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The Pioneer Woman's Slow Cooker Broccoli Cheddar Soup

This slow cooker broccoli cheddar soup is incredibly creamy and delicious! Made in the crock pot with broccoli, two types of cheese, and flavorful seasonings.
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Prep Time 15 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings: 12 portions
Course: Main Course, Soup
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound frozen broccoli florets
  • 5 cups low-sodium chicken broth
  • 1 medium onion diced
  • 2 medium carrots finely diced
  • 2 10.5-ounce cans cream of celery soup
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1.5 pounds processed melting cheese such as Velveeta
  • 2 cups shredded sharp Cheddar cheese 8 ounces, plus more for serving
  • Crumbled saltine crackers for serving

Equipment

  • Slow Cooker
  • Immersion blender or potato masher

Method
 

  1. Place the broccoli, chicken broth, onions, carrots, cream of celery soup, seasoned salt, kosher salt, black pepper, and cayenne in a slow cooker and stir to combine. Cover and cook on the HIGH setting for 4 hours.
  2. Use an immersion blender or potato masher to puree the soup about three-quarters of the way smooth to leave some chunks for texture. If using a regular blender, blend only 1 cup at a time, venting the lid properly, then return to the slow cooker.
  3. Add the processed cheese and cheddar and stir to combine. Cover, turn the heat to the LOW setting, and cook for 15 minutes.
  4. Taste the soup and adjust seasonings as desired. Serve warm with a sprinkling of Cheddar and crumbled saltines.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on stovetop over low heat or in slow cooker. Soup will thicken when refrigerated; thin with chicken broth if needed.
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