Slow-Cooker Three Cheese Broccoli Soup

from bettycrocker.com
255 min
8 servings

Three cheese broccoli soup is a comfort food classic that will warm and satisfy the whole family. Get everything ready with just 15 minutes of prep, and your slow cooker will do the rest. The result is a deliciously easy slow-cooker broccoli cheese soup that will have everyone spooning up seconds.

Ingredients

  • butter
    ¼ c
  • chopped onions
    1 c
  • freshly ground pepper
    ½ tsp
  • salt
    ¼ tsp
  • gold medal™ all-purpose flour
    ¼ c
  • evaporated milk
    1 can
  • progresso™ chicken broth

    4 cups

    1 carton
  • frozen baby broccoli florets

    thawed

    1 bag
  • kraft™ velveeta™ original cheese product

    cubed, from 16-oz box

    8 oz
  • shredded extra-sharp cheddar cheese

    6 oz

    1 ½ c
  • shredded parmesan cheese

    4 oz

    1 c
  • additional shredded extra-sharp cheddar cheese

    if desired

Directions

  1. 1

    Spray 4-quart slow cooker with cooking spray. In 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into slow cooker. Stir in broth and thawed broccoli.

  2. 2

    Cover; cook on Low heat setting 4 to 4 1/2 hours or until hot but not simmering.

  3. 3

    Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.