The Ultimate Crock Pot Broccoli Cheese Soup

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The Ultimate Crock Pot Broccoli Cheese Soup



There’s something undeniably soothing about a bowl of hot, cheesy soup on a cool day. Whether it’s autumn, winter, or just a rainy afternoon, Broccoli Cheese Soup always feels like the hug-in-a-bowl you didn’t know you needed. And when you combine that classic comfort with the ease of crock pot cooking, you get a dish that’s not only delicious but also virtually hands-free.

This recipe transforms a few simple ingredients—Velveeta cheese, frozen broccoli, onions, milk, butter, and a can of cream of chicken soup—into a creamy, flavorful, and soul-satisfying soup the whole family will love. It’s rich, thick, cheesy, and brimming with tender broccoli bits, with no fancy tools or techniques required.

Let’s break it down into everything you need to know to master this slow cooker favorite and even customize it to your taste.

Why You’ll Love This Soup

  • Simple ingredients – Most of the components are pantry or freezer staples.

  • Minimal prep – Just a quick sauté and then the crock pot takes over.

  • Comfort food at its best – Creamy, cheesy, and packed with cozy flavor.

  • Perfect for meal prep – Reheats beautifully throughout the week.

  • Kid-friendly – Even picky eaters tend to go for cheesy soup!

Ingredients (Serves 6)

Here’s what you’ll need, measured in standard US cups:

  • ½ cup chopped onion

  • 2 tablespoons butter or margarine

  • 1 (10-ounce) can condensed cream of chicken soup

  • 1½ cups milk (whole milk preferred for creaminess)

  • 1 lb (16 ounces) Velveeta cheese, cubed

  • 1 (10-ounce) package frozen chopped broccoli

Optional additions:

  • Salt and pepper to taste

  • ¼ tsp garlic powder (for extra flavor)

  • ¼ tsp paprika or a pinch of cayenne (for a slight kick)

Equipment

  • 1 medium skillet (for sautéing onions)

  • 1 slow cooker (crock pot), 4-quart or larger

  • Wooden spoon or spatula

  • Measuring cups and spoons

  • Cheese knife or sturdy utensil (Velveeta can be sticky)

Directions

Step 1: Sauté the Onion

In a small skillet over medium heat, melt the butter. Add the chopped onion and sauté for about 3–5 minutes, until the onion becomes translucent and slightly golden. This step enhances the flavor and aroma of your soup base.

Tip: You can add a clove of minced garlic during this step for a deeper savory flavor.

Step 2: Combine Ingredients in Crock Pot

Transfer the sautéed onions into the crock pot. Then add:

  • The entire can of cream of chicken soup

  • Milk

  • Cubed Velveeta cheese

  • Frozen chopped broccoli

Stir everything gently until somewhat combined. Don’t worry if the cheese isn’t fully integrated yet—it will melt smoothly during cooking.

Step 3: Cook Low and Slow

Cover and set your crock pot to LOW heat. Let the soup cook for 3 to 4 hours, stirring occasionally if you’re nearby. The cheese will melt, the broccoli will tenderize, and the flavors will meld into cheesy perfection.

Avoid cooking on high if possible, as it may cause dairy ingredients to separate.

Step 4: Stir and Serve

Once the cheese is fully melted and the soup is steaming hot, give it one last stir. Taste and adjust seasoning with salt and pepper if desired. Serve warm with crusty bread, a side salad, or grilled cheese sandwiches.

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