Broccoli Cheese Soup - Slow Cooker. Embrace The Cheesiness Of Velveeta Recipes! Add the broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Slow Cooker Broccoli Cheese Soup - Calling all Panera broccoli cheese soup lovers!

Make this easy Slow Cooker Broccoli Cheese Soup for a comforting and easy meal, velvety smooth and full of vegetables. Soup is great to make in the slow cooker. We also like to make Chicken Noodle Soup , Zuppa Toscana , and Cheeseburger Soup. You can have Broccoli Cheese Soup - Slow Cooker using 16 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Broccoli Cheese Soup - Slow Cooker

1. You need 6 cups of broccoli florets (from about 2 large heads broccoli).
2. You need 2 of large carrots, peeled and shredded.
3. Prepare 1/2 of yellow onion, finely diced.
4. Prepare 3 cloves of garlic, minced.
5. It's 2 oz. of cream cheese.
6. Prepare 1 tsp. of dried oregano.
7. It's 3/4 tsp. of salt.
8. Prepare 1/2 tsp. of pepper.
9. Prepare 1/4 tsp. of each ground nutmeg, salt free all purpose seasoning.
10. You need 3 1/2 cups of unsalted chicken or vegetable broth.
11. Prepare 1 cup of milk.
12. You need 1/2 cup of heavy cream.
13. Prepare 2 tbsp. of all purpose flour.
14. You need 2 cups of freshly shredded sharp yellow cheddar cheese.
15. You need 1 cup of freshly shredded white cheddar cheese.
16. It's 1/4 cup of freshly grated parmesan cheese.

I woke up this morning to the relaxing sound of pouring rain outside my window. Though it can seem gloomy and dark out (not to mention the days are beginning to feel so much shorter) these rainy and cold days make for great soup days. In my opinion, this is the best slow cooker broccoli cheese soup recipe, but I am a little biased. If you have some feedback, tips or anything else, then please don't hesitate to leave a comment below.

Broccoli Cheese Soup - Slow Cooker step by step

1. Grease your slow cooker (6 qt. size). Place the broccoli florets, shredded carrots, onion and garlic into the bottom. Top with the cream cheese, seasonings and broth. Give it all a stir, place the lid on and set the heat to low. Cook for 4-6 hours, until the broccoli is tender..
2. Once the broccoli is tender, use an immersion blender to puree some of the soup, until it is mostly smooth, but still with some chunks. Whisk together the milk, cream and flour and stir it into the soup, along with the cheeses. Place the lid back on and set the heat to high. Let this cook another 30-45 minutes, or until the soup has thickened slightly, is fully heated through and the cheese has fully melted. Taste and add more seasonings if it needs it, then serve..

If you have a smaller or larger. Add broccoli, broth, milk and pepper. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine.