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Is there anything better than a warm bowl of soup on a cool winter day? Especially when it can be slow-cooked in the crockpot. This Crock Pot Broccoli Cheese Soup is super cozy! It can also be put together in minutes. You don’t have to make a roux, and the very best part is that it is ready when you are, which is the charm of crock pot cooking.
Do you love crock pot soup? Try this Crock Pot Taco Soup Recipe!
Table of Contents
Ingredients Needed for this Recipe
- Fresh Broccoli – frozen can be used but I prefer fresh. Cut it into small florets and it is ready to go.
- Onion – I like to add half of a large onion. Dice it into small pieces so that they cook in the broth.
- Garlic – it doesn’t matter whether you mince it yourself or buy it minced in the produce section of the grocery store.
- Cheddar Cheese Soup – this is the star ingredient in this soup {besides the fresh broccoli}. Adding this cheddar cheese soup adds so much wonderful flavor.
- Evaporated Milk -a couple of cans of evaporated milk make this recipe come together quickly.
- Chicken {or vegetable} Stock – to thin the soup but also add flavor.
- Cornstarch – used in the last 30 minutes as a thickener.
- Cheddar Cheese – Added as a topping, freshly grated cheese always melts best.
See recipe card for full information on ingredients and quantities.
How to Make Crock Pot Broccoli Cheese Soup
- Gather together the fresh broccoli florets, diced onion and minced garlic.
- In a large bowl combine the cheddar cheese soup, evaporated milk and chicken {or vegetable} stock. Whisk so that all of the ingredients are nicely combined.
- Add the fresh broccoli, diced onion, minced garlic and cheddar soup mixture into your crock pot. Then add the salt and pepper. Stir to combine all of the ingredients. Cover with the lid and set the crock pot on low for 4 hours.
- In the last 30 minutes of cooking stir to see if your soup has thickened at all. If it hasn’t, combine the cornstarch and milk {or water} in a small bowl. Whisk to be sure that the cornstarch is dissolved in the water. Add the mixture to the soup and stir to incorporate it. Allow the soup to cook for an additional 30 minutes.
- After 30 minutes, serve Crock Pot Broccoli Cheese Soup with freshly grated cheddar cheese.
Expert Tips
- Make sure that the broccoli is cut into small florets so that they are in nice bite sized pieces.
- Mince the onion well. If the onion pieces are too large they won’t cook down as nicely as they should in the 4 hour cook time.
- Use a crock pot liner! I love them because it helps with cleaning up.
- Grate your own cheddar cheese for the topping. When you buy prepackaged shredded cheese it is coated in a substance that doesn’t allow it to melt as well as freshly grated.
Recipe FAQs
How to make the soup thicker?
If the soup isn’t thick enough for you with the first addition of cornstarch, use the same amount again. This should be enough. Just be sure to give it enough time to warm up so the soup will thicken.
Can I use frozen broccoli?
Yes, you can use frozen broccoli in this soup. Just know that the texture of the broccoli will be a bit more soft than if you use fresh broccoli.
What is this Crock Pot Broccoli Soup good to serve with?
I love to serve this slow cooked Broccoli Soup with some kind of bread. This One Rise French Bread is always a good option but if you don’t have time try these Easy Cheesy Breadsticks.
Do you love crock pot cooking? Try these recipes…
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Crock Pot Broccoli Cheese Soup
Ingredients
- 2-3 heads fresh broccoli, chopped into small pieces
- ½ onion, large, diced
- 2 teaspoons garlic , minced
- 21 ounces cheddar cheese soup
- 24 ounces evaporated milk
- 2 cups chicken stock, or vegetable stock
- 1 teaspoon salt
- ½ teapsoon black pepper
- 2 teaspoons cornstarch
- 4 teaspoons milk, I used 1%
Topping
- 1 cup cheddar cheese, shredded
Instructions
- Cut broccoli cup into small pieces and add to the crock pot with diced onion and mined garlic. In a large bowl combine the 2 cans of cheddar cheese soup, 2 cans of evaporated milk and chicken {or vegetable} stock, whisk to combine. Add to the crock pot and stir all of the ingredients together. Cover with lid and cook on low for 4-5 hours.
- If the soup is too thin in the final 30 minutes of cooking, combine 2 teaspoons of cornstarch with 4 teaspoons of milk and add to the crock pot. Stir to combine and continue to cook for 30 minutes or until slightly thickened.
- To serve, ladle soup into bowl and top with cheddar cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
