Why I’ll Love This Recipe

I enjoy this recipe because the slow cooker does most of the work for me. The white beans create a rich, velvety texture without needing a lot of cream, and the cheddar adds a delicious savory flavor. I also like that it’s filling enough to serve as a complete meal, and it’s easy to customize with my favorite vegetables and seasonings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• broccoli florets, chopped
• canned white beans, drained and rinsed
• onion, diced
• carrots, diced
• celery, diced
• garlic cloves, minced
• vegetable or chicken broth
• butter
• milk
• heavy cream or half-and-half
• sharp cheddar cheese, shredded
• Dijon mustard (optional)
• dried thyme
• salt
• black pepper
• cornstarch or all-purpose flour (optional, for thickening)
• chopped fresh parsley for garnish

Directions

1. I add the broccoli, white beans, onion, carrots, celery, garlic, broth, thyme, salt, and black pepper to the slow cooker.
2. I stir everything together until the ingredients are evenly combined.
3. I cover and cook on Low for 5 to 6 hours or on High for 2½ to 3½ hours, until the vegetables are tender.
4. I remove about half of the soup and blend it until smooth, then return it to the slow cooker for a creamy texture. I can also use an immersion blender to blend part of the soup directly in the slow cooker.
5. I stir in the butter, milk, heavy cream, Dijon mustard if I’m using it, and the shredded cheddar cheese.
6. If I prefer a thicker soup, I mix the cornstarch or flour with a little cold water and stir it into the soup.
7. I cook for another 20 to 30 minutes on High until the cheese has melted and the soup is creamy.
8. I taste and adjust the seasoning with additional salt and pepper if needed.
9. I garnish the soup with fresh parsley and serve it hot.

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 5 to 6 hours on Low or 2½ to 3½ hours on High
• Total Time: About 5 hours 15 minutes to 6 hours 15 minutes (Low) or 2 hours 45 minutes to 3 hours 45 minutes (High)

Variations

• I add cooked shredded chicken to make the soup even more filling.
• I use smoked cheddar or white cheddar for a deeper cheese flavor.
• I stir in fresh spinach during the last few minutes of cooking.
• I replace the milk and cream with unsweetened oat milk for a lighter version.
• I season the soup with a pinch of crushed red pepper flakes for gentle heat.

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 4 days. If I want to freeze it, I let the soup cool completely before transferring it to freezer-safe containers for up to 3 months. Since dairy-based soups can separate after freezing, I stir the soup well while reheating. I warm it gently on the stovetop over low heat or microwave individual portions until heated through. If the soup becomes too thick, I add a splash of broth or milk until it reaches the consistency I prefer.

FAQs

Can I use frozen broccoli instead of fresh?

Yes. I often use frozen broccoli when it’s more convenient. I add it during the last hour on Low or the last 30 to 45 minutes on High to keep its texture and color.

Which white beans work best in this soup?

I like using cannellini beans or Great Northern beans because they blend smoothly and have a mild flavor.

Can I make this soup without heavy cream?

Yes. I can use all milk or substitute half-and-half for a lighter soup. The white beans also help create a naturally creamy texture.

Why should I shred my own cheddar cheese?

I find that freshly shredded cheddar melts more smoothly because it doesn’t contain the anti-caking agents found in many pre-shredded cheeses.

What can I serve with this soup?

I enjoy serving it with crusty bread, garlic toast, homemade biscuits, or a crisp green salad for a satisfying meal.

Conclusion

I always enjoy making this slow cooker broccoli, cheddar, and white bean soup because it’s rich, creamy, and packed with nourishing ingredients. The combination of tender broccoli, creamy white beans, and sharp cheddar creates a comforting bowl that’s perfect for lunch or dinner. Whether I prepare it for a busy weekday or a relaxing weekend, it’s a recipe I know I’ll come back to often.

Slow Cooker Broccoli, Cheddar and White Bean Soup Recipe

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Slow Cooker Broccoli, Cheddar and White Bean Soup is a creamy, hearty soup made with tender broccoli, protein-rich white beans, and sharp cheddar cheese. It’s an easy, comforting meal that lets the slow cooker do most of the work while delivering rich, satisfying flavor.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 5-6 hours
• Total Time: 5 hours 15 minutes
• Yield: 6 servings
• Category: Soup
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 cups broccoli florets, chopped
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups vegetable or chicken broth
• 2 tablespoons butter
• 1 cup milk
• 1/2 cup heavy cream or half-and-half
• 2 cups sharp cheddar cheese, shredded
• 1 teaspoon Dijon mustard (optional)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch or all-purpose flour (optional, for thickening)
• 2 tablespoons chopped fresh parsley, for garnish

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Instructions

1. Add the broccoli, white beans, onion, carrots, celery, garlic, broth, thyme, salt, and black pepper to the slow cooker and stir to combine.
2. Cover and cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 1/2 hours, until the vegetables are tender.
3. Blend about half of the soup until smooth, then return it to the slow cooker, or use an immersion blender to partially blend the soup.
4. Stir in the butter, milk, heavy cream or half-and-half, Dijon mustard if using, and the shredded cheddar cheese.
5. If a thicker soup is desired, mix the cornstarch or flour with a little cold water and stir it into the soup.
6. Cook on High for an additional 20 to 30 minutes until the cheese has melted and the soup is creamy.
7. Taste and adjust the seasoning with additional salt and black pepper if needed.
8. Garnish with chopped fresh parsley.
9. Serve hot with crusty bread or your favorite side.

Notes

• Use cannellini or Great Northern beans for the creamiest texture.
• Add cooked shredded chicken for extra protein.
• Try smoked cheddar or white cheddar for a deeper cheese flavor.
• Stir in fresh spinach during the final few minutes of cooking.
• Use freshly shredded cheddar for the smoothest melt.
• Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Stir well when reheating if separation occurs.
• Add a splash of broth or milk while reheating if the soup becomes too thick.

Nutrition

• Serving Size: 1 bowl
• Calories: 360 kcal
• Sugar: 8 g
• Sodium: 720 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 8 g
• Protein: 17 g
• Cholesterol: 45 mg