This Slow Cooker Broccoli Cheese Soup is easy and delicious! Make it with fresh or frozen broccoli along with Velveeta, Sharp Cheddar, and Parmesan Cheese.
Slow Cooker Broccoli Cheese Soup
During the fall and winter months, my CrockPot has a permanent space on my countertop. Since we use it so often, there is no need to put it away. For busy weeknights, I keep our meals simple. Slow cooker soups like Vegetable Beef, Ham and Potato or this Slow Cooker Broccoli Cheese Soup are easy to make. They can all be made quickly
When I have time to make CopyCat Panera Broccoli Cheddar Soup, I will make it on the stovetop. It requires attention and a bit more prep. This recipe requires minimal effort.
As I mentioned, there are three different kinds of cheese added to this comforting Broccoli Cheese Soup. First, Velveeta, second Sharp Cheddar, and finally Parmesan Cheese. The combination is amazing! Everyone LOVES it!
Since this Slow Cooker Broccoli Cheese Soup uses mainly Velveeta Cheese, and sharp cheddar it reheats well. So, it’s perfect for lunches or for enjoying leftovers during the week. I often store it in individual-sized containers with lids. It’s very convenient to have servings readily available for my family.
If you happen to be a dipper like myself, Kings Hawaiian Rolls are AMAZING for dipping with this broccoli soup. The flavor profile pairs well. You could also serve with french bread or basic dinner rolls. For us, it’s always sweet rolls.
Ingredients for Slow Cooker Broccoli Cheese Soup
- Fresh or Frozen Broccoli
- Evaporated Milk
- Chicken Broth
- Velveeta Cheese
- Parmesan Cheese
- Sharp Cheddar Cheese
How to Make Broccoli Cheese Soup
First, dice a small-sized onion. The onion will give flavor to the soup. If you have picky eaters, you can puree the onion too!
Next, melt the butter in a small saucepan. This will be the start of the roux for the soup.
After the butter has melted, add in the onions, salt, and pepper. Let this cook so onions are a bit tender.
Then, add in the flour.
The roux should be thick and pasty.
For the next step, add evaporated milk. Stir until smooth.
Add the roux to a slow cooker. I used my 6-quart Crock pot. Then stir in the broth.
Add in the fresh or frozen broccoli and stir. Cover and cook on high for 2 hours or low for 4 hours.
While the broccoli soup is cooking, cube the Velveeta cheese.
And grate the sharp cheddar cheese. You will want to use bricks of cheese and shred yourself. The pre-shredded will not have the same results.
Fresh grated Parmesan Cheese works best for cooking soups. The packaged cheese will have different results.
After the soup has finished cooking, stir in the cubed Velveeta Cheese. It will melt quite quickly.
Then, stir in the sharp cheddar cheese. It will also melt very quickly.
Lastly, add the shredded Parmesan.
If you prefer a thick soup, add a cornstarch slurry to the soup. The consistency of my soup is exactly how I like it, not overly thick nor thin.
Consider these other Soup Recipes that I have shared:
Slow Cooker Broccoli Cheese Soup
- 1/4 cup Butter
- 1/2 tsp Black Pepper
- 1/4 tsp Salt
- 1 small Onion chopped
- 1/4 cup Flour
- 12 oz Evaporated Milk
- 32 oz Chicken Broth
- 24 oz Broccoli Florets
- 8 oz Velveeta cubed
- 8 oz shredded Sharp Cheddar Cheese
- 4 oz shredded Parmesan Cheese
- In small saucepan, melt butter over medium heat.
- Add salt, pepper and onions and cook until tender.
- Stir in flour to make a roux, cooking for about 1 minute.
- Slowly stir in evaporated milk until mixture is smooth.
- Pour sauce into slow cooker.
- Add broth to slow cooker and stir until blended.
- Add broccoli and stir.
- Cook on low for 4 hours or high for 2 hours.
- Add Velveeta cubes to soup and stir until melted.
- Add cheddar cheese and stir until melted.
- Add Parmesan cheese and stir until melted.
- If soup is too thin, you can thicken with a cornstarch slurry(2 tablespoons cornstarch plus 2 tablespoons water well blended).
- Garnish with a little cheddar cheese if desired.