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crock-pot broccoli and cheese soup

Crock-Pot Broccoli and Cheese Soup

Looking for a delicious and easy-to-make comfort food? Try this crock-pot broccoli and cheese soup recipe with creamy Velveeta cheese. Perfect for meal prep and customizable to your taste preferences, this soup is sure to please any crowd.
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 People

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!
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