This Crockpot Broccoli Cheese Soup recipe is the perfect fall soup! It’s easy, it’s cheesy, and it’s so delicious. I love this slow cooker broccoli cheese soup any time of the year.
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Why We Love This Crockpot Broccoli Cheese Soup Recipe
You really can’t go wrong with this crockpot version of broccoli cheese soup. It’s super cheesy and creamy, and totally fool-proof. It would be perfect to make in bulk for friends or a potluck, and it can easily be frozen to eat later. It’s just the perfect soup recipe!
Variations on Slow Cooker Broccoli Cheese Soup
There are so many fun ways to change up this soup recipe. You can use just about any kind of cheese you like, such as Colby, Swiss, or mozzarella. Try adding crispy bacon bits, diced ham, green onions, or cauliflower for a twist. Or add some diced jalapeños, red pepper flakes, or hot sauce for a spicy kick! Swap some of the chicken broth for a beer for a tasty take on beer cheese soup.
How to Store and Reheat
Store leftover crockpot broccoli cheese soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop set over low-medium heat. Stir consistently so it heats up evenly. You could also reheat it in the slow cooker on low heat.
How to Freeze
You can easily freeze any leftover slow cooker broccoli cheese soup to save for later. Let the soup cool and then store it in airtight containers for up to 2 months. I recommend storing it in individual portion sizes so that you can thaw and reheat just as much as you need each time, rather than having to thaw the whole batch when you only need a couple of portions.
Serving Suggestions
I love doing the classic soup and salad or soup and sandwich combo when I make this stuff. Its great with Kale Salad with Apples & Fried Goat Cheese, Grilled Chicken Cordon Bleu Sandwich, Green Goddess Pasta Salad, French Dip Sandwich, or Strawberry Salad with Poppy Seed Dressing.
More Broccoli Cheese Soup Recipes To Try
Crockpot Broccoli Cheese Soup Recipe
Equipment
Ingredients
- ⅓ cup unsalted butter
- ¾ cup diced onion
- ¾ cup diced celery
- 2 tablespoons diced garlic
- 6 tablespoons all-purpose flour I used whole wheat
- 24 ounces evaporated milk (2 (12-ounce) cans)
- 5 cups low-sodium chicken broth or vegetable broth
- 5 cups diced broccoli fresh or frozen
- ½ cup heavy cream
- 14 ounces freshly shredded sharp cheddar cheese
- 2 ounces freshly shredded Monterrey jack cheese plus more for topping
- Kosher salt and freshly ground black pepper to taste
- Sour cream optional, for garnish
- Chopped fresh cilantro optional, for garnish
Instructions
- In a large skillet, heat the butter over medium heat. Add celery and onion and stir until translucent and soft, about 3 minutes.⅓ cup unsalted butter, ¾ cup diced onion, ¾ cup diced celery
- Add garlic and flour, whisking to combine. Continue to whisk as you pour in the evaporated milk and whisk until fully combined. Season with salt and pepper to taste.2 tablespoons diced garlic, 6 tablespoons all-purpose flour, 24 ounces evaporated milk
- Cook the sauce until thickened, about 2-3 minutes.
- Pour sauce into slow cooker and add chicken broth and broccoli. Stir to combine. Cook on high for 3 hours or on low for 6 hours.5 cups low-sodium chicken broth, 5 cups diced broccoli
- Turn off the heat and stir in the heavy cream. Stir in all the cheese (in batches) stirring to melt and combine. Season with salt and pepper to taste.½ cup heavy cream, 14 ounces freshly shredded sharp cheddar cheese, 2 ounces freshly shredded Monterrey jack cheese, Kosher salt and freshly ground black pepper
- Serve hot garnished with sour cream, cilantro, and more cheese if desired.Sour cream, Chopped fresh cilantro
Video
Becky’s Tips
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Broccoli Cheese Soup Step by Step
Sauté the Onion and Celery: In a large skillet, heat ⅓ cup unsalted butter over medium heat. Add ¾ cup diced celery and ¾ cup diced onion and stir until translucent and soft, about 3 minutes.
Make a Roux: Add 2 tablespoons of diced garlic and 6 tablespoons of all-purpose flour, whisking to combine. Continue to whisk as you pour in 24 ounces (2 cans) of evaporated milk and whisk until fully combined. Season with salt and pepper to taste.
Cook the Sauce: Cook the sauce until thickened, about 2-3 minutes.
Add the Broccoli: Pour sauce into slow cooker and add 5 cups of low-sodium chicken broth and 5 cups of diced broccoli. Stir to combine. Cook on high for 3 hours or on low for 6 hours.
Stir in the Cheese: Turn off the heat and stir in ½ cup of heavy cream. Stir in 14 ounces of freshly shredded sharp cheddar cheese and 2 ounces of freshly shredded Monterrey jack cheese (in batches) stirring to melt and combine. Season with salt and pepper to taste.
Serve the Soup: Serve hot garnished with sour cream, cilantro, and more cheese if desired.
This recipe looks awesome as well as Broccoli Cheese & Gnocchi. My question is, can either of these recipes be made w/frozen broccoli
Yes!
Bon appetite!
Can I substitute skim milk for evaporated by chance? Thanks!
That should be fine
Hi becky, I tell you that I really love what you share day by day to start, you explain them very well without any doubt, have you tried adding concentrate to some soups?
and I hope you continue this way and much support from Spain, we also know you here
I haven’t and totally should! Thanks for stopping by and saying hi :)
Netflix and your Broccoli Cheese Soup. Life goals achieved :-)