Recipes, Slow Cooker, Soup, Vegetarian

Slow Cooker 3 Cheese Broccoli Soup

3 cheese broccoli soup
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3 cheese broccoli soup

 


Whenever I order soup at a restaurant, I go for the broccoli and cheese soup.  I thought I would put my slow cooker to the test and make my own broccoli cheese soup.  After a few tries to get this recipe just right, the third time was the charm.   Be sure to read my tips very carefully!  :)

Slow Cooker 3 Cheese Broccoli Soup:

Ingredients:

2 Tablespoons butter or margarine

1/2 onion, finely chopped

1 can (12 oz) evaporated milk

1 carton (32 oz)chicken broth (4 cups)

2 cups of broccoli cut small (you can use fresh or frozen)

1/2 teaspoon of pepper

1/4 teaspoon salt

8 oz of prepared cheese product, cut into cubes (I used Velveeta)

1 1/2 cups shredded extra-sharp cheddar cheese

1  cup shredded parmesan cheese

 

Directions:

In a skillet melt butter over medium-high heat. Cook onion in butter until tender.

Pour in the chicken broth, onions, butter, milk, broccoli, pepper and salt into the slow cooker and mix well.

Cover; cook on low heat  for 4 hours.

Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. TURN OFF THE SLOW COOKER- don’t even put it on warm. Just warning  you, the cheese will curdle. :)

Sprinkle individual servings with additional Cheddar cheese.

Looking for other delicious Soups?
Here are some of my favorites!
Tomato Tortellini Soup
Chicken Noodle Soup
Stuffed Pepper Soup
Slow Cooker Lasagna Soup
Crock Pot Beef Stew

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Comments

  1. Stephanie says

    How many servings is this? I’m planning to make it for my husband’s coworkers on Monday and need to know if I should double/triple the recipe.

    • Cyd says

      Just click on the MAGIC button under the picture. This is our new sister site – MyRecipeMagic.com. It gives you all of the nutrtitional information on our recipes. You can click on NUTRITION and find more nutritional info.

  2. Gay Freeman says

    I’ve made your cheese/broccoli soup twice. First time was perfect…..2nd time it curdled! I followed your directions except I added all the cheese at once…could this be the problem? Why?!

    • Cyd says

      Hi Gay. Not sure what could have happened. We haven’t had it curdle on us. Did you use the same cheese both times?

  3. Teresa Santini says

    Hey, this recipe looks totally delicious! I just made it though and it tastes sweet. Could it be from the condensed milk or is it supposed to taste sweet?

  4. Lynne says

    Hi, I tried this last night- followed the recipe to a T except for the onions- I’ve never had onions in a broccoli cheese soup. Unfortunately it turned out awful- it was not thick at all- tasted like watered down Velveeta. Maybe a thickening ingredient is missing like heavy cream? I have made many soups in my slow cooker and I’m a bit of a soup snob. Any suggestions?

    • Cyd says

      This isn’t as thick as some of our other soups. But it was thick enough with all of the cheeses. You could cut back on the broth a little for a thicker soup.

  5. says

    I tried this recipe today, and followed it to a T. It curdled and doesn’t look edible at all. The cheese is just sitting in chunks. I’ve never seen Velveta do that. What did I do wrong ?

  6. Kate says

    Hi there. I followed this recipe and unfortunately it turned out horribly. I have no idea what went wrong but it has no flavor except butter. I had a bad feeling about it though when I saw that the only thickening agent was velveeta (not even real cheese). Two thumbs down, sorry.

  7. staci D says

    Hi I use you website a lot and always enjoy the recipes. I just made this soup and although it tastes ok I would like it to be a little thicker. Any ideas after its already made?

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