Cream of Broccoli Soup With Cheese

If you love my chicken broccoli casserole recipe, you must make this cream of broccoli soup with cheese. This easy Crock Pot method allows you to walk away and get more done in your day. Once it’s finished, serve with a slice of homemade no-knead artisan bread and a garnish of cheddar cheese—I warn you, you’ll probably have seconds!

Tips for the Best Cream of Broccoli Soup

As mentioned before, my cream of broccoli soup recipe has been revised over the years. With each upgrade, I’ve learned a few tips for making the best creamy broccoli soup.

• Choosing Your Broccoli – Choose fresh, bright green broccoli with firm stalks and tight florets. When choosing quality broccoli, you can use all of it, not just the broccoli florets. The slow-cooking method makes the broccoli stalks tender and delicious.

• Thickening Thin Soup – If your soup seems too thin, thicken it with a quick roux (two tablespoons of butter and all-purpose flour.) Whisk your roux in a separate pot, and whisk small amounts into your soup until you have reached the desired thickness. 
• Thinning Thick Soup – Conversely, if your soup is too thick, simply thin with warm broth or milk gradually until smooth. Stir slowly to avoid lumps.
• Texture – If you prefer a bisque-like texture, wait until the end to add the ham. At step 5, use an immersion blender to pureé smooth, and then add ham and heat through before serving.
• Bitter Taste – Overripe broccoli can cause bitterness. Stir in a teaspoon of honey or sugar to balance the flavor.

Ingredients Needed

• Corn Starch – I recommend using organic cornstarch to avoid GMOs.
• Bone or Chicken Broth – Learn how to make homemade bone broth here and then learn how to can bone broth so you can always have it ready to use in the pantry.
• Diced Ham – Our family prefers ham, but you can also use leftover diced chicken, turkey or even ground beef.
• Chopped Broccoli – Fresh broccoli works best, but frozen will also work (it may be a bit mushier). Or, for a cream of cauliflower soup, you can substitute cauliflower.
• Minced Onion – You can use white, yellow, or red onion.
• Heavy Cream – You can substitute ¾ cup of whole milk and ¼ cup of butter if you are out of cream. Pro-Tip: Find more genius ingredient substitutions here!
• Grated Cheese – Mozzarella, Swiss, cheddar, or queso fresco cheese are all great choices.
• Salt and Pepper – To taste. I always use Redmond Real Salt. (Pro Tip: Use that link and type in “Pioneering” at checkout to receive 15% off your order!)

How to Make Cream of Broccoli Soup

Step 1: In a large bowl, whisk together the broth and the cornstarch until smooth.

Step 2: Add the cornstarch and broth mixture to the slow cooker.

Step 3: Prep your ingredients by chopping the broccoli, dicing the ham and onion, and grating the cheese.

Step 4: Add all the rest of the ingredients except the cheese and cream.

Step 5: Add the lid to the crockpot and cook on low for 4 to 6 hours or high for 3 hours.

Pro-Tip: You’re looking for a gentle simmer. If the mixture is boiling hard, turn off the slow cooker and remove the lid for a few minutes.

Step 6: Just before serving, pour in the cream and cheese and stir until melted and combined. 

Step 7: Season with salt and black pepper to taste, and enjoy!

Storing and Reheating Directions

Allow any leftover cream of broccoli soup to cool completely before putting it in an airtight container. You all know I love my Mason jars! Refrigerate within two hours of cooking for up to four days.

If you want to freeze cream of broccoli soup, allow it to cool after step 4. Portion the soup into shallow, airtight, freezer-proof containers and freeze for 2-3 months (remember to label and date your containers).

To reheat from frozen, thaw soup overnight in the fridge and gently reheat over low heat. Resume steps 5-6 above, and serve. To reheat from the refrigerator, gently reheat over low heat until warmed through.

• Casserole – Mix soup with rice, chicken, and veggies. Top with cheese and bake until bubbly.
• Pasta Toss – Warm soup and toss with al dente pasta. Top with Parmesan and chives.
• Baked Potato Topping – Drizzle reheated soup over a baked potato with crumbled bacon.
• Risotto Upgrade – Substitute chicken broth with this soup when cooking risotto for extra creaminess and flavor.
• Open-Faced Sandwiches – Spread soup on toast, add cheese, and broil until melted.

Did you make this cream of broccoli soup? If so, please leave a star ⭐ rating and your comments in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.