Cheesy Broccoli Soup in the Crock-Pot

No-fuss Cheesy Broccoli Soup in the Crock-Pot made with lots of fresh broccoli, cheese, canned milk, and a few other simple ingredients to make one great soup your whole family will love.

When we are busy with a big project or life in general, I find myself using my slow cooker more and more. This Cheesy Broccoli Soup in the Crock-Pot is perfect to throw in at lunchtime and just finish it up for dinner. The cooking time isn’t very long, so it isn’t something you have to plan ahead for as much as other recipes. I like to use the Crock-Pot, though, because I can get everything ready and have the majority cleaned up before dinner.

Tips for Making Cheesy Broccoli Soup in the Crock-Pot

  • When I buy fresh broccoli it comes with 2 or 3 “stalks” rubber-banded together. Use about 5 of those stalks total and not 5 whole bunches. Are you with me?
  • Be careful blending that hot soup. Seriously. I’ve gotten a nasty burn before when blending soup.
  • Using cream in place of the evaporated milk would be yummy, but don’t use milk (it might curdle).
  • I’ve had this Hamilton Beach slow cooker for a couple of years and love it.

Can you freeze broccoli soup?

This recipe is not a great candidate for the freezer. The cream and cream cheese don’t always come out well in the end and the texture will be off. I don’t recommend freezing this recipe.

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Cheesy Broccoli Soup in the Crock-Pot


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 15 min
  • Cook Time: 4 hours
  • Total Time: 5 hours
  • Yield: Serves 6-8 1x

Description

No-fuss Cheesy Broccoli Soup in the Crock-Pot made with lots of fresh broccoli, cheese, canned milk, and a few other simple ingredients to make one great soup your whole family will love.


Scale

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 5 stalks of broccoli
  • 46 cups chicken broth (or water + buillion paste)
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 can evaporated milk (around 12 ounces)
  • 1 8-ounce package cream cheese, cubed
  • 3 cups shredded cheddar cheese (I like sharp cheddar)
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. In a medium skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes.
  2. Add the garlic and cook for another minute until the garlic is fragrant.
  3. While the onion is cooking, finely chop the broccoli and add it to the slow cooker. Once the garlic and onions are cooked, add them to the slow cooker. Add enough chicken broth to cover all of the vegetables, it should take 4 to 6 cups. The less liquid you add, the thicker your soup will be in the end, so take that into account, too.
  4. Add the salt and pepper to the Crock-Pot. Cook on low for 4 to 6 hours until the broccoli is cooked through and very tender.
  5. 30 minutes before serving, add the evaporated milk, cream cheese, cheddar, and Parmesan to the hot broccoli mixture and stir until everything is melted.
  6. Working in batches, process the soup in a blender or food processor until smooth (if you have an emulsion blender that would work great, too). I blended half of the soup and left half of it chunky. Blend as much as you like to get the texture you prefer.
  7. Add all of the blended soup back to the Crock-Pot and let it reheat until you are ready to serve. Once the soup is hot, turn off the Crock-Pot and serve right away.

Notes

  • When I buy fresh broccoli, it comes with 2 or 3 “stalks” rubber-banded together. Use about 5 of those stalks total and not 5 whole bunches. Are you with me?
  • Be careful blending that hot soup. Seriously. I’ve gotten a nasty burn before when blending soup.
  • Using cream in place of the evaporated milk would be yummy, but don’t use milk (it might curdle).
  • Category: soup
  • Method: slow cooker
  • Cuisine: American
Nutrition Information: YIELD: 6
Amount Per Serving: Calories: 568.7 Fat: 41.5g Cholesterol: 117.6mg Sodium: 2,096.8mg Carbohydrates: 25.4g Sugars: 9.5g Protein: 26.9g Vitamin A: 440.5µg Vitamin C: 123.9mg

Keywords: slow cooker, crock pot, broccoli, cheese, soup, healthy

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I can’t wait for you to make this one. It’s simple, filling, and easy. All great things when it comes to feeding a busy family.

This post was originally published in 2012 and has been updated in March of 2019 with new pictures and additional content. 

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about me

About Melissa

I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...

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My daughter loves the broccoli cheese soup at Panera so I bet she loves this too! thanks for the recipe!

Do you know the serving size and calorie counts by any chance?

Would love this information alas well

12 oz or 5oz of evaporated milk?

Yum!

oooo I do not have a good recipe for this kind of soup! Excited to try yours!!

This looks delicious and I love ANYTHING I can make in the crockpot 🙂

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.