Broccoli Cheese Soup
This slow cooker broccoli cheese soup combines frozen broccoli, carrots, and cream of celery with melted velveeta for a hands-off comfort meal that cooks while you work.
This slow cooker broccoli cheese soup combines frozen broccoli, carrots, and cream of celery with melted velveeta for a hands-off comfort meal that cooks while you work.
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Add the broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir, place on the lids, and set the slow cooker on high for 4 hours.
After 4 hours use an immersion blender or masher to puree 3/4 of the soup. (If you use a regular blender, blend only 1 cup at a time and use extreme caution.) Add the cheese, turn the slow cooker to low, and place on the lid for 15 minutes.
Stir to melt the cheese and mix it in. Taste the soup and add more salt and pepper as needed.
Serve warm! Soup keeps great in the fridge for a couple of days.
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent separation.
slow cooker
Yes. Sauté the diced onion and carrots in a large pot, add broth and cream of celery soup, bring to a simmer, then add frozen broccoli and cook 15–20 minutes until tender. Stir in velveeta at the end.
You can use 1.5 lbs of sharp cheddar or a blend of cheddar and american cheese, but velveeta's smooth melting properties prevent curdling; add shredded cheese gradually while stirring off heat.
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave in 1-minute intervals.
Yes, but freeze before adding velveeta. Thaw overnight in the fridge, reheat on the stovetop, then stir in velveeta until melted to avoid separation.
Prepare all ingredients in freezer bags the night before, then transfer to the slow cooker in the morning for a 6–8 hour cook.
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