Slow Cooker Broccoli Cheese Soup


Slow Cooker Broccoli Cheese Soup | Cooking Classy

I woke up this morning to the relaxing sound of pouring rain outside my window. Though it can seem gloomy and dark out (not to mention the days are beginning to feel so much shorter) these rainy and cold days make for great soup days.

It’s so comforting to be able to come home after a long, cold day and wrap yourself up in your softest, cozy blanket and sink yourself into your plush couch and enjoy a large bowl of warm soup. And it’ doesn’t get much better than having dinner basically ready and waiting for you when you get home.

Who doesn’t love a good slow cooker dish? I’m hooked on them lately, this is the third soup I’ve posted that’s made in the slow cooker in just a few weeks. This soup is amazingly easy, it’s incredibly delicious and hearty and it’s perfectly cheesy. This is definitely a new slow cooker favorite for me. Enjoy!

Slow Cooker Broccoli Cheese Soup | Cooking Classy

Slow Cooker Broccoli Cheese Soup

Prep Time: 15 minutes

Cook Time: 3 hours

Yield: About 6 servings

Slow Cooker Broccoli Cheese Soup


  • 1/3 cup butter, sliced
  • 1 1/2 cups chopped yellow onion
  • 2 cloves garlic, minced
  • 6 Tbsp all-purpose flour
  • Salt and freshly ground black pepper
  • 2 (12 oz) cans evaporated milk
  • 5 cups low-sodium chicken broth
  • 5 cups small diced broccoli florets*
  • 1/8 tsp dried thyme
  • 1/2 cup heavy cream
  • 12 oz sharp cheddar cheese, freshly shredded (or more to taste)
  • 2 oz parmesan cheese, freshly & finely shredded


  • Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 - 3 hours or low heat for 6 hours.
  • Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.
  • *From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.
  • Recipe Source: Cooking Classy


  • Averie @ Averie Cooks: My mom used to make soup like this. Not in a slow cooker but that’s a great idea! pinned November 27, 2013 at 12:06am Reply

    • Kathie: agree with you averie, it’s a must try recipe! and a big thanks to jaclyn for sharing this marvelous recipe with us. November 28, 2015 at 1:13am Reply

  • Katrina @ Warm Vanilla Sugar: This is such a lovely recipe! And one of my favorite all time soups! November 27, 2013 at 1:03pm Reply

  • Laura @ Lauras Baking Talent: This soup looks amazing! Love new slow cooker meals :) November 27, 2013 at 7:01pm Reply

  • Manderley: I love this recipe, fantástic!!

    xo November 28, 2013 at 4:14am Reply

  • Jessica @ Portuguese Girl Cooks: I just purchased a slow cooker recently and I’m kind of obsessed with it- definitely adding this to the rotation! November 28, 2013 at 8:08am Reply

    • Jaclyn: I hope you love it Jessica :)! November 28, 2013 at 9:10am Reply

  • Lindsay: I have made many of your recipes since finding your blog on pinterest and all have been delicious – this one included! I ended up blending the soup so the texture was more appealing to my kids and received compliments from the whole family. Thanks for sharing! :) November 28, 2013 at 10:32am Reply

    • Jaclyn: I’m so happy to hear you and your family have enjoyed the recipes Lindsay! Thanks so much for leaving a comment :)! November 28, 2013 at 2:12pm Reply

  • Vicki: This soup looks so comforting. I can’t wait to try it. I do have a question. What kind of crock pot do you use? I have a new one that I’m not happy with. It gets way too hot even on low and the warm settings. So much so that I worry about leaving it while I’m at work. Any help would be appreciated. December 1, 2013 at 10:29am Reply

  • SaraLandon: Can I add rice to this recipe? December 2, 2013 at 8:46am Reply

    • Jaclyn: If you’d like to I don’t see why not. December 2, 2013 at 10:29am Reply

  • emily: I totally agree that there is nothing better than having diner all ready for you when you walk through the door! I really should use my slow cooker more often, this soup looks delicious! December 2, 2013 at 5:11pm Reply

    • breanne: Would it be okay to use frozen broccoli??? May 26, 2015 at 4:34am Reply

      • Jaclyn: It would probably be okay if you thawed and drained then added near the end of cooking. June 20, 2015 at 10:42pm Reply

  • Libby: Could you use frozen broccoli florets? Thanks! December 5, 2013 at 4:51pm Reply

    • Jaclyn: Yes that should be just fine. I hope you love it! December 5, 2013 at 9:42pm Reply

