Slow Cooker Broccoli Cheese Soup

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 8 servings
Author Holly Nilsson
Course Soup
Cuisine American
Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.


  • 1 tablespoon butter
  • 1 large onion chopped
  • 1/2 cup celery sliced
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 4 cups chicken broth or stock
  • 6 cups fresh broccoli about 2 heads
  • 4 oz cream cheese
  • 12 oz evaporated milk
  • 2 cups sharp cheddar cheese shredded
  • 2/3 cup fresh Parmesan cheese shredded
  • salt & pepper to taste


  • Heat butter in a small pan over medium heat. Cook onion and celery until tender, about 3 minutes. 
  • Wash and chop the broccoli and place in the slow cooker. Add cooked onion, garlic powder, bay leaf, chicken broth, cream cheese and salt & pepper to taste.
  • Cook on low 6-7 hours (or high 3-4 hours) or until broccoli is tender. Add evaporated milk and cook 30-60 minutes more. Discard bay leaf.
  • Remove one cup of broccoli and coarsely chop. Puree remaining soup using a hand blender. (You can puree a bit to break up the broccoli or until completely smooth depending on preference).
  • Add chopped broccoli back into the soup. Stir in all of the cheeses until melted.
  • Garnish with additional shredded cheeses, or 1/2 tsp of pesto sauce.

Recipe Notes

For a thicker soup, create a cornstarch slurry by combining 2 tablespoons water with 2 tablespoons cornstarch. Add a little at a time to reach desired consistency. Allow to cook an additional 10 minutes.

Nutrition Information

Calories: 301, Carbohydrates: 12g, Protein: 16g, Fat: 21g, Saturated Fat: 12g, Cholesterol: 67mg, Sodium: 870mg, Potassium: 534mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1135IU, Vitamin C: 71.1mg, Calcium: 472mg, Iron: 1.2mg