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A close-up shot of a steaming bowl of cheesy broccoli soup placed on a rustic wooden table. The soup is topped with extra shredded cheese and crunchy croutons, adding texture and flavor. It is ready to be served and enjoyed as a warm, comforting meal.

Crockpot Broccoli Cheese Soup Recipe

This Crockpot Broccoli Cheese Soup is a creamy, cheesy comfort dish packed with tender broccoli, potatoes, and carrots. Slow-cooked to perfection, it’s rich, velvety, and irresistibly delicious.
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Prep Time 30 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 40 minutes
Servings: 10
Course: Soup
Cuisine: American
Calories: 484
Ingredients Equipment Method

Ingredients
  

  • 3 tablespoons salted butter
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • 3 10.5 ounce cans condensed cream of chicken soup
  • 3 cups milk
  • 1 1 ounce package ranch dressing mix
  • 2 1 pound packages processed cheese food (such as Velveeta®), cubed
  • 1 10 ounce package frozen chopped broccoli
  • 1 cup finely chopped celery
  • 1 cup diced potatoes
  • ½ cup finely chopped carrots

Equipment

  • Crockpot (Slow Cooker)
  • Cutting board & knife
  • Measuring cups & spoons
  • Wooden spoon (for stirring)
  • Ladle (for serving)

Method
 

  1. Melt butter in a pan and sauté onions, celery, and bell peppers until soft.
  2. Add sautéed veggies, frozen broccoli, diced potatoes, and carrots to the crockpot.
    A close-up shot of a black skillet placed on a white marble cooktop, where melted salted butter sizzles as freshly chopped onions, green bell peppers, and celery are sautéed until soft and fragrant. A wooden spoon is seen stirring the mixture, releasing a rich aroma.
  3. Pour in the condensed cream of chicken soup and milk; stir well.
    A close-up shot of a black slow cooker on the white marble cooktop, filled with sautéed onions, celery, and bell peppers. Frozen broccoli florets, diced potatoes, and finely chopped carrots are layered inside, creating a colorful and hearty base for the soup.
  4. Sprinkle in ranch dressing mix and stir to combine.
    A close-up shot of a black slow cooker on the white marble cooktop, with large cubes of Velveeta cheese placed on top of the soup mixture. The cheese is bright yellow and unblended, waiting to melt into the creamy soup. No stirring has been done yet.
  5. Add cubed Velveeta cheese on top without stirring.
    A close-up shot of a black slow cooker on the white marble cooktop, with ranch dressing mix being evenly sprinkled over the creamy soup mixture. The seasoning enhances the depth of flavor, ensuring a well-balanced taste.
  6. Cover and cook on low for 4-6 hours or high for 2-3 hours until veggies are tender.
    A close-up shot of a black slow cooker on the white marble cooktop, cooking on low heat. Wisps of steam rise as the soup thickens, and the Velveeta cheese slowly begins to melt into the rich, flavorful mixture.
  7. Stir everything well, allowing the cheese to melt completely.
    A close-up shot of a black slow cooker on the white marble cooktop, with a wooden spoon stirring the soup thoroughly. The melted cheese blends smoothly into the mixture, creating a thick, creamy, and velvety broccoli cheese soup.
  8. Serve hot, garnished with extra cheese or croutons if desired.
    A close-up shot of a steaming bowl of cheesy broccoli soup placed on a rustic wooden table. The soup is topped with extra shredded cheese and crunchy croutons, adding texture and flavor. It is ready to be served and enjoyed as a warm, comforting meal.