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If you love creamy broccoli cheese soup but don’t love complicated recipes, this one is for you.
With just four simple ingredients and a few hours in the slow cooker, you get a smooth, cheesy broccoli soup that tastes like comfort food but fits beautifully into a lighter lifestyle.
I’ve made several versions of broccoli cheese soup over the years, but this easy slow cooker version might be the simplest of all.
Table of Contents
- Why I Love This Broccoli Cheese Soup
- Ingredients & Substitutions
- Calories and WW Points?
- How to Make 4-Ingredient Cheesy Broccoli Soup
- Recipe Notes
- Watch Martha Make This Cheesy Broccoli Soup
- Can I Make This Broccoli Cheese Soup on the Stove?
- Easy 4-Ingredient Slow Cooker Broccoli Cheese Soup Recipe
- Can I Make This Broccoli Cheese Soup on the Stove?
- More Easy & Healthy Broccoli Recipes
Why I Love This Broccoli Cheese Soup
- Only four ingredients
- Minimal prep — just stir and cook
- Creamy and satisfying without being heavy
- Perfect for meal prep and leftovers
- A great way to use frozen broccoli
It’s one of those dependable, low-effort recipes that makes dinner feel easy.
Ingredients & Substitutions
- Frozen chopped broccoli – No need to thaw. You can substitute fresh broccoli florets, but increase cook time slightly.
- Condensed chicken rice soup – Adds creaminess and body. You can substitute condensed cream of chicken or cream of mushroom.
- Low-sodium chicken broth – Keeps the soup flavorful without excess salt. Vegetable broth (affiliate link) works too.
- Reduced-fat Velveeta or American cheese – Melts smoothly and creates that classic creamy texture. You can substitute shredded cheddar, but the texture may be slightly less silky.
Calories and WW Points?
According to my calculations each serving has 143 calories.
WW Points: 4 To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
How to Make 4-Ingredient Cheesy Broccoli Soup
Ideal slow cooker size: 1-1/2 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.
- Carefully process with a handblender or in a blender (affiliate link) in batches until smooth.
- Season to taste with salt and pepper.
Recipe Notes
This is truly a dump-and-go slow cooker soup. Everything goes into the crock pot, and after a few hours you simply blend until smooth.
For a chunkier texture, blend only part of the soup.
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:
Can I Make This Broccoli Cheese Soup on the Stove?
Yes. Combine all ingredients in a large pot and simmer over medium-low heat for 20–25 minutes, until broccoli is tender. Blend until smooth and adjust seasoning as needed.
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 4-Ingredient Slow Cooker Broccoli Cheese Soup
Ingredients
- 10 ounces frozen chopped broccoli
- 1 can (10.75 ounces) chicken rice soup (I used Campbell’s Healthy Request)
- 1-1/4 cups low-sodium chicken broth
- 4 ounces reduced-fat Velveeta or American cheese cubed (or your favorite cheese**)
Instructions
- Ideal slow cooker size: 1-1/2 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.
- Carefully process with a handblender or in a blender (affiliate link) in batches until smooth.
- Season to taste with salt and pepper.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan) **If you use a cheese other than Velveeta, wait and add it just a few minutes before serving.
Can I Make This Broccoli Cheese Soup on the Stove?
Yes. Combine all ingredients in a large pot and simmer over medium-low heat for 20–25 minutes, until broccoli is tender. Blend until smooth and adjust seasoning as needed.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted for the slow cooker from The Dinner Doctor (affiliate link) by Anne Byrn
More Easy & Healthy Broccoli Recipes
If you liked this easy 4-Ingredient Slow Cooker Broccoli Cheese soup you might also like:
- Lazy Day Slow Cooker Broccoli Cheese Soup – An even creamier crockpot version for days when you want extra comfort.
- Broccoli Cheddar Instant Pot Soup – A quick pressure cooker version ready in under 30 minutes.
- Cream of Broccoli Cheese Soup Made Lighter – A stovetop version with a classic creamy texture.
- Broccoli Cheese Muffins – Savory muffins packed with broccoli and cheddar — perfect for lunchboxes.
- Slow Cooker Chicken Rice and Broccoli – A hearty one-pot dinner with tender chicken and broccoli.
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?
Hi Susan we like it blended, but of course you can eat it however you would like!! ~Martha
Loved how easy it is to make. Yummy!!
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.
Hi Sharon, Thanks for letting us know. I’ve double checked. 4 is correct. Have updated the online recipe. ~Martha
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?
Hi Donna, I haven’t tried to freeze this.
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?
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.
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.
Thanks for your suggestions, Adrienne.
I was wondering if you could use fresh broccoli? If using fresh how much would I use? Thanks
Hi Karyn, Yes, you can use fresh broccoli. I would use about 4 cups of chopped fresh broccoli. Hope this helps.
Do you know how many servings it makes?
Hi Barbara, Yes, It makes 4 servings of about 1 cup each. Hope this helps 🙂
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.
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/
I LOVE broccoli cheese soup. I try every new recipe I find and this is no exception. It looks really good.
Everyone who has tried it has liked it. Hope you do too Maureen.