Description
This creamy crockpot broccoli cheese soup is made with Velveeta, sharp cheddar, and Parmesan for a rich and comforting dish that’s easy to prepare and packed with flavor.
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) Velveeta, cubed
- 1-1/2 cups shredded extra-sharp cheddar cheese
- 1 cup shredded Parmesan cheese
- Additional shredded extra-sharp cheddar cheese, for topping
Instructions
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-quart slow cooker.
2. Add broccoli, broth, evaporated milk, and pepper to the slow cooker. Stir to combine.
3. Cover and cook on low for 3-4 hours or until the broccoli is tender.
4. Stir in Velveeta cubes until melted.
5. Add shredded cheddar and Parmesan cheese, stirring until fully melted and smooth.
6. Just before serving, stir the soup well to combine and top servings with additional shredded cheddar cheese.
Notes
For best results, chop the broccoli finely to ensure even cooking.
Use extra-sharp cheddar for maximum flavor, or mix in mild cheddar for a milder version.
You can use an immersion blender for a smoother texture if desired.
Top each bowl with additional cheese or croutons for added texture and taste.