Slow Cooker Broccoli Cheese Soup

This Slow Cooker Broccoli Cheese Soup is the easiest way to warm up on a cold winter day. Your whole family will love this recipe, too!

By Ree Drummond Published: Jan 18, 2016

Jump to Recipe

Yields:

12 serving(s)

Prep Time:

5 mins

Total Time:

4 hr 5 mins

Photographer: Danielle Daly; Food Stylist: Simon AndrewsYields: 12 serving(s)Prep Time: 5 minsCook Time: 4 hrs Total Time: 4 hrs 5 minsSavePrintI’m sort of making friends with my slow cooker this year. And I’m being kind of bratty about it, too! My goal is only to cook with a slow cooker when I can pretty much just sling a bunch of stuff into it and push the button. I don’t want to brown or sear or season or otherwise prep anything ahead of time. I just want to sling it in the slow cooker and be done. I’m obstinate that way!

Now. I’m getting ready to add an ingredient that some humans might take issue with. But rest assured, I have another recipe for broccoli cheese soup on my website, and it does not contain this ingredient that some humans take issue with.

But before I show you the ingredient that some humans might take issue with, let me warn you that a little ways down this recipe, it’s going to happen again with another ingredient.

Ingredients

Directions

Step 1

Add the broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir, place on the lids, and set the slow cooker on high for 4 hours.

Step 2

After 4 hours use an immersion blender or masher to puree 3/4 of the soup. (If you use a regular blender, blend only 1 cup at a time and use extreme caution.) Add the cheese, turn the slow cooker to low, and place on the lid for 15 minutes.

Step 3

Stir to melt the cheese and mix it in. Taste the soup and add more salt and pepper as needed.

Step 4

Serve warm! Soup keeps great in the fridge for a couple of days.