpot.
6. Continue cooking on low for an additional 30 minutes until the soup is creamy and well-combined.
7. Stir in the crumbled bacon, season with salt and pepper, and serve hot with extra bacon on top or some fresh parsley.

This broccoli cheese soup with bacon and mushrooms takes the classic to a whole new level. The bacon adds a smoky crunch, while the mushrooms lend a rich umami flavor that deepens the overall taste of the soup. The creamy cheese base binds everything together, making this soup irresistibly comforting. The addition of thyme enhances the earthy flavors of the mushrooms, and the slow cooking process allows all the ingredients to meld perfectly. This soup is perfect for a cozy evening with family or friends and pairs beautifully with a crusty loaf of bread.

Spicy Broccoli Cheese Soup with Jalapeños

For those who enjoy a little heat, this spicy broccoli cheese soup with jalapeños adds a fiery twist to the classic recipe. The mild heat from the jalapeños enhances the creamy, cheesy texture of the soup, creating a delightful balance of richness and spice. Slow-cooked to perfection, this soup is perfect for those who want a little extra kick in their comforting meal.

Ingredients

• 1 lb broccoli florets
• 2-3 fresh jalapeños, diced (seeds removed for less heat)
• 4 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1/2 cup sour cream
• 2 tbsp butter
• 1 tbsp flour
• 1 medium onion, diced
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

1. Add the broccoli florets, diced jalapeños, and diced onion to the crockpot.
2. Pour in the chicken or vegetable broth and sprinkle with smoked paprika. Stir to combine.
3. Cover and cook on low for 5-6 hours, or until the broccoli is tender and the jalapeños have softened.
4. In a small pan, melt butter over medium heat and whisk in flour to create a roux. Cook for 2-3 minutes until it thickens.
5. Stir in the roux, shredded cheddar cheese, and milk into the crockpot.
6. Continue cooking on low for an additional 30 minutes until the soup becomes creamy and well-combined.
7. Stir in the sour cream, season with salt and pepper, and serve hot with extra jalapeños for garnish or some fresh cilantro.

This spicy broccoli cheese soup with jalapeños brings a bold, zesty flavor to the table, making it a great option for spice lovers. The heat from the jalapeños infuses the soup, balancing out the richness of the cheddar cheese and cream. The smoked paprika adds depth to the flavor profile, while the sour cream smooths out the spice and adds a creamy tang. Slow-cooking allows the jalapeños to release their heat gradually, making this dish spicy but not overwhelming. It’s an exciting variation of the traditional broccoli cheese soup that’s perfect for those who enjoy bold flavors.

Broccoli Cheese Soup with Butternut Squash

This broccoli cheese soup with butternut squash adds natural sweetness and a velvety texture to the classic recipe. The creamy squash pairs beautifully with the sharp cheddar cheese and tender broccoli, creating a satisfying soup that’s both comforting and rich in flavor. The slow-cooker method ensures that the vegetables blend together seamlessly, making it an easy and delicious meal.

Ingredients

• 1 lb broccoli florets
• 2 cups butternut squash, peeled and diced
• 4 cups vegetable or chicken broth
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1/2 cup heavy cream
• 1 tbsp butter
• 1 tbsp flour
• 1 medium onion, diced
• 1/2 tsp cinnamon (optional)
• Salt and pepper to taste

Instructions

1. Add the broccoli florets, diced butternut squash, and diced onion to the crockpot.
2. Pour in the vegetable or chicken broth and stir to combine.
3. Cover and cook on low for 5-6 hours, or until the squash and broccoli are tender.
4. In a small pan, melt butter and whisk in flour to make a roux. Cook for 2-3 minutes until it thickens.
5. Stir in the roux, shredded cheddar cheese, and heavy cream into the crockpot.
6. Continue cooking on low for an additional 30 minutes until the soup becomes creamy and well-combined.
7. Season with salt, pepper, and optional cinnamon for a touch of warmth. Serve with fresh herbs or a dollop of sour cream.

The addition of butternut squash brings a delightful sweetness to this broccoli cheese soup, creating a balance of savory and sweet flavors. The creaminess of the squash enhances the texture of the soup, making it even richer and more velvety. The cinnamon adds an optional warmth, making the soup perfect for colder weather. The combination of butternut squash and broccoli also provides a healthy and nourishing dish that’s both satisfying and flavorful. This soup is a great way to enjoy a classic dish with a twist and is perfect for a cozy night in.

