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Slow Cooker Broccoli Cheese Soup

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.
Course Soup
Cuisine American
Keyword Slow Cooker Broccoli Cheese Soup
Prep Time 10 minutes
Cook Time 4 hours
Servings 8 servings
Calories 401kcal
Author Jen


  • 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.


Calories: 401kcal | Carbohydrates: 19g | Protein: 24g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 1455mg | Potassium: 652mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1494IU | Vitamin C: 86mg | Calcium: 687mg | Iron: 1mg