Broccoli Cheese Soup
This rich and velvety soup is perfect for cozy nights or busy days. It combines broccoli with creamy cheeses for a deliciously easy dish that almost cooks itself.
Equipment
- Crock Pot
- Immersion Blender (optional for desired texture)
- Ladle
Ingredients
- Frozen or fresh broccoli florets - 4 cups
- Velveeta cheese - 8 oz cubed
- Shredded cheddar cheese - 1 cup
- Cream cheese optional - 4 oz
- Diced potatoes optional - 1 cup
- Milk or half and half - 2 cups
- Chicken or vegetable broth - 4 cups
- Garlic powder - 1 tsp
- Onion powder - 1 tsp
- Salt - 1 tsp to taste
- Pepper - 1/2 tsp to taste
- Cornstarch optional, for thickening - 1-2 tbsp
Instructions
Load the Crock Pot:
- Combine the broccoli, broth, seasonings (garlic powder, onion powder, salt, and pepper), and optional diced potatoes in your Crock Pot. If using fresh broccoli, chop it into small florets for even cooking.
Set to Cook:
- Cover and cook on low for 4-6 hours or high for 2-3 hours until the broccoli is tender and fragrant.
Blend for Creaminess:
- For a smoother texture, use an immersion blender to puree the soup to your desired consistency. If you prefer some chunks, blend only part of it.
Add Cheeses:
- Stir in the Velveeta, shredded cheddar, and cream cheese (if using). Allow these cheeses to melt fully into the soup, creating a rich, creamy texture.
Adjust Thickness:
- If the soup needs thickening, create a cornstarch slurry by mixing 1-2 tablespoons of cornstarch with a splash of water and stir it into the soup. Cook for an additional 10-15 minutes to thicken.
Serve and Enjoy!
Video
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3-4 days or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop, adding a splash of milk or broth to restore the creamy consistency.
Reheating: Reheat gently on the stovetop, adding a splash of milk or broth to restore the creamy consistency.