  • Dolly: Loved the variety,very interesting December 7, 2013 at 8:42pm Reply

  • Broccoli Cheese Soup {Slow Cooker} | Food Ramblings: […] thing you’re probably thinking about is cooking, but this broccoli cheese soup, adapted from Cooking Classy, isn’t really cooking. A little prep and then you throw it in the slow cooker. The perfect […] December 26, 2013 at 8:00am Reply

  • Anna: This sounds great, except I don’t care for evaporated milk….would half and half be a good substitute? December 26, 2013 at 10:02am Reply

    • Jaclyn: I don’t normally care for it much either since it’s canned but you can’t taste it at all in this recipe (in my opinion anyway). I think it’s best because I think regular milk or half and half would curdle. December 26, 2013 at 10:11pm Reply

  • Kristen: Loved it! This is the first broccoli cheese soup recipe that I have tried that came out good! January 5, 2014 at 2:42pm Reply

    • Jaclyn: That’s so great to hear Kristen! Thanks for taking the time to leave a comment! January 12, 2014 at 9:17pm Reply

  • jo ann: I received a crock pot for my wedding, let me say this, I loss five pounds. With slot of veggies less potatoes. January 27, 2014 at 8:51am Reply

  • Stacy: Made this soup per your instructions except I cooked it on the stove; it tasted exactly as I dreamed it would from the picture. It was souper! Just to gild the lily I cooked crispy bacon and garnished each bowl of soup before serving. The whole family really enjoyed it. Thank you for the recipe. January 29, 2014 at 5:34pm Reply

    • Jaclyn: Aww the bacon – I need to add that to mine next time. Everything is better with bacon :). I’m so glad you family enjoyed this Stacy and happy to hear it turned out well on the stove! January 29, 2014 at 5:36pm Reply

  • Kate: Would vegetable broth work as well as chicken. My daughter is a vegetarian. March 1, 2014 at 3:13pm Reply

    • Jaclyn: That should work okay. The color of the soup will be a little bit different and it will probably have a slight tomato flavor to it but if you don’t mind that it should be fine. March 18, 2014 at 8:48pm Reply

      • Barbara: I used College Inn Vegetable Broth because it has a light color similar to Chicken Broth and it has a mild flavor that, for my taste didn’t take away from the broccoli. It’s a delicious soup. Thanks for sharing the recipe. January 22, 2016 at 8:00pm Reply

    • Michelle: Did the vegetable broth work out? All i have is veg broth and wondering if it will work… November 19, 2014 at 11:44am Reply

  • Carrie Overman: I found your blog through Pinterest and am just thrilled! I spent an hour looking through recipes and tonight I’m making this soup! So pumped to have found you! :) March 5, 2014 at 4:43pm Reply

    • Jaclyn: I’m so glad you found my blog too Carrie! I hope you love the recipes! March 6, 2014 at 11:59am Reply

  • Chelsea: This recipe looks delicious! I was just wondering if you have ever frozen it to have it another day. I am the only one in my house who likes broccoli and I wouldn’t want to waste it!

    thank you! March 13, 2014 at 11:47am Reply

    • Jaclyn: Sorry I haven’t tried freezing it, but I’d imagine it would be okay. March 23, 2014 at 5:15pm Reply

  • Debra: Mine clotted and kind of curdled. Made is exactly as your recipe, not sure what went wrong. Haven’t eaten it yet but it looks kind of yucky. Very disappointed. March 30, 2014 at 3:49pm Reply

    • Jaclyn: Sorry that happened? Not sure why that would have been? March 30, 2014 at 10:56pm Reply

    • Giselle: Mine did too! Looks bad but tastes fine. I cooked it on low for the 6 hours. I later read an article giving slow cooker tips. One of the tips was adding all dairy ingredients until the last 2 hours of cooking to keep them from curdling :/
      I’ll try that next time…. February 24, 2016 at 7:11pm Reply

  • Claudia: I never read recipes… And I missed the whole 1/3 cup of butter part so I only put about 2 Tablespoons. So far so good though! I put it on high for 2 hours and now it’s going on low for an hour and a half before adding the cream and cheese. I also riced a head of cauliflower along with the broccoli for some extra ‘flare’. Looks very good, I’m sure it will taste good, even without the extra butter ha! April 19, 2014 at 1:36pm Reply

    • Annette: What do you mean by heavy cream? Sorry if that sounds like a dumb question but have never used it or have and didn’t know it was heavy cream.
      Hubby is having teeth pulled and this looks like an awesome healthy soup for him after his dental surgery. June 10, 2014 at 10:59pm Reply

