Crockpot Broccoli Cheddar Soup
Whenever we are at a restaurant and broccoli cheddar soup is on the menu….the WHOLE family orders it.
With the cooler months quickly approaching, I wanted to make an easy Crockpot Broccoli Cheddar Soup recipe that could warm my family’s bellies this fall and winter 🙂 . This easy, cheesy soup does just that! Looking for an Instant Pot version? I have one HERE!
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How to make Crockpot Broccoli Cheddar Soup
- butter
- onion
- garlic
- frozen broccoli
- carrots
- chicken or vegetable broth
- water
- pepper
- salt
- evaporated milk
- cream cheese
- sharp cheddar cheese
- On a medium/high heat, saute the 3 Tablespoons of butter, diced onion and garlic until onion is soft and translucent, about 4-5 minutes. Place in crockpot.
- Next put in frozen broccoli, carrots, broth, water, salt and pepper. Cook on LOW for 6 hours. After cooking time is up, add in milk, cream cheese and cheddar cheese. Stir , recover and cook for 30 more minutes.
- Working in batches, process the soup in a blender or with an emulsion blender. Blend as much as you like to get the texture you desire. The girls and I love some broccoli chunks in our soup, so I only blended half of the soup. Add all of the blended soup back to the crockpot until you are ready to serve.
TOOLS USED FOR THIS SLOW COOKER BROCCOLI CHEDDAR SOUP RECIPE
Slow Cooker: Here is one of my favorite crockpots!
Measuring Cups and Spoons: Each cup’s “ml” and cup sizes have passed clearly engraved marking, and you can quickly identify the cup scale according to the color of the handle.
Crockpot Broccoli Cheddar Soup
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Ingredients
- 3 Tablespoon butter
- 1 small onion diced
- 4 cloves of garlic minced
- 20 oz bag frozen broccoli
- 1 cup diced or shredded carrots
- 32 oz chicken or vegetable broth
- 1 cup water
- 1/2 teaspoon pepper
- 1 tsp salt
- 12 oz can evaporated milk
- 8 oz cream cheese cubed
- 4 cups sharp cheddar cheese
Instructions
- On a medium/high heat, saute the 3 Tablespoons of butter, diced onion and garlic until onion is soft and translucent, about 4-5 minutes. Place in crockpot.
- Next out in frozen broccoli, carrots, broth, water, salt and pepper. Cook on LOW for 6 hours. After cooking time is up, add in milk, cream cheese and cheddar cheese. Stir , recover and cook for 30 more minutes.
- Working in batches, process the soup in a blender or with an emulsion blender. Blend as much as you like to get the texture you desire. The girls and I love some broccoli chunks in our soup, so I only blended half of the soup. Add all of the blended soup back to the crockpot until you are ready to serve.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
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Looking for more Easy Slow Cooker Soups?
- The Best Crockpot Beef Stew – a family and fan favorite
- Crockpot Detox Soup – Help your system recover from the holiday binge.
- Italian Tortellini Soup – Get set for fall with this easy, hearty soup.
- Crockpot Zuppa Toscana Soup – A hearty soup for a cold winter night.
- The Best Crockpot Minestrone Soup – jam packed with goodness
- The Best Crockpot Chicken Noodle Soup – Cure for the wintertime blues
Soup was very nice but WAY too thin for us. I was expecting a very thick, creamy soup and it was very watery. I doubled the cheese to try to thicken it, but that didn’t work. I now have a huge pot full of soup that I have to come up with something g else to serve with so nobody is hungry in an hour. Disappointed.
Sorry it wasn’t to your liking. It is more of a soup than a chowder for sure.
Do you know the nutritional information/numbers on this recipe?
I just started throwing the ingredients into the crockpot and accidentally added the evaporated milk after the broth. Will it be OK? I’ve read that dairy separates so that’s why you add it at the end? Anything I can do at this point?
Made this today & man is it awesome! I added a few small cut up potatoes (it helps to make the soup a bit thicker & since I whirl the heck out of the soup, they disappear completely). Part of my cream cheese block was missing from an earlier bagel-palooza session so I scooped a bit of the garlic and herb cream cheese spread I had on hand. Thank you for posting this recipe – it will become my go to from now on.
I just made this and it’s delish!!