Crockpot Broccoli Cheese Soup Recipe
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.
- 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.
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