Two soup mugs full of cream of broccoli soup

Cream of Broccoli Soup Recipe

Cream of Broccoli Soup recipe with chopped onion, broccoli, evaporated milk, and cream soups, cooked in the Crockpot.
Course Dinner
Cuisine American
Keyword cream of broccoli soup recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 6 servings
Calories 2234kcal
Author Kelly Miller


  • 1/2 onion chopped
  • 10 oz frozen broccoli cuts
  • 1/2 cup water
  • 12 oz can evaporated milk
  • 10.75 oz can cream of chicken soup
  • 10.75 oz can cream of mushroom soup
  • 10.75 oz can cream of celery soup
  • salt and pepper to taste
  • shredded cheddar cheese


  • Saute onion and broccoli in water over medium high heat until tender, about 10 minutes.
  • Transfer undrained mixtured to a Crockpot.
  • Stir in evaporated milk.
  • Stir in soups.
  • Cover and cook on low for 3 hours.
  • Remove cover and add salt and pepper to taste.
  • Stir well and serve hot topped with shredded cheddar cheese.



Calories: 2234kcal | Carbohydrates: 184g | Protein: 97g | Fat: 124g | Saturated Fat: 55g | Cholesterol: 345mg | Sodium: 11329mg | Potassium: 3890mg | Fiber: 5g | Sugar: 85g | Vitamin A: 4595IU | Vitamin C: 58.5mg | Calcium: 2224mg | Iron: 14.1mg