Description
A warm and comforting creamy soup made with broccoli, cheese, and carrots, perfect for cozy nights.
Ingredients
Scale
- 1 bag Frozen Broccoli Florets
- 1 medium Whole Onion, Diced
- 2 Whole Carrots, Finely Diced
- 4 cups Low Sodium Chicken Broth (or vegetable broth for vegetarian option)
- 1 can Cream of Celery Soup (or cream of mushroom)
- 1 teaspoon Seasoned Salt
- 1 teaspoon Black Pepper
- 1/4 teaspoon Cayenne Pepper (optional)
- 16 ounces Velveeta, cubed
- 2 cups Grated Sharp Cheddar Cheese (or Monterey Jack)
Instructions
- Dice the onion and carrots for quicker cooking in the slow cooker.
- In the slow cooker, combine the frozen broccoli, diced onion, and diced carrots.
- Pour in the chicken broth and cream of celery soup.
- Season with seasoned salt, black pepper, and cayenne pepper if desired.
- Cover and cook on low for 6 hours or on high for 3 hours.
- About 30 minutes before serving, add cubed Velveeta and grated sharp cheddar; stir until melted.
- Serve hot, enjoying with your favorite bread or crackers.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat on stovetop or microwave, adding broth or water if thickened.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg