We are huge soup lovers this time of year, especially this Slow Cooker 3 Cheese Broccoli Soup Recipe! It’s simple, everyone loves it (even my picky eaters), and it’s made in the slow cooker, so it takes just a few minutes to throw together.
Whenever I order soup at a restaurant, I go for the broccoli and cheese soup. I thought I would put my slow cooker to the test and make my own broccoli cheese soup. After a few tries to get this recipe just right, the third time was the charm.
Recipe Ingredient Notes
To make our three cheese broccoli soup, you need the following ingredients:
- Butter
- Onion
- Evaporated Milk
- Chicken Broth
- Broccoli Florets
- Pepper
- Salt
- Velveeta Cheese
- Cheddar Cheese
- Parmesan Cheese
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Slow Cooker Three Cheese Broccoli Soup
- In a skillet, melt butter over medium-high heat.
- Saute onion in butter until tender. This will take about 5 minutes.
- Add onions, milk, chicken broth, broccoli, pepper, and salt to the slow cooker and mix until well combined.
- Cover and cook on low for 4 hours.
- Add cheese cubes to slow cooker; stir until melted.
- Add cheddar and Parmesan and stir until melted. Immediately turn off slow cooker to avoid curdling.
- Serve warm and enjoy your soup!
- We love to serve ours with Sheet Pan Garlic Breadsticks, but it’s also delicious as is!
Storage Instructions
Refrigerate the leftovers in an airtight container for up to 5 days. If you plan to freeze it, I suggest doing it right away, so it freezes at its best.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- Acorn Squash Soup
- Black Bean Taco Soup
- Broccoli Cheddar Soup
- Easy Cabbage Soup
- Lentil Soup
- Tomato Tortellini Soup
- Wild Rice Soup
Three Cheese Broccoli Soup Recipe
Video
Ingredients
- 2 Tablespoons butter
- ½ onion, diced
- 12 ounces evaporated milk
- 4 cups chicken broth
- 2 cups broccoli Florets
- ½ teaspoon pepper
- ¼ teaspoon salt
- 8 ounces Velveeta cheese, cut into cubes
- 1 ½ cups cheddar cheese, shredded
- 1 cup parmesan cheese, shredded
Instructions
- In a skillet, melt butter over medium-high heat.
- Saute onion in butter until tender.
- Add onions, milk, chicken broth, broccoli, pepper, and salt to the slow cooker and mix until well combined.
- Cover and cook on low for 4 hours.
- Add cheese cubes to slow cooker; stir until melted.
- Add cheddar and Parmesan and stir until melted. Immediately turn off slow cooker to avoid curdling.
- Serve warm.
Notes
Nutrition
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