Another favorite from CrockTober 2020…and we still enjoy it! Add this recipe to your collection and try on your next soup day!…
Here’s a SIMPLE, easy Broccoli Soup to add to your recipe box for this FALL/WINTER Season…and it freezes well, too!
Crockpot Broccoli & Cheese Soup
Ingredients
- 2 – 3 lbs. fresh broccoli
- 1/2 small sweet onion, diced
- 2 T. butter, divided
- water
- 2 cups 2% or Skim Milk, do not use whole milk, it will curdle
- 1 block Velveeta cheese, cubed
- fresh parsley or broccoli for garnish
- black pepper or red pepper flakes, if desired for serving
Instructions
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Saute onion in 1 T. butter. While it sautees, rinse broccoli and chop, discarding the tough stalks.
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Place chopped broccoli in Crockpot along with the sauteed onion, remaining tablespoon of butter and add water to cover.
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Place lid on Crockpot and cook on HIGH for 1-2 hours.
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Add in the 2% or Skim Milk; stir, replace lid and cook an additional 15-20 minutes.
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Stir in the cubed Velveeta cheese and stir well. Replace lid and let mixture cook until cheese is completely melted and incorporated into the soup…about 15 minutes or so…just watch and stir occasionally.
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When ready to serve, add black pepper or red pepper flakes and a garnish of parsley or broccoli, if desired.
Recipe Notes
This is an easy, delicious soup to make….and it freezes well for 3-4 months! To prepare from frozen state, let thaw in refrigerator then warm slowly in microwave at 30 second intervals.
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