Crock Pot Broccoli Cheese Soup Recipe (2024)

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Who does not love a simple broccoli soup?

This soup brings back fond memories of my childhood – this soup is easy to make and robust in flavor ( oh and it is full of veggie goodness 😉 ).

The secret ingredient is sauteed onions — it really elevates this soup to the next level.

So get ready to learn how to make a simple broccoli soup that beats the ones you will find in a restaurant.

This version is not gluten free due to the Campbell Soup used has wheat flour I usually make my own cheddar cheese soup

From my kitchen to yours.

What You Need

1 (32 ounce) bag frozen chopped broccoli – I do not use the stem
2 (10 ¾ ounce) cans cheddar cheese soup
2 (12 ounce) cans evaporated milk

1/2 Teaspoon of Garlic Powder

1 Clove of Minced Garlic

Cheddar Cheese

1 Tablespoon of Butter or Margarine

1/2 Teaspoon of Onion Powder

1 teaspoon black pepper

1 Cup of Chopped Onions

What To Do

Heat up a skillet on medium heat and melt butter – Sautee onions for about 10 minutes. Add garlic and cook for one minute.

Place All INGREDIENTS ( except Cheddar Cheese) in the Crock Pot.Cover and cook on low 4-5 hours.

Garnish with Cheddar Cheese Enjoy 🙂

Crock Pot Broccoli Cheese Soup

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Simple Broccoli Cheese Soup in the Crock Pot

Ingredients

  • 1 (32 ounce) bag frozen chopped broccoli - I do not use the stem
  • 2 (10 ¾ ounce) cans cheddar cheese soup
  • 2 (12 ounce) cans evaporated milk
  • ½ Teaspoon of Garlic Powder
  • 1 Clove of Minced Garlic
  • Cheddar Cheese
  • 1 Tablespoon of Butter or Margarine
  • ½ Teaspoon of Onion Powder
  • 1 teaspoon black pepper
  • 1 Cup of Chopped Onions

Instructions

  1. Heat up a skillet on medium heat and melt butter - Sautee onions for about 10 minutes. Add garlic and cook for one minute.
  2. Place All INGREDIENTS ( except Cheddar Cheese) in the Crock Pot. Cover and cook on low 4-5 hours.
  3. Garnish with Cheddar Cheese Enjoy 🙂

This recipe is adapted from Foods.com

Categorized:

  • Crock Pot
  • Recipes

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Comments

  • sabina

    gonna try it im my pampered chef deep covered baker

  • Jenna

    Recipes

  • Traci

    Great recipe! When it was almost done I added a little milk and some salt and then mashed up the broccoli!

  • natalie

    yummy this was very very delicious! it is a very thick soup and fills you up quick!

  • denise

    can’t wait to try this — yum

  • cadi

    Do you need to add water to this?

    • Budget Savvy Diva

      Nope

  • Chantele

    How do you make your own cheese soup? I’m going to try this today for a lenten soup luncheon an d I don’t have cheese soup.

  • Nick

    amg suchhh a great recipe!

    • Budget Savvy Diva

      Glad you like it 🙂

  • Feed Your Demons « Prescribed Films

    […] searched for a crock pot version that could be made on set without a kitchen. Luckily I found this recipe(https://www.budgetsavvydiva.com/2012/02/crock-pot-broccoli-cheese-soup/). I am so excited to make […]

  • natalie

    You don’t say what size slow cooker to use… 1.5 qt, 3 qt, 4qt, or 6 qt?

  • Rebecca

    What is the serving size? I count my calories and it says this serves six but I need to know how much I can eat? : )

    • Linda

      Either measure amount you have when finished and divide by 6 or put into six bowls until gone.

  • Jessica

    I have this in my crock pot now. I’m worried I may have done it wrong. I wasn’t clear on whether or not I was supposed to add the milk to the cheddar soup like it asks you on the back of the can or not. I added the milk, but just subtracted an evaporated milk can. Hopefully it turns out okay, I’ve been looking forward to trying this.

    • Erin

      This is my same question. Do I add the 1 can of milk per can of cheddar cheese soup, in addition to the evaporated milk?

      • Jacki

        What is the response to this?? Making this tonight

      • Sherrill L. Van Valkenburgh

        NO! Two cans of soup go in, two cans of milk go in. Soup cans are always 10 3/4 oz., evaporated milk is in 12 oz. cans. That’s why the different numbers.

