Slow Cooker Broccoli Cheese Soup
This Slow Cooker Broccoli Cheese Soup is easy and delicious! Make it with fresh or frozen broccoli along with Velveeta, Sharp Cheddar and Parmesan Cheese.
Servings: 8 servings
Ingredients
- 1/4 cup Butter
- 1/2 tsp Black Pepper
- 1/4 tsp Salt
- 1 small Onion chopped
- 1/4 cup Flour
- 12 oz Evaporated Milk
- 32 oz Chicken Broth
- 24 oz Broccoli Florets
- 8 oz Velveeta cubed
- 8 oz shredded Sharp Cheddar Cheese
- 4 oz shredded Parmesan Cheese
Instructions
- In small saucepan, melt butter over medium heat.
- Add salt, pepper and onions and cook until tender.
- Stir in flour to make a roux, cooking for about 1 minute.
- Slowly stir in evaporated milk until mixture is smooth.
- Pour sauce into slow cooker.
- Add broth to slow cooker and stir until blended.
- Add broccoli and stir.
- Cook on low for 4 hours or high for 2 hours.
- Add Velveeta cubes to soup and stir until melted.
- Add cheddar cheese and stir until melted.
- Add Parmesan cheese and stir until melted.
- If soup is too thin, you can thicken with a cornstarch slurry(2 tablespoons cornstarch plus 2 tablespoons water well blended).
- Garnish with a little cheddar cheese if desired.
Nutrition
Calories: 401kcal | Carbohydrates: 19g | Protein: 24g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 1455mg | Potassium: 652mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1494IU | Vitamin C: 86mg | Calcium: 687mg | Iron: 1mg