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+ servings
Gluten-free broccoli cheese soup in a bowl with a spoon.
5 from 1 vote

Crock-Pot Broccoli Cheese Soup

Crock-Pot broccoli cheese soup makes a wonderful gluten-free and vegetarian lunch or dinner soup for those cold, winter days!
Course lunch
Cuisine American
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 6 servings
Calories 376 kcal
London Brazil


  • 1 c carrots shredded
  • 6 c broccoli coarsely chopped
  • 1 onion finely chopped
  • 3 cloves garlic crushed
  • 3 c chicken broth
  • 2 c almond milk
  • ¼ c cashews raw
  • 1 ½ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • 3 tbsp butter
  • 3 c cheddar cheese


  1. In a 6-8 quart slow cooker, combine carrots, broccoli, onion, garlic, broth, milk, and cashews.
  2. In a small bowl, toss together salt, pepper and paprika.
  3. Sprinkle seasoning mixture into the crock pot.
  4. Cut butter into cubes and place in slow cooker. Give ingredients a few stirs, cover, and set on Low for 4-6 hours. (The broccoli does not need much longer than this to fully cook!   If you want to set it on High, be sure to check it occasionally so the ingredients do not burn.)

  5. Once all vegetables are completely tender, use an immersion blender to puree the soup.
  6. (If you do not have an immersion blender you can also use any other high speed blender and puree the soup in batches. Be careful, however, because the soup will be very hot!!)
  7. Lastly, stir in cheese just before serving.
  8. Serve soup with your favorite piece of gluten-free toast and enjoy!

Recipe Video

Nutrition Facts
Crock-Pot Broccoli Cheese Soup
Amount Per Serving
Calories 376 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 16g100%
Cholesterol 74mg25%
Sodium 986mg43%
Potassium 573mg16%
Carbohydrates 13g4%
Fiber 3g13%
Sugar 4g4%
Protein 19g38%
Vitamin A 4970IU99%
Vitamin C 92.5mg112%
Calcium 575mg58%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.