How about serving a warm, creamy broccoli soup for dinner? This crockpot Cheesy Broccoli Soup is easy to prepare and perfect for a comforting meal when you walk in the door. It’s hearty, flavorful, and simple to make.
I’ve already made this broccoli soup multiple times because it’s that good. My husband and I first fell for a similar soup at Panera Bread, but instead of buying it, I created my own version so we can enjoy it at home any time without the cost. I often plan to freeze a batch, but it rarely lasts long enough — everyone goes back for seconds.
I rely on the slow cooker for this recipe. Just combine the ingredients in the crockpot, let it cook on low for eight hours, then finish it with Velveeta and a touch of half-and-half mixed with cornstarch to thicken. The family loves it, and it’s become a regular in my rotation.
CROCK POT – CHEESY BROCCOLI SOUP WITH VELVEETA
Shobee
Pin Recipe
Ingredients
- 3/4 cups plus 1/8 cups diced carrots
- 4 cups broccoli florets removed from stems
- 4 cloves garlic minced
- 1/4 plus 1/8 cups yellow onion chopped
- 1 can chicken broth 14.5 oz
- 1 cup water
- 1/4 cup corn starch
- 1 pint half and half
- 3 cups shredded Velveeta Cheese
Instructions
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Place the diced carrots, broccoli florets, minced garlic, chopped onion, water, and chicken broth into the crock pot.
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Cook on the low setting for 8 hours.
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After eight hours, add the shredded Velveeta and stir until it melts into the soup.
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In a small bowl, combine the cornstarch with a small amount of half-and-half and whisk until smooth. Pour this mixture into the crock pot, then add the remaining half-and-half.
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Stir well, ensuring the Velveeta is completely melted and the soup is evenly thickened.
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Allow the soup to rest a few minutes, then serve warm.
By: Shobelyn Dayrit