This Broccoli Cheddar Soup is creamy, cheesy, and full of tender broccoli for a bowl that feels like a warm hug. The texture is smooth yet sturdy — a velvety base with soft broccoli bits if you like them left slightly chunky. It’s an easy crockpot recipe that mainly cooks itself, then finishes with cream and sharp cheddar for rich flavor. Perfect for a simple weeknight dinner, a cozy lunch, or served in bread bowls for a casual gathering. For a faster stovetop version, check this easy broccoli cheddar soup ready in 30 minutes.

Why You’ll Love This Broccoli Cheddar Soup

Hands-off cooking: toss vegetables and broth in the crockpot and walk away.
Deep, smoky note from 1 tsp smoked paprika enhances the cheese without extra work.
Rich and creamy finish thanks to 1 cup heavy cream (or coconut cream for dairy-free).
Sharp cheddar provides bold, satisfying cheese flavor that melts into the soup.
Flexible texture: blend smooth or leave a little chunky depending on taste.
Simple pantry ingredients and no tricky steps — great for busy nights.
Makes great leftovers and reheats well for lunches during the week.

What Is Broccoli Cheddar Soup?

Broccoli Cheddar Soup is a classic comfort soup made from broccoli, onions, garlic, broth, cream, and plenty of cheddar cheese. It tastes rich and savory with a bright green broccoli base and a smooth, cheesy finish. The smoked paprika in this recipe adds a subtle warm, smoky layer that pairs well with sharp cheddar. Cooked in a crockpot, the soup stews slowly until the vegetables are tender, then you blend and finish with cream and cheese. The vibe is cozy comfort food — ideal for weeknights, light dinners, lunch with a salad, or serving in bowls for a casual crowd.

Ingredients for Broccoli Cheddar Soup

For the Base

4 cups broccoli florets
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth

For the Seasoning & Finish

1 tsp smoked paprika
Salt and pepper to taste
1 cup heavy cream or coconut cream
2 cups shredded sharp cheddar cheese

To Serve

Extra shredded cheddar or croutons (optional)

Ingredient Notes (Substitutions, Healthy Swaps)

Heavy cream: swap for full-fat coconut cream to make the soup dairy-free and still rich.
Cheddar: use a slightly milder cheddar if you prefer less sharpness, or mix half cheddar and half Gruyère for a nuttier flavor (optional).
Broth: low-sodium vegetable broth helps control salt. If using regular broth, taste before adding salt.
Add-ins: you can stir in a small potato (diced) with the base for extra body, but it will change the texture and cook time.
For lower fat: use half-and-half instead of heavy cream, knowing the soup will be a touch thinner and less rich.
Spices: smoked paprika is key here — regular paprika works but the smoky depth will be milder.

Step-by-Step Instructions

Step 1 – Prep the vegetables
Chop the onion, mince the garlic, and measure or cut 4 cups broccoli florets. Place all vegetables into the crockpot.
Visual cue: the onion should be evenly chopped so it softens at the same rate as the broccoli.

Step 2 – Add broth and seasoning
Pour 4 cups vegetable broth over the vegetables. Add 1 tsp smoked paprika and a pinch of salt and pepper. Stir gently to combine and close the lid.

Step 3 – Cook low and slow
Set the crockpot on low and cook 6–7 hours, or set to high for 3–4 hours, until the broccoli and onions are very tender.
Pro cue: vegetables are done when the onion looks translucent and a fork easily pierces the broccoli.

Step 4 – Blend to texture
Use an immersion blender to blend the soup to your desired texture. For a chunkier soup, blend only part of it; for silky smooth, blend fully.
Visual cue: smooth soup should be glossy and pourable, chunky soup will show small broccoli pieces.

Step 5 – Stir in cream and cheese
Stir in 1 cup heavy cream or coconut cream, then add 2 cups shredded sharp cheddar cheese. Cook on low for 15–20 minutes, stirring occasionally, until the cheese melts and the soup is smooth.
Pro cue: keep heat low to avoid cheese seizing or becoming grainy; stir gently and remove from heat once melted.

Step 6 – Serve warm
Ladle soup into bowls and top with extra cheddar or croutons if desired. Serve hot.
Visual cue: the surface will have a glossy sheen and a slight stretch when spooned if the cheese is well melted.

Pro Tips for Success

Use sharp cheddar for bold flavor; grate it yourself for smoother melting and less starch.
Keep the final heat low when adding cheese — too-high heat makes cheese clump.
If you want texture, reserve 1 cup of broccoli florets and stir them in at the end after cooking.
Salt gradually: cheddar and broth add salt, so taste before final seasoning.
If your soup is grainy from cheese, whisk in a splash of cream off heat to smooth it out.
For best melting, add shredded cheese in small handfuls, stirring until each addition melts.
If using coconut cream, warm it slightly before adding to avoid shocking the cold soup and causing separation.

