Slow Cooker Cheesy Broccoli Soup
“When I want soup at a restaurant, it’s broccoli-cheese all the way. When I make it at home it’s creamy cheesy, exactly how I like it.” —Kristen Hills, Layton, UT
| Servings | Prep Time | Cook Time |
| 4servings | 15minutes | 3hours |
| Servings | Prep Time |
| 4servings | 15minutes |
| Cook Time |
| 3hours |
Ingredients
- 2 tbsp butter
- 1 small onion finely chopped
- 2 cups finely chopped fresh broccoli
- 3 cups reduced-sodium chicken broth
- 1 can evaporated milk 12 oz
- 1/2 tsp pepper
- 1 package process cheese (Velveeta) 8 oz, cubed
- 1-1/2 cups shredded extra-sharp cheddar cheese
- 1 cup Parmesan cheese
- Additional shredded extra-sharp cheddar cheese
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
1-3/4 cups: 675 calories, 49g fat (30g saturated fat), 165mg cholesterol, 1964mg sodium, 21g carbohydrate (15g sugars, 2g fibre), 39g protein.