Broccoli Cheese Soup with Ground Turkey

This broccoli cheese soup with ground turkey is a leaner version of the classic, offering all the richness and comfort of the original, but with a lighter, protein-packed twist. The ground turkey adds a subtle, savory flavor that complements the creamy cheese and tender broccoli. Slow-cooked in the crockpot, the flavors come together beautifully to create a wholesome and satisfying meal.

Ingredients

• 1 lb broccoli florets
• 1 lb ground turkey
• 4 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1/2 cup cream cheese
• 1 tbsp olive oil
• 1 medium onion, diced
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. In a skillet, heat olive oil over medium heat and cook the ground turkey until browned. Drain any excess fat.
2. Add the cooked turkey, broccoli florets, and diced onion to the crockpot.
3. Pour in the chicken or vegetable broth and sprinkle with garlic powder. Stir to combine.
4. Cover and cook on low for 5-6 hours, or until the broccoli is tender.
5. In a small pan, melt cream cheese and whisk in milk until smooth.
6. Stir in the cheese mixture and shredded cheddar cheese into the crockpot.
7. Continue cooking on low for an additional 30 minutes until the soup is creamy and well-mixed.
8. Season with salt and pepper to taste, and serve hot with a sprinkle of extra cheese.

This leaner version of broccoli cheese soup with ground turkey is a fantastic way to enjoy all the richness of the classic dish without the extra fat. The ground turkey adds a mild, savory flavor that blends perfectly with the creamy cheese and tender broccoli. The cream cheese enhances the texture, giving the soup an extra level of creaminess. The slow-cooked flavors come together beautifully, making this soup a healthy yet indulgent option for any time of year.

Broccoli Cheese Soup with Corn

This broccoli cheese soup with corn adds a burst of sweetness and a bit of crunch to the creamy soup, making it even more satisfying. The corn contrasts wonderfully with the richness of the cheese and the tenderness of the broccoli. Slow-cooked to allow all the flavors to develop, this soup is a great way to enjoy a comforting and filling meal.

Ingredients

• 1 lb broccoli florets
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable or chicken broth
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1/2 cup sour cream
• 2 tbsp butter
• 1 tbsp flour
• 1 medium onion, diced
• 1/2 tsp chili powder
• Salt and pepper to taste

Instructions

1. Add the broccoli florets, corn kernels, and diced onion to the crockpot.
2. Pour in the vegetable or chicken broth and sprinkle with chili powder. Stir to combine.
3. Cover and cook on low for 5-6 hours, or until the broccoli is tender and the corn is heated through.
4. In a small pan, melt butter and whisk in flour to create a roux. Cook for 2-3 minutes until it thickens.
5. Stir in the roux, shredded cheddar cheese, and milk into the crockpot.
6. Continue cooking on low for an additional 30 minutes until the soup is creamy and well-combined.
7. Stir in the sour cream, season with salt and pepper, and serve hot with extra corn or a sprinkle of cilantro.

The addition of corn in this broccoli cheese soup adds both texture and sweetness, balancing the richness of the cheese perfectly. The chili powder adds a subtle spice that enhances the flavor of the soup without being overpowering. The slow-cooked flavors come together wonderfully, creating a satisfying, hearty meal. This soup is perfect for a family dinner and pairs wonderfully with a side of cornbread for an extra dose of comfort.

Broccoli Cheese Soup with Creamed Spinach

This broccoli cheese soup with creamed spinach combines the classic creamy texture and rich flavor of traditional broccoli cheese soup with the added richness of creamed spinach. The spinach adds a vibrant green color and an extra layer of creaminess, making it even more indulgent and nutritious. With the slow-cooked tenderness of the broccoli and the smooth, velvety cheese sauce, this soup is both comforting and flavorful.

Ingredients

• 1 lb broccoli florets
• 2 cups fresh spinach, chopped
• 4 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1/2 cup cream cheese
• 2 tbsp butter
• 1 tbsp flour
• 1 medium onion, diced
• 1/2 tsp nutmeg (optional)
• Salt and pepper to taste

Instructions

1. Add the broccoli florets, chopped spinach, and diced onion to the crockpot.
2. Pour in the chicken or vegetable broth, stirring to combine.
3. Cover and cook on low for 5-6 hours, or until the broccoli is tender.
4. In a small pan, melt butter and whisk in flour to make a roux. Cook for 2-3 minutes until thickened.
5. Stir in the roux, shredded cheddar cheese, cream cheese, and milk into the crockpot.
6. Continue cooking on low for an additional 30 minutes until the soup becomes creamy and well-combined.
7. Season with salt, pepper, and optional nutmeg, and serve hot with extra cheese or fresh herbs.

