Easy Crockpot Broccoli Cheese Soup Recipes

Steps:

• Heat vegetable oil in a large pot over medium heat; cook the onion in the hot oil until soft, 5 to 7 minutes.
• Drain as much liquid from the onion as possible. Transfer the drained onion to a slow cooker.
• Place the broccoli, cream of celery soup, cream of mushroom soup, American cheese, and milk into the slow cooker.
• Cook on Low until the broccoli is tender and the flavors meld, 3 to 4 hours.

Steps:

• In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper., Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.

Steps:

• Open frozen broccoli, put into microwave safe bowl, and cover. Microwave on high 4 minutes.
• Meanwhile, turn your crockpot on low - put in your soup, milk, and seasonings.
• Once thawed, remove broccoli stems, put in food processor - consistency should be finely chopped to pureeed. Put broccoli stems and whole broccoli florets into crockpot. If you buy a frozen bag of only florets, use half in food processor (since you don't have the stems). I prefer florets, but usually I can't find a bag of only florets.
• **Optional:. Add some shredded carrot when you add in the broccoli, if you want. I would microwave it 3-4 minutes first with 2 T of water.
• Stir all ingredients and cook on high in crockpot 1 hour on low. Add cheese and cook another 30 minutes.
• Serve with deli bread or in bread bowl.