      • Jaclyn: Heavy cream has a greater amount of fat than just whipping cream (not a lot though) and much more than half and half. You could use regular whipping cream though and it should work the same. I hope you both love it! And I wish your husband best of luck with the dental surgery! I remember having my wisdom teeth pulled, not fun. June 11, 2014 at 9:34am Reply

        • Annette: Is there anything besides whipping cream I could use for a heavy cream? 18% cream, is that heavy enough? June 11, 2014 at 1:13pm Reply

          • Jaclyn: That should work fine, it will just be slightly less creamy. You could reduce the chicken broth by 1/4 cup then later when adding the cream increase it by 1/4 cup so you still have the same amount of creaminess in there. I hope you love it Annette! June 11, 2014 at 1:50pm

  • jennifer kutska: Mine got lumpy and curdled. We still ate it because I can’t afford to waste money/food, but I was pretty disappointed. June 5, 2014 at 1:27pm Reply

    • Jaclyn: I’m so sorry that happened! Your slow cooker may cook a little hot. July 1, 2014 at 11:41pm Reply

      • Kim: I just made this soup and it doesn’t taste very cheesy. I ended up adding 15 oz of sharp cheddar instead of the 12 oz hoping it would give it more flavor but it didn’t. Otherwise I followed the recipe exactly. Maybe after it sits in the crock pot for a little bit longer??? August 8, 2014 at 1:48pm Reply

        • Jaclyn: The flavors may meld a little bit after it sits but if you want it stronger I’d say just use extra sharp cheddar and a little more. August 8, 2014 at 8:50pm Reply

    • Deb: You can fix a broken (curdled) soup or cream sauce. Just add more heavy cream and whisk it in really fast. Keep whisking until it comes back together, usually within a minute or two. October 21, 2014 at 11:40am Reply

      • Tania: Thank you so much for your comment. I just made this soup and it came out very curdled. I was about to make hot dogs as I had 2 hungry little boys and was almost in tears (I’m pregnant) but found your suggestion and it worked! It’s still a little curdled but no one noticed and it’s tasting good! Thanks again! January 13, 2015 at 5:41pm Reply

  • Nicole: Just made this and its seriously the best broccoli soup ive ever had! I will definitely be making this again and again! August 24, 2014 at 3:41pm Reply

    • Jaclyn: I’m so happy to hear that Nicole! Thanks so much for your feedback! September 4, 2014 at 10:24pm Reply

  • Tina: Made this for my family last week and it was a huge hit! Thank you so much for sharing this recipe. It is now a new family favorite! August 25, 2014 at 11:01pm Reply

  • courtnie williams: Super excited, mine is in the crockpot now, smells amazing! August 26, 2014 at 4:53pm Reply

  • Karlie Jai: Hi, just wanted to say thanks for the recipe.

    Made this on the stove with vegetable stock and whipping cream and it’s delicious. Going to have mine in a few minutes with some homemade rolls. Lovely comfort food on this rainy day. :)

    I felt kind of terrible cooking with a whole block of cheese, but I’m sure it’ll be worth it. :) August 29, 2014 at 11:40am Reply

    • Karlie Jai: I just realised that the rolls are one of your recipes too. Thanks for my family’s yummy Dinner. :) August 29, 2014 at 11:43am Reply

      • Jaclyn: I am so glad your family enjoyed the recipes! September 12, 2014 at 3:54pm Reply

  • Lea Ann (Cooking On The Ranch): Saw this on Pinterest and had to come over for a look. Great photo and nice to find your blog. I’m on a mission to find good crockpot recipes for easy weeknight meals, so repining this one. And yes, Soup season is upon us. Love your description of cooler weather. August 30, 2014 at 5:48am Reply

    • Jaclyn: Thanks Lea Ann! September 12, 2014 at 3:56pm Reply

  • lorae: Making this tomorrow, with the following additions: 1/3 C very finely diced carrots & 1/2 C chopped fresh spinach. Serving with a warm rustic bread. My teenage son’s favorite soup! Can’t wait! September 14, 2014 at 9:34pm Reply

  • Megan: I made this soup for my fiancĂ© and I. Followed the recipe exactly. It came out very good has lots of flavor!! The only thing I added in it was some shredded chicken tenders. Tastes great in this soup because the chicken sucks up all the yummy broth. mmmm September 23, 2014 at 10:47am Reply

    • Jaclyn: The addition of chicken sounds delish! Thanks for your feedback Megan! Glad it was enjoyed! September 23, 2014 at 1:08pm Reply

  • Jessica: Could I use cauliflower instead of broccoli? September 30, 2014 at 10:25pm Reply

