Velvety slow cooker broccoli soup turns a few pantry ingredients into a smooth, cheesy bowl that simmers while you do other things, and it needs almost no hands on work.
Sauteed onion builds the base, creamy soup and milk make it silky, and cubed processed cheese melts into a glossy, spoonable finish with tender broccoli folded in near the end. Four hours on low is all it takes.
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Why This Velvety Slow Cooker Broccoli Soup Recipe Works
Sauteing the onion in butter first softens its sharp edge and adds sweetness, so the finished soup tastes rounded instead of raw. It takes only five minutes at the stove.
A can of condensed cream soup supplies stability, which keeps the milk and cheese from separating during the long cook. The result is smooth from the first spoonful.
Adding the broccoli near the end preserves color and a pleasant bite, while the cheese melts into every corner of the pot. You can leave the slow cooker alone for most of the day.
Ingredients for Velvety Slow Cooker Broccoli Soup
- You need half a cup of chopped onion, two tablespoons of butter, one ten ounce can of condensed cream of chicken soup, one and a half cups of milk, and one pound of processed cheese loaf cut into cubes. A twelve ounce bag of frozen chopped broccoli finishes the pot, with a quarter teaspoon of black pepper for seasoning.
- Cut the cheese into small cubes so it melts evenly, and use whole milk for the creamiest texture. Skip added salt, since the cheese and the soup base are already well seasoned.
Processed cheese. This loaf melts without graininess because it contains emulsifiers, which is why the soup stays smooth.
Cream of chicken soup. It acts as a thickener and flavor base that holds the dairy together during the long cook.
Whole milk. It thins the base to a soup consistency and adds a clean dairy sweetness.
Frozen broccoli. It is already trimmed and blanched, so it softens quickly and adds green color.
Butter and onion. Together they form the aromatic start that keeps the soup from tasting flat.
How to Make Velvety Slow Cooker Broccoli Soup
1. Saute the onion. Melt the butter in a skillet over medium heat and cook the onion until soft and translucent, about five minutes.
2. Fill the slow cooker. Scrape the onion into the slow cooker and add the condensed soup, milk, cheese cubes, and pepper.
3. Stir it up. Stir everything until the soup and milk are blended, then cover with the lid.
4. Cook on low. Cook on low for about three hours, stirring once or twice, until the cheese has melted into a smooth base.
5. Add the broccoli. Stir in the frozen broccoli, cover, and cook one more hour until it is tender and the soup is steaming hot.
How to Serve Velvety Slow Cooker Broccoli Soup
Ladle the soup into warm bowls and top with extra shredded cheddar, crumbled bacon, or chopped chives. Pair it with chile cheese cornbread or cheesy drop biscuits for dipping. For a fuller table add a chicken noodle soup or a smoky chorizo stew.
How to Store and Reheat Velvety Slow Cooker Broccoli Soup
Cool the soup within two hours and refrigerate it in airtight containers for three to four days. Reheat gently on the stove over low heat, stirring in a splash of milk to loosen it, until steaming and 165 F. Freeze for up to three months, then thaw in the refrigerator, though the texture may be slightly thicker after thawing.
Tips and Variations for Velvety Slow Cooker Broccoli Soup
Flag the allergens. This soup contains milk and likely wheat and soy from the condensed soup, so read every label.
Keep the lid on. Keep the lid on during cooking because every peek adds about twenty minutes of cook time.
Mind the cheese. Processed cheese melts well when cubed small, and stirring prevents scorching on the sides.
Blend with care. Cool the soup slightly before using a blender, or use an immersion blender to avoid splatter and burns.
Add texture. Stir in a cup of diced potato at the start for a thicker, chowder style bowl.
Swap the soup. Cream of mushroom or cream of celery both work in place of cream of chicken.
Season carefully. Taste before adding salt, because the cheese and soup base are salty.
Check trusted guidance. Read the Clemson slow cooker food safety fact sheet for slow cooker safety.
Frequently Asked Questions About Velvety Slow Cooker Broccoli Soup
What Is Velvety Slow Cooker Broccoli Soup?
It is a creamy soup made in a slow cooker with onion, condensed soup, milk, processed cheese, and tender broccoli.
Can I Make Velvety Slow Cooker Broccoli Soup With Fresh Broccoli?
Yes. Use about four cups of small florets and add them with a little less time so they stay green.
How Long Does Velvety Slow Cooker Broccoli Soup Keep?
It keeps three to four days refrigerated and up to three months frozen.
Can I cook it on high?
Yes, cook on high for about two hours, then stir in the broccoli and cook another thirty to forty five minutes.
How do I thicken the soup?
Leave the lid off for the last thirty minutes or stir in an extra half cup of shredded cheese.
Velvety Slow Cooker Broccoli Cheese Soup
Equipment
- Slow cooker
- Skillet
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 2 tbsp butter
- ½ cup chopped onion
- 1 can condensed cream of chicken soup 10.5 ounce can
- 1 cup whole milk plus 1/2 cup more
- 16 oz processed cheese loaf cut into small cubes
- 12 oz frozen chopped broccoli
- ¼ tsp black pepper
Instructions
Cooking
- Saute. Cook the onion in the butter for 5 minutes until soft.
- Combine. Add the onion, soup, milk, cheese, and pepper to a slow cooker and stir.
- Cook. Cover and cook on low for 3 hours, stirring once or twice.
- Add broccoli. Stir in the frozen broccoli and cook 1 more hour.
- Serve. Stir well and ladle into warm bowls.
