Crock Pot Broccoli Cheese Soup Recipe With Velveeta
Description
This crock pot broccoli cheese soup recipe with velveeta is definitely a family favorite! It's a creamy, comforting soup that's loaded with plenty of cheese and broccoli. This easy-to-make soup is sure to be a hit with everyone in the family. The velveeta gives it a delicious, creamy texture that you just can't get with any other cheese. Plus, it's cooked in the crock pot, so you don't have to worry about stirring it all day. This is the perfect soup to make on a chilly day!
Prep Time:
This crock pot broccoli cheese soup recipe with velveeta takes about 10 minutes of prep time. You will need to chop the broccoli into small pieces and grate the cheese. You will also need to measure out the other ingredients for the soup. Once all the ingredients are prepped and measured, you can dump them all into the crock pot and let it do the rest of the work for you!
Cook Time:
This crock pot broccoli cheese soup recipe with velveeta takes about 4-6 hours to cook on low, or 2-3 hours to cook on high. Be sure to check on the soup and stir it every couple of hours to make sure everything is cooking evenly.
Ingredients:
- 1 bag (16 oz) frozen broccoli florets
- 8 oz velveeta cheese, cubed
- 4 cups chicken broth
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
Instructions:
1. Place the frozen broccoli, chicken broth, and cubed velveeta cheese into the crock pot. Stir to combine.
2. In a medium saucepan, melt the butter over low heat. Add the flour and whisk until combined. Slowly whisk in the milk and continue whisking until the mixture is smooth and thick.
3. Add the garlic powder, onion powder, and paprika to the saucepan. Whisk to combine. Pour the mixture into the crock pot and stir to combine.
4. Cover the crock pot and cook on low for 4-6 hours, or on high for 2-3 hours. Stir occasionally.
5. Once the soup is done cooking, season with salt and pepper to taste. Serve hot and enjoy!
Equipment:
- Crock pot
- Medium saucepan
- Whisk
- Measuring cups and spoons
Notes:
This soup can be easily adapted to suit your tastes. If you want it to be creamier, you can add more velveeta cheese or additional milk. If you’d like to add more veggies, you can stir in some cooked carrots or cauliflower. You can also add cooked rotisserie chicken to make this soup a complete meal.
Nutrition: Per Serving
Calories: 235 | Protein: 11g | Carbs: 19g | Fat: 13g | Sodium: 877mg
Recipe Tips:
- If you don’t have velveeta cheese on hand, you can use cheddar, monterey jack, or mozzarella cheese instead.
- For a healthier version, you can use low-fat cheese and low-sodium chicken broth.
- If you don’t have time to make the soup in the crock pot, you can make it on the stove in just 30 minutes. Just follow the instructions above, but cook the soup over medium-high heat until the broccoli is tender and the cheese is melted.
- For a richer flavor, you can stir in a tablespoon of cream cheese at the end.
- This soup can be easily frozen and reheated when needed. Just be sure to let the soup cool completely before transferring it to an airtight container and freezing.
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