    • Jaclyn: Yes definitely. October 21, 2014 at 7:07pm Reply

  • Amie: Girl!! thanks for the awesome recipe or should i say recipes!! i made 3 of yours today! this soup which was amazing! the whole family loved it, including my 3 and 4 year old! i also made the spinach walnut balsamic salad. i can’t even say how good the dressing was but its my new favorite. oh yeah and the strawberry marshmallow fruit dip! that is how we started our day! THANKS COOKING CLASSY, i will definitely recommend this site! BEST! October 4, 2014 at 6:09pm Reply

  • Carol: This recipe is definitely a keeper! I made it last winter & my husband and I loved it! It’s gotten cool up here in Michigan so we figured it’s a perfect time to have it again (yay!)… We’re going to throw in some potatoes this time & see how it comes out. October 8, 2014 at 5:54am Reply

    • Jaclyn: I like the idea of adding potatoes, sounds delish! I’m so glad you like this recipe Carol, thanks for letting me know! October 8, 2014 at 6:04pm Reply

  • Kathryn: Thank you for this wonderful recipe. I made it on the stove which took about 45 minutes. All my children liked it! October 13, 2014 at 8:25pm Reply

    • Jaclyn: I’m so glad your family liked it Kathryn! Thanks for your comment! October 13, 2014 at 8:56pm Reply

  • Beka F.: Can I use vegetable stock? I’m a vegetarian and don’t cook with chicken stock. October 15, 2014 at 5:46pm Reply

    • Jaclyn: That should be fine, it will probably change the color a bit as long as you don’t mind that. October 15, 2014 at 10:52pm Reply

  • christine: Made this, added matchstick carrots which was a yummy addition. Definitely not cheesey enough flavor, added a total of 18oz of sharp cheddar and still… kinda blah. Tooooo many onions! October 18, 2014 at 12:40am Reply

  • Daniele: This is in my Crock Pot right now, waiting for me to get home. I can’t wait! Thanks for the awesome recipe! October 20, 2014 at 12:38pm Reply

  • Giules: I made this today for my apartment. They all loved it we all got full, and I even had a ton left over! I give this dish 10/10. October 20, 2014 at 9:33pm Reply

    • Jaclyn: Thanks for your review! Glad you liked it Giules! October 21, 2014 at 7:20pm Reply

  • Chris: Hey Jaclyn, this recipe looks great! I am looking for a broccoli-cheese sauce recipe to ladle over baked potatoes. Do you think this recipe would work if I reduced the amount of chicken broth a bit, so it would come out thicker? Or do you think it’s already thick enough to top a potato? It’s for a PTA teacher lunch, so I may double the recipe. October 26, 2014 at 9:53am Reply

    • Jaclyn: Yes would probably reduce the chicken broth a bit for a thicker consistency or you could make a thick bachemel sauce and add that and more cheese. November 26, 2014 at 10:19am Reply

  • Stephanie: This soup is super tasty (even without the onion). I am wondering if anyone has tried freezing this dish and how it went? I am eight months pregnant and looking for quick re-heat dishes for after I give birth. Thoughts? October 26, 2014 at 9:23pm Reply

  • Mandie: Cooking this soup now. I just checked it and its very soupy. I have not added the cheese or cream to it. Will it thicken at that point? October 29, 2014 at 2:34pm Reply

    • Jaclyn: Big of those will help thicken it once added. I hope you love it! October 29, 2014 at 5:34pm Reply

  • Danielle: Do you think I could prepare the base the night before and pop it on the next day. I will be in a time crunch in the morning! November 3, 2014 at 10:46am Reply

    • Jaclyn: You probably would be okay to do that. December 8, 2014 at 9:56pm Reply

  • June: I was looking forward to this soup all day, had it in the crock, added all the ingredients as directed… not cheesy at all :( I like it enough, I’ll have it for lunches, but my husband doesn’t like it. I think I’ll try adding more cheese or use canned cheddar soup instead next time. Ah well! November 4, 2014 at 6:42pm Reply

  • Amy: We had this for dinner tonight and we absolutely love it! November 4, 2014 at 9:20pm Reply

    • Jaclyn: Thanks for your review Amy! I’m so glad you liked it! November 4, 2014 at 10:35pm Reply

  • Brittany: Ok I followed this exactly but left out the onion. In the very first step, my flour and butter clumped together but I continued on because I thought it would melt after adding the evaporated milk. I stirred and whisked for a really long time, even after the mixture thickened but I could never get the clumps to completely dissolve…now my soup tastes like flour and is lumpy and gritty but it isn’t cheese curdles. Help! Any way to save it? Any way to prevent this again? Any suggestions are welcome! Thanks November 5, 2014 at 2:09pm Reply

