1 pound Frozen Broccoli Florets
1 Medium Onion, Diced
2 Carrots, Finely Diced
5 cups Low Sodium Chicken Broth
2 cans Cream Of Celery Soup
1/4 teaspoon Seasoned Salt
1/4 teaspoon Salt, More To Taste
1/2 teaspoon Black pepper
1/8 teaspoon cayenne pepper
1-1/2 pound Velveeta
2 cups Grated Sharp Cheddar Cheese
Slow Cooker Broccoli Cheese Soup-Best food blog
The today’s recipe i.e the “Slow Cooker Broccoli Cheddar Soup” is way beyond simple, but it is so delicious that it must be tried.It definitely needs to be part of your dinner rotation.It is made in the crock pot with fresh broccoli and can be made in two ways, one which is very healthy and other which is slightly less healthy creamy version.
Step 1: Chop an onion.
Step 2: And dice up a carrot as fine as you’d like.
Step 3: It’s over to the slowcooker! Add a 1-pound bag of frozen broccoli.
Step 4: Add Some chicken broth and also add the onion and the carrot.
Step 5: Crack open a couple of cans of cream of celery soup. (Oh, and use whatever dang brand you want. I just happen to have this one!) It adds flavor and creaminess and a little thickness without the need of a roux, which I think defeats the whole purpose of slow cooker cooking.
Step 6: Add the soup.
Step 7: Then add salt and pepper.
Step 8: Seasoned salt and cayenne. You would need to season the soup more a little more later, but this is only the start.
Step 9: Now set it on high for 4 hours, Pookie Head.
Step 10: This is a little less than 4 hours, but I was chasing daylight.
Step 11: You can leave the soup as is, but I think pureeing it a bit brings out the broccoli wonderfulness. a little masher is great in a blender.
Step 13: Grated sharp cheddar makes it extra good.
Step 14: Turn the slow cooker to low and pop the lid on top for about 10-15 minutes.
Step 15: Stir to mix the cheese, which should all be melted by now.
Serve it up.