Weight Watchers Friendly Cheesy Broccoli Soup
Today I'm sharing a recipe for a super Easy Crock Pot Broccoli Cheese Soup. I love broccoli cheese soup and have posted several versions through the years here on Simple Nourished Living.
This easy crock pot soup is the easiest tastiest one yet!
Easy Crock Pot Broccoli Cheese Soup
With just 4 ingredients, it's a snap to put together and turns out creamy and delicious.
Watch Martha Make This Cheesy Broccoli Soup
In this brief video, watch Martha as she demonstrates just how easy this 4-ingredient soup is to make:
Recipe Notes
Just toss everything into your crock pot and let it cook on LOW for 4 to 6 hours. Then process with a immersion blender (affiliate link), or regular blender (affiliate link), in batches until smooth.
This easy crock pot broccoli cheese soup is so simple and deliciously satisfying it's now part of our regular rotation.
How Many Calories and WW Points in this Soup?
According to my calculations each serving has 143 calories and
4 *SmartPoints (Green plan)
4 *SmartPoints (Blue plan)
4 *SmartPoints (Purple plan)
4 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Are You Ready To Slow Cook Yourself Slim?
If you've made this CrockPot Cheesy Broccoli Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Crock Pot Broccoli Cheese Soup
Ingredients
- 10 ounces frozen chopped broccoli
- 1 can (10.75 ounces) chicken rice soup (I used Campbell's Healthy Request)
- 1-¼ cups low-sodium chicken broth
- 4 ounces reduced-fat Velveeta or American cheese cubed (or your favorite cheese**)
Instructions
- Ideal slow cooker size: 1-½ to 3-Quart.
- Place the broccoli, chicken rice soup, chicken broth and cheese in the slow cooker. Stir to combine.
- Cover and cook on LOW for 4 to 6 hours, or until the broccoli is very tender.
- Season to taste with salt and pepper.
Recipe Notes
Source: adapted for the slow cooker from The Dinner Doctor (affiliate link) by Anne Byrn
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Easy + Healthy Recipes with Broccoli
- Lazy Day Slow Cooker Broccoli Cheese Soup
- Broccoli Cheddar Instant Pot Soup
- Slim Healthy Cream of Broccoli Cheese Soup
- Skinny Broccoli Cheese Muffins
- Slow Cooker Chicken Rice and Broccoli
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Maureen | Orgasmic Chef
I LOVE broccoli cheese soup. I try every new recipe I find and this is no exception. It looks really good.
Martha McKinnon
Everyone who has tried it has liked it. Hope you do too Maureen.
Glenda
Velveeta? Are you kidding? Canned soup? Are you kidding?
I don't cook from a can or fake cheese. It's not that much to make things from scratch.
Sorry I don't like this recipe.
Martha McKinnon
Hi Glenda, I think it's wonderful that you don't cook from a can. Unfortunately, not everyone has the know how and/or time to cook everything from scratch 🙂 I believe that cooking from home, even when it means using convenience foods, is preferable to a steady diet of eating out and fast food. If you're interested here's a recipe for a healthy creamy broccoli cheese soup sans cans: https://simple-nourished-living.com/slim-healthy-cream-of-broccoli-cheese-soup/
Barbara
Do you know how many servings it makes?
Martha McKinnon
Hi Barbara, Yes, It makes 4 servings of about 1 cup each. Hope this helps 🙂
Karyn
I was wondering if you could use fresh broccoli? If using fresh how much would I use? Thanks
Martha McKinnon
Hi Karyn, Yes, you can use fresh broccoli. I would use about 4 cups of chopped fresh broccoli. Hope this helps.
Adrienne
I make this for my family often and we love it. However, if you are eating it for a meal, I would recommend tripling the recipe. The original makes only two adult sized bowls. We like leftovers, and my kids love soup.
Martha McKinnon
Thanks for your suggestions, Adrienne.
Lacey
Mine is really runny. But I also had one can of rice soup and I tripled the recipe, in place I used a little extra chicken broth and strained chicken noodle soup broth... How can I thicken it up?
Martha McKinnon
Hi Lacey, Not sure why yours was runny. I like to puree soups with a stick blender to give them more body/thickness without added calories. Hope this helps.
Donna
I can’t wait to make it, but was wondering if it can be frozen? My Daughter is away in college (Boston), but I’m in the mood for it now. Can it be frozen, or do I have to make her the soup when she comes home?
Martha McKinnon
Hi Donna, I haven't tried to freeze this.
Sharon
This online version says 1 cup = 3 green points, 134 calories. In your recipe book that I purchased, it says 1 cup = 4 green points, 143 calories. Just wanted to let you know, I’m still looking forward to making it.
Martha McKinnon
Hi Sharon, Thanks for letting us know. I've double checked. 4 is correct. Have updated the online recipe. ~Martha
Susan
Loved how easy it is to make. Yummy!!
Susan
I have not tried this yet, but am planning to. Does it have to be blended in the end? Or can you just leave the broccoli whole?
Martha McKinnon
Hi Susan we like it blended, but of course you can eat it however you would like!! ~Martha
Nancy Harris
Hi Martha,
Does the chicken rice soup have to be a condensed version? I have progresso which is not condensed. Or just add less broth maybe?
Thanks,
Nancy
Martha McKinnon
Hi Nancy, I've only made it with the condensed version, so I'd say maybe a little less broth, or it might be fine. My sister has made it with just chicken broth and cooked rice and liked it too!
SusieMA
I had everything at home to make this soup-we've been having cooler, rainy weather so this was the perfect additions to my evening meal. My frozen broccoli was 2 oz larger but that didn't affect the flavor-which was delicious! Although, this soup was very salty so I'm assuming my chicken broth was too salty & I'll note that for future reference. I love soup so I will be making this recipe again. I used my emersion blender to make a great creamy soup. MDH thought it was very good too. Thanks again Martha for the great recipes.
Donna
How much chicken broth & cooked rice could I add to substitute for canned chicken and rice soup? Thank you.
Martha McKinnon
Hi Donna, I've never done this but would guess 1/2 to 3/4 cup of cooked rice and about 1-1/4 cups of chicken broth. Hope this helps. ~Martha
Joyce Kai
We loved this soup. Sooo easy and so tasty. Only problem was it didn’t make enough!!! ?. My husband is a big soup eater. I added extra broth and some instant brown rice to the crock pot. It was GREAT!!!! Will definitely be making it again!!!
Joyce