Why This Recipe Is Great
Life can get hectic, and sometimes, spending hours in the kitchen isn’t an option. That’s where our Broccoli Cheese Soup for the Crock Pot comes to the rescue. With just a handful of ingredients and minimal effort, you’ll have a steaming bowl of comfort ready to devour. The convenience of the crock pot allows you to set it and forget it, giving you the freedom to attend to other tasks while the magic happens.
This recipe strikes the perfect balance between convenience and flavor. The combination of sautéed onions, velvety Velveeta cheese, and the earthy goodness of broccoli creates a symphony of tastes that will transport you to a cozy haven. Plus, the creamy base is enriched with cream of chicken soup and milk, making every spoonful a luxurious experience.
Kitchen Equipment You’ll Need
Before embarking on your culinary adventure, make sure you have the following kitchen equipment ready:
- Crock Pot (slow cooker)
- Cutting board and knife
- Skillet or pan for sautéing
- Stirring utensil
- Bowls for serving
Tips and Shortcuts
- To save time, you can opt for pre-chopped onions from your local grocery store’s produce section.
- If you’re a fan of a thicker consistency, consider using a potato masher to lightly break down some of the broccoli while stirring the soup.
- For an extra kick of flavor, sprinkle some grated cheddar cheese on top before serving.
Recipe Swaps and Variations
- Feel free to use different types of cheese, such as sharp cheddar or gouda, to experiment with unique flavor profiles.
- Swap the cream of chicken soup for cream of mushroom or cream of celery for an alternative twist.
- If you’re vegetarian, you can replace the chicken soup with cream of broccoli soup for a fully veggie-based option.
Have some leftover Broccoli Cheese Soup? No worries! Store it in an airtight container in the refrigerator for up to 3 days. When reheating, use a saucepan over low heat to ensure the creamy texture remains intact.
Food and Drink Pairings
Pair your Broccoli Cheese Soup with:
- A crusty baguette for a satisfying crunch.
- A crisp green salad to balance the richness.
- A light white wine, such as a Chardonnay or Sauvignon Blanc, to complement the creamy flavors.
Frequently Asked Questions
Q: Can I freeze the leftover soup?
A: While you can freeze the soup, keep in mind that the texture might slightly change upon thawing and reheating. It’s best enjoyed fresh or within a few days of preparation.
Q: Can I use fresh broccoli instead of frozen?
A: Absolutely! If you’re using fresh broccoli, blanch it briefly before adding it to the crock pot to ensure a tender texture in the final soup.
Q: Can I make this soup on the stovetop instead of a crock pot?
A: Of course! Simply follow the same steps using a pot on the stovetop. Keep the heat low and stir occasionally to prevent scorching.
- 1/2 cup onion, chopped
- 2 tablespoons butter or margarine
- 1 (10-ounce) can cream of chicken soup
- 1 1/2 cups milk
- 1 lb Velveeta cheese, cubed
- 1 (10-ounce) package frozen chopped broccoli
In a skillet, sauté the chopped onions in butter until they turn translucent and fragrant. This step sets the foundation for the rich flavors of the soup.
In your crock pot, combine the sautéed onions, cream of chicken soup, milk, Velveeta cheese, and frozen chopped broccoli. Stir gently to ensure all the ingredients are well incorporated.
Set your crock pot to low heat and allow the ingredients to meld together for 3-4 hours. This slow cooking process will infuse the soup with a depth of flavors that will have you coming back for second