Slow Cooker Broccoli Cheese Soup

11.26.2013

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!

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Slow Cooker Broccoli Cheese Soup

4.29 from 21 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*
Total Fat 48g 74%
Saturated Fat 30g 150%
Cholesterol 153mg 51%
Sodium 807mg 34%
Potassium 897mg 26%
Total Carbohydrates 30g 10%
Dietary Fiber 2g 8%
Sugars 15g
Protein 33g 66%
Vitamin A 39.8%
Vitamin C 88.6%
Calcium 88.7%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soup
Cuisine: American
Keyword: Broccoli Cheese Soup
Calories: 679 kcal
Author: Jaclyn

208 comments

  • 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! April 20, 2019 at 12:46pm Reply

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