Go Back
+ servings

Crock Pot Broccoli Cheese Soup

Creamy and cheesy broccoli soup is made in the crock pot with easy ingredients. It is the perfect cozy dinner that is perfect for any night of the week.

Course Main Course
Cuisine American
Keyword broccoli cheese soup, crock pot soup
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 4
Calories 564 kcal


  • 2-3 heads fresh broccoli {chopped into small pieces}
  • ½ large onion {diced}
  • 2 teaspoons garlic {minced}
  • 2-10.5 ounce cans cheddar cheese soup
  • 2-12 ounce cans evaporated milk
  • 2 cups chicken or vegetable stock
  • 1 teaspoon salt
  • ½ teapsoon black pepper
  • 2 teaspoons cornstarch
  • 4 teaspoons milk {I used 1%}


  • 1 cup cheddar cheese {shredded}


  1. 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.

  2. 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.

  3. 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.

Recipe Notes

*Frozen broccoli can be used in place of fresh broccoli.

Nutrition Facts
Crock Pot Broccoli Cheese Soup
Amount Per Serving (2 cups)
Calories 564 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 17g106%
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 91mg30%
Sodium 1362mg59%
Potassium 1687mg48%
Carbohydrates 45g15%
Fiber 4g17%
Sugar 25g28%
Protein 27g54%
Vitamin A 1862IU37%
Vitamin C 81mg98%
Calcium 771mg77%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.