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A white bowl filled with creamy cheddar broccoli crockpot soup, topped with shredded cheddar cheese. Another bowl and two metal spoons are blurred in the background on a white surface.
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Cheddar Broccoli Crockpot Soup

This Cheddar Broccoli Crockpot Soup turns simple ingredients into the ultimate comfort food that practically cooks itself. Imagine walking into your home after a long day to the heavenly aroma of melted cheddar and perfectly cooked vegetables. That's exactly what awaits you with this recipe!
Prep Time25 minutes
Cook Time4 hours
Total Time4 hours 25 minutes
Servings: 6
Calories: 409kcal
Author: Melissa Griffiths

Ingredients 

  • 3 tablespoons butter
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 5 stalks of broccoli finely chopped
  • 4-6 cups chicken broth or water + buillion
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 can evaporated milk around 12 ounces
  • 1 8-ounce package cream cheese cubed
  • 3 cups shredded cheddar cheese (I like sharp cheddar.)
  • ½ cup freshly grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  • In a medium skillet, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes.
  • Add the garlic and cook for another minute until the garlic is fragrant.
  • Add the chopped broccoli to the slow cooker. Once the garlic and onions are cooked, add them to the slow cooker. Add enough chicken broth to cover all of the vegetables, about 4 to 6 cups. (The less liquid you add, the thicker your soup will be in the end.)
  • Add the salt and pepper to the Crock-Pot. Cook on low for 4 to 6 hours until the broccoli is cooked through and very tender.
  • About 30 minutes before serving, add the evaporated milk, cream cheese, cheddar, and Parmesan to the hot broccoli mixture and stir until everything is melted. Turn the slow cooker to the "warm" setting or turn it off completely, and let this sit for 15 minutes.
  • Working in batches, process the soup in a blender or food processor until smooth, or use an emulsion blender. You can blend all of it for a smoother consistency or just part of it for a chunkier soup. (I blended half of the soup and left half of it chunky.)
  • Add all of the blended soup back to the Crock-Pot and let it stay warm until you are ready to serve.

Notes

Broccoli Portions: When I buy fresh broccoli it comes with 2 or 3 "stalks" rubber-banded together. Use about 5 of those stalks total and not 5 whole bunches.
Blending Safety: Be careful blending the hot soup. Blending in batches will help reduce the chance of it splattering and burning you.
Frozen Broccoli: If you don't have fresh broccoli available then you can use frozen broccoli, just let it thaw first so you can dice it.
Storage: Store leftover soup in the refrigerator for up to 4 days in airtight containers, or freeze for up to 3 months for longer storage.
 

Nutrition

Serving: 1 of 6 servings | Calories: 409kcal | Carbohydrates: 10g | Protein: 21g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 1981mg | Potassium: 285mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 993IU | Vitamin C: 3mg | Calcium: 641mg | Iron: 0.4mg