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Slow Cooker Cheesy Broccoli Soup

When I want soup at a restaurant, it’s broccoli-cheese all the way. When I make it at home it’s creamy cheesy, exactly how I like it. —Kristen Hills, Layton, UT
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    4 servings


  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cups finely chopped fresh broccoli
  • 3 cups reduced-sodium chicken broth
  • 1 can (12 ounces) evaporated milk
  • 1/2 teaspoon pepper
  • 1 package (8 ounces) process cheese (Velveeta), cubed
  • 1-1/2 cups shredded extra-sharp cheddar cheese
  • 1 cup shredded Parmesan cheese
  • Additional shredded extra-sharp cheddar cheese


  • In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper.
  • Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.
Nutrition Facts
1-3/4 cups: 675 calories, 49g fat (30g saturated fat), 165mg cholesterol, 1964mg sodium, 21g carbohydrate (15g sugars, 2g fiber), 39g protein.

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  • Sandy
    Jan 1, 2020

    I couldn't get soup to thicken any...………..too runny! I even added cornstarch - still too runny :(

  • susanlily
    Dec 8, 2019

    This is for Cupid 1188, even though it's been some time since you posted! I have not made this recipe yet, but am answering based on experience with other soups. If you cook everything exactly the way the recipe states EXCEPT add the milk with only ten or fifteen minutes left - just enough to warm it through - on very low heat, it will not curdle.

  • David
    Oct 8, 2019

    Looks creamy, cheesy

  • griffinsgramma
    Oct 8, 2018

    This was excellent and very easy. I used frozen broccoli, thawed it and chopped it up. Other than that change I followed the recipe. I do wish nutritional information was included with recipes.

  • Cupid1188
    Mar 28, 2016

    I tried this recipe, followed it pretty much to a T and I keep having an issue where at the end the milk or something curdles, and I'm not sure why that happens at all and was wondering if anyone else has had that issue or anyone else can help me figure out why it did. I used evaporated milk as well.

  • justiana
    Mar 9, 2016

    Sounded good, but was not creamy and way too thin. I thought it might beeasier than my other broccoli soup recipes since it was made in the crockpot. Unfortunately it was awful and I poured it away.

  • ojc0806
    Jan 31, 2016

    Loved it! I used 2% Velveeta and reduced fat sharp cheddar and it turned out great!

  • lisha6493
    Oct 13, 2015

    i did the recipe X1.5 cuz we like to have leftovers. I added minced garlic and chopped carrots to my saute, did broccoli as well as colliflower and replaced 1.5 cups of broth with beer. served with crusty bread. so yummy. i have to say this recipe is veeeeery unhealthy tho.

  • shereeder
    Oct 8, 2015

    Sounds delicious but I'd have to bypass that processed cheese stuff - too much sodium and grainy texture. Guess I'd add some guyere for a smooth taste along with the cheddar. Otherwise, sounds simply awesome.

  • nikmyown
    Apr 21, 2015

    I loved this soup so rich n creamy love the evaporated milk in the soup gives the soup a nice flavor will defentley be making this again yummy! !!!