Broccoli Cheese Soup
Create a smile factory right in your crockpot when you serve up this comforting Broccoli Cheese Soup. It's a gourmet masterpiece and tastes just like your favorite Panera soup. Plus, with just 10 minutes of prep, it's SO easy to make!
Servings: 6
Ingredients
- 16 oz. Frozen Cut Broccoli (1 bag) slightly thawed and roughly chopped.
- 1 White Onion chopped
- 4 tbsp. Butter
- 10.5 oz. Campbell’s Cream of Mushroom Soup (1 can)
- 12 oz. can Evaporated Milk
- 10.5 oz. Campbell’s Cream of Celery Soup (1 can)
- 10.5 oz. Campbell’s Cream of Chicken Soup (1 can)
- 16 oz. Velveeta Cheese cubed (1 pound)
- ¼ tsp. Pepper
Instructions
- Gather your ingredients.
- Spray Crockpot with non-stick cooking spray
- Saute chopped Onion in Butter, then transfer to large bowl.
- Combine sauteed onions with all other ingredients in large bowl, and stir well.
- Transfer ingredients into sprayed Crockpot, then cover with lid.
- Cook on HIGH for 2 hours, or LOW for 4 hours. ENJOY!
- When done, serve and ENJOY!
Notes
- Storing Leftovers: This broccoli cheese velveeta soup makes the BEST leftovers! You can store the leftovers in an airtight container in the refrigerator for up to 4 days.
- How To Reheat: For reheating, you can either use the stovetop or your microwave. To reheat on the stove, using low heat and stir often. Or you can heat it in the microwave by cooking it for 10-15 seconds at a time, then stirring. Then, repeat the process until your soup is completely heated.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
