If you’ve ever craved a rich, comforting soup that warms your soul and satisfies your taste buds, then you’re in for a treat with this Crockpot Broccoli Cheese Soup Recipe. It’s a luscious blend of tender broccoli, sharp cheddar, and creamy goodness, all simmered slowly in your crockpot to develop deep, mellow flavors without any fuss. Whether you’re new to slow cooking or a seasoned pro, this recipe is the perfect way to enjoy that classic comfort food vibe with minimal effort but maximum love in every spoonful.
Ingredients You’ll Need
The beauty of this Crockpot Broccoli Cheese Soup Recipe is in its simplicity and the thoughtful balance of ingredients. Each one plays a special role, whether it’s building the base, adding fresh vegetal sweetness, or bringing that irresistible gooey cheese pull!
- Unsalted butter (⅓ cup): Creates a rich, silky foundation for sautéing the veggies without overpowering flavors.
- Diced onion (¾ cup): Adds a subtle sweetness and depth that softens the soup’s texture perfectly.
- Diced celery (¾ cup): Brings a mild, fresh crunch and aromatic complexity to the mix.
- Diced garlic (2 tablespoons): Infuses a warm, savory punch that elevates the overall flavor profile.
- All-purpose flour (6 tablespoons): Acts as the thickening agent to give the soup that velvety consistency—whole wheat works just as well!
- Evaporated milk (24 ounces): Offers creamy richness with a slightly caramelized undertone that’s less heavy than heavy cream alone.
- Low-sodium chicken broth (5 cups): Balances the creaminess with savory notes and keeps sodium in check (vegetable broth is a great alternative for vegetarians).
- Diced broccoli (5 cups): The star ingredient that adds vibrant color, fresh texture, and nutritious goodness.
- Heavy cream (½ cup): Adds extra indulgence for that perfect luscious mouthfeel.
- Sharp cheddar cheese (14 ounces, freshly shredded): Packs in bold, tangy flavor that melts beautifully into the broth.
- Monterrey jack cheese (2 ounces, freshly shredded): Gives a creamy, mild balance to the sharper cheddar, plus extra melted stretch.
- Kosher salt and freshly ground black pepper (to taste): Essential for seasoning and bringing all flavors into harmony.
- Sour cream (optional, for garnish): Adds a cool, tangy contrast that brightens each bite.
- Chopped fresh cilantro (optional, for garnish): Provides a fresh, herbal pop that complements the richness perfectly.
How to Make Crockpot Broccoli Cheese Soup Recipe
Step 1: Sauté the Vegetables
Start by melting the butter in a large skillet over medium heat. Toss in the diced celery and onion, stirring occasionally until they turn translucent and tender—usually about three minutes. This step gently draws out their natural sugars and aromas, setting a flavorful foundation for the soup that your crockpot will build upon.
Step 2: Add Garlic and Flour
Next, stir in the garlic and sprinkle the flour over your softened veggies. Whisk constantly to combine everything evenly, making sure the flour is fully incorporated. This countertop moment is crucial since the flour will thicken your soup, so a smooth roux here means a silky, lump-free finish later.
Step 3: Mix in Evaporated Milk and Season
Gradually pour the evaporated milk into the skillet while continuing to whisk. This prevents any clumps and blends the flour and milk into a luscious sauce. Season with salt and pepper to your liking. Allow this sauce to cook for 2 to 3 minutes until it thickens noticeably—this concentrated base will bring richness to the entire soup.
Step 4: Combine Ingredients in the Crockpot
Transfer your thickened sauce to the crockpot and add the chicken broth along with the diced broccoli. Give everything a thorough stir to combine the flavors. Set your crockpot to high and let it cook for about three hours, or switch to low and let it simmer for six hours if you prefer a slower, deeper melding of flavors.
Step 5: Stir in Cream and Cheese
When cooking is done, turn off the heat and gently stir in the heavy cream. Then, add the shredded sharp cheddar and Monterrey jack cheeses in batches, stirring until each addition melts completely into the soup. This finishing touch transforms the mixture into a decadent, cheesy masterpiece that’s simply irresistible.
Step 6: Final Seasoning and Serve
Taste your soup one last time and adjust the seasoning with salt and pepper as needed. Ladle your warm Crockpot Broccoli Cheese Soup Recipe into bowls and prepare to garnish and serve it up with some extra flair.
How to Serve Crockpot Broccoli Cheese Soup Recipe
Garnishes
Sprinkle a dollop of sour cream for a creamy, tangy complement to the cheesy richness. Fresh chopped cilantro adds a lovely herbal brightness and a touch of color that makes every bowl look inviting. Don’t forget to heap some extra shredded cheese on top if you’re going for pure indulgence!
Side Dishes
This soup pairs beautifully with soft dinner rolls or crusty bread to scoop up every last drop. A simple green salad with a light vinaigrette can refresh your palate and balance the hearty soup. For an extra special meal, try serving alongside roasted potatoes or a crisp veggie slaw.
