If there’s one thing that gets my whole Texas family to gather around the table without a single complaint, it’s this Crockpot Broccoli Cheese Soup. There’s just something magical about the smell of slow-cooked cheddar and tender broccoli wafting through the kitchen—it feels like a cozy hug in a bowl.
As a busy mom of three, I’m all about meals that don’t keep me chained to the stove. This one checks every box: easy prep, minimal cleanup, and that creamy, dreamy texture that rivals your favorite restaurant’s version (yes, I’m looking at you, Panera).
Table of Contents
Why You’ll Love This Crockpot Broccoli Cheese Soup
- Effortless Comfort: Toss everything in the crockpot and walk away—your house does the rest.
- Kid-Approved: Even my veggie-averse middle child asked for seconds.
- Rich and Creamy: The perfect balance of cheddar, Parmesan, and Velveeta makes it irresistibly smooth.
- Budget-Friendly: You don’t need fancy ingredients to make something deliciously filling.
- Freezer-Friendly: Store leftovers for those “I can’t even” days (we all have them).
What Does Crockpot Broccoli Cheese Soup Taste Like?
Imagine creamy, cheesy heaven spooned into a bowl. The broccoli becomes tender and slightly sweet, balancing the savory richness of cheddar and Parmesan. It’s smooth, indulgent, and comforting—like the kind of meal you’d want to curl up with on a rainy day.
Ingredients You’ll Need for Crockpot Broccoli Cheese Soup
- 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
- ½ teaspoon pepper
- 1 package (8 ounces) Velveeta, cubed
- 1½ cups shredded extra-sharp cheddar cheese
- 1 cup shredded Parmesan cheese
- Additional shredded cheddar for topping
(Tip: For a vegetarian version, use vegetable broth instead of chicken broth.)
How to Make Crockpot Broccoli Cheese Soup
Making this Crockpot Broccoli Cheese Soup is almost as comforting as eating it. There’s something incredibly satisfying about tossing everything into the slow cooker, stepping away, and returning to that rich, cheesy aroma that fills the kitchen. Here’s exactly how I make it — no guesswork, no stress, just creamy perfection every time.
Step 1: Start with a Flavor Base (a little sauté makes a big difference!)
In a small skillet, melt 2 tablespoons of butter over medium heat. Add 1 finely chopped onion and sauté for 3–4 minutes until it turns soft, fragrant, and lightly golden.
This step may seem skippable, but trust me — it’s the secret to depth of flavor. The sweetness of cooked onion brings warmth and richness to the Crockpot Broccoli Cheese Soup. If you’ve ever tried my Crock-Pot Cheeseburger Soup, you’ll know how that simple step transforms a basic soup into something restaurant-worthy.
Step 2: Load Up the Crockpot
Transfer your sautéed onions right into your slow cooker (a 3- or 4-quart size works perfectly). Next, add:
- 2 cups of finely chopped fresh broccoli
- 3 cups of reduced-sodium chicken broth (or vegetable broth if you prefer a vegetarian version)
- 1 can (12 ounces) of evaporated milk
- ½ teaspoon of black pepper
Give everything a quick stir to mix the flavors before putting the lid on.
This combo is your soup’s creamy foundation — the broccoli will slowly tenderize while soaking in the buttery onion broth. And yes, your house will smell heavenly within the first hour!
Step 3: Let It Work Its Magic
Cover your slow cooker and cook on LOW for 3 to 4 hours.
During this time, the broccoli softens into bite-sized, melt-in-your-mouth pieces while the broth becomes rich and slightly thickened. You’ll know it’s ready when you can pierce the broccoli easily with a fork.
I like to give the soup a gentle stir about halfway through cooking — mostly because I can’t resist peeking at how it’s coming along!
Step 4: Time for the Cheese (and lots of it!)
Once the broccoli is tender, it’s time for the best part — the cheese.
Add in:
- 1 package (8 ounces) of cubed Velveeta
- 1½ cups shredded extra-sharp cheddar cheese
- 1 cup shredded Parmesan cheese
Stir well until all the cheeses are fully melted and the soup turns velvety smooth. It might take about 5–10 minutes of gentle stirring to reach that creamy perfection.
If you’ve ever made my Panera Broccoli Cheese Soup, you know the trick — add your cheese after the cooking time to prevent it from curdling or separating. Cheese is delicate and deserves a little patience!
Step 5: Adjust the Texture (Optional But Worth It)
If you prefer a thicker consistency (especially if you’re dipping crusty bread), you can whisk 1 tablespoon of cornstarch with 2 tablespoons of milk and stir it into the soup. Let it cook on low for another 10–15 minutes, uncovered, until slightly thickened.
For a chunkier soup, you can use a potato masher or immersion blender to gently blend about half the broccoli — this keeps some texture while still giving that creamy mouthfeel.
