Crock Pot Broccoli Cheese Soup

5 from 1 vote

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.

Prep Time5

Cook Time4

Total Time4 5

Course: Main Course

Cuisine: American

Servings:

Calories: 564kcal

Author: June Albertson-Dick

Ingredients

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%}

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

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

Nutrition