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Slow-Cooker Three Cheese Broccoli Soup

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By Betty Crocker Kitchens
Updated Nov 18, 2021
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Three cheese broccoli soup is a comfort food classic that will warm and satisfy the whole family. Get everything ready with just 15 minutes of prep, and your slow cooker will do the rest. The result is a deliciously easy slow-cooker broccoli cheese soup that will have everyone spooning up seconds.

More About This Recipe

  • This recipe has become a go-to for cooks who observe meatless Mondays, who want a quick-prep option for a satisfying weeknight dinner or who want to recreate the taste of their favorite restaurant broccoli cheddar soup right at home. One of this soup’s reviewers said, “I can't get enough of this recipe … it is outstanding,” which pretty much sums up the way you and your family will feel about crock pot broccoli cheese soup. The three cheeses called for in broccoli cheddar soup for the slow cooker each play a part in making it so tasty. VELVEETA™ Original Cheese adds creaminess, extra-sharp Cheddar cheese adds snap, and Parmesan cheese provides those satisfying umami flavor notes. To add more broccoli to your meals, find traditional favorites, quick-and-easy shortcuts and fun new twists at Betty’s Best Broccoli Recipes.

Slow-Cooker Three Cheese Broccoli Soup

  • Prep Time 15 min
  • Total 4 hr 15 min
  • Servings 8
  • Ingredients 12
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Ingredients

  • 1/4 cup butter
  • 1 cup chopped onions
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 can (12 oz) evaporated milk
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 bag (16 oz) frozen baby broccoli florets, thawed
  • 8 oz Kraft™ Velveeta™ Original cheese product (from 16-oz box), cubed
  • 1 1/2 cups shredded extra-sharp cheddar cheese (6 oz)
  • 1 cup shredded Parmesan cheese (4 oz)
  • Additional shredded extra-sharp cheddar cheese, if desired
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Spray 4-quart slow cooker with cooking spray. In 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into slow cooker. Stir in broth and thawed broccoli.
  • Step 
    2
    Cover; cook on Low heat setting 4 to 4 1/2 hours or until hot but not simmering.
  • Step 
    3
    Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.

Nutrition

360 Calories
23g Total Fat
20g Protein
18g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: About 1 1/4 cups
Calories
360
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
14g
71%
Trans Fat
1/2g
Cholesterol
70mg
24%
Sodium
1290mg
54%
Potassium
330mg
9%
Total Carbohydrate
18g
6%
Dietary Fiber
2g
7%
Sugars
7g
Protein
20g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
60%
60%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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