CHEESE BROCCOLI SOUP: A RECIPE

Hello!

It’s definitely fall if I am posting soup recipes!  And one of our family favorites is Cheese Broccoli Soup!

Don’t you just love using a crock-pot? It’s so satisfying to load it up in the morning, and then “ta-da” dinner is served when you are ready! Mine is heavily used during the cooler weather months, and I also use it to make big batches for the freezer.  Since it’s only Aubry and myself at home, most recipes make leftovers for us, which I absolutely love.  Who doesn’t LOVE a night where you can eat a good dinner AND avoid cooking!

Cheese Broccoli Soup is great with bread and butter on the side, or a green salad (or both!).

Happy soup-making!

***(Scroll below for printable recipe!)

Print Recipe

Cheese Broccoli Soup

Servings

servings

Ingredients

• 1/4 cup butter
• 1/4 cup onion, finely chopped
• 2/3 cup flour
• 3 ten ounce cans chicken broth
• 3/4 tsp salt
• 1-1/4 cups celery, finely chopped
• 1-1/4 cups carrots, finely chopped
• 1 16 ounce bag frozen broccoli cuts
• 1 pound Velveeta cheese
• 2 cups half and half

Servings servings Ingredients 1/4 cup butter 1/4 cup onion, finely chopped 2/3 cup flour 3 ten ounce cans chicken broth 3/4 tsp salt 1-1/4 cups celery, finely chopped 1-1/4 cups carrots, finely chopped 1 16 ounce bag frozen broccoli cuts 1 pound Velveeta cheese 2 cups half and half

Instructions

1. Melt butter in small saucepan over medium heat. Add onion and saute until glossy. Transfer this to your crock-pot Add flour and mix until smooth. Add chicken broth, salt, celery, carrot and broccoli. Cook on low for 6-7 hours, or high for 3-4 hours. Add cheese cubes, stirring until melted. Add half and half and stir until blended. Cover and continue to cook for 30 minutes on low. Serve and enjoy!

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