Creative Ways to Present
Serve your soup in rustic bread bowls to wow guests at a cozy dinner. Alternatively, layer it with croutons and bubbly cheese on top, then broil briefly for a comforting twist on French onion soup vibes. For casual gatherings, mini ramekins make perfect individual servings that feel personalized and festive.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Broccoli Cheese Soup Recipe keeps beautifully in the fridge for up to four days. Store it in an airtight container to maintain the creamy texture and fresh flavors. Give it a good stir before reheating to reincorporate any separated ingredients for a perfectly smooth experience.
Freezing
This soup freezes well, making it an ideal meal prep option. Cool it completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to three months. Just be aware that the texture of the cheese and cream may shift slightly upon thawing, but a good stir and gentle reheating will bring it right back.
Reheating
Reheat the soup slowly over low heat on the stove, stirring frequently to prevent scorching and to help the cheese melt smoothly back into the soup. If it seems too thick, simply add a splash of broth or milk to loosen it. Microwave reheating works in a pinch but stir halfway through for even warming.
FAQs
Can I use frozen broccoli for this Crockpot Broccoli Cheese Soup Recipe?
Absolutely! Frozen broccoli works perfectly well and makes this recipe even quicker to prepare. Just be sure to adjust your cooking time slightly if you want the broccoli to retain some texture.
Is it necessary to use evaporated milk, or can I substitute something else?
Evaporated milk gives a creamy, slightly caramelized richness without being too heavy. You can substitute regular milk or half-and-half, but the soup might be a bit thinner and less velvety.
Can I make this soup vegetarian?
Yes! Simply swap the chicken broth for vegetable broth, and you’ll have a delicious vegetarian Crockpot Broccoli Cheese Soup Recipe without losing any of the hearty flavor.
How do I prevent the cheese from clumping when melting?
Adding cheese in batches and stirring gently while the soup is still warm but off the heat helps it melt evenly. Avoid boiling after adding cheese to keep the texture smooth and creamy.
What type of cheese works best if I want to experiment?
Sharp cheddar is classic, but feel free to try Gouda, Gruyère, or even smoked cheeses for new flavor dimensions. Just make sure the cheese melts well and complements the broccoli’s fresh taste.
Final Thoughts
Trying this Crockpot Broccoli Cheese Soup Recipe is like wrapping yourself in a warm, cheesy hug after any long day. It’s simple, satisfying, and full of vibrant flavors that shine through slow cooking magic. Whether you’re feeding family, impressing guests, or just treating yourself, this soup is bound to become one of your favorite cozy go-to meals. Give it a whirl and savor every comforting spoonful!
Print
Crockpot Broccoli Cheese Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Broccoli Cheese Soup is a creamy, comforting dish perfect for chilly days. Featuring a rich blend of cheddar and Monterrey jack cheeses, tender broccoli, and a velvety base made with evaporated milk and chicken broth, this slow cooker recipe simplifies preparation while delivering hearty, flavorful results. Garnished with optional sour cream and fresh cilantro, it’s a perfect meal for family gatherings or cozy nights in.
Ingredients
Soup Base
- ⅓ cup unsalted butter
- ¾ cup diced onion
- ¾ cup diced celery
- 2 tablespoons diced garlic
- 6 tablespoons all-purpose flour (or whole wheat flour)
- 24 ounces evaporated milk (2 (12-ounce) cans)
- 5 cups low-sodium chicken broth (or vegetable broth)
Main Ingredients
- 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)
Seasonings & Garnishes
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Sour cream (optional, for garnish)
- Chopped fresh cilantro (optional, for garnish)
Instructions
- Sauté Vegetables: In a large skillet, heat the unsalted butter over medium heat. Add the diced celery and onion, stirring occasionally until they become translucent and soft, about 3 minutes.
- Create Roux and Add Milk: Stir in the diced garlic and flour, whisking continuously to combine. Slowly pour in the evaporated milk while whisking to ensure the mixture is smooth and free of lumps. Season with salt and pepper to taste.
- Thicken the Sauce: Continue cooking the sauce on medium heat, whisking constantly, until it thickens, approximately 2 to 3 minutes.
- Combine in Slow Cooker: Transfer the thickened sauce to the slow cooker. Add the low-sodium chicken broth and diced broccoli, stirring gently to combine all ingredients evenly. Set the slow cooker to high and cook for 3 hours, or cook on low for 6 hours.
- Finish Soup: Once cooking is complete, turn off the slow cooker heat. Stir in the heavy cream and then add the shredded sharp cheddar and Monterrey jack cheeses in batches, stirring to melt and incorporate them fully. Adjust seasoning with additional salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with optional sour cream, chopped fresh cilantro, and extra shredded cheese for added flavor and presentation. Serve hot for the best experience.
Notes
- Use whole wheat flour as a healthier alternative to all-purpose flour for added fiber.
- Fresh broccoli provides the best texture, but frozen broccoli works well too for convenience.
- Adjust the cheese quantity based on your taste preference or to make it lighter.
- Slow cooker times can vary; ensure broccoli is tender before adding cream and cheese.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- This soup freezes well; store in an airtight container for up to 2 months and reheat gently.
