Description
This Crock Pot Broccoli Cheese Soup is creamy, cheesy, and full of comforting flavors. Made with simple ingredients like Velveeta cheese, cream of chicken soup, and frozen broccoli, this slow cooker recipe is perfect for busy days. Let the crock pot do the work while you enjoy a delicious homemade soup with minimal effort!
Ingredients
Scale
- ½ cup chopped onion
- 2 tablespoons butter
- 1 can (10 oz) cream of chicken soup
- 1½ cups milk
- 1 lb Velveeta cheese, cubed
- 1 package (10 oz) frozen chopped broccoli
Instructions
- In a small pan, melt butter over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Transfer the sautéed onions to the crock pot. Add cream of chicken soup, milk, cubed Velveeta cheese, and frozen chopped broccoli. Stir to combine.
- Cover and cook on low heat for 3-4 hours, stirring occasionally to help the cheese melt evenly.
- Once the cheese is fully melted and the soup is creamy, stir well. Adjust the consistency by adding a little more milk if needed.
- Ladle into bowls and serve warm. Pair with crusty bread or garlic toast for the perfect meal!
Notes
- If using fresh broccoli, chop it into small florets and increase the cooking time slightly.
- For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) in the last 30 minutes of cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- To freeze, let the soup cool and store in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating
- Prep Time: 10 minutes
- Cook Time: 3-4 hours