Crock Pot Broccoli Velveeta Soup

This Crock Pot Broccoli Velveeta Soup is a creamy and cheesy recipe, which includes Velveeta cheese and heavy cream. It’s a classic, foolproof recipe, ready in about 6 hours and 35 minutes.

Crock Pot Broccoli Velveeta Soup Ingredients

• 2 heads broccoli (6–8 cups chopped) or 14–16 oz frozen broccoli
• 2 carrots, shredded or finely diced
• 1 sweet yellow onion, diced
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 32 oz chicken broth
• 1/4 cup corn starch
• 1 lb Velveeta cheese (cut into cubes)
• 1 cup heavy cream

How To Make Crock Pot Broccoli Velveeta Soup

1. Prep the broccoli: Cut broccoli florets and stems into bite-sized pieces. If using frozen broccoli, no need to chop.
2. Add vegetables and seasoning: Add broccoli, carrots, onion, garlic powder, and pepper to the slow cooker.
3. Mix broth and cornstarch: Whisk cornstarch into cold or room-temperature chicken broth, then pour over the vegetables.
4. Slow cook: Stir everything together, cover, and cook on HIGH for 4 hours or LOW for 6 hours.
5. Add cream and Velveeta: Stir in the heavy cream and cubed Velveeta cheese.
6. Finish cooking: Cover again and cook on HIGH for another 20 minutes, until cheese is fully melted. Serve warm.

Recipe Tips

• Can I use frozen broccoli? Yes, no chopping needed—just add straight to the crock pot.
• Why mix cornstarch with cold broth? It prevents clumping and ensures a smooth, thick soup.
• Can I add extra cheese? Yes, stir in shredded cheddar for more flavor.
• How to make it spicier: Add a pinch of red pepper flakes or a splash of hot sauce.
• Best way to reheat: Warm gently on the stove over medium heat, stirring often.

What To Serve With Broccoli Velveeta Soup

This soup pairs perfectly with:

• Toasted garlic bread
• Buttery crackers
• Turkey or ham sandwiches
• Baked potatoes
• A crisp apple salad

How To Store Broccoli Velveeta Soup

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Not recommended, as the cheese may separate. For best results, enjoy fresh or refrigerated.

Broccoli Velveeta Soup Nutrition Facts

• Calories: 308 kcal
• Carbohydrates: 23g
• Protein: 17g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 65mg
• Sodium: 1387mg
• Potassium: 838mg
• Fiber: 4g
• Sugar: 8g
• Calcium: 428mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use other types of cheese?
Yes, but Velveeta melts the smoothest. Mix with cheddar or gouda for variety.

Can I make this vegetarian?
Yes, use vegetable broth instead of chicken broth.

Why did my cheese separate?
Avoid overheating. Stir cheese in gently and don’t boil after adding.

Can I blend the soup?
It’s optional—this soup is great chunky, but you can purée if preferred.

Is this soup gluten-free?
Yes, as long as your broth and Velveeta are gluten-free.

Try More Recipes:

• Crock Pot Broccoli Potato Cheddar Soup
• Crock Pot Broccoli Cheddar Soup
• Crock Pot Broccoli And Cauliflower Soup

Crock Pot Broccoli Velveeta Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

6

hours 

20

minutes

Calories

308

kcal

A smooth and cheesy crock pot broccoli soup made with Velveeta, heavy cream, and fresh veggies—super easy and family-friendly.

Ingredients

• 2 heads broccoli or 14–16 oz frozen
  

• 2 carrots, shredded or diced
  

• 1 sweet yellow onion, diced
  

• 1/4 tsp garlic powder
  

• 1/4 tsp pepper
  

• 32 oz chicken broth
  

• 1/4 cup corn starch
  

• 1 lb Velveeta cheese, cubed
  

• 1 cup heavy cream

Directions

• Add broccoli, carrots, onion, garlic powder, and pepper to crock pot.
• Whisk cornstarch into cold broth and pour over vegetables. Stir to combine.
• Cover and cook on HIGH for 4 hours or LOW for 6 hours.
  
• Stir in heavy cream and cubed Velveeta.
  
• Cover and cook on HIGH for 20 minutes until cheese melts.
  
• Stir and serve warm.