Slow Cooker Broccoli Cheese Soup

Recipe Information

Author: Recipes by deesviral
Prep Time: 15 minutes
Cook Time: 3–4 hours
Total Time: 4 hours 15 minutes
Yield: 6 servings

Ingredients

• 2 tablespoons butter
• ½ cup chopped onion
• 1 (10-ounce) can cream of chicken soup
• 1½ cups milk
• 1 pound Velveeta cheese, cubed
• 1 (10-ounce) package frozen chopped broccoli
• Salt and black pepper, to taste (optional)

Instructions

1. Melt the butter in a skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent.
2. Transfer the cooked onions to the slow cooker.
3. Add the cream of chicken soup, milk, cubed Velveeta cheese, and frozen broccoli.
4. Cover and cook on LOW for 3 to 4 hours, stirring occasionally until the cheese has completely melted.
5. Stir well until the soup is smooth and creamy.
6. Taste and season with salt and black pepper if needed.
7. Ladle into bowls and serve hot with crusty bread, garlic toast, or crackers.

Helpful Tips

• Use fresh broccoli if preferred. Steam it slightly before adding it to the slow cooker.
• Add shredded cheddar cheese during the last 20 minutes for extra cheesy flavor.
• Blend part of the soup with an immersion blender if you prefer a smoother texture.
• A pinch of garlic powder or smoked paprika adds extra flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat or in the microwave, stirring frequently. This soup may also be frozen for up to 2 months.

Estimated Nutrition (Per Serving)

• Calories: 360
• Protein: 18 g
• Carbohydrates: 14 g
• Fat: 27 g
• Saturated Fat: 15 g
• Fiber: 2 g
• Sugar: 8 g
• Sodium: 980 mg