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Easy Slow Cooker Broccoli and Cheese Soup

A creamy crockpot soup made with condensed cream of broccoli soup, milk, frozen broccoli, and sharp Cheddar cheese. It is ready in approximately 2 to 3 hours on LOW and makes 4 to 6 servings.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (10.5-10.75 ounces each) Condensed cream of broccoli soup
  • 2 cups Whole milk
  • 1 package (10 ounces) Frozen chopped broccoli, thawed or partially thawed
  • 2 cups Shredded sharp Cheddar cheese
Seasoning
  • 1/2 teaspoon Black pepper
Optional Seasoning
  • 1/2 teaspoon Garlic powder or onion powder
Optional Garnishes
  • As desired Additional shredded Cheddar, croutons, or chopped parsley

Method
 

Step-by-Step
  1. Add the condensed cream of broccoli soup and whole milk to the slow cooker. Whisk until reasonably smooth.
  2. Stir in the thawed or partially thawed frozen broccoli, shredded sharp Cheddar, and black pepper. Add garlic powder or onion powder if desired.
  3. Cover and cook on LOW for 2 to 3 hours, stirring once or twice if convenient.
  4. Cook only until the soup is hot and the cheese has melted. Avoid prolonged cooking after the cheese melts because dairy-based soups can separate or become grainy.
  5. Taste and adjust the seasoning before serving. Ladle into bowls and finish with additional Cheddar, croutons, or chopped parsley.

Notes

Shred Cheddar from a block for the smoothest melting. For a thicker soup, blend 1 to 2 cups of the broccoli mixture with an immersion blender, or use a small cornstarch slurry rather than adding extra cheese. Refrigerate leftovers promptly and reheat gently.