Step 6: Taste and Season
Before serving, give your Crockpot Broccoli Cheese Soup a final taste. Depending on your preference, you may want to add a pinch more pepper or a sprinkle of salt. Remember that cheese brings saltiness, so it’s best to taste after adding all the cheeses.
Step 7: Serve and Enjoy
Ladle your Crockpot Broccoli Cheese Soup into warm bowls and top with an extra handful of shredded cheddar cheese (because there’s no such thing as too much cheese, right?).
If you want to go full cozy mode, serve it with:
- A warm, crusty baguette or sourdough bread
- Garlic butter croutons
- Or even in a hollowed-out bread bowl for a fun, restaurant-style presentation
This soup also pairs beautifully with my Vegetable Stew or Creamy Mushroom Potato Soup for a hearty soup night lineup.
Step 8: Bonus Tip – Let It Rest Before Serving
One last secret? Let your soup sit for about 5 minutes before serving. It thickens slightly as it cools, creating that luscious, spoon-coating texture we all crave.
And if your family is anything like mine, those 5 minutes will feel like the longest wait ever — but totally worth it once they taste the first bite.
Final Thoughts on Making Crockpot Broccoli Cheese Soup
Cooking Crockpot Broccoli Cheese Soup isn’t just about throwing ingredients into a pot — it’s about creating a moment. From that buttery onion aroma to the final cheesy swirl, every step builds flavor and comfort.
It’s a recipe I come back to every fall, especially on busy days when I want something effortless yet deeply satisfying. And if you love slow cooker recipes that practically cook themselves, try my Creamy Crockpot Chicken Gnocchi Soup next — it’s another family favorite.
Tips and Tricks for Perfect Crockpot Broccoli Cheese Soup
- No Fresh Broccoli? Frozen works just fine—no need to thaw.
- Want it Thicker? Stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons milk near the end of cooking.
- Add a Kick: Sprinkle in a pinch of crushed red pepper for a mild heat.
- Cheese Tip: Always add cheese toward the end—too early and it might separate.
- Serving Idea: Pair with a crusty baguette or serve in a bread bowl for restaurant-style charm.
(And if your sauce looks a little lumpy at first, don’t panic—it smooths out as it rests.)
Storage for Crockpot Broccoli Cheese Soup
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze in freezer-safe bags for up to 2 months. Thaw overnight and reheat gently over low heat.
- Reheat Tip: Stir often while reheating—cheese can get clingy!
FAQs
Can I use pre-shredded cheese?
You can, but freshly shredded melts more smoothly since it doesn’t have anti-caking agents.
Can I make this soup without Velveeta?
Absolutely! Substitute an extra cup of cheddar and a tablespoon of cream cheese for that creamy texture.
Can I double the recipe?
Yes—just make sure your slow cooker is large enough to hold everything comfortably.
A Personal Note from My Kitchen
This recipe was born out of one of those chilly fall days when everyone in the house seemed to need a little extra warmth (and patience). I tossed what I had into the crockpot—broccoli, cheese, and hope—and by dinnertime, the kitchen smelled like pure comfort.
Now, it’s one of our family’s cold-weather staples. My kids call it “Mom’s cozy soup,” and I can’t think of a better compliment.
If you love this, try my Panera Broccoli Cheese Soup or my Creamy Beef Taco Soup next—they’re just as soul-warming.
Conclusion
When you need a meal that tastes like love and requires almost no effort, this Crockpot Broccoli Cheese Soup is your answer. It’s creamy, satisfying, and brings everyone together around the dinner table—no complaints, no fuss, just pure, cheesy happiness.
Go ahead, give it a try tonight, and let your slow cooker do the magic.
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Crockpot Broccoli Cheese Soup – Easy, Cheesy, and Delicious
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Description
This creamy crockpot broccoli cheese soup is made with Velveeta, sharp cheddar, and Parmesan for a rich and comforting dish that’s easy to prepare and packed with flavor.
Ingredients
- 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) Velveeta, cubed
- 1–1/2 cups shredded extra-sharp cheddar cheese
- 1 cup shredded Parmesan cheese
- Additional shredded extra-sharp cheddar cheese, for topping
Instructions
1. 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-quart slow cooker.
2. Add broccoli, broth, evaporated milk, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 3-4 hours or until the broccoli is tender.
4. Stir in Velveeta cubes until melted.
5. Add shredded cheddar and Parmesan cheese, stirring until fully melted and smooth.
6. Just before serving, stir the soup well to combine and top servings with additional shredded cheddar cheese.
Notes
For best results, chop the broccoli finely to ensure even cooking.
Use extra-sharp cheddar for maximum flavor, or mix in mild cheddar for a milder version.
You can use an immersion blender for a smoother texture if desired.
Top each bowl with additional cheese or croutons for added texture and taste.
