Broccoli Cheese Soup for the Crock Pot

Why You’ll Love This Recipe

• Effortless Preparation: Simply add the ingredients to your Crock Pot and let it cook while you go about your day.

• Rich and Creamy Texture: The combination of Velveeta cheese and cream of chicken soup creates a luscious, velvety consistency.

• Family-Friendly Flavor: Mild flavors make this soup appealing to both kids and adults alike.

Ingredients

• 1/2 cup onion, chopped

• 2 tablespoons butter or margarine

• 1 (10-ounce) can cream of chicken soup

• 1 1/2 cups milk

• 1 lb Velveeta cheese, cubed

• 1 (10-ounce) package frozen chopped broccoli

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the Onion:

   • In a small skillet, melt the butter or margarine over medium heat.

   • Add the chopped onion and sauté until soft and translucent, about 5 minutes.

2. Combine Ingredients in the Crock Pot:

   • Transfer the sautéed onions to the Crock Pot.

   • Add the cream of chicken soup, milk, cubed Velveeta cheese, and frozen chopped broccoli.

   • Stir to combine all ingredients evenly.

3. Cook:

   • Set the Crock Pot to the low setting.

   • Cover and cook for 3–4 hours, stirring occasionally to ensure the cheese melts evenly and the soup is well combined.

4. Serve:

   • Once the soup is hot and creamy, give it a final stir.

   • Ladle into bowls and enjoy with crusty bread or a side salad for a complete meal.

Servings and Timing

• Servings: Approximately 4–6 servings

• Preparation Time: 10 minutes

• Cooking Time: 3–4 hours on low

• Total Time: Approximately 3 hours and 10 minutes

Variations

1. Chicken Broccoli Cheese Soup:

   • Add 2 cups of cooked, shredded chicken to the soup for extra protein and heartiness.
   • Add 2–3 peeled and diced potatoes to the soup.

     • Cook until tender to add extra thickness and substance.

2. Spicy Broccoli Cheese Soup:

   • Add 1–2 diced jalapeños or a pinch of red pepper flakes to the soup for a spicy kick.

3. Cauliflower Broccoli Cheese Soup:

   • Substitute half of the broccoli with cauliflower florets for added variety in texture and flavor.

Storage/Reheating

• Refrigeration:

  • Allow the soup to cool to room temperature before transferring it to an airtight container.

  • Store in the refrigerator for up to 3–4 days.

• Freezing:

  • Once cooled, transfer the soup to a freezer-safe container or heavy-duty freezer bag, leaving some space at the top for expansion.

  • Freeze for up to 2–3 months.

• Reheating:

  • To reheat refrigerated soup, place it in a pot over medium heat, stirring occasionally, until it reaches the desired temperature.

  • For frozen soup, thaw overnight in the refrigerator and then reheat on the stove.

  • When reheating, especially after freezing, stir frequently to prevent the cheese from separating.

  • Adding a splash of milk or cream can help restore the creamy consistency if needed.

FAQs

1. Can I use fresh broccoli instead of frozen?

Yes, you can substitute fresh broccoli for frozen. Simply chop the fresh broccoli into small florets before adding it to the Crock Pot.

2. Is there a substitute for Velveeta cheese?

If you prefer not to use Velveeta, you can substitute it with 4 cups of shredded cheddar cheese. Keep in mind that the texture may be slightly different.

3. Can I make this soup vegetarian?

To make a vegetarian version, substitute the cream of chicken soup with cream of mushroom or cream of celery soup, and use vegetable broth instead of milk.

4. How can I thicken the soup if it’s too thin?

If the soup is thinner than desired, you can create a slurry by mixing 1–2 tablespoons of cornstarch with an equal amount of cold water. Stir this mixture into the soup and cook for an additional 15–20 minutes until it thickens.

5. Can I add other vegetables to the soup?

Absolutely! Diced carrots, celery, or potatoes can be added to enhance the flavor and texture of the soup.

6. How do I prevent the cheese from curdling

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