    • Jaclyn: Whisk vigorously to smooth the lumps, also be sure to slowly add milk. You could also add another tbsp or two of butter and that should thin out the flour mixture and reduce the risk of lumps. I hope that helps!! December 12, 2014 at 5:10pm Reply

  • Sarah: Wow! I found this recipe on Pinterest and it was delicious. My boyfriend has been craving Broccoli Cheese Soup and this recipe was perfect for us. We are both cheese lovers so I used 16 oz of sharp cheddar instead of 12 oz and it was perfect! We also dipped buttered baguettes in the soup and that was amazing. Thank so much for the recipe!! November 9, 2014 at 4:49pm Reply

    • Jaclyn: I’m so glad you both liked it Sarah! Thanks for your review! November 10, 2014 at 8:20pm Reply

  • Jessica: Made this last night and it’s some of the best broccoli cheese soup we’ve ever had!! Thanks you for sharing it! :) November 12, 2014 at 11:06am Reply

  • Alyssia: This sounds great but I think I would try adding some cubed chicken breast to make it a little more hearty. If I add chicken should I brown the chicken before adding to the crock pot or put it in raw? November 13, 2014 at 8:19am Reply

    • Jaclyn: I would probably just add cooked chicken in near the end. November 13, 2014 at 4:58pm Reply

  • Savannah: I made this soup tonight and my fiance couldn’t get enough of it! He had three bowls before he couldn’t eat any more. I am a vegetarian, so I replaced the chicken broth with low sodium vegetable broth, but it was still delicious! Thank you for the recipe! I will definitely be making it again. November 15, 2014 at 9:54pm Reply

  • Suzanne: I’ve made this several times now. I usually use about 4c broccoli and 1c shredded carrots. I also replace the heavy cream with instant potato flakes! Family favorite!! November 16, 2014 at 12:43pm Reply

  • Elizabeth Klemak: What should I do if i got Half & half instead of heavy cream? November 22, 2014 at 4:26pm Reply

    • Jaclyn: That should be okay, it just won’t be quite as thick and rich but it should work ok if its all you have. November 22, 2014 at 7:57pm Reply

  • Jenny: My soup isn’t that think, is there something I can add to fix this? November 23, 2014 at 5:22pm Reply

    • Jaclyn: You can make a roux by melting butter maybe 2 Tbsp and stirring in equal parts flour in a small saucepan over medium heat, then mix in about 1/2 cup milk and it will get thick then pour that into the soup and maybe add some more cheese. Hope that helps! November 23, 2014 at 8:15pm Reply

  • Jenny: Thick* November 23, 2014 at 5:23pm Reply

  • ann: Soup is awesome. So good!! Where can I find more of your recipes? November 24, 2014 at 2:35pm Reply

  • Danika: I found this recipe today and decided to try it out and it was wonderful!!
    Very easy to make and a hit with my parents!
    Bonus for them that they didn’t need to make dinner tonight!

    The only thing I wouldn’t put in it again is the thyme. I am not sure if it was just mine that I had, but I feel like it added a very earthy/ dirt like taste to it, and I had to add a lot of pepper and salt to take the taste out.

    Other than that, it was wonderful! December 2, 2014 at 4:49pm Reply

  • natalie: What size slow cooker is best to use for this recipe? December 3, 2014 at 3:08pm Reply

    • Jaclyn: I used a 6 quart but a 4 or 5 should work too. December 3, 2014 at 5:09pm Reply

  • Jamie: hello! I made this for a ladies Christmas tea last night at church and it was the first one gone. Everyone loved it and wanted the recipe. Thanks so much for sharing. I didn’t have evaporated milk so I used half and half instead and it turned out so yummy! (And used gluten free flour so it was celiac friendly) December 5, 2014 at 8:37am Reply

  • Sue Ellen: I think I did something wrong here. I may have added too much chicken stock. My soup tasted like chicken soup :( December 6, 2014 at 7:37am Reply

  • Sarah @ Sweet Miles: Just made this! Smells delicious! Quick question — will it keep okay overnight in the fridge? Even after I’ve added my cheese and heavy cream? December 6, 2014 at 7:39pm Reply

    • Jaclyn: We always finish it off so I’m not sure how well it would reheat but I imagine it would be fine. December 7, 2014 at 11:31am Reply

  • Laura: Really enjoyed this it turned out exactly how i could have imagined! Thanks for sharing! December 7, 2014 at 4:42pm Reply

