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September 3, 2023

Recipe: Crockpot Broccoli Cheddar Soup

by Jovanna Orozco, MS, RDN, LDN

This crockpot broccoli cheddar soup is a lighter version of a classic broccoli cheddar soup, but it is just as creamy and delicious. All made in the slow cooker from start to finish–with simple and nutritious ingredients, making it a great weeknight meal option!

Prep Time

10 minutes

Cook Time

4 hours and 30 minutes


6 servings


4 cups broccoli, chopped

2 tablespoons plant butter (avocado or olive oil based)

1 medium onion, diced

1 cup celery, diced

1 tablespoon garlic, minced

1 tablespoon black pepper

4 cups reduced-sodium chicken broth

1/4 cup corn starch

1 cup dairy-free heavy whipping cream

3 cups reduced-fat cheddar cheese, shredded


  1. Cut the broccoli into small pieces and place the broccoli, butter, onion, celery, garlic and black pepper into a 7-quart crock pot.
  2. In a medium-sized bowl, mix the chicken broth with the cornstarch and add this mixture into the crock pot. Stir to combine all the ingredients.
  3. Cover and cook on low for 4 to 6 hours, until veggies are soft but not mushy.
  4. Once ready, stir in the heavy whipping cream and cheese. Cover and cook on high for 30 minutes until the cheese is melted.
  5. Stir thoroughly before serving. Store leftovers in containers in the fridge for up to 5 days. This soup can be frozen in freezer safe containers or flat in freezer bags for up to 3 months. Thaw in fridge overnight to enjoy the next day.

Nutrition Information

Serving Size: 1/6th serving

Calories: 398, Fat: 29g, Protein: 20g, Carbohydrates: 14g, Fiber: 2g, Sodium: 803mg

Adapted from:

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