Crock Pot Broccoli Cheese Soup found its way into my life on a snowed-in weekend at my parents’ old country house. I had braved the icy roads to help clear snow drifts alongside my neighbor, Mrs. Delgado, who shared stories of raising her kids in that same farmhouse decades ago.
We returned, chilly and rosy-cheeked, ready for something warm and comforting. Inside, I stirred together butter-sautéed onions, Velveeta cubes, frozen broccoli, and creamy condensed soup in the slow cooker. It simmered gently through the afternoon, perfume of melted cheese and broccoli filling the kitchen.
By the time the snow stopped and the mail finally arrived—late, as usual—we ladled the soup into mugs and sipped it while Mrs. Delgado and I reminisced over steaming bowls. That cozy afternoon taught me how a simple soup can carry friendship, nostalgia, and warmth all in one spoonful.
Since then, this easy crock pot recipe has warmed winter evenings, busy school nights, and even casual gatherings with old friends.
Short Description
Crock Pot Broccoli Cheese Soup combines tender broccoli, creamy Velveeta, and savory broth in a slow cooker for a smooth, comforting soup that’s perfect for chilly days.
Key Ingredients
- ½ cup chopped onion
- 2 tablespoons butter or margarine
- 1 (10-ounce) can condensed cream of chicken soup
- 1½ cups milk (preferably whole)
- 1 lb (16 ounces) Velveeta cheese, cubed
- 1 (10-ounce) package frozen chopped broccoli
- Optional seasonings: salt, pepper, ¼ teaspoon garlic powder, ¼ teaspoon paprika or a pinch of cayenne
Tools Needed
- 4–6 quart crock pot or slow cooker
- Skillet
- Knife and cutting board
- Measuring cups and spoons
- Stirring spoon
Cooking Instructions
Step 1: Sauté the Onions
In a skillet over medium, melt butter and cook onions for 3–5 minutes until softened and fragrant. Remove from heat.
Step 2: Load the Crock Pot
Add the sautéed onions to the slow cooker along with cream of chicken, milk, Velveeta cubes, frozen broccoli, and any optional seasonings.
Step 3: Cook the Soup
Cover and cook on Low for 2½ to 3 hours. Stir every hour to prevent sticking. When Velveeta is fully melted and the soup is smooth, it’s ready.
Why You’ll Love This Recipe
Flavor Explosion: Creamy and cheesy, with broccoli peeking through for freshness.
Quick and Easy: Very little prep; your slow cooker does the work.
Comforting: Perfect on snowy evenings, sick days, or rainy afternoons.
Family-Friendly: Mild yet satisfying, kids and adults both enjoy it.
Make-Ahead Friendly: Keeps warm for hours; leftovers reheat beautifully.
Mistakes to Avoid & Solutions
Grainy Texture:
Use whole milk and stir gently to melt Velveeta smoothly.
Watery Soup:
Cook on Low, stir occasionally, and simmer a bit with lid slightly ajar to thicken.
Overcooked Broccoli:
Frozen broccoli softens quickly—don’t overcook it. Stir midway to check texture.
Onion Burn:
Sauté onion just until translucent to avoid bitterness.
Undersalted:
Season gently at end—cream cheese base needs some salt and a touch of garlic powder for depth.
Serving and Pairing Suggestions
Serve in bowls or mugs garnished with shredded cheddar, a dash of paprika, or chopped parsley.
Pair with crusty bread, soft dinner rolls, or toddler-friendly crackers for dunking.
Great as a light lunch or starter before hearty mains.
Offer warm apple cider or chilled white wine alongside.
Storage and Reheating Tips
Store: Cool and refrigerate in sealed containers for up to 3 days.
Reheat: On stovetop over medium, stirring occasionally, or microwave in intervals until warmed.
Freeze: Freeze in labeled containers; thaw overnight before reheating for best texture.
FAQs
1. Can I use fresh broccoli instead of frozen?
Yes, chop into bite-sized florets and sauté briefly before adding to crock pot.
2. Is Velveeta necessary?
It gives that signature smooth melt. Substitute with real cheese, but add slowly and stir to avoid separation.
3. Can I make this vegetarian?
Yes, use cream of mushroom soup and vegetable broth; omit butter if desired.
4. Can I cook this on High?
Yes, but reduce cooking time to about 1½–2 hours and stir more frequently.
5. Can I add protein?
Stir in cooked bacon bits or diced chicken near end of cooking for extra substance.
Tips & Tricks
Chop onion finely so it melts into the soup.
Use a nonstick insert or spray the crock pot to prevent sticking.
Stir slowly to keep the texture smooth.
Taste before serving—adjust seasonings at end.
Garnish creatively: crunchy croutons or sprinkle of cheese elevate the soup.
Recipe Variations
Spicy Broccoli Cheese Soup
Add ¼ teaspoon cayenne pepper and 1 minced jalapeño with the onions.
Broccoli Potato Cheese Soup
Add diced potato with the broccoli and cook until tender.
Herbed Variante
Stir in fresh thyme or dill just before serving for a herbal twist.
Loaded Broccoli Cheese Soup
Top with crumbled bacon, green onions, shredded cheddar, and a dollop of sour cream.
Final Thoughts
When the snow melted and spring returned, I realized this soup did more than fill bowls, it warmed hearts too. Every ladle held memories of that day with Mrs. Delgado by my side, sharing stories long after the snowplow left. Crock Pot Broccoli Cheese
Soup isn’t just a recipe, it’s easy comfort with a touch of tradition. I hope it finds a place in your slow cooker and your family’s routine. May each bowl bring a bit of that cozy connection I felt on that snowy afternoon.
Crock Pot Broccoli Cheese Soup
Print ThisIngredients
- ½ cup chopped onion
- 2 tablespoons butter or margarine
- 1 (10-ounce) can condensed cream of chicken soup
- 1½ cups milk (preferably whole)
- 1 lb (16 ounces) Velveeta cheese, cubed
- 1 (10-ounce) package frozen chopped broccoli
- Optional seasonings: salt, pepper, ¼ teaspoon garlic powder, ¼ teaspoon paprika or a pinch of cayenne
Instructions
Step 1: Cook the Onions
Melt butter in a skillet over medium heat. Add chopped onions and cook for 3–5 minutes until soft. Remove from heat.
Step 2: Add Ingredients to Slow Cooker
Place cooked onions, cream of chicken soup, milk, Velveeta cubes, frozen broccoli, and seasonings (if using) into the crock pot.
Step 3: Slow Cook the Soup
Cover and cook on Low for 2½ to 3 hours. Stir every hour. Once the cheese is melted and the soup is creamy, it’s ready to serve.
