Marry This Slow Cooker Broccoli Cheese Soup is a cheesy and creamy recipe, which is made with frozen broccoli and Velveeta cheese. It’s the ultimate comfort food recipe, ready in about 4 hours and 30 minutes.
Jump to RecipeSlow Cooker Broccoli Cheese Soup Ingredients
- 1 lb. frozen broccoli florets
- 1 whole medium onion, diced
- 2 whole carrots, finely diced
- 5 cups low sodium chicken broth
- 2 cans cream of celery soup
- 1/4 tsp. seasoned salt
- 1/4 tsp. salt, more to taste
- 1/2 tsp. black pepper
- 1/8 tsp. cayenne pepper
- 1 1/2 lb. Velveeta cheese, cubed
- 2 cups grated sharp cheddar cheese
How To Make Slow Cooker Broccoli Cheese Soup
- Combine and cook: Add the frozen broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir everything together, cover, and cook on high for 4 hours.
- Blend the soup: After 4 hours, use an immersion blender to puree about three-quarters of the soup, leaving some chunks for texture. If using a regular blender, be very careful and blend only about 1 cup at a time.
- Melt the cheese and serve: Add the cubed Velveeta and the grated cheddar cheese to the soup. Turn the slow cooker to low, cover, and let it sit for 15 minutes for the cheese to melt. Stir until the cheese is fully incorporated and the soup is smooth. Taste and add more salt and pepper if needed, then serve warm.
Recipe Tips
- How to get a smoother soup? For a completely smooth, velvety soup, you can blend the entire batch of soup before adding the cheese. An immersion blender is the easiest and safest tool for this.
- Can I use fresh broccoli? Yes, you can use about 4-5 cups of fresh, chopped broccoli florets instead of frozen. The cooking time will be the same.
- Can I use a different cheese? While Velveeta is the key to a super creamy, smooth, and melt-in-your-mouth texture that won’t separate, you can use all cheddar cheese. Be sure to use freshly grated sharp cheddar for the best melt and flavor.
- How to make it on the stovetop? Sauté the onion and carrots in a large pot until soft. Add the broth, soups, and seasonings and bring to a simmer. Add the broccoli and cook until tender. Reduce the heat, blend as desired, and then stir in the cheeses until melted.
What To Serve With Broccoli Cheese Soup
This rich and cheesy soup is a classic for a reason and is perfect served in or with bread.
- A hollowed-out bread bowl
- Warm, crusty bread or soft dinner rolls for dipping
- A simple side salad with a light vinaigrette
- Saltine or oyster crackers
How To Store Broccoli Cheese Soup
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken as it cools.
- Freeze: Freezing is not highly recommended as cheese-based soups can sometimes become grainy or separate upon thawing.
Broccoli Cheese Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 480 kcal
- Fat: 32g
- Carbohydrates: 20g
- Protein: 25g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Velveeta (processed cheese) contains emulsifiers that allow it to melt into a perfectly smooth, creamy consistency without becoming grainy or oily, which can sometimes happen with natural cheeses. It’s the secret to that classic, ultra-creamy texture.
Yes, easily. Substitute the chicken broth with vegetable broth and use two cans of cream of celery or cream of mushroom soup.
If the soup is too thick, you can stir in a little extra chicken broth or milk until it reaches your desired consistency. If it’s too thin, you can let it cook uncovered on the high setting for another 20-30 minutes to allow it to reduce.
Try More Recipes:
- Homemade Condensed Cream of Mushroom Soup Recipe
- Chicken Tortellini Soup Recipe
- Black Bean Soup Recipe
Slow Cooker Broccoli Cheese Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy10
servings15
minutes4
hours15
minutes480
kcalAn incredibly easy and cheesy slow cooker soup that delivers a thick, creamy, and comforting bowl of broccoli cheese goodness with minimal effort.
Ingredients
1 lb. frozen broccoli florets
1 medium onion, diced
2 carrots, finely diced
5 cups low sodium chicken broth
2 cans cream of celery soup
1/4 tsp. seasoned salt & 1/4 tsp. salt
1/2 tsp. black pepper & 1/8 tsp. cayenne pepper
1 1/2 lb. Velveeta, cubed
2 cups grated sharp cheddar cheese
Directions
- Add broccoli, onion, carrots, broth, cream of celery soup, and all seasonings to a slow cooker.
- Stir, cover, and cook on HIGH for 4 hours.
- Use an immersion blender to puree about ¾ of the soup, leaving some texture.
- Add the Velveeta and cheddar cheese.
- Turn the slow cooker to LOW, cover, and let sit for 15 minutes.
- Stir until the cheese is completely melted and smooth.
- Taste and adjust seasoning before serving.
Notes
- An immersion blender is the safest and easiest way to partially puree the soup directly in the slow cooker.
- For the creamiest result, don’t substitute the Velveeta. It ensures the soup is smooth and doesn’t separate.
- This soup is very thick and rich. A little goes a long way!
- The soup tastes even better the next day, making it great for leftovers.
