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Crockpot Broccoli Cheese Soup | The Cookie Rookie

Crockpot Broccoli Cheese Soup Recipe

Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 6
Calories: 711kcal
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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  • 1/3 cup butter
  • 3/4 cups diced onion
  • 3/4 cup diced celery
  • 2 tablespoons diced garlic
  • 6 Tbsp flour I used whole wheat
  • 24 ounces cans evaporated milk 2-12 oz cans
  • 5 cups low-sodium chicken broth
  • 5 cups diced broccoli
  • 1/2 cup heavy cream
  • 14 oz shredded sharp cheddar cheese
  • 2 oz shredded Monterrey jack cheese
  • Salt and Pepper to taste
  • Sour cream more cheese and cilantro for garnish (optional)


  • In a large skillet, heat butter over medium heat. Add celery and onion and stir until translucent and soft, about 3 minutes.
  • 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.
  • 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.
  • Turn off heat and stir in cream. Stir in all the cheese (in batches) stirring to melt and combine.
  • Serve hot garnished with sour cream, cilantro, and more cheese if desired.
  • Enjoy!



Calories: 711kcal | Carbohydrates: 28g | Protein: 34g | Fat: 52g | Saturated Fat: 32g | Cholesterol: 166mg | Sodium: 782mg | Potassium: 939mg | Fiber: 3g | Sugar: 14g | Vitamin A: 2165IU | Vitamin C: 72.5mg | Calcium: 917mg | Iron: 2mg