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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.
Yum, I love broccoli-cheese soup! I’m eating your Asian chicken salad for lunch today – it’s so good.
Can you tell me what kind of soup to add 3-4 of?
I believe that is 2 cans of either Cream of Potato soup, Cream of Chicken, or Cream of Mushroom soup. Which ever you have on hand…
You got that right! So easy!! And so tasty looking 🙂
This soup looks very satisfying! I love creamy, cheesy soups and broccoli and cheddar is definitely one of my favorites!
Did you bring a slow cooker with you or was that a purchase? I’m curious. 🙂
Purchase! Actually a double purchase considering the first one broke after one use. Welcome to the Philippines, where things work every once in a while. 🙂
That could not be cuter. She definitely doesn’t miss one bit! And this soup – comfort at its best!
Isn’t she precious? And her love for cake is undeniable.
After just eating a bowl of very boring chicken noodle soup with some questionable looking chicken chunks that I ate around, I have never wanted a huge bowl of broccoli cheese soup more. Totally making this. Like TOMORROW.
How would I convert the time to an instant pot instead of a crock pot? 🙂
I was like tho only kid ever who LOVED broccoli! LOL! Haven’t made a soup like this in ages, though. And it’s about TIME! Love that using the slow cooker keeps me out of a hot kitchen, I’m sure you do too. 😉
This soup does sound amazingly easy! And who doesn’t love broccoli and cheese–they’re clearly a match made in heaven. 🙂 Hooray!
I just made a broccoli cheese soup this weekend but I have to try this easy slow cooker recipe. I don’t get to use my slow cooker enough!
This is like the ultimate comfort food!
this sounds incredible!! I will definitely have to make this a ton this winter.
This looks sooooo yummy!
yessss crockpot recipes are such winners!! delicious!!
This looks delightful. I would love my husband to plop these ingredients in the crockpot while I was out!
that video was too cute!!!! and the soup looks oh soooo good. lovin’ the pepper shaker!
Just going to leave a little food/cat joke for ya.. 🙂
How is cat food sold? Usually purr can
How cute is she?! Love it! And this soup, definitely love this soup!
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!
Woot woot! Thanks Kristin!
I just put this in the crock pot for dinner! 🙂 It’s already smelling so yummy!
Hi,
Is that two small (5 oz/147 ml) cans or two of the larger cans of evaporated milk?
Looks yummy, and I’m about to make it!
I think it’s the bigger one, more like 10 or 11 ounces.
Hi Lindsay,
I love reading your blog – for all its simple and quick recipes and about the wonderful things you are doing in the Philippines. This recipe looks extremely easy – its just that I do not have a crock-pot / slow cooker. I’d love to hear your thoughts on how to make this on a regular stove-top. Also, what is the best substitute for evaporated milk? Should I use heavy cream?
Many thanks,
Vidya
I would use something more like half and half instead of heavy cream. You could also use regular milk and thicken it a bit with regular cream.
There are 2 (simple) ways to make evaporated milk when your pantry is lacking. All evaporated milk is just milk with some of the water removed. So, method one (which is also the “hardest”, but calls for ingredients you are almost sure to have) is to boil milk down to about half its volume. That’s what makes this way “harder”: this takes a little more watching and stirring and guestimating on when you’ve reached about half of what you started with. And don’t get distracted by the kids/dogs/S.O./laundry etc.! The second way does require an ingredient you may or may not have on hand: powdered milk. (Also known as dry milk powder or instant dry milk powder.) I like this method that uses powdered milk at twice the ratio to water as you would normally use it. This also give you a creamier milk product with less water in it that you can stir together in just a few seconds and works great. Today, we use evaporated milk most often in recipes where we want a creamier and richer taste than just plain milk can provide, so the powdered milk method is perfect for recipes where that’s your goal, like this soup!
Here’s how to do it.
DIY EVAPORATED MILK
Ingredients:
1¼ cups Water
1 cup Dry Milk Powder
Stir together.
Yep. That’s it. This ratio results in the same amount of “evaporated ” milk as one 12 oz. can. Hope this helps!
Delicious! Kid approved:)
Im going to put this on shortly but whats a great substitite if you do not have evaporated milk?
Simmer some milk down until it’s reduced by about half – there’s your evaporated milk! 🙂
Am i the only one that my soup curdled? Only 3 hours on high so far and Yup..chunky..any suggestions?
Oh no! I have no idea Jason! Did you add anything else in there besides just the ingredients listed?
Oh, my. I need this on my table soon. What a delicious soup!