Broccoli Cheddar Soup

This Crockpot Broccoli Cheddar Soup is the homemade version of the one everyone orders at Panera and it is so much better made from scratch in your own slow cooker. Tender broccoli and sweet shredded carrots slow cook in a perfectly seasoned chicken broth until soft, then get finished with heavy cream and cubed Velveeta that melts into the most incredibly smooth, rich, cheesy soup you have ever had. Top it with sour cream, extra cheddar, bacon bits, and green onion and you have a bowl of soup that is absolutely next level.

I am a huge fan of broccoli cheddar soup and have been making this version on repeat ever since I figured out the slow cooker method. The thing that makes this recipe so good is the cornstarch slurry mixed into the broth at the beginning. It thickens the soup as it cooks so that by the time the Velveeta and heavy cream go in, the base is already perfectly thick and the cheese melts into something silky and smooth rather than sinking to the bottom. It is a small step that makes a huge difference in the final result.

What I love most about this recipe is how versatile it is. It works as a starter, a side dish, or a full meal on its own with a big piece of crusty bread. It is the kind of soup that everyone at the table loves regardless of age and it reheats beautifully all week long. Once you make it at home you will never feel the need to order it anywhere else again.

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Why you’ll love broccoli cheddar soup:

Better Than Panera: This homemade version captures everything people love about the restaurant classic and then some. Richer broth, more vegetables, and a creaminess that is genuinely hard to beat.
Velveeta is the Secret: A full pound of cubed Velveeta melts into the soup in the final 20 minutes and creates the smoothest, creamiest, most perfectly cheesy broth you have ever had in a soup. There is nothing else quite like it.
The Cornstarch Slurry Trick: Mixing the cornstarch with broth before adding it to the slow cooker is what thickens the soup perfectly as it cooks and gives you that velvety, restaurant-quality texture without any lumps.
Only 10 Minutes of Prep: Chop the broccoli, mix the slurry, add everything in, and walk away. The slow cooker handles the rest completely.
Loaded Topping Options: Sour cream, shredded sharp cheddar, bacon bits, and green onion on top turn each bowl into a fully customizable loaded soup experience that everyone can make their own.
Works with Fresh or Frozen Broccoli: Frozen broccoli goes straight in from the bag with no thawing required, making this recipe even easier on busy days.
Perfect for Meal Prep: This soup stores and reheats beautifully all week and honestly gets even richer as it sits overnight in the refrigerator.
Feeds a Crowd: This recipe makes 8 generous servings, making it perfect for family dinners, potlucks, or meal prepping for the week.

INGREDIENTS YOU NEED

Full ingredients and amounts are in the recipe card below. Read through this section for notes on each ingredient and substitution ideas.

- Broccoli: Six cups of chopped broccoli is the star of the soup. Fresh broccoli gives you the most vibrant color and slightly firmer texture. Frozen broccoli is equally delicious and goes in straight from the bag with no thawing required. Either way the broccoli cooks down during the long slow cook time and becomes perfectly tender and flavorful.
- Shredded Carrots: Two cups of shredded carrots add a natural sweetness and a beautiful pop of orange color that makes the soup look as good as it tastes. They also add body and substance to the soup and cook down beautifully alongside the broccoli. Pre-shredded carrots from a bag save time without any sacrifice in flavor.
- Diced White Onion: Adds savory depth and a subtle sweetness to the broth as it slow cooks. The onion breaks down completely during the cook time and becomes almost imperceptible in the finished soup, contributing to the richness of the broth without standing out on its own.
- Garlic Powder: Adds that essential savory, aromatic backbone that rounds out all the flavors and makes the soup taste more cohesive and well-seasoned. It is one of those ingredients you notice more when it is missing than when it is there.
- Black Pepper: Adds a little warmth and depth. Season to taste at the end if you like a little more.
- Chicken Broth: The liquid base of the entire soup. Four cups total get divided between the main soup and the cornstarch slurry. The broth gives the soup a savory, well-rounded flavor foundation that the vegetables and cheese build on. Use a good quality broth for the best result.
- Cornstarch: The key to getting that thick, velvety, restaurant-quality texture in the finished soup. The cornstarch gets mixed with one cup of the chicken broth before being added to the slow cooker, which ensures it dissolves completely without any lumps and thickens the soup evenly as it cooks. Do not skip this step and do not add the cornstarch dry directly to the slow cooker.
- Heavy Cream: Added at the end along with the Velveeta to make the soup incredibly rich and creamy. One cup is the perfect amount to add that velvety, indulgent texture without making the soup too heavy. Do not substitute with milk or half and half here if you want that same rich result.
- Velveeta Cheese: The ingredient that makes this soup what it is. A full pound of Velveeta cut into cubes gets added at the end and melts into the soup during the final 20 minutes of cooking. Velveeta is specifically designed to melt smoothly and evenly without separating or clumping, which is what gives this soup that perfectly silky, coating texture that regular shredded cheese cannot replicate in the same way.

