Serves 6
250 min
Super Easy Crockpot Broccoli Cheese Soup
Recipe GLPRc71a2d4b3e2a62
A creamy, comforting broccoli cheese soup made entirely in the slow cooker. Fresh broccoli florets are cooked with cream soup, evaporated milk, and onions until tender, then partially blended to create a silky texture with broccoli pieces throughout. Topped with melted cheddar cheese for a satisfying lunch or dinner.
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Ingredients
2-3 large heads of broccoli, cut into bite-sized florets
2 cans (10.5 ounces each) cream of chicken, potato, or mushroom soup
2 cans (12 ounces each) evaporated milk
1 can (10.5 ounces) whole milk
1 large onion, diced
Salt and black pepper to taste
1 cup shredded cheddar cheese for topping
Directions
Add the broccoli florets, cream soup, evaporated milk, whole milk, and diced onion to your slow cooker and stir gently to combine all ingredients.
Cover and cook on high for 4 hours or on low for 6-8 hours, until the broccoli is very tender.
Carefully remove about 3-4 cups of the soup from the slow cooker and place it in a blender. Blend for about 10 seconds until the broccoli has broken down into small, creamy pieces.
Pour the blended soup back into the slow cooker and stir thoroughly to combine the chunky and creamy portions evenly.
Taste the soup and season with salt and black pepper to your preference.
Ladle soup into bowls and top each serving with shredded cheddar cheese. Serve immediately.
