Crock-Pot Cheese-Broccoli Soup
Creamy and comforting cheese-broccoli soup with a rich broth, perfect for cozy gatherings or weeknight dinners, offering a savory blend of vegetables and melted cheese.
Ingredients
- 1/4 cup butter or margarine ⓘ
- 1/4 cup finely chopped onion ⓘ
- 2/3 cup flour ⓘ
- 3 (10 1/2 oz.) cans chicken broth ⓘ
- 3/4 teaspoon salt
- 1 1/4 cup finely chopped celery ⓘ
- 1 1/4 cup finely chopped carrot ⓘ
- 1 (16 oz.) bag frozen broccoli cuts ⓘ
- 1 pound pasteurized process cheese spread ⓘ
- 2 cups half and half ⓘ
Instructions
- Melt butter in a skillet. Add chopped onion and sauté until glossy. Transfer to the crock-pot.
- Gradually add flour to the cooking pot, stirring constantly with a whisk or spoon.
- Add chicken broth and stir until smooth. Stir in salt, chopped celery, chopped carrots, and rinsed broccoli.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- Add cubed cheese spread, stirring until melted and well combined.
- Stir in half and half, blending thoroughly. Cover and cook for an additional 30 minutes or until the soup is hot.
- Serve hot, garnished with croutons if desired.
Tips & Substitutions
For a richer flavor, consider adding garlic or a pinch of nutmeg to the sautéed onions. If you want a lighter dish, substitute the half and half with a lower-fat milk or a plant-based milk. You can also add other vegetables such as bell peppers or peas for extra nutrition. For a twist, try adding cooked chicken to make it a heartier meal. This soup is perfect for cozy nights and pairs beautifully with Calico Chicken Casserole.
Serving Suggestions
Serve the soup hot, topped with croutons or shredded cheese for added texture. It pairs well with a fresh green salad or crusty bread for a complete meal. For a fun twist, consider making Rice Stuffed Avocados as a side dish to complement the flavors of this creamy soup. It's a comforting dish perfect for entertaining or a family dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm the soup gently on the stovetop over low heat, stirring occasionally until heated through. If the soup thickens too much, add a splash of chicken broth or milk to reach your desired consistency. Avoid reheating in the microwave, as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Cheese-Broccoli Soup contains roughly 1220 calories, with 15g protein, 111g carbohydrates, and 81g fat. It is an excellent source of vitamin A (290% of the Daily Value), dietary fiber (73% of the Daily Value), and potassium (45% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1886mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli! Just make sure to chop it into small pieces and blanch it before adding it to the soup to ensure it cooks evenly. Fresh broccoli will give the soup a vibrant color and texture.
What can I substitute for the process cheese spread?
If you prefer not to use processed cheese, you can substitute it with shredded sharp cheddar or a combination of cheddar and cream cheese. Just be aware that the flavor and creaminess may vary slightly, but it will still be delicious!
Is there a way to make this soup vegetarian?
Absolutely! You can easily make this soup vegetarian by replacing the chicken broth with vegetable broth and ensuring that the cheese spread you use is vegetarian-friendly. This will maintain the soup's creamy texture while keeping it meat-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).