Everyone loves the creamy and cheesy flavor in this super simple recipe for Crock-Pot Broccoli and Cheese Soup! Pair big bowls of this delicious comforting soup with slices of crusty French bread for a dinner the whole family will love. This soup also freezes beautifully so you can have soup on hand ready to warm up.
Slow Cooker Broccoli and Cheese Soup
Everyone loves the rich, creamy and cheesy soup! I love dipping some crusty Italian or French bread in this cheesy broccoli soup!
Serve with a fresh garden salad for a great dinner or lunch that is perfect for any day of the week!
Equipment Needed For Crock-Pot Broccoli and Cheese Soup Recipe
- 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Knife
- Cutting Board
- Measuring Spoons
- Liquid Measuring Cup
- Whisk
- Wooden Spoon
- Immersion Blender (Optional)
Frequently Asked Questions
You can easily swap out fresh broccoli that has been cut into florets for the frozen broccoli in this recipe with no further adjustments to the cooking process or time?
If you are opposed to using American processed cheese (Velveeta being the most popular U.S. brand or you just cannot find it in your country you can use 16 ounces of shredded cheddar cheese and 16 ounces of cream cheese. Add both of these ingredients in at the same time you would add the Velveeta cheese and give the soup a good stirring to allow the cheese to melt and come together.
Special Diets
More Tasty Crockpot Soups!
Crock-Pot Noodles And Broth
A quick and easy meal, this recipe for Slow Cooker Noodles & Broth has just two ingredients and is frugal and tasty!
Crock-Pot Jalapeno Popper Chicken Soup
Low carb & keto diet friendly, this amazing Jalapeno Popper Chicken Soup is made right in your slow cooker and tastes fantastic! Great for dinner or lunch!
Crock-Pot Shredded Potato Soup
This recipe for Crock-Pot Shredded Potato Soup tastes just like mom used to make! Shredded potatoes are prefect in this cheesy soup!
Crock-Pot Sausage Cheese Tortellini Soup
Creamy & tasty, this recipe for Slow Cooker Sausage Cheese Tortellini Soup is a great dinner and full of Italian flavors with cheesy tortellini & sausage!
Recipe Collections:
- 6 Quart Crock-Pot Recipes
- Winter Crock-Pot Express Recipes
- 7 Quart Crock-Pot Recipes
- Fall Crock-Pot Recipes
- Soups, Stews and Chili Recipes
- Kid Friendly Crock-Pot Recipes
- Winter Crock-Pot Express Recipes
Crock-Pot Broccoli and Cheese Soup Recipe
Ingredients
- 4 Tablespoons Unsalted Butter
- 2 Medium Yellow Onions (Peeled And Diced)
- 4 Tablespoons All-Purpose Flour
- 32 Ounces Frozen Broccoli Florets
- 29 Ounces Low-Sodium Chicken Broth (Store Bought Or Homemade Chicken Broth)
- 2 Cups Half & Half
- 32 Ounces American Cheese (Such As Velveeta Brand, Cubed)
Instructions
- Add butter and onions to a 6 quart or larger slow cooker.
- Cover and cook on HIGH until the butter is melted, about 20 minutes.
- Add flour to the slow cooker and stir until all the flour has absorbed the melted butter.
- Add half & half one cup at a time, whisking after each cup is added.
- Add chicken broth and broccoli and stir to combine.
- Cover and cook on LOW for 6 hours.
- Remove lid and add American cheese cubes, stir.
- Recover slow cooker and continue cooking for 1 hour on HIGH to allow the cheese to melt.
- If you would like your soup smoother, you can use an immersion blender to blend the soup right in the slow cooker.
- Serve and enjoy.
Nutrition
Is it possible to use fresh broccoli instead of frozen, does it make a difference?
Yes it is possible. It will not make a difference in the taste or how the recipe turns out.
AMAZING.. we fought over the left overs the next day so needless to say I’ll be making this again soon. I did make 2 small changes (i know i know but it was due to what was available in my kitchen) I’ll note them, but I really think as written it would be the same and as good and that my minor alternatives didn’t make any real difference. 1 – I forgot to get half and half and used full whole milk. 2 – I didn’t have the full amount of american cheese stated, so cheese was mostly (about 2/3) american and a little (about 1/3) cheddar. It was FANTASTIC and just what I needed to kick off some fall soup cooking!
So glad you enjoyed it, Amy!
I’m confused at the total time listed vs the instructions. 30 minutes prep, 20 minutes for onions and butter, 6 hours for the middle and one hour for the cheese. Sounds more like 8 hours vs the 6.5 listed. If you could clarify, I would appreciate it. Thanks!
Hi Cyndi I am sorry for the confusion. Somewhere we made a mistake when calculating the total time. You are correct, the total time should be about 8 hours. I have corrected the recipe.
I made this today for the first time. I did substitute the American Cheese for Sharp Cheddar and it was really good. I’m not a fan of cream of celery or cream of mushroom so I was happy to find a recipe that didn’t call for either one. I definitely recommend this recipe!
So glad you enjoyed this recipe Jen and using sharp cheddar sounds amazing. Thanks for the nice review!
Super easy and super yummy! However, It was a little too much Velveeta for us, so today we are trying the regular cheese version…can’t wait!
Thanks for your nice review Jody! I know Velveeta is not for everyone and that is okay! Regular cheese version is delicious too I think!