Slow Cooker Creamy Broccoli Cheese Soup Recipes

SLOW COOKER BROCCOLI CHEESE SOUP

Steps:

• 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.

SLOW COOKER CREAM OF BROCCOLI SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat; cook the onion in the hot oil until soft, 5 to 7 minutes.
• Drain as much liquid from the onion as possible. Transfer the drained onion to a slow cooker.
• Place the broccoli, cream of celery soup, cream of mushroom soup, American cheese, and milk into the slow cooker.
• Cook on Low until the broccoli is tender and the flavors meld, 3 to 4 hours.

SLOW COOKER CHEESY BROCCOLI SOUP

Steps:

• Combine onion and garlic in a food processor; pulse until minced.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add onion-garlic mixture and cook until it looks like sauerkraut and is just beginning to brown, 5 to 8 minutes.
• Meanwhile, combine chicken broth and flavor packets in a bowl.
• Transfer onion mixture to a 5-quart or larger slow cooker. Add remaining butter to the skillet and heat until melted and bubbling. Stir in flour with a wire whisk; cook and stir for 3 minutes. Slowly whisk in chicken broth mixture and season with salt and pepper. Cook, stirring constantly, until smooth and no lumps remain. Bring to a boil.
• Add frozen broccoli to the gravy mixture and cook, stirring often, for 10 minutes. Use a large spoon to transfer broccoli to the slow cooker, leaving as much gravy in the skillet as possible.
• Add processed cheese food, Cheddar, Monterey Jack, and cream cheese to the gravy; stir to combine. Stir in milk and cream. Transfer mixture to the slow cooker and stir until well combined.
• Cook on Low, stirring once every hour, for 4 hours. Turn slow cooker off and let cool and thicken slightly before serving.

SLOW-COOKER CHEESY BROCCOLI SOUP

Steps:

• In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper., Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.

SLOW-COOKER THREE CHEESE BROCCOLI SOUP

Steps:

• Spray 4-quart slow cooker with cooking spray. In 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into slow cooker. Stir in broth and thawed broccoli.
• Cover; cook on Low heat setting 4 to 4 1/2 hours or until hot but not simmering.
• Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.

SLOW COOKER BROCCOLI & CHEESE SOUP (USING CREAM CHEESE)

Steps:

• Add broccoli, cream cheese and broth in the slow cooker.
• Spice with salt and pepper and stir.
• Cook on HIGH for 2 hours.
• Remove the lid and add sour cream and cheese. Stir until cheese is melted in thoroughly.
• Use an immersion blender to pulse the soup to desired texture.
• Serve as is with toasted bread.

SLOW COOKER PANERA BROCCOLI CHEDDAR SOUP

Steps:

• In a pan, melt the butter over medium high heat. Once the butter is melted stir in the diced onion and saute for 3 minutes. Add the onion to the slow cooker.
• Add in the celery, carrots, broccoli and broth.
• Cover and cook on low for 4 hours.
• Turn the slow cooker to high. In the microwave or on the stovetop melt the 1/4 cup butter. Slowly whisk in the 1/4 cup flour until a creamy mixture forms. Stir one cup of the broth from the soup into the flour/butter mixture. Whisk until smooth. Then whisk the entire mixture into the slow cooker. In a small bowl stir together the cornstarch and water until smooth. Stir the mixture into the slow cooker. Stir in the milk, cheddar and salt and pepper. Cover and cook on HIGH for another 60 minutes.
• Remove the lid, ladle into bowls and serve.

SLOW COOKER BROCCOLI CHEESE POTATO SOUP

Steps:

• Spray a slow cooker with nonstick spray. Add onions, potatoes and broth into slow cooker. Cook on high for 4 hours.
• With 30 minutes remaining add broccoli to slow cooker and stir.
• In a small bowl mix cornstarch and milk together. With 15 minutes remaining add cornstarch mixture to slow cooker.
• When 4 hours is up, add shredded cheese and mix until melted.
• Serve in bowls. Enjoy!

SLOW COOKER CREAMY BROCCOLI CHEESE SOUP

Steps:

• Combine broth, milk, broccoli, onion, pepper and 1 cup water in slow cooker bowl.
• Cover and cook on high for 3 hours or low for 5 hours.
• Whisk Velveeta into slow cooker until smooth.
• Sprinkle instant potatoes over soup and whisk to combine.
• Serve immediately.