Slow Cooker Cream Of Broccoli Soup Recipes

SLOW COOKER CREAM OF BROCCOLI SOUP

Steps:

• Heat olive oil and butter in a large nonstick pan on medium-high heat.
• Add onion, garlic, carrot and celery and saute for a few minutes until veggies are partially softened and garlic is fragrant (about 3-4 minutes).
• Transfer these vegetables to a crockpot (6 quart or larger).
• Add broccoli, broth, Italian seasoning, salt, pepper.
• Mix until combined.
• Cover and on High heat for 4 hours, or Low heat for for 6 hours.
• Use a hand-held immersion blender to puree the soup until smooth.
• Mix in additional broth if soup is too thick for your liking.
• Stir in coconut milk or heavy cream (Don't stir it in completely. A few white streaks makes a beautiful presentation).
• Sprinkle pumpkin seeds, sesame seeds, red chili flakes on top. Enjoy!

SLOW COOKER BROCCOLI & CHEESE SOUP (USING CREAM CHEESE)

Steps:

• Add broccoli, cream cheese and broth in the slow cooker.
• Spice with salt and pepper and stir.
• Cook on HIGH for 2 hours.
• Remove the lid and add sour cream and cheese. Stir until cheese is melted in thoroughly.
• Use an immersion blender to pulse the soup to desired texture.
• Serve as is with toasted bread.

SLOW COOKER CREAM OF BROCCOLI SOUP

Steps:

• Heat vegetable oil in a large pot over medium heat; cook the onion in the hot oil until soft, 5 to 7 minutes.
• Drain as much liquid from the onion as possible. Transfer the drained onion to a slow cooker.
• Place the broccoli, cream of celery soup, cream of mushroom soup, American cheese, and milk into the slow cooker.
• Cook on Low until the broccoli is tender and the flavors meld, 3 to 4 hours.

BEST CREAM OF BROCCOLI SOUP

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

SLOW-COOKED BROCCOLI

Steps:

• In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased 3-qt. slow cooker. Sprinkle crackers on top; dot with butter. , Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook until the cheese is melted, 10 minutes longer.

SLOW-COOKER CHEESY BROCCOLI SOUP

Steps:

• In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper., Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.

SLOW-COOKER THREE CHEESE BROCCOLI SOUP

Steps:

• Spray 4-quart slow cooker with cooking spray. In 2-quart saucepan, melt butter over medium-high heat. Add onions, pepper and salt; cook 3 to 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in evaporated milk until smooth. Pour mixture into slow cooker. Stir in broth and thawed broccoli.
• Cover; cook on Low heat setting 4 to 4 1/2 hours or until hot but not simmering.
• Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups cheddar cheese and the Parmesan cheese; stir until melted. Sprinkle individual servings with additional cheddar cheese.