4-Ingredient Crock Pot Broccoli Cheese Soup

Broccoli Cheese Soup
Diana Rattray
Prep: 20 mins
Cook: 3 hrs
Total: 3 hrs 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
261 Calories
19g Fat
15g Carbs
10g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 261
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 56%
Cholesterol 62mg 21%
Sodium 939mg 41%
Total Carbohydrate 15g 5%
Dietary Fiber 3g 10%
Total Sugars 8g
Protein 10g
Vitamin C 31mg 156%
Calcium 263mg 20%
Iron 1mg 5%
Potassium 354mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

With only four ingredients, this broccoli cheese soup couldn't be easier, and the crock pot makes cooking nearly hands-free. It's an excellent soup to fix on a cold winter day. Put it on in the morning and come home from work (or play) to a crock pot of creamy broccoli cheese soup. Or fix it and refrigerate it for lunch the next day.

To add a burst of color and some extra flavor and texture to the soup, feel free to add some finely diced steamed carrots or finely chopped red bell pepper to the finished soup. 

To lighten the soup up a bit, use half cream and half chicken broth, or use milk and add it just before the soup is done. Garnish the soup with some shredded cheddar cheese or croutons. 

This recipe makes enough for six, and it's incredibly easy to scale up for a potluck or special gathering. If you do take it along to a party or big dinner, serve it hot right from the slow cooker. Serve it with sandwiches or a chopped or tossed salad for a delicious lunch or light supper.

For a stovetop version made with a homemade sauce, take a look at this broccoli and cheddar cheese soup.


  • 1 (8-ounce) jar Cheez Whiz

  • 1 (10.75-ounce) can cream of celery soup

  • 16 ounces frozen broccoli

  • 2 cups half-and-half

Steps to Make It

  1. Combine all ingredients in the crockery insert of a slow cooker.

  2. Heat for about 2 to 3 hours on low, or until the broccoli is tender and the soup is hot.

  3. If desired, blend some or all of the soup in the blender. Or use an immersion blender.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


  • When blending hot liquids, never fill the blender above the halfway mark. Ideally, fill the blender about one-third full. Loosen the center cup in the lid. Place a folded kitchen towel over the lid and hold the lid down firmly with one hand while you use the other hand to pulse the soup until smooth. See also: How to Puree Soup in a Blender

  • Cut cooking time by steaming the broccoli before adding it to the slow cooker. 

  • Top the soup with shredded cheddar cheese, croutons, bits of cooked bacon, or diced ham.

  • To cook the soup on the stovetop, thaw the broccoli. Combine all ingredients in a large saucepan. Bring to a simmer over low heat and continue cooking for about 20 to 30 minutes. Do not let the soup boil.

  • If you're transporting the soup, cook it first and then wrap the slow cooker in newspapers or towels to keep it hot. When you get to the event, plug it in, set it on low, and serve.