Crockpot Broccoli Cheese Soup: Better-Than-Panera Comfort

Looking for the ultimate creamy, comforting bowl of soup without the restaurant prices? This Crockpot Broccoli Cheese Soup delivers! Often dubbed "Better-Than-Panera," this recipe creates a rich, cheesy, and deeply savory soup with almost no active cooking time. 

In fact, the slow cooker does all the work, perfectly tenderizing the broccoli and carrots in a seasoned broth. 

The final result is a thick, creamy soup that relies on Velveeta and heavy cream for that signature, irresistible texture, making this easy crockpot soup perfect for a cozy night in.

Ingredients for the Perfect Cheesy Soup

This recipe uses a simple combination of vegetables and rich dairy to achieve its famous flavor. The cornstarch is an important component, as it thickens the chicken broth right from the start, ensuring your soup isn't watery.

Vegetable Base:

• 2 heads broccoli (6-8 cups after being cut) OR 14-16 ounces frozen broccoli
• 2 carrots (shredded or diced small)
• 1 sweet yellow onion, diced

Broth and Seasoning:

• 32 oz. chicken broth
• ¼ cup corn starch
• ¼ tsp. garlic powder
• ¼ tsp. pepper

WAIT TO ADD:

• 1 lb. Velveeta cheese (the smaller box)
• 1 cup heavy cream

How to Make Crockpot Broccoli Cheese Soup

This soup is the definition of "dump-and-go," requiring just a little bit of chopping and one crucial whisking step before the slow cooker takes over.

1. Prepping the Vegetables and Broth

This phase covers all the necessary steps before the slow cooker begins its long simmer.

1. Prep Broccoli: Cut the heads of broccoli by cutting off each floret. Cut the stem into medium size pieces. Add to the slow cooker. (If using frozen, no need to cut up more.)
2. Add Vegetables: Add the carrots, onion, garlic powder and pepper.
3. Mix Thickener: In a large bowl whisk together the chicken broth and cornstarch. Important: The chicken broth must be at room temperature or cold for this not to clump.
4. Assemble and Cook: Pour over the vegetables in the slow cooker. Stir. Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 6 hours. (Use a 5-quart or larger slow cooker.)

2. Finishing with Cream and Cheese

This final step transforms the vegetable broth into the thick, creamy cheese soup you crave.

1. Add Dairy: When the cooking time is up pour in the heavy cream and Velveeta (cut into cubes). Stir. Cutting the cheese into cubes ensures it melts faster and more evenly.
2. Melt Cheese: Replace the lid and cook for 20 more minutes on HIGH. The retained heat helps quickly melt the Velveeta into the broth.
3. Serve: Serve and enjoy!

Recipe Notes and Serving Suggestions

• Achieving the Right Thickness: Ensure you use cold or room temperature chicken broth when mixing in the cornstarch. Otherwise, the cornstarch will clump, and the soup won't thicken correctly.
• Serving Consistency: If you prefer a smoother soup, you can use an immersion blender to pulse the soup a few times after the cheese has melted. However, most prefer leaving the chunks of tender broccoli intact.
• Cheese Swap: The original Velveeta provides the distinct texture of the "Panera-style" soup because it melts perfectly without separating. Consequently, substituting with shredded cheddar or another cheese may result in a slightly grainy texture.
• Serving Suggestions: This soup is best served in a bread bowl or with a side of warm, crusty sourdough bread and a simple side salad.