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4.85
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Crock-Pot Broccoli and Cheese Soup Recipe
This rich, creamy and oh so cheesy broccoli soup is slow cooked to perfection. A simple soup that you are going to want to make for lunch or dinner any day of the week!
Prep Time
30
minutes
mins
Cook Time
7
hours
hrs
30
minutes
mins
Total Time
8
hours
hrs
Course:
Soups, Stews and Chili
Cuisine:
American
Keyword:
10 Ingredients Or Less, Broccoli, Cheese, Cheesy, Crock-Pot Soup Recipes, Soup
Crock-Pot Size:
6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
8
Servings
Calories:
508
kcal
Author:
Heidi Kennedy
Ingredients
4
Tablespoons
Unsalted Butter
2
Medium
Yellow Onions
Peeled And Diced
4
Tablespoons
All-Purpose Flour
32
Ounces
Frozen Broccoli Florets
29
Ounces
Low-Sodium Chicken Broth
Store Bought Or
Homemade Chicken Broth
2
Cups
Half & Half
32
Ounces
American Cheese
Such As Velveeta Brand, Cubed
Instructions
Add butter and onions to a 6 quart or larger slow cooker.
Cover and cook on HIGH until the butter is melted, about 20 minutes.
Add flour to the slow cooker and stir until all the flour has absorbed the melted butter.
Add half & half one cup at a time, whisking after each cup is added.
Add chicken broth and broccoli and stir to combine.
Cover and cook on LOW for 6 hours.
Remove lid and add American cheese cubes, stir.
Recover slow cooker and continue cooking for 1 hour on HIGH to allow the cheese to melt.
If you would like your soup smoother, you can use an immersion blender to blend the soup right in the slow cooker.
Serve and enjoy.
Nutrition
Calories:
508
kcal
|
Carbohydrates:
29
g
|
Protein:
24
g
|
Fat:
29
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
0.4
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
97
mg
|
Sodium:
1746
mg
|
Potassium:
494
mg
|
Fiber:
3
g
|
Sugar:
12
g
|
Vitamin A:
1650
IU
|
Vitamin C:
57.8
mg
|
Calcium:
900
mg
|
Iron:
0.4
mg