The combination of broccoli and spinach makes this soup both nutritious and indulgent, while the creamy cheese sauce ties everything together for a smooth, comforting texture. The slow-cooked flavors develop beautifully, and the spinach not only adds a vibrant green color but also enhances the overall richness of the soup. This soup is a great way to sneak in some extra greens while enjoying a comforting, hearty meal.

Broccoli Cheese Soup with Quinoa

This broccoli cheese soup with quinoa adds an extra dose of protein and fiber, making it a heartier, more nutritious version of the traditional dish. The quinoa provides a slight nuttiness that complements the creamy cheese and tender broccoli, creating a balanced and filling meal. This crockpot recipe is a great option for anyone looking to boost their meal with a healthy grain while still enjoying all the comforting flavors of broccoli cheese soup.

Ingredients

• 1 lb broccoli florets
• 1 cup cooked quinoa
• 4 cups vegetable or chicken broth
• 2 cups shredded cheddar cheese
• 1 cup milk
• 1/2 cup heavy cream
• 2 tbsp butter
• 1 tbsp flour
• 1 medium onion, diced
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Add the broccoli florets, cooked quinoa, and diced onion to the crockpot.
2. Pour in the vegetable or chicken broth and sprinkle with garlic powder. Stir to combine.
3. Cover and cook on low for 4-5 hours, or until the broccoli is tender.
4. In a small pan, melt butter over medium heat and whisk in flour to create a roux. Cook for 2-3 minutes until thickened.
5. Stir in the roux, shredded cheddar cheese, heavy cream, and milk into the crockpot.
6. Continue cooking on low for an additional 30 minutes until the soup is creamy and well-combined.
7. Season with salt and pepper to taste, and serve hot with extra cheese or fresh herbs.

The addition of quinoa makes this broccoli cheese soup more filling and hearty, giving it a nutritional boost that makes it suitable for a complete meal. The quinoa’s mild flavor blends seamlessly with the creamy cheese and tender broccoli, while also adding a bit of texture. This soup is perfect for anyone looking to enjoy a classic comfort food with a healthy twist, offering a balanced mix of vegetables, protein, and cheese.

Broccoli Cheese Soup with Caramelized Onions

This broccoli cheese soup with caramelized onions introduces a touch of sweetness and depth that takes the classic recipe to a whole new level. The slow-cooked onions become deeply caramelized, adding a rich, sweet flavor that complements the creamy cheese and tender broccoli. This soup is a great choice for anyone who loves a little extra complexity in their dishes, with the caramelized onions adding both sweetness and umami.

Ingredients

• 1 lb broccoli florets
• 1 large onion, thinly sliced
• 4 cups chicken or vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup milk
• 1/2 cup cream cheese
• 2 tbsp butter
• 1 tbsp flour
• 1 tsp thyme
• Salt and pepper to taste

Instructions

1. In a skillet, melt 1 tablespoon of butter over medium heat. Add the sliced onion and cook, stirring occasionally, until the onions are caramelized and browned (about 20-25 minutes). Set aside.
2. Add the broccoli florets, caramelized onions, and thyme to the crockpot.
3. Pour in the chicken or vegetable broth, stirring to combine.
4. Cover and cook on low for 5-6 hours, or until the broccoli is tender.
5. In a small pan, melt the remaining butter and whisk in flour to create a roux. Cook for 2-3 minutes until thickened.
6. Stir in the roux, shredded cheddar cheese, and cream cheese into the crockpot.
7. Continue cooking on low for an additional 30 minutes until the soup becomes creamy and well-combined.
8. Season with salt and pepper to taste, and serve hot with extra caramelized onions or fresh herbs.

The caramelized onions elevate this broccoli cheese soup, offering a balance of sweetness and savory depth. Their rich flavor perfectly complements the creamy cheese and tender broccoli, making this soup an irresistible choice. The slow-cooked process allows the flavors to develop fully, creating a comforting dish that feels both familiar and new. This variation is ideal for those who love a bit of sweetness with their savory dishes, providing a delightful twist on the traditional recipe.

Note: More recipes are coming soon!