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I just wanted to share that I made this soup this week. I followed the recipe completely except that I stirred the cheese in at the end versus just leaving it on top. It was delicious and I’ll be sure to make it again. Thanks for sharing the recipe! Love the blog!
Kristin
I love when comfort food dinners magically appear in my Crockpot.
Magic broccoli cheese soup is the perfect thing that allows me to avoid the kitchen and yet find myself on the couch with a bowl of cheesy goodness watching cat videos. And I say cat videos is because we’ve already watched every pug video that exists on the internet.
That’s actually not a joke.
This deliciously easy scenario typically starts with me emailing Bjork at noon, begging him to put these five ingredients in the slow cooker, and responding to his 14 questions via Google chat about what medium-sized florets look like.
Translation: you could probably make this blindfolded and with one hand tied behind your back. Chop, pour, and switch on, and jump back into whatever you were doing, like if you’re me, devouring every page of the Hunger Games. Which have completely overtaken my life, again. I’m currently plowing through the third one and I’m already making a plan for how I’m going to console myself when I’m done with it.
Maybe eat soup forever? That’s the best I can do right now.
Guess what’s awesome to eat? Creamy, thick, comforting soup, with pieces of yummy cheese-covered broccoli, and buttery bread dunked in it, and cheese melted into it, and then a little more of all of it.
Super Easy Crockpot Broccoli Cheese Soup
- Total Time: 4 hours 10 minutes
- Yield: 6-8 1x
Description
Crockpot Broccoli Cheese Soup! Super easy, super comforting and awesome for cold winter days. Creamy, thick, and perfect for bread-dunking!
Ingredients
- 2–3 large heads of broccoli
- 1 large onion, diced
- 2 cans cream of chicken, potato, or mushroom soup, homemade version here
- 1 can milk (just refill the empty soup can)
- 2 12 ounce cans evaporated milk
- salt and pepper to taste
- cheddar cheese for topping
Instructions
- Chop broccoli into bite-sized florets.
- Place soup, milk, evaporated milk, onion, and broccoli in a slow cooker. Cook on high for 4 hours or low for 6-8.
- Blend 3-4 cups of soup until broccoli has broken into small pieces, about 10 seconds. Add back to the pot and stir to combine. Season with salt and pepper and top with shredded cheese.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Category: Dinner
- Cuisine: American
Keywords: broccoli cheese soup, crockpot broccoli cheese soup, easy crockpot broccoli cheese soup
And now, watch and love.
How would I convert the time to an instant pot instead of a crock pot? 🙂
Do you have adjustments for cooking in an instant pot?
We haven’t tested this out in the Instant Pot yet, so it’s hard for us to say how long it’ll take. If you end up trying it out though, we’d love to hear!
Do you have to take some out and blend it? Or can you eat as is?
Hi, Vera! We’d recommend blending some of the soup to help thicken it.
If I make the homemade version of creamed soup…do I still add the equivalent of one can milk too? Recipe states to use 2 cans cream soup PLUS one can milk. So not sure if still need that additional milk if making homemade version. Thanks!
Hello!
Do you think this work if i made a freezer meal outnof this? Freeze all the raw indredients together to save for another day? Just let it thaw out and then put it in the crockpot? Thanks!
Can you freeze this
If I make this to freeze, what all would you wait to add?
We haven’t tried freezing this, but would probably do everything but the shredded cheese at the end!
My crockpot savings keep finding themselves elsewhere. So… can a pressure cooker or rice cooker be substituted into this recipe’s paraphernalia? And, if so, how? I will love you almost as much has I loved that caramelized pink salmon, if that’s a yes. FYI, that was my first salmon and it was magical 😀
Honestly I’m not real familiar with using a pressure cooker – and I wouldn’t recommend using a rice cooker. If you don’t have a crockpot, you could make this on the stovetop instead! 🙂
Is the timing the same?
Good question. This link may be helpful in figuring out how to convert the recipe to the stovetop: .
I see, I see…. Thanks
Hi! Do you think this would work with fat free evaporated milk? Or any other suggestions for lightening it up? I’ve made it before and love it, but need to make these changes now. ..
This soup is great. However, it was thin and started to curdle towards the end (I followed the recipe exactly, and used 1 can of cheddar cheese soup and 1 can of cream of potato). I slowly added flour and it took care of both problems!
Definitely recommend.
Whay do you mean on the l as t part adding more cups of soup then back in the pot? I put all the ingrediets in the crock pot and let it cook for 6 hours. That should be it right? Sorry for not understanding.
If you want, you can blend a few cups of the soup in a blender and then add them back to the pot. Just depends on what kind of consistency you want! 🙂
Hi! Just wondering what size cans of soup to use. Thanks!
Does this freeze well? I want to make it but its just my husband and I so we can’t eat it all in one night.
I don’t usually freeze things with lots of vegetables or dairy, so I guess my initial reaction would be to NOT freeze it, but then again I freeze my creamy wild rice soup all the time and just thin it out with a little milk and that works fine. Sorry I can’t be more helpful!
I am trying to use things I already have in my pantry….I only have 1 can of the evaporated milk, what should I use instead??
I made this last night with 1 can of cream of chicken and 1 can of cream of potato. It ended up curdling! I’m not sure what I did differently. The only thing I changed was I used Almond Milk instead. Next time I think I’ll be using normal milk… and maybe some cheddar soup! It needs some more cheesy pizazz!