Slow Cooker Cheesy Broccoli Soup Recipe
Whenever I order soup at a restaurant, I go for broccoli-cheese. I finally put my slow cooker to the test and made my own. It took a few tries, but now the soup is exactly how I like it. —Kristen Hills, Layton, Utah
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
slow cooker
- 2 tablespoons butter
- 1/2 teaspoon pepper
- 1 small onion finely chopped
- 1 package (8 ounces) process cheese (velveeta) cubed
- 3 cups reduced-sodium chicken broth
- 1 cup shredded parmesan cheese
- 1 can (12 ounces) evaporated milk
- 2 cups finely chopped fresh broccoli
- additional shredded extra-sharp cheddar cheese
- 1-1/2 cups (6 ounces) shredded extra-sharp cheddar cheese
- Carbohydrate 1.45204771634798 g
- Cholesterol 29.6515625065405 mg
- Fat 11.2258548101597 g
- Fiber 0.0334435096153846 g
- Protein 10.0941159856028 g
- Saturated Fat 7.11915428040882 g
- Serving Size 1 1 serving (207g)
- Sodium 795.915528863676 mg
- Sugar 1.41860420673259 g
- Trans Fat 0.517959807865037 g
- Calories 147 calories
Directions In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper. Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese. Yield: 4 servings. Originally published as Slow Cooker Cheesy Broccoli Soup in Simple & Delicious December/January 2015 Print Add to Recipe Box Email a Friend
