Slow Cooker Broccoli Cheddar Soup

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It’s finally fall meaning the it’s perfect time to cook all the soup! Our favorite way to cook up soup is in the Crock-Pot Cook & Carry Slow Cooker. We are so excited to share with you our new broccoli cheddar soup recipe for Crocktober. Our favorite slow-cooker makes this recipe extra creamy and delicious!

The best part of the slow-cooker is that you can throw all of the ingredients in the pot, press a button and it cooks perfectly all day! It is awesome for a busy family, student or someone who works all day. Plus, your house smells delicious while it’s cooking and dinner is ready once it’s done (it stays warm even when it’s done cooking!)

Another awesome feature of the slow-cooker is that you can lock it up and carry it anywhere once it is done cooking! Plus, it can make enough food for 7 or more people (meaning plenty to share with our huge family!)

Post sponsored by the Crock-Pot® brand.

Slow Cooker Broccoli Cheddar Soup

This soup is the perfect way to warm up during fall!
5 from 6 votes
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course dinner
Servings 6 servings


Cashew Cream

  • 1 cup raw unsalted cashews soaked for at least an hour, then strained
  • 1/2 cup water
  • 1 tsp lemon juice


  • 3 cups vegetable broth
  • 3 cups unsweetened, plain rice milk
  • 5 cups chopped broccoli (chopped small)
  • 2 cups shredded carrots
  • 1 1/2 cups diced white onion
  • 1/2 cup nutritional yeast
  • 2 tsp minced garlic
  • 2 tsp garlic salt
  • 1 tsp turmeric
  • 2 tsp paprika
  • 1/2 tsp black pepper
  • 2 cups vegan cheddar cheese shreds

Cornstarch Slurry

  • 1/4 cup cornstarch
  • 1/4 cup water

For serving (optional)

  • Bread bowls
  • Vegan cheddar cheese shreds


  • Make the cashew cream by blending the soaked cashews, water and lemon juice.
  • Add all ingredients, including the cashew cream but excluding the cornstarch slurry, to the Crock-Pot® Slow Cooker.
  • Cook on low for 3.5 hours.
  • In a small bowl, mix together the ingredients for the cornstarch slurry. Mix the slurry into the soup mixture.
  • Cook on high for 30 minutes.
  • Serve! If desired, serve in a bread bowl and top with vegan cheddar cheese. To make the cheese extra melty, place in the oven on low broil.

    • Catherine
    • October 15, 2019

    Hi! It has been a lot of trial and error for me with a veg as n cheese I like once melted. Curious what you use in this recipe.
    Thanks for your time!

    1. Reply

      We like how daiya cheese melts in this recipe!

    • Kim
    • November 3, 2019

    Which brand of vegan cheese works best for this recipe?

    1. Reply

      We like daiya but any should work well!

    • Brigitte
    • February 12, 2020

    5 stars
    Holy moly I am sick and need this in my life right now ?

    • Claudia
    • February 12, 2020

    5 stars
    Love this soup!!!!

    • Hali
    • February 12, 2020

    Cheese and carbs, my FAVORITE food group!!

  1. Reply

    5 stars
    Such a comfort food for the chilly winter days! Creamy and filling and can’t have just 1 bowl. ?

    • Eliza
    • February 12, 2020

    Can’t wait to try this, looks perfect and hearty for winter months.

  2. Reply

    Need to try this!!

    • Jen
    • February 12, 2020

    I cannot wait to make this- I’ve been looking for a slow cooker- not pressure cooker- recipe!

  3. Reply

    5 stars
    So delicious

    • Sara
    • September 19, 2020

    Do you use lemon or lime juice for the cashew cream? The recipe says lemon in the ingredients list, but then lime in the instructions.

      • Six Vegan Sisters
      • September 21, 2020

      Hi Sara, so sorry about that! Lemon juice (just updated the instructions)!

    • Elizabeth Westphal
    • October 3, 2020

    Could I Substitute the cashew cream for the Silk heavy whipping cream Alternative?

      • Six Vegan Sisters
      • October 5, 2020

      It should work just fine, but might alter the flavor a little bit and add some sweetness! Let us know if you try.

    • Tessa
    • April 23, 2021

    5 stars
    This soup is amazing; I was kinda skeptical at first, but WOWI! I will definitely make this soup more often!

    • Emily J Meader
    • December 9, 2021

    This looks so good! Could you sub arrowroot for corn starch?

    • Georgette
    • December 16, 2023

    5 stars
    This was soo good. I didn’t even add the cheeze!! I added a few potatoes so then I omitted the slurry. I blended a bit at the end. Sharing this recipe link!

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