Flavor Variations

Optional: Bacon-style swap — top bowls with crispy smoked tempeh or oregano-smoked almonds for a smoky crunch without pork.
Optional: Add roasted red pepper purée (2–3 tbsp) for a sweet, bright note.
Optional: Stir in 1/4 tsp mustard powder with the cream to lift the cheese flavor.
Optional: Mix in a handful of steamed kale or spinach at the end for extra greens.
Optional: For a spicier version, add 1/4 tsp cayenne or a pinch of red pepper flakes when adding the paprika.
Optional: For a thinner, brothy bowl, add extra vegetable broth when finishing to loosen the soup.

Serving Suggestions

Serve with crusty bread or bread bowls for a classic pairing.
Spoon over toasted sourdough or alongside a green salad for a balanced meal.
Top with extra shredded cheddar, chopped chives, or croutons for texture.
Pair with a light roasted chicken or a simple pan-seared fish for a heartier dinner.
Offer lemon wedges on the side for guests who like a touch of brightness.
Serve in small bowls as an appetizer at a casual dinner party.

Make-Ahead, Storage & Reheating

Make-ahead: Prepare the base (broccoli, onion, garlic, broth, paprika) and refrigerate up to 24 hours before cooking. Add cream and cheese just before serving.
Storage duration: Store cooled soup in airtight containers for up to 3–4 days in the fridge.
Reheating best practices: Reheat gently on the stovetop over low heat, stirring often. Add a splash of broth or cream if the soup looks too thick. Avoid high heat to prevent cheese from breaking.
Texture note: After refrigeration, the soup may thicken as the cheese and cream firm up; thin with a little hot broth or milk when reheating.

Storage and Freezing Instructions

Freezing recommendation: For best results, freeze the soup base (broccoli, onion, garlic, and broth) before adding cream and cheese. Freeze in airtight containers or freezer bags for up to 3 months.
To reheat from frozen: thaw overnight in the fridge, reheat gently on low, then stir in cream and fresh shredded cheddar until smooth.
Why not freeze with dairy: soups with cream and cheese can separate or become grainy after freezing and thawing; finishing with fresh dairy gives a better final texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
325 | 12 g | 9 g | 27 g | 2 g | 760 mg

Estimates vary by brands and portions.

FAQ About Broccoli Cheddar Soup

Q: Why is my soup too thick?
A: The cheese and cream thicken as they cool. Stir in hot vegetable broth or milk a little at a time until you reach your desired consistency.

Q: Why did my cheese get grainy?
A: High heat can make cheese separate. Always melt cheese on low and add it in small amounts while stirring.

Q: Can I make this without dairy?
A: Yes. Use coconut cream in place of heavy cream and use a dairy-free cheddar-style shreds that melt well. Expect a slightly different flavor.

Q: How do I get tender but not mushy broccoli?
A: Cook on low and check at the earlier time range. You can also reserve some broccoli florets and stir them in at the end for texture.

Q: Can I use frozen broccoli?
A: Yes. Use frozen florets directly in the crockpot; they may break down more than fresh, so expect a softer texture.

Q: Can I use a blender instead of an immersion blender?
A: Yes. Blend in batches in a regular blender, but ventilate the lid slightly and use a towel to avoid steam build-up.

Notes

Grate your own cheese for smoother melting and better flavor.
Add a small pat of butter at the end for extra gloss and mouthfeel if desired.
A microplane of fresh nutmeg (very light) can add warmth to the finish.
For presentation, swirl a splash of cream and a few shredded cheddar pieces on top.
Use smoked paprika as written — it gives a subtle smoky depth that complements cheddar.

Troubleshooting

Bland soup: Add a pinch more salt and a little acid (a teaspoon of lemon juice) to brighten flavors.
Overcooked, mushy broccoli: Reduce cooking time or reserve florets to add later.
Watery soup: Simmer uncovered to reduce liquid or blend fewer solids; add more cheese gradually to thicken.
Cheese clumping: Remove from heat and stir in cheese slowly; whisk in a small amount of warm cream to smooth out clumps.
Separation after reheating: Reheat gently on low and whisk in a splash of cream or broth to bring it back together.

Final Thoughts

This crockpot Broccoli Cheddar Soup is simple, reliable, and deeply comforting. It delivers creamy texture, bright broccoli flavor, and a rich cheesy finish with very little hands-on time. It’s flexible for swaps and makes great leftovers, so it’s a perfect go-to for busy weeks or easy entertaining.

Conclusion

If you love rich, cheesy soups and want to compare versions, this recipe pairs well with other classic takes like Panera’s Broccoli Cheddar Soup | The Girl Who Ate Everything.