Print

Amazing 15-Min Slow-Cooker Broccoli Cheese Soup

Slow-Cooker Broccoli Cheese Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a warm, cheesy bowl of creamy broccoli cheddar soup with minimal effort. This slow-cooker recipe brings comforting flavor right to your table.

Ingredients

Scale
  • 1 pound fresh broccoli florets
  • 1 large carrot, chopped
  • 1 medium onion, chopped
  • 4 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dry mustard
  • 8 ounces Velveeta cheese, cubed
  • 1 cup heavy cream

Instructions

  1. Place the broccoli, carrot, and onion in the slow cooker.
  2. Pour in the chicken broth.
  3. Stir in the salt, pepper, garlic powder, and dry mustard.
  4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until vegetables are tender.
  5. Remove about 1 cup of the vegetables and broth and set aside.
  6. Use an immersion blender to partially blend the soup in the slow cooker until it reaches your desired consistency. You can blend more or less depending on how chunky you like it.
  7. Return the reserved vegetables and broth to the slow cooker.
  8. Stir in the cubed Velveeta cheese until fully melted and smooth.
  9. Stir in the heavy cream.
  10. Cook on low for another 15 minutes, or until heated through. Taste and adjust seasoning if needed before serving.

Notes

  • This soup tastes even better the next day.
  • For a thicker soup, reduce the amount of initial broth slightly.
  • You can use sharp cheddar cheese instead of Velveeta, but you may need to thicken the soup with a cornstarch slurry at the end.

Nutrition

Find it online: https://delishdiarist.com/slow-cooker-broccoli-cheese-soup-recipe/