How To Make Slow Cooker Broccoli Cheese Soup
This slow-cooked broccoli cheese soup gives a rich combination of minty and salty tastes and a smooth, velvet-like texture. Add milk for a creamier soup.
Heat butter in a small pan over medium heat. Cook onion and celery until tender, about 3 minutes.
Wash and chop the broccoli and place in the slow cooker. Add cooked onion, garlic powder, bay leaf, chicken broth, cream cheese, and salt and pepper to taste.
Cook on Low 6 to 7 hours or until broccoli is tender. Add evaporated milk and cook 30 to 60 minutes more. Discard the bay leaf.
Remove one cup of broccoli and coarsely chop. Puree remaining soup using a hand blender.
Add chopped broccoli back into the soup. Stir in all of the cheeses until melted.
Garnish with additional shredded cheeses or ½ teaspoon of pesto sauce.
- Calories: 377.18kcal
- Fat: 25.60g
- Saturated Fat: 14.45g
- Trans Fat: 0.45g
- Monounsaturated Fat: 7.01g
- Polyunsaturated Fat: 1.20g
- Carbohydrates: 16.73g
- Fiber: 2.25g
- Sugar: 8.86g
- Protein: 21.38g
- Cholesterol: 77.43mg
- Sodium: 738.67mg
- Calcium: 538.26mg
- Potassium: 575.81mg
- Iron: 1.15mg
- Vitamin A: 228.08µg
- Vitamin C: 63.55mg
Have your own special recipe to share? Submit Your Recipe Today!