Slow Cooker Broccoli Cheese Soup
Make Slow Cooker Broccoli Cheese Soup for a rich, cheesy dish loaded with tender broccoli, shredded carrots, and creamy Velveeta, all coming together effortlessly in your crockpot!
Servings: 8
Ingredients
- 2 heads broccoli 6-8 cups after being cut or can use 14-16 ounces of frozen broccoli
- 2 carrots shred with a cheese grater or dice small.
- 1 sweet yellow onion diced
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- 32 oz. chicken broth
- 1/4 cup corn starch
WAIT TO ADD THESE INGREDIENTS
- 1 lb. velveeta cheese (this is the smaller box)
- 1 cup heavy cream
Instructions
- Cut the heads of broccoli by cutting off each floret. Cut the stem into medium size pieces. Add to the slow cooker. If using frozen, no need to cut up more.
- Add the carrots, onion, garlic powder and pepper.
- In a large bowl whisk together the chicken broth and cornstarch. The chicken broth must be at room temperature or cold for this not to clump. Pour over the vegetables in the slow cooker.
- Stir.
- Place the lid on the slow cooker.
- Cook on HIGH for 4 hours or LOW for 6 hours.
- When the cooking time is up pour in the heavy cream and velveeta (cut into cubes). Stir.
- Replace the lid and cook for 20 more minutes on HIGH.
- Serve and enjoy!
Video
Notes
Want to make this low-carb? You can, but doing so will produce a thinner soup. I suggest using cream cheese instead of heavy cream to help thicken the soup.
The broccoli may seem overcooked, but it's actually just right! It will break down and make the perfect consistency of the soup.
Nutrition
Calories: 308kcal | Carbohydrates: 23g | Protein: 17g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 65mg | Sodium: 1387mg | Potassium: 838mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4489IU | Vitamin C: 145mg | Calcium: 428mg | Iron: 1mg
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