  • Beth: i can’t wait to make this!! I am very pressed for time in the mornis, can I prepare tonight and cook in crockpot tomorrow? December 10, 2014 at 4:39pm Reply

    • Jaclyn: I haven’t tried so I can’t say for sure but I imagine it would be okay. December 10, 2014 at 5:47pm Reply

  • ashlie: is there preference to cook on high or low? like is there one that’s better. because I forgot to prepare this last night and will have to do it when I get home December 16, 2014 at 11:59am Reply

  • andy: Hands down best recipe for broc and cheese soup! I made a bread bowl for it and I could sware I was back at the Renaissance Festival again…. MORE MORE I MUST HAVE MORE!!!! December 16, 2014 at 10:36pm Reply

  • PattyB: This recipe was amazing!!! I used vegetable broth so it could be vegetarian for my husband. I used a vegetable broth that didn’t have tomato in the ingredients because I thought it would overpower the flavor of the soup. December 17, 2014 at 8:23pm Reply

  • Alicia: I don’t know if this happened to anyone else, didn’t read all the comments, but I followed the directions to a T and mine curdled. Is it supposed to do that? I’m going to use my handheld blender to make it smooth. December 29, 2014 at 3:28pm Reply

  • Rachel: I just got everything in the crock, and realized I don’t have the cream to finish it off, I do have more evaporated milk though. Can I sub it? Or I also have whole milk December 31, 2014 at 9:57am Reply

    • Jaclyn: I wouldn’t recommend anything other than the evaporated milk because it may curdle. Heavy cream may work but at might not. December 31, 2014 at 2:17pm Reply

      • Rachel: I was missing the cream to add with the cheese at the end, so I just ommited it. I did use my (new Xmas present) hand blender before adding the cheese. The soup was almost as good as Panera! January 1, 2015 at 10:57am Reply

  • Elicia: I added grilled chicken at the end. I also added bow tie pasta & mushrooms & more cheddar. Delish! January 3, 2015 at 11:38am Reply

  • Cathy: I just had my first bowl after making this and all I can say is that is is AMAZING! I did add a little bit more heavy cream (just because I had some left and it wasn’t enough to use for something else) Also I added some jack cheese (I love chessey soup) LOL but other then that followed it. I WILL be making this again soon! January 8, 2015 at 7:54pm Reply

  • Mandi Marsden: Can you Use cheddar and mozzarella cheese January 10, 2015 at 5:02pm Reply

    • Jaclyn: That would probably be fine, it just won’t have as strong of a flavor unless you are adding mozzarella in addition to most of the cheddar. January 10, 2015 at 11:58pm Reply

  • Shae Conk: I am excited to try this! This is in the crock pot as we speak! Jaclyn, you look very familiar. Did you grow up in Hyde Park, Utah!? January 22, 2015 at 2:42pm Reply

    • Jaclyn: Yes I did, we went to church together :). Hope you are doing well Shae! February 5, 2015 at 6:36pm Reply

  • Barbara Schroeder: I made this today for my husband and he loves it. It turned out beautifully, great recipe! Thanks!
    I made it according to the directions and included chicken broth. Because I am vegetarian I will make my own broccoli based broth to use for the next time so I can have some too!! February 9, 2015 at 3:51pm Reply

    • Jaclyn: I’m glad he liked it! Hope you like it too :)! February 9, 2015 at 10:24pm Reply

  • Vincent: We made this earlier today and served it tonight. My stepfather called it the best soup he’d ever had in his ENTIRE LIFE and praised the mouthfeel specifically. I thinned it out somewhat unintentionally with regular milk but there were compliments all around. It was especially good as a bread dip, too. Thanks! February 10, 2015 at 5:44pm Reply

  • Elaine shumaker: My soup curdled:(. I followed the recipe to the tee. Why am I the only one that this happened to?
    I thought it strange to add the milk and then have it cook for hours but noticed no one else seemed to have a problem?
    It tastes great but looks terrible.
    Any suggestions February 12, 2015 at 4:58pm Reply

    • Jaclyn: A few people have noted having the same problem in the comments above. You could probably just add the milk in at the end of cooking, your slow cooker may cook a little hot. February 12, 2015 at 5:44pm Reply

  • Herk: Partial thaw a bag of of frozen broccoli. Using all parts from a frozen bag. Squeeze out moisture and then place in a blender to break down the broccoli. It works great. It does not come out as a liquid. February 16, 2015 at 5:59pm Reply

  • Priss: do you let it cook for the 2-3hrs before adding the heavy cream? February 16, 2015 at 8:19pm Reply

    • Jaclyn: Yes. I hope you love it! February 23, 2015 at 6:52pm Reply

  • Jen: Thanks for that comment, Herk!

