This Slow Cooker Three Cheese Broccoli Soup is creamy, rich, and filling, using Velveeta, cheddar, and parmesan cheese.
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
- Butter
- Onion
- Evaporated Milk
- Chicken Broth
- Broccoli Florets
- Pepper
- Salt
- Velveeta Cheese
- Cheddar Cheese
- Parmesan Cheese
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 Slow Cooker Soup Recipes
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- Slow Cooker Broccoli and Cheddar Soup
- Slow Cooker Cabbage Roll Soup
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- Slow Cooker Chicken Noodle Soup
- Slow Cooker Chicken Tortellini Tomato Soup
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- Slow Cooker Creamy Chicken Fajita Soup
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Slow Cooker Three Cheese and Broccoli Soup Recipe
This Slow Cooker Three Cheese Broccoli Soup is creamy, rich, and filling, using Velveeta, cheddar, and parmesan cheese.
Serving servings
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
Equipment
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
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.
Nutrition
Calories: 395 kcal · Carbohydrates: 15 g · Protein: 26 g · Fat: 26 g · Saturated Fat: 16 g · Cholesterol: 83 mg · Sodium: 1816 mg · Potassium: 580 mg · Fiber: 1 g · Sugar: 10 g · Vitamin A: 1226 IU · Vitamin C: 40 mg · Calcium: 792 mg · Iron: 1 mg
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