sour cream
shredded sharp cheddar cheese
bacon bits
green onion

TIPS FOR MAKING THE BEST CROCKPOT BROCCOLI CHEDDAR SOUP

Always Mix the Cornstarch with Broth First: Never add cornstarch directly to the slow cooker on its own. Always mix it with the one cup of broth until fully dissolved before pouring it in. This is what prevents lumps and ensures the soup thickens evenly throughout.
Cube the Velveeta Before Adding: Cut the Velveeta into 1 inch cubes before adding it to the soup. Smaller pieces melt much faster and more evenly than large chunks. This is what gives you that smooth, uniform cheesy texture throughout the soup.
Add the Velveeta and Cream at the End: Both the heavy cream and Velveeta go in during the final 20 minutes of cooking, not at the beginning. This prevents the dairy from breaking down or separating during the long cook time and gives you the smoothest possible result.
Stir Thoroughly After the Cheese Melts: After the final 20 minutes, give the soup a really good stir to make sure all the Velveeta is fully melted and incorporated into the broth. The soup should look smooth, thick, and evenly golden. Any unmelted pieces of Velveeta just need a few more minutes and another stir.
Use Frozen Broccoli for Even Easier Prep: Frozen broccoli goes straight into the slow cooker from the bag without any thawing or chopping required. It is a great shortcut that saves time and still gives you a fantastic result.
Do Not Lift the Lid While Cooking: Every time you open the slow cooker you lose heat and steam. Leave the lid on for the full cook time and only open it when it is time to add the cream and Velveeta.
Blend Part of the Soup for a Creamier Texture: If you want an even smoother soup, use an immersion blender to partially blend the soup right before adding the cream and Velveeta. Blending about half of it gives you a thicker, creamier base while still leaving some chunks of broccoli for texture. You can also blend the whole thing if you prefer it completely smooth.
Taste and Adjust Seasoning Before Serving: After stirring in the Velveeta and right before serving, taste the soup and adjust the salt and pepper to your preference. The Velveeta adds its own saltiness so you may not need much, but a little extra pepper or garlic powder can really make the flavors pop.
Load Up the Toppings: The toppings are what take this soup from great to outstanding. A dollop of sour cream, a handful of shredded sharp cheddar, a sprinkle of bacon bits, and some sliced green onion on top of each bowl adds so much flavor, texture, and visual appeal. Do not skip the toppings.
Serve with Bread for Dipping: This soup was made to be paired with something to dunk into it. A warm bread bowl, toasted sourdough, or a soft dinner roll alongside a bowl of this soup makes it feel like a complete and incredibly satisfying meal.

HOW TO STORE LEFTOVERS

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it cools but loosens right back up when reheated with a splash of broth or milk.
Freezer: This soup can be frozen but the Velveeta-based broth may change slightly in texture after thawing. If you plan to freeze it, freeze it before adding the heavy cream and Velveeta, then stir those in fresh when reheating. It will keep in the freezer for up to 2 months.
To Reheat from the Fridge: Warm in a saucepan over medium-low heat, stirring occasionally and adding a splash of chicken broth or milk as needed to bring it back to the right consistency. You can also microwave in 60 second intervals, stirring between each one.
To Reheat from the Freezer: Thaw overnight in the refrigerator, then reheat on the stovetop over low heat. If you froze it without the cream and Velveeta, add those while reheating and stir until smooth.
Meal Prep Tip: This soup is an excellent meal prep option. Make the full batch and portion it into individual containers for easy lunches and dinners all week. It reheats quickly and tastes even richer and more developed after sitting overnight.

Frequently asked questions

Can I use frozen broccoli? Yes, frozen broccoli works perfectly in this recipe and is one of the easiest shortcuts you can take. Add it straight from the bag without thawing and it will cook down just as well as fresh broccoli during the slow cook time. No extra prep needed.

Why do I mix the cornstarch with broth first? Mixing the cornstarch with broth before adding it to the slow cooker ensures it dissolves completely without clumping. If you add cornstarch directly to the slow cooker it will not distribute evenly and you will end up with lumps in your soup. The slurry is what gives the soup that thick, smooth, velvety texture.

Can I make this soup smoother? Yes. If you prefer a smoother texture, use an immersion blender to partially or fully blend the soup before adding the cream and Velveeta. Blending half of it gives you a thicker base with some vegetable chunks remaining. Blending all of it gives you a completely smooth, silky result. Both are delicious.

Can I use regular cheddar instead of Velveeta? You can add shredded sharp cheddar on top as a finishing touch, which is listed as an optional topping and is delicious. However, Velveeta is what creates the smooth, creamy, lump-free texture in the soup base itself. Regular shredded cheddar can separate or become grainy when melted into a hot liquid. For the classic, silky broccoli cheddar texture, Velveeta is the way to go.

Can I use vegetable broth to make this vegetarian? Yes. Simply swap the chicken broth for vegetable broth and the soup becomes completely vegetarian. The flavor will be slightly different but still rich, savory, and delicious.

What toppings work best on this soup? The optional toppings listed in the recipe are all fantastic. Sour cream adds a cool, tangy creaminess. Shredded sharp cheddar adds extra cheesy richness. Bacon bits add a smoky, salty crunch. Green onion adds freshness and a little bite. Use all four together for the full loaded experience or pick your favorites.

Can I cook this on low instead of high? Yes. Cook on low for 6 to 8 hours instead of high for 4 hours. Add the heavy cream and Velveeta at the end and cook for the final 20 minutes as directed. The result is exactly the same, just a more gradual cook.

Why is my soup too thin? If the soup seems thinner than expected, make sure the cornstarch slurry was fully dissolved and mixed in before cooking. You can also whisk together an additional tablespoon of cornstarch with a tablespoon of cold broth and stir it into the finished soup. Let it cook on high uncovered for 10 to 15 minutes until it thickens to your liking.

Can I double the recipe? Yes, this recipe doubles well in a large 8-quart slow cooker. Double all the ingredients and keep the cook time the same. You may need to stir more thoroughly at the end to make sure all the Velveeta melts evenly throughout the larger batch.

About me

Hi! I’m Mercedes and I am the creator of “Life with Mercedes,” a food, recipe and lifestyle blog. I’m a huge foodie, proud mom and wife! I’m based in NY and grew up in an Italian/Hispanic family. Let’s just say I ate a lot of pasta and pizza growing up, so I love sharing Italian recipes!

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