Slow Cooker Broccoli Cheese Soup

November 26, 2013

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This Slow Cooker Broccoli Cheese Soup is the perfect comforting soup for those cold winter days! It’s so easy to make and oh so satisfying!

Slow Cooker Broccoli Cheese Soup in a white bowl with a spoon

Slow Cooker Broccoli Cheese Soup

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 nice 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!

Slow Cooker Broccoli Cheese Soup in a slow cooker with a ladle

Ingredients You Need To Make Slow Cooker Broccoli Cheese Soup

  • Broccoli florets
  • Garlic
  • Yellow onion
  • Butter
  • Chicken broth
  • Heavy cream
  • Cheddar cheese
  • Parmesan cheese
  • Evaporated milk
  • Flour
  • Thyme

Tips For Making This Soup In The Slow Cooker

  1. Don’t skip the step of sauteing the onions in a skillet beforehand. This creates a lot of flavor and will make a difference to the end flavor of the soup.
  2. If you’re going out for the day keep the slow cooker on low for 6 hours and it’ll be ready to eat after a long day.

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!

More Delicious Soup Recipes to Try!

Slow Cooker Broccoli Cheese Soup

4.38 from 24 votes

This Slow Cooker Broccoli Cheese Soup is the perfect comforting soup for those cold winter days! It's so easy to make and oh so satisfying!

Servings: 6 Servings
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes

Ingredients

  • 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

Instructions

  1. 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).
  2. 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 low heat for 5 - 6 hours.

  3. 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.
  4. *From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.
  5. Recipe Source: Cooking Classy
Nutrition Facts
Slow Cooker Broccoli Cheese Soup
Amount Per Serving
Calories 679 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 30g188%
Cholesterol 153mg51%
Sodium 807mg35%
Potassium 897mg26%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 15g17%
Protein 33g66%
Vitamin A 1990IU40%
Vitamin C 73.1mg89%
Calcium 887mg89%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Broccoli Cheese Soup
Author: Jaclyn

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217 Comments

  • Kristyn

    This is my favorite broccoli cheese soup recipe! I make it all the time. I received an instant pot for Christmas and I was wondering if you have conversion instructions from slow cooker to instant pot?

    • Jaclyn

      Jaclyn Bell

      I think with the high heat of the pressure cooker it may curdle without testing I can’t say unfortunately.

  • Ann L.

    Made this soup exactly according to the recipe with no modifications and it was absolutely delicious. My husband and son also loved it. It was a very easy recipe to make…it’s a keeper.

  • Hi, Jaclyn!! :) First of all, per usual, I have to start by saying that I LOVE your blog. I started my goal to cook through your recipes and have yet to be disappointed. (Actually you’re becoming a household name… When I mention that I’m not sure what to make for dinner, my hubby says, “Maybe you need to try another recipe from that fancy cooking blog that you love?” Ha, ha! Basically your recipes are FAMILY approved in my house, which is amazing).
    I plan to make this soup this week and had a quick question for you… Do you find that leftovers heat up well? My hubby and I have plans for Saturday, but we’re gone pretty much ALL day. So I was thinking about making the soup on Friday… and then heating us up the leftovers for Saturday night’s dinner. But if you think it’s WAY better fresh, then I’ll just scrap that idea and make the soup for later in the week. Ha, ha. Thank you!!

    • Jaclyn

      Jaclyn Bell

      I’m so happy to hear you and your family like my recipes! Thanks for letting me know!

      To answer your question this soup may separate a little with reheating. If you try I’d reheat on a low heat on the stovetop.

  • Jamie Richard

    This is a FAVORITE in our house. My 5yo requests it often. It’s simple to whip up and delicious. I add shredded chicken to up the protein. But, I’m curious- can I take the base of this soup and make it a casserole some how?

  • Becky

    I love this recipe! This time around, I need to make it a day ahead and reheat it the following morning so it’s ready lunch event at work. Any tips? Will it curdle? Thanks!

    • Jaclyn

      Jaclyn Bell

      Reheating soup in a slow cooker actually isn’t food safe (something about that volume taking too long to come up to temp), I’m guessing it should reheat okay over low heat on the stove though.

  • Ashley W.

    After reading the ratings, I was anticipating 50/50 results. I followed instructions except for 2 (12oz) cans of evaporated milk- we only had one, so I subbed the other 12oz for 2% milk. (I had no idea what I was doing, but hoped for the best lol)
    Before mixing in the cheese I let the soup cool, like Jaclyn recommended in a comment.
    Very yummy soup, and very good left overs too! It was thinner than I am used to, but the flavor was great :) We will be making this again!