  • ivonne

    do you put in the broccoli frozen or thawed out?

    • Budget Savvy Diva

      I put it in frozen

  • amber m

    I work full time and go to school full time. So in order to help my husband out I will surprise him with dinner already done.
    So I made this soup first thing this morning so by the time he gets home dinner is done.
    Hope he likes it Il let you know how it goes.

  • Kaylin

    OMG this was fantastic and super easy. I’m not a fan of onions so we omitted that and just used onion powder. I ate some the next day on crackers like a dip. My MIL ate 3 bowls as did the rest of us. I made home made croutons and that put it over the top. Thanks for posting this. I’m making it again this weekend since we are due for a snowstorm!!!!! Love crock pot recipes!!!!!! This would be fantastic in a bread bowl or even as a dip. YUMMY!!!!!!

    • Budget Savvy Diva

      I am so glad you liked it 🙂

  • Lisa

    Since I work full time, would it still be good if I leave it in the Crockpot for about 9 hours or will it burn??

    • Budget Savvy Diva

      Make sure it is on low – it should be fine — use a crockpot liner so it does not burn

  • Kim

    I had to put in the broccoli stems. There was no way that I couldn’t have. I bought 2 16oz bags of chopped broccoli. If I picked out all the stems there wouldn’t have been enough broccoli & it would have taken hours to pick them out. Do you buy broccoli tops only? THe soup is real real thick right now (just placed everything in there). I added some cream to it for cooking. I might blend it up later to see if that thins it out. I cannot wait to taste it. 🙂

  • Kristi D.

    Really good! I accidentally only got one 16 oz bag of broccoli. Luckily I also had some fresh so I chopped it up and threw it in. I also used the stems or I wouldn’t have had enough. When the soup was done I just took a potato masher and broke up some of the bigger chunks of broccoli and stems. Made a very tasty and filling soup. For those who asked above: no you don’t put any additional milk in besides the evaporated milk.

  • Thalcomb

    Can this be frozen after? Thinking it would be great for quick meal.

  • michelle

    How much cheddar cheese do you use?

  • nancy

    I’m tryin to make this now and like an idiot i got two small 5 oz cans of evaporated milk can i substitute the rest with milk???? Please let me know this looks so yummy!!!

  • valene gibbs

    this looks easy, and good, I’ll add a few more spices

  • Heather Thiel

    There’s nothing better when you’re sick than broccoli cheese soup!

    (commenting for Quick giveaway 🙂

  • Stephanie Williams

    PIN!!!!!!!

  • Allie Talley

    I literally make this once a month. I love it that much!

  • Casey S

    Someone else asked this but I didn’t see an answer. Does anyone know a substitute for the canned cheddar soup? Would 2 cups of cheese sauce thinned a little work?

  • Julie

    Can you use fresh broccoli? Would you steam it first?

  • kristen

    Do we add any liquid to the crock pot?

  • Danna

    Do not, I repeat, do not cook it longer than the recipe says. Put my crockpot on low and cooked for about 8 hrs while I was at work… I wish I could share a picture. Just nasty. It separated and burned a little. I was hoping to salvage it, but it doesn’t taste like anything, except a little bit of broccoli maybe. 😛 Gonna have to try again on a weekend, I suppose. 🙁

Crock Pot Broccoli Cheese Soup Recipe (2024)

FAQs

Why won t my cheese melt in my broccoli cheddar soup? ›

Grate the cheese yourself.

Pre-shredded cheese is often coated in anti-caking agents that can prevent the cheese from melting into a lusciously creamy soup. To ensure that your broccoli cheddar soup has the best smooth and creamy texture, buy a block of cheese and grate it yourself.

Read More ›
How can I thicken my broccoli cheese soup? ›

HOW CAN YOU MAKE BROCCOLI CHEDDAR SOUP THICKER?
  1. You can mix equal parts butter and flour to form a thick paste, then stir that into the soup.
  2. You can whisk some cornstarch into cold water or broth until the cornstarch is dissolved, and stir that into the soup.
  3. You can add a bit more cheese.
Feb 6, 2019

See Details ›
Why is my cheese clumping in broccoli cheddar soup? ›

If heated too high, you risk clumping and if too low, not melting properly. With soup, you might be able to fix it with an immersion blender, or you might not. At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly.

