Crock Pot Broccoli Cheese Soup Recipe


  • 1 tablespoon butter
  • 1 large onion chopped
  • 1/2 cup celery sliced
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • 4 cups chicken broth or stock
  • 6 cups fresh broccoli about 2 heads
  • 4 oz cream cheese
  • 12 oz evaporated milk
  • 2 cups sharp cheddar cheese shredded
  • 2/3 cup fresh Parmesan cheese shredded
  • salt & pepper to taste


  1. Heat butter in a small pan over medium heat. Cook onion and celery until tender, about 3 minutes.
  2. Wash and chop the broccoli and place in the slow cooker. Add cooked onion, garlic powder, bay leaf, chicken broth, cream cheese and salt & pepper to taste.
  3. Cook on low 6-7 hours (or high 3-4 hours) or until broccoli is tender. Add evaporated milk and cook 30-60 minutes more. Discard bay leaf.
  4. Remove one cup of broccoli and coarsely chop. Puree remaining soup using a hand blender. (You can puree a bit to break up the broccoli or until completely smooth depending on preference).
  5. Add chopped broccoli back into the soup. Stir in all of the cheeses until melted.
  6. Garnish with additional shredded cheeses, or 1/2 tsp of pesto sauce.

Nutrition Facts

Calories: 301

Carbohydrates: 12g

Protein: 16g

Fat: 21g

Saturated Fat: 12g

Cholesterol: 67mg

Sodium: 870mg

Potassium: 534mg

Fiber: 2g

Sugar: 6g

Vitamin A: 1135IU

Vitamin C: 71.1mg

Calcium: 472mg

Iron: 1.2mg

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