Crock-Pot Broccoli and Cheese Soup
One of my favorite restaurants is Panera. I love their bread and their soup and salad. This recipe is similar to the Broccoli and Cheese Soup you get from Panera. I could make this soup every week and still not get enough of it.
Crock-Pot Broccoli and Cheese Soup: The Perfect Comfort Food
There’s nothing quite like a warm bowl of soup on a cold winter day. And when it comes to comfort food, few things can beat a hearty bowl of broccoli and cheese soup. With its rich, creamy texture and savory flavors, this soup is the perfect meal to warm you up and keep you satisfied. And the best part? It’s incredibly easy to make in a crock-pot!
Broccoli and cheese soup is a classic comfort food that’s perfect for a cozy night in. And if you’re looking for an easy way to make this delicious soup, a crock-pot is the perfect tool. This recipe uses Velveeta cheese to create a creamy, cheesy base that’s sure to please. Here’s how to make it:
Ingredients:
- 1 pound fresh broccoli, chopped into small pieces
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 cup Velveeta cheese, cubed
- 1/4 cup all-purpose flour
- 1/4 cup butter
Instructions:
- Start by preparing your vegetables. Chop the broccoli, onion, celery, and carrots into small pieces and mince the garlic.
- In a pan, melt the butter and whisk in the flour to create a roux. Cook for 1-2 minutes until the mixture is bubbly and thick.
- Slowly add in the broth, whisking constantly, until the mixture is smooth. Transfer the mixture to your crock-pot.
- Add in the vegetables, salt, pepper, paprika, and cayenne pepper. Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.
- About 30 minutes before the soup is done, add in the milk, heavy cream, and Velveeta cheese. Stir until the cheese is melted and the soup is creamy.
- Serve hot and enjoy!
The Velveeta cheese in this recipe adds a rich and creamy texture to the soup that’s hard to resist. It’s also incredibly easy to work with since it melts smoothly and evenly. If you’re not a fan of Velveeta cheese, you can substitute it with another type of cheese like cheddar or Swiss. However, keep in mind that the texture of the soup may be slightly different.
One of the great things about this recipe is that it’s easy to customize. If you want a thicker soup, you can add more flour to the roux. If you prefer a spicier soup, you can add more cayenne pepper. And if you want a vegetarian version, you can use vegetable broth instead of chicken broth.
Another great thing about using a crock-pot to make this soup is that it’s perfect for meal prep. You can make a large batch of soup and portion it out for the week. It’s an easy and delicious way to have a nutritious meal on hand when you’re busy.
In conclusion, crock-pot broccoli and cheese soup with Velveeta cheese is the ultimate comfort food. It’s creamy, cheesy, and packed with flavor. And with the crock-pot method, it’s incredibly easy to make. Whether you’re cooking for one or feeding a crowd, this recipe is sure to please. So grab your crock-pot and get ready to enjoy the goodness of broccoli and cheese!
Crock-Pot Broccoli and Cheese Soup
Ingredients
- 4 Cups Broccoli Florets chopped into bite size pieces
- 1/2 cup Yellow Onion diced
- 1/2 cup celery diced
- 1/2 cup carrots diced
- 3 cloves garlic minced
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Ground Black Pepper
- 1/4 teaspoon Ground Paprika
- 1/4 teaspoon Cayenne Pepper
- 1 Cup Half and Half
- 1 cup Block of Processed Cheese chunked
- 1/4 cup Stick Butter
- 1/4 cup All Purpose White Flour
- 4 cups Low Sodium Chicken Broth
Instructions
- Start by preparing your vegetables. Chop the broccoli, onion, celery, and carrots into small pieces and mince the garlic.
- In a pan, melt the butter and whisk in the flour to create a roux. Cook for 1-2 minutes until the mixture is bubbly and thick.
- Slowly add in the broth, whisking constantly, until the mixture is smooth. Transfer the mixture to your crock-pot.
- Add in the vegetables, salt, pepper, paprika, and cayenne pepper. Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender.
- About 30 minutes before the soup is done, add in the milk, heavy cream, and Velveeta cheese. Stir until the cheese is melted and the soup is creamy.
- Serve hot and enjoy!