See Details ›
Why did my broccoli cheese soup curdle? ›

Curdling in a cream soup usually occurs when the milk or cream is added at too high of a heat. As you incorporate the milk and broth into the cooked onion and flour mixture, keep the heat at medium and stir continuously with a whisk. Once all is mixed in, then proceed to heat to a boil.

Read More ›
What kind of cheese melts best in soup? ›

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

Learn More ›
How do you add cheese to soup without curdling it? ›

Don't add the cheese all at once or you risk clumping. Sprinkle the cheese in, stir and when it's almost melted, sprinkle in more. A sure-fire way to prevent cheese from clumping is to toss it with some cornstarch before adding to the soup.

Keep Reading ›
Why is my cream of broccoli soup bland? ›

Why does my cream of broccoli soup taste bland? You have to build flavor during each step when making soup. Make sure you're taking the time needed to properly sauté the onions, fully cook the broccoli, and season to taste as you work.

Read The Full Story ›
How do you fix watery broccoli cheese soup? ›

Add a cornstarch slurry

In a separate bowl, mix cornstarch with a small amount of cold water until it becomes a smooth paste. Gradually add the slurry to your soup while stirring continuously. The cornstarch will thicken the soup as it heats up.

Keep Reading ›
How do you fix watery broccoli soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Keep Reading ›
How do you keep broccoli cheddar soup from breaking? ›

The common solution is to use a flour-based roux. Flour can thicken up the water phase of the soup, which in turn makes it difficult for fat globules to coalesce. Just like in a creamy Mornay sauce, the cheese can't separate.

Discover More ›

Why does broccoli cheddar soup make my stomach hurt? ›

Broccoli also can be the culprit behind a slew of stomach-related symptoms. Not only does the veggie — or more specifically, the intestinal bacteria that breaks the fibrous content down — cause gas, but that gas can actually be painful, too. Because the gas expands the intestines, its lining and walls become stretched.

Learn More Now ›
Why is my broccoli cheddar soup not creamy? ›

Soup needs some fat to smooth out the texture and help the ingredients bind together. If your soup is too lean, it will taste grainy. Try adding some additional cream or milk to the soup until it reaches the desired consistency.

View More ›
How do you make broccoli cheese soup less salty? ›

Acidic ingredients like lemon juice, vinegar, or tomatoes can also help to reduce the saltiness of soup. Add a small amount of acid to the soup and stir until well combined.

View Details ›
Why does cheese get gummy in soup? ›

But when heat is introduced, the protein structure falls apart and the emulsion breaks—the fat globules come together into a greasy pool and the proteins congeal to form a stringy mess. But American cheese is specifically designed to be extremely meltable and nearly impossible to break.

Continue Reading ›
Can you put shredded cheese in soup? ›

It is recommended to shred the cheese yourself for soup. Pre-shredded cheese often contains additives such as anti-caking agents, which can affect the melting and consistency of the cheese, potentially leading to curdling.

Read On ›
Why isn't my cheese melting in my soup? ›

Use low heat: For the cheese to melt smoothly without clumping or burning, it's important to use low heat. High heat can cause the cheese to seize and become stringy. Slowly heat the soup and cheese mixture over low to medium heat, stirring constantly until the cheese reaches its melting point.

Know More ›
Why is my cheddar cheese not melting? ›

Younger cheeses tend to melt more easily than older ones, so a younger cheddar will melt much better than an aged one. Older cheeses like aged cheddar are actually poor melters and can become grainy or oily when melted. How it's made: Certain cheeses will also have a harder time melting based on how they are made.

Get More Info ›
How do you get cheddar cheese to melt? ›

Use a low heat setting and be patient. If you melt the cheese over too high of a heat, it can become rubbery. Instead, use a low heat setting and stir the cheese frequently as it melts to help it blend together smoothly. Add a small amount of milk, cream, or broth to the cheese as it melts.

Know More ›
Why isn't my cream cheese melting in my soup? ›

Cheese is a particularly tricky addition to soups because if the temperature of the soup is too hot or too cold, the cheese won't melt properly and will start to clump. Temperatures over 150 degrees Fahrenheit will cause the cheese to release liquid too fast as a result of broken protein bonds.

Discover More ›
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