SLOW COOKER BROCCOLI CHEESE SOUP RECIPES

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SLOW COOKER BROCCOLI CHEESE SOUP - HOW TO MAKE BROCCOLI ...



Slow Cooker Broccoli Cheese Soup - How to Make Broccoli ... image

This Slow Cooker Broccoli Cheese Soup is the easiest way to warm up on a cold winter day. Your whole family will love this recipe, too!

Provided by Ree Drummond

Categories     dinner    main dish    soup    stews

Total Time 4 hours 5 minutes

Prep Time 5 minutes

Cook Time 4 hours

Yield 12 servings

Number Of Ingredients 11

1 lb. frozen broccoli florets
1 whole medium onion, diced
2 whole carrots, finely diced
5 c. low sodium chicken broth
2 cans cream of celery soup
1/4 tsp. seasoned salt
1/4 tsp. salt, more to taste
1/2 tsp. black pepper
1/8 tsp. cayenne pepper
1 1/2 lb. velveeta
2 c. grated sharp cheddar cheese

Steps:

  • Add the broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir, place on the lids, and set the slow cooker on high for 4 hours.
  • After 4 hours use an immersion blender or masher to puree 3/4 of the soup. (If you use a regular blender, blend only 1 cup at a time and use extreme caution.) Add the cheese, turn the slow cooker to low, and place on the lid for 15 minutes.
  • Stir to melt the cheese and mix it in. Taste the soup and add more salt and pepper as needed.
  • Serve warm! Soup keeps great in the fridge for a couple of days.

SLOW-COOKER THREE CHEESE BROCCOLI SOUP - BETTYCROCKER.…



Slow-Cooker Three Cheese Broccoli Soup - BettyCrocker.… image

Three cheese broccoli soup is a comfort food classic that will warm and satisfy the whole family. Get everything ready with just 15 minutes of prep, and your slow cooker will do the rest. The result is a deliciously easy slow-cooker broccoli cheese soup that will have everyone spooning up seconds.

Provided by Betty Crocker Kitchens

Total Time 4 hours 15 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 12

1/4 cup butter
1 cup chopped onions
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/4 cup Gold Medal™ all-purpose flour
1 can (12 oz) evaporated milk
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 bag (16 oz) frozen baby broccoli florets, thawed
8 oz Kraft™ Velveeta™ Original cheese product (from 16-oz box), cubed
1 1/2 cups shredded extra-sharp cheddar cheese (6 oz)
1 cup shredded Parmesan cheese (4 oz)
Additional shredded extra-sharp cheddar cheese, if desired

Steps:

  • Spray 4-quart slow cooker with cooking spray. In 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into slow cooker. Stir in broth and thawed broccoli.
  • Cover; cook on Low heat setting 4 to 4 1/2 hours or until hot but not simmering.
  • Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.

Nutrition Facts : Calories 360 , CarbohydrateContent 18 g, CholesterolContent 70 mg, FatContent 1 1/2 , FiberContent 2 g, ProteinContent 20 g, SaturatedFatContent 14 g, ServingSize About 1 1/4 cups, SodiumContent 1290 mg, SugarContent 7 g, TransFatContent 1/2 g

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