    We made this couple of months ago. My husband loved it so much we are making it again and he specifically asked for me to add this to our rotation of favorites! That’s saying something because he hates broccoli!

    A note about the person who added carrots and said the soup was bland- carrots ate like potatoes. If you add them in a slow cooker or slow simmered meal, they often soak up the flavor. Next time don’t add th carrots at all or season after the carrots are fully cooked, rather than before. I am sure you will find it makes a big difference because this recipe isn’t bland without them. February 18, 2015 at 6:35am Reply

    • Jaclyn: Great tip Jen. So glad you and the hubs love this soup! February 18, 2015 at 1:46pm Reply

  • Jody: Could you make this soup on the stove? I don’t have a crock pot anymore (my 7 quart Kitchen Aid just died). I have a large enameled cast iron dutch oven and would like to use that instead. Should I just lower the temperature? February 18, 2015 at 10:51am Reply

  • melissa: Do you add the heavy cream after the 6 hours on low? February 20, 2015 at 8:35pm Reply

  • Sarah: This is a delicous recipe! Thanks so much! I will be making this again and again. March 1, 2015 at 10:19am Reply

  • Diane Lester: I actually tried this yesterday in my slow cooker and when I added the heavy cream it cuddled up so bad I ended up throwing it out. So not to be defeated, :), I made it again today on the stove. I believe my slow cooker was simply too hot and that caused the curdling. So this time (allowing 6 hours). I simmered the soup, not allowing it to boil. About an hour before finish, I took my heavy cream out of the frig to bring to room temperature. I also turned off the soup to lower its temperature to warm. I then added the cream, stirred well and gradually increased my heat and it turned out perfectly. March 8, 2015 at 7:06pm Reply

    • Barbara: This is a great idea since all slow cookers aren’t the same. Thanks so much for the tips. I love this recipe so much. I wonder if I could go through all of the recipe steps for my slow cooker up to adding the cream and doing this after the soup has cooled down. The thing I did notice about the broccoli when I made it in my slow cooker is that it retained it’s color really well. I had a little bit of curdling but not enough to comment on it. However I will try your tip. Thanks so much! March 9, 2015 at 12:18pm Reply

  • Alyssa: I don’t have any evaporated milk can I use whole milk instead? I made this before with the evaporated milk but forgot to get more please help. March 17, 2015 at 12:36pm Reply

    • Jaclyn: I wouldn’t recommend regular milk because it will likely separate. I might try some cream instead, then maybe add some milk at the end. March 18, 2015 at 12:07pm Reply

  • Heather: I had some errands so went with the 3 hours on high and mine too curdled. I was making it for church (never make a new recipe when feeding a crowd), so I pulled out the broccoli and tried whisking in some cream then blended it all together before adding the rest of the cream and then the cheese. I could not get the cheddar to melt and it got gloppy… So I blended it all again and it had a great flavor but a grainy consistency from the cheese not melting… I am not sure what I could do to fix that. March 19, 2015 at 4:57am Reply

  • lindsey: can i do this without onion? i just realized I don’t have one :/ March 20, 2015 at 10:05am Reply

    • Jaclyn: Yes but I’d add in 1 – 2 tsp onion powder as a sub. March 20, 2015 at 4:01pm Reply

  • Dessie: Just made this recipe with vegetarian broth and regular milk in place of the evaporated milk. Turned out just fine. I started on high heat for 1.5 hr and dropped to low for 3 hrs. No issue with curdling so substitute on my friends! April 8, 2015 at 5:54pm Reply

  • Rebecca: Just made this and it’s delicious. I made the mistake of using grated parmesan so it want as smooth as it should have been. But I will definitely make again. April 25, 2015 at 11:31am Reply

    • Jaclyn: I’m happy to hear you enjoyed it Rebecca!! April 25, 2015 at 11:58pm Reply

  • Kym: Thank you for this great recipe. I’m making my fourth batch and each time it has turned out great following the recipe to a tee. I also put this in 2 cup containers and its freezes wonderfully. Just put in the fridge the night before to defrost and heat up in a sauce pan! May 24, 2015 at 2:22pm Reply

    • Jaclyn: I’m glad you’ve enjoyed this recipe Kym! Happy to hear it freezes okay for you too! May 25, 2015 at 4:59pm Reply

  • Jonna: what could happen if you add the whipping cream too soon? June 14, 2015 at 4:53pm Reply

    • Jaclyn: It might separate if it gets too hot. August 5, 2015 at 11:04pm Reply

  • Cherie deLeon: I love this soup! I’ve been dying to make it and I think I have finally found the perfect recipe! Thanks! July 19, 2015 at 3:49pm Reply

  • John: Nice. I’m always on the lookout for more slow cooker recipes, and we freeze corn every summer, so there’s always plenty for making soups during the Fall/Winter. Thanks! August 13, 2015 at 6:41am Reply

  • emma: Can I use regular milk? What does the evaporated milk do?

