Crockpot Broccoli Cheese Soup

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This easy and cozy soup is a family favorite. It’s creamy, cheesy, and full of fresh broccoli. Just toss everything in the slow cooker, and dinner is done. Perfect for busy days or when you want something warm and satisfying.

Yield: 6 servings
Prep time: 15 minutes
Cook time: 2 hours 20 minutes
Total time: 2 hours 35 minutes

Why You’ll Love It

• Comfort food: Rich, creamy, and full of flavor.
• So easy: Dump everything in the crockpot and let it cook.
• Healthy twist: Broccoli adds fiber and vitamins.
• Tons of flavor: Cheese, garlic, and seasonings give it a great taste.
• Good for sharing: Travels well and stays warm in the slow cooker.

Ingredients

• 4 cups chopped broccoli (fresh or frozen)
• 3 cups chicken broth or vegetable broth
• 1 small onion, diced
• 2 teaspoons minced garlic
• 1 teaspoon celery salt
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 (12 oz) can evaporated milk
• 4 cups shredded sharp cheddar cheese
• 2 tablespoons cornstarch (optional, for thickening)

Optional toppings: more shredded cheese.

How to Make It

1. Add broccoli, broth, onion, garlic, celery salt, onion powder, salt, and pepper to a 6- or 7-quart crockpot. Stir. Cover and cook on LOW for 4 to 6 hours or HIGH for 2 to 3 hours.
2. Stir in the evaporated milk and cheese. Keep stirring until the cheese melts and the soup is creamy.
3. If you want it thicker, mix 2 tablespoons cornstarch with 2 tablespoons water. Stir that into the soup. Cover and let it cook another 10 minutes.
4. Taste and adjust the seasoning. Serve hot with your favorite toppings.

Tips

• Chop broccoli into small, even pieces. You can also peel and chop the stalks.
• Frozen broccoli works too. No need to thaw it first.
• You can use half & half or whole milk instead of evaporated milk, but evaporated milk is less likely to curdle.
• For smooth soup, use an immersion blender or mash with a potato masher.
• Want a little heat? Add a pinch of cayenne or red pepper flakes.

What to Serve with It

• Bread: Crusty rolls or herb biscuits are perfect.
• Salad: A simple green salad or something like Brussels sprouts salad.
• Protein: Try air fryer chicken thighs on the side.

Storing Leftovers

• Store in a sealed container in the fridge for up to 5 days.
• Reheat gently on the stove or in the microwave.
• Don’t freeze it. The texture won’t hold up well.

Cheese Tips

Freshly shredded cheese melts best. Pre-shredded is fine too—look for the kind made for melting. Cheddar is classic, but Colby, Colby-jack, fontina, and gruyere work too.

Nutrition Info (per serving)

• Calories: 534
• Carbs: 17 g
• Protein: 31 g
• Fat: 39 g
• Saturated Fat: 22 g
• Cholesterol: 117 mg
• Sodium: 2588 mg
• Potassium: 465 mg
• Fiber: 3 g
• Sugar: 4 g
• Vitamin A: 1707 IU
• Vitamin C: 84 mg
• Calcium: 863 mg
• Iron: 1 mg

Note: These numbers are estimates. Actual values may vary depending on the ingredients you use.