Slow Cooker Broccoli Cheese Soup
This easy Slow Cooker Broccoli Cheese Soup is the only vegetable your kids will beg for! It tastes just like your favorite Panera soup, but only takes 10 minutes of prep and zero drive-thru lines. Toss it in the crockpot and go put your feet up. Dinner will make itself tonight!
Servings: 6 servings
Ingredients
- 16 oz. Frozen Cut Broccoli 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. Evaporated Milk (1 can)
- 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, top with optional shredded cheddar for garnish, then serve and ENJOY!
Notes
- Storing Leftovers: You can store your velveeta broccoli cheese soup 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.
