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Slow Cooker Cheesy Broccoli Soup

When I want soup at a restaurant, it’s broccoli-cheese all the way. When I make it at home it’s creamy cheesy, exactly how I like it. —Kristen Hills, Layton, UT
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    4 servings

Ingredients

  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 2 cups finely chopped fresh broccoli
  • 3 cups reduced-sodium chicken broth
  • 1 can (12 ounces) evaporated milk
  • 1/2 teaspoon pepper
  • 1 package (8 ounces) process cheese (Velveeta), cubed
  • 1-1/2 cups shredded extra-sharp cheddar cheese
  • 1 cup shredded Parmesan cheese
  • Additional shredded extra-sharp cheddar cheese

Directions

  • 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.
Nutrition Facts
1-3/4 cups: 675 calories, 49g fat (30g saturated fat), 165mg cholesterol, 1964mg sodium, 21g carbohydrate (15g sugars, 2g fiber), 39g protein.

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