Make this easy Slow Cooker Broccoli Cheese Soup for a comforting and easy meal, velvety smooth and full of vegetables.
Soup is great to make in the slow cooker. We also like to make Chicken Noodle Soup, Zuppa Toscana, and Cheeseburger Soup.
One of my favorite soups is broccoli cheddar soup, I drive through at least once a week to get a bowl at Panera Bread. Recently my daughter started liking this soup too and I decided it is more cost-effective to make this soup at home from scratch.
How to make Broccoli Cheese Soup in the Crockpot:
- Broccoli – I use 2 heads of broccoli or about 6 cups after being cut.
- Carrots – Shred these with a cheese grater or dice.
- Onion
- Chicken broth
- Thickening agent – I whisk cornstarch into the chicken broth above
- Seasonings – Garlic powder and pepper.
- Cheese – I use Velveeta, this makes a velvety smooth soup
- Heavy Cream – This helps thicken the soup too.
- Add the vegetables and seasonings to the slow cooker.
- In a large bowl whisk together the cornstarch and chicken broth. Add to the slow cooker.
- Stir. WAIT TO ADD THE VELVEETA CHEESE AND HEAVY CREAM UNTIL THE END OF THE COOKING TIME.
How long do I cook?
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or LOW for 6.
- Cube the Velveeta and add to the slow cooker. Add the heavy cream. Stir.
- Place the lid back on the slow cooker and cook for 20 more minutes on high to melt the cheese.
- Stir and serve!
Can I omit the cornstarch to make this lower in carbs?
- Yes, omit the cornstarch to make this lower in carbs.
- The soup won’t be as thick but still have great flavor.
- You can sub cream cheese for the heavy cream to help thicken if desired.
Can I use shredded cheese instead of Velveeta?
- Yes, but follow these directions:
- Sharp cheese will give the most flavor, other milder cheeses won’t flavor the soup correctly.
- Use 3 cups freshly grated cheese, pre-shredded will not melt as well.
- Stir only one cup at a time.
More soups to make in your slow cooker:
- Slow Cooker Baked Potato Soup
- Slow Cooker Minestrone – Recipe by Little Spice Jar
- Slow Cooker 15 Bean Soup with Ham
- Slow Cooker Tomato Basil Soup – Recipe by Julie’s Eats and Treats
- Slow Cooker Split Pea Soup
- Slow Cooker French Onion Soup
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Slow Cooker Broccoli Cheese Soup
May be the easiest soup ever to make! Ultra cheesy and creamy broccoli cheese soup made in the crockpot.
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Servings: 8
Calories: 308kcal
Equipment Needed:
- Slow Cooker – 5 quart or larger
Ingredients:
- 2 heads broccoli 6-8 cups after being cut or can use 14-16 ounces of frozen broccoli
- 2 carrots shred with a cheese grater or dice small.
- 1 sweet yellow onion diced
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- 32 oz. chicken broth
- 1/4 cup corn starch
WAIT TO ADD THESE INGREDIENTS
- 1 lb. velveeta cheese (this is the smaller box)
- 1 cup heavy cream
Instructions:
- Cut the heads of broccoli by cutting off each floret. Cut the stem into medium size pieces. Add to the slow cooker. If using frozen, no need to cut up more.
- Add the carrots, onion, garlic powder and pepper.
- In a large bowl whisk together the chicken broth and cornstarch. The chicken broth must be at room temperature or cold for this not to clump. Pour over the vegetables in the slow cooker.
- Stir.
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or LOW for 6 hours.
- When the cooking time is up pour in the heavy cream and velveeta (cut into cubes). Stir.
- Replace the lid and cook for 20 more minutes on HIGH.
- Serve and enjoy!
How to Video:
Recipe Notes:
Can I omit the cornstarch to make this lower in carbs?
Yes! But doing so will produce a thinner soup. I suggest using cream cheese instead of heavy cream and that will help thicken the soup.
Can I use regular cheese instead of Velveeta?
- Yes, but follow these directions:
- Sharp cheese will give the most flavor, other milder cheeses won’t flavor the soup correctly.
- Use 3 cups freshly grated cheese, pre-shredded will not melt as well.
- Stir only one cup at a time.
Nutrition:
Calories: 308kcal | Carbohydrates: 23g | Protein: 17g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 1387mg | Potassium: 838mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4489IU | Vitamin C: 145mg | Calcium: 428mg | Iron: 1mg
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For the nutrition facts, is that per how many oz of soup?
I don’t take measurements. It’s for 1/8 of the recipe.
Tried this recipe only omitting the carrots and it was awesome, absolutely delicious. I’ve made it several times because my family loves it. Thanks for the recipe!
If you’re substituting cornstarch with the cream cheese, would you use the whole block of cream cheese or how much do you think with thickened it?
Hard to say without testing it! Sorry!
Oh I thought by suggesting alternatives for your recipes, you have tested them. I did use a block of cream cheese and it didn’t work at all with thickness. I also used freshly graded sharp cheddar cheese and it was incredibly gummy. It might not be a good idea to suggest different alternatives to your audience unless they have been tested. I had to throw out the soup. Complete waste of time and money. Lesson learned.
Instead of cooking on high for 4 hours will 2-3 be good enough? I started kinda late so just wondering
The onions will probably still be crunchy.