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Super Easy Crockpot Broccoli Cheese Soup

Americanhard4 servings
Start cook modeView source
Super Easy Crockpot Broccoli Cheese Soup

Ingredients

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  • Author:Pinch of Yum
  • Total Time:4 hours 10 minutes
  • Yield:6-8
  • -3 large head sof broccoli
  • large onion, diced
  • can scream of chicken, potato, or mushroom soup, homemade version here
  • can milk (just refill the empty soup can)
  • ounce can sevaporated milk
  • salt and pepper to taste
  • cheddar cheese for topping
  • 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 cup sof soup until broccoli has broken into small piece s, 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
  • Emily @ Greens, Eggs, & HamstringsYum, I love broccoli-cheese soup! I’m eating your Asian chicken salad for lunch today - it’s so good.09/10/12 @ 6:04 amReplyTimCan you tell me what kind of soup to add 3-4 of?01/18/20 @ 9:09 pmReplyDominiqueI believe that is 2 can sof either Cream of Potato soup, Cream of Chicken, or Cream of Mushroom soup. Which ever you have on hand…03/28/22 @ 1:23 amReply
  • TimCan you tell me what kind of soup to add 3-4 of?01/18/20 @ 9:09 pmReplyDominiqueI believe that is 2 can sof either Cream of Potato soup, Cream of Chicken, or Cream of Mushroom soup. Which ever you have on hand…03/28/22 @ 1:23 amReply
  • DominiqueI believe that is 2 can sof either Cream of Potato soup, Cream of Chicken, or Cream of Mushroom soup. Which ever you have on hand…03/28/22 @ 1:23 amReply
  • Katrina @ Warm Vanilla SugarYou got that right! So easy!! And so tasty looking 🙂09/10/12 @ 6:13 amReply
  • Julia {The Roasted Root}This soup looks very satisfying! I love creamy, cheesy soups and broccoli and cheddar is definitely one of my favorites!09/10/12 @ 10:34 amReply
  • emily (a nutritionist eats) Did you bring a slow cooker with you or was that a purchase? I’m curious. 🙂09/10/12 @ 11:22 amReplyLindsayPurchase! Actually a double purchase considering the first one broke after one use. Welcome to the Philippines, where things work every once in a while. 🙂09/10/12 @ 7:40 pmReply
  • LindsayPurchase! Actually a double purchase considering the first one broke after one use. Welcome to the Philippines, where things work every once in a while. 🙂09/10/12 @ 7:40 pmReply
  • CassieThat could not be cuter. She definitely doesn’t miss one bit! And this soup - comfort at its best!09/10/12 @ 11:34 amReplyLindsayIsn’t she precious? And her love for cake is undeniable.09/11/12 @ 6:21 amReply
  • LindsayIsn’t she precious? And her love for cake is undeniable.09/11/12 @ 6:21 amReply
  • sally @ sallys baking addictionAfter 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.09/10/12 @ 12:51 pmReplyAnnaHow would I convert the time to an instant pot instead of a crock pot? 🙂09/14/20 @ 3:50 amReply
  • AnnaHow would I convert the time to an instant pot instead of a crock pot? 🙂09/14/20 @ 3:50 amReply
  • Frances @TheFoodessFilesI 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. 😉09/10/12 @ 12:59 pmReply
  • EileenThis soup does sound amazingly easy! And who doesn’t love broccoli and cheese-they’re clearly a match made in heaven. 🙂 Hooray!09/10/12 @ 1:28 pmReply
  • Chung-Ah | Damn DeliciousI 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!09/10/12 @ 2:21 pmReply
  • Jen @ Savory SimpleThis is like the ultimate comfort food!09/10/12 @ 2:52 pmReply
  • katiethis sounds incredible!! I will definitely have to make this a ton this winter.09/10/12 @ 3:42 pmReply
  • Dionna MashThis looks sooooo yummy!09/10/12 @ 5:48 pmReply
  • Julie @ Table for Twoyessss crockpot recipes are such winners!! delicious!!09/10/12 @ 7:16 pmReply
  • Emily @ A Cambridge StoryThis looks delightful. I would love my husband to plop these ingredients in the crockpot while I was out!09/10/12 @ 7:34 pmReply
  • Angela @ AnotherBitePleasethat video was too cute!!!! and the soup looks oh soooo good. lovin’ the pepper shaker!09/10/12 @ 9:30 pmReply
  • GrantJust going to leave a little food/cat joke for ya.. 🙂How is cat food sold? Usually purr can09/11/12 @ 8:08 amReply
  • Jessica@AKitchenAddictionHow cute is she?! Love it! And this soup, definitely love this soup!09/11/12 @ 9:06 amReply
  • KristinI 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!09/13/12 @ 8:56 amReplyLindsayWoot woot! Thanks Kristin!09/13/12 @ 5:47 pmReply
  • LindsayWoot woot! Thanks Kristin!09/13/12 @ 5:47 pmReply
  • DawnI just put this in the crock pot for dinner! 🙂 It’s already smelling so yummy!09/20/12 @ 10:42 amReply
  • CathiHi, Is that two small (5 oz1/147 ml) can sor two of the large r can sof evaporated milk?Looks yummy, and I’m about to make it!09/26/12 @ 2:56 pmReplyLindsayI think it’s the bigger one, more like 10 or 11 ounce s.09/26/12 @ 6:15 pmReply
  • LindsayI think it’s the bigger one, more like 10 or 11 ounce s.09/26/12 @ 6:15 pmReply
  • VidyaHi 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, Vidya10/05/12 @ 10:23 amReplyLindsayI 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.10/07/12 @ 1:49 amReplyMickeyThere 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 MILKIngredients:\1 1/4 cup sWater1 cup Dry Milk PowderStir together.Yep. That’s it. This ratio results in the same amount of “evaporated ” milk as one 12 oz. can. Hope this helps!01/01/17 @ 10:47 pmReply
  • LindsayI 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.10/07/12 @ 1:49 amReply
  • MickeyThere 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 MILKIngredients:\1 1/4 cup sWater1 cup Dry Milk PowderStir together.Yep. That’s it. This ratio results in the same amount of “evaporated ” milk as one 12 oz. can. Hope this helps!01/01/17 @ 10:47 pmReply
  • IsabelDelicious! Kid approved:)10/12/12 @ 8:06 pmReply
  • TraymeshiaIm going to put this on shortly but whats a great substitite if you do not have evaporated milk?10/13/12 @ 5:03 pmReplyLindsaySimmer some milk down until it’s reduced by about half - there’s your evaporated milk! 🙂10/15/12 @ 4:17 amReply
  • LindsaySimmer some milk down until it’s reduced by about half - there’s your evaporated milk! 🙂10/15/12 @ 4:17 amReply
  • JasonAm i the only one that my soup curdled? Only 3 hours on high so far and Yup..chunky..any suggestions?10/17/12 @ 8:50 pmReplyLindsayOh no! I have no idea Jason! Did you add anything else in there besides just the ingredients listed?12/31/13 @ 12:29 pmReply
  • LindsayOh no! I have no idea Jason! Did you add anything else in there besides just the ingredients listed?12/31/13 @ 12:29 pmReply
  • LizOh, my. I need this on my table soon. What a delicious soup!10/19/12 @ 9:09 pmReply
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Instructions

  1. Chop broccoli into bite sized florets.
  2. Place soup, milk, evaporated milk, onion, and broccoli in a slow cooker. Cook on high for 4 hours or low for 6 8.
  3. 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.