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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: 714kcal
Author: Becky Hardin
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.
Step-by-step photos can be seen below the recipe card.
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Ingredients

  • 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
  • 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
    A crockpot broccoli cheese soup simmering with broccoli, butter, and cheese.
  • 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
    A person stirs broccoli in a crockpot with a wooden spoon.
  • 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
    A black crockpot filled with creamy broccoli cheese soup drizzled with butter.
  • 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

Notes

  • Nutritional information does not include optional ingredients.
Storage: Store crockpot broccoli cheese soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition

Calories: 714kcal | Carbohydrates: 30g | Protein: 33g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 157mg | Sodium: 1099mg | Potassium: 914mg | Fiber: 3g | Sugar: 15g | Vitamin A: 2143IU | Vitamin C: 73mg | Calcium: 910mg | Iron: 2mg