Slow-Cooker Cheesy Broccoli Soup
TOTAL TIME: Prep: 15 min. Cook: 3 hours
YIELD: 4 servings.
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
Ingredients
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2 tablespoons butter
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1 small onion, finely chopped
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2 cups finely chopped fresh broccoli
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3 cups reduced-sodium chicken broth
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1 can (12 ounces) evaporated milk
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1/2 teaspoon pepper
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1 package (8 ounces) Velveeta, cubed
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1-1/2 cups shredded extra-sharp cheddar cheese
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1 cup shredded Parmesan cheese
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Additional shredded extra-sharp cheddar cheese
Directions
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1.
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.
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2.
Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in Velveeta until melted. Add next 2 ingredients; 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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