    Thanks! Excited to try this. October 5, 2015 at 9:30am Reply

    • Jaclyn: The regular milk would curdle the evaporated milk is best suited for slow cooking recipes. October 5, 2015 at 1:08pm Reply

  • Kelly: I made this soup yesterday and will never ever look for another recipe. I have tried so many times at a broccoli cheese soup and they never turned out. This one, however, is spot on!!!! Thank you so much! November 1, 2015 at 5:48am Reply

  • Louia: We love this recipe! We have found, however, that if you cook it for too long the soup will curdle! We also like to add carrots, and use frozen broccoli florets. November 3, 2015 at 3:09pm Reply

  • Jessi: I just want to thank you for sharing this recipe! I didn’t make my soup exactly as it was written (didn’t add thyme, used Velveeta instead of cheddar, and used more heavy cream), but it was a great guiedline to follow as I had never made broccoli cheese soup in my slow cooker before. It was easy to follow, and turned out great! :) November 5, 2015 at 4:15pm Reply

  • Mackenzie: This soup is amaaaaazing. I impressed myself and even wowed the inlaws. Paired with homemade beer bread, it was just wonderful.

    I featured it on my blog last week as a crock pot soup you HAVE TO TRY THIS WEEKEND. You can see the post here: November 10, 2015 at 8:01am Reply

  • nat: Do I have to leave it cooking for 2 1/2 hours? Can it be done in less time? November 29, 2015 at 4:34pm Reply

  • LL: Do you know if I can use almond flour instead of all-purpose flour? Would love to make this but we only buy almond flour. Thank you! December 6, 2015 at 9:18pm Reply

  • Sarah: Wowed my husband, parents and grandparents. Added a large can of mushrooms and a 1/4 tsp of nutmeg & 1/4 tsp of dry mustard. January 2, 2016 at 9:49pm Reply

  • Elizabeth: I just made this in the crock pot and it turned out absolutely delicious! My daughter is a vegetarian, so I used vegetable broth in stead of the chicken. I was a little nervous that it would curdle so I cooked it on high for 2.5 hours and then added the heavy whipping cream and cheeses. No curdling at all. I think maybe some may have an issue with that because the flour/onion/butter mixture is not stirred long enough after adding the evaporated milk slowly. I whisked it for a good 10 minutes and then let it cook for an additional 15 minutes (whisking every minute or so) until it was nice and thick and the flour clumps were completely dissolved. Hope this helps. Thank you for this amazing recipe. My daughter loved it. January 21, 2016 at 3:51pm Reply

  • Laurie: I just did your recipe. It tastes so good! thank you so much January 23, 2016 at 5:08pm Reply

  • Barbara: I made this again after a very successful first time without any curdling problems. This time I must not have been as careful when adding the evaporated milk since I had curdling at the end. I saw one comment about using an immersion stick blender and after using this it was perfect. I used College Inn vegetable broth which has a light color and flavor, not tomato based, and it was delicious! Thanks again for a great recipe. I made it right before the blizzard and it was a wonderful treat! January 24, 2016 at 8:39pm Reply

  • Dee: To those who have problems with their milk curdling; I always temper dairy (milk, cream, sour cream) before adding it to hot liquid. First, set your cream out ahead of time to let it get up to room temp. Then, slowly add spoonfuls of the hot liquid from the pot to the cream. This slowly brings up the temperature of the dairy product and prevents curdling. Once you’ve added enough hot liquid to warm up the cream, slowly add it to the soup while stirring. No more curdling! January 28, 2016 at 7:58am Reply

  • Faith: Does anyone know what might happen if it’s in the crockpot for 8 hours or longer? With my work schedule the cooking time will go way over the 6 hours. I’m not sure I want to test it out and ruin the entire soup! :) Has anyone cooked it longer? February 1, 2016 at 6:30pm Reply

  • Klin: U think I am going to try this, but add a couple boneless, skinless chicken breast to it. I think it would be really good with the chicken. July 18, 2016 at 10:49am Reply

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