Pioneer Woman Slow Cooker Broccoli Cheese Soup

This easy Pioneer Woman Slow Cooker Broccoli Cheese Soup is a creamy, comforting meal perfect for busy days. Made with simple, everyday ingredients, it’s quick to prepare and packed with rich, cheesy flavor. With a slow cooker doing all the work, you can enjoy a hot, nutritious bowl in no time!

Ingredients Needed

• 1 lb frozen broccoli florets
• 1 medium onion, diced
• 2 carrots, finely diced
• 5 cups low-sodium chicken broth
• 2 cans (10.5 oz each) cream of celery soup
• 1/4 tsp seasoned salt
• 1/4 tsp salt, more to taste
• 1/2 tsp black pepper
• 1/8 tsp cayenne pepper
• 1 1/2 lbs Velveeta cheese
• 2 cups grated sharp cheddar cheese

How To Make Slow Cooker Broccoli Cheese Soup

1. Add Ingredients to Slow Cooker: Add the broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir well, cover, and cook on high for 4 hours.
2. Blend the Soup: After 4 hours, use an immersion blender or a masher to puree about 3/4 of the soup. (If using a regular blender, blend in batches of 1 cup at a time, being cautious with hot liquids.)
3. Add Cheese: Stir in the Velveeta and cheddar cheese. Set the slow cooker to low and cover for 15 minutes to melt the cheese.
4. Finish and Serve: Stir the soup to mix in the melted cheese. Taste and add more salt and pepper if needed. Serve warm, and enjoy! The soup keeps well in the fridge for a couple of days.

Recipe Tips

• Use Fresh Broccoli: If you prefer fresher taste and texture, feel free to use fresh broccoli instead of frozen. Just chop it up into bite-sized pieces and add it to the slow cooker.
• Adjust the Cheese: You can experiment with different types of cheese, like mozzarella or Monterey Jack, for a different flavor profile.
• Avoid Overblending: Be careful not to blend the soup too much. You want some texture, so leave it a little chunky for a heartier bite.
• Add Garlic for Extra Flavor: For extra depth, consider adding a clove of minced garlic to the soup when you add the other ingredients.
• Season to Taste: Taste the soup before serving and adjust the salt and pepper to your liking. Every broth and cheese can vary in saltiness.

How To Store & Reheat Leftovers

• Refrigerate: Transfer leftovers slow cooker broccoli cheese soup to an airtight container and store it in the fridge for up to 3-4 days.
• Freeze: Transfer leftovers slow cooker broccoli cheese soup to a freezer-safe container. Freeze for up to 3 months. When you’re ready to enjoy it, thaw the soup in the fridge overnight and reheat on the stove.
• Reheating: Reheat leftovers slow cooker broccoli cheese soup on the stove over low heat for 10-15 minutes, adding broth if needed.

Nutrition Fact

Serving Size: 1 cup (approximately 240 grams)

• Calories: 360 kcal
• Total Fat: 22g
• Saturated Fat: 14g
• Trans Fat: 1g
• Cholesterol: 80mg
• Sodium: 980mg
• Potassium: 370mg
• Total Carbohydrate: 22g
• Dietary Fiber: 3g
• Sugars: 7g
• Protein: 19g

More Pioneer Woman Recipes:

• Pioneer Woman Pasta Fagioli Recipe
• Pioneer Woman Vegetable Soup
• Pioneer Woman Albóndigas (Mexican Meatball Soup)
• Pioneer Woman Butternut Squash Soup With Bacon
• Pioneer Woman Instant Pot Lentil Soup