Forget takeout! This slow cooker broccoli cheese soup recipe using Velveeta is the ultimate comfort food, effortlessly prepared and bursting with cheesy, creamy goodness. It’s perfect for a chilly evening, a family gathering, or a cozy night in. This recipe takes the classic broccoli cheese soup to the next level, offering a luxuriously smooth texture and intensely flavorful experience. Let's dive in!
What Makes This Slow Cooker Broccoli Cheese Soup Recipe Special?
This recipe isn't just another broccoli cheese soup; it's elevated comfort food. The slow cooker does all the work, allowing the flavors to meld beautifully and the broccoli to become wonderfully tender. The Velveeta adds that signature creamy, cheesy texture that's hard to resist. But what truly sets this apart is the attention to detail: we'll explore techniques to enhance the flavor and creaminess, ensuring an unforgettable culinary experience.
Ingredients You'll Need:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (16 ounce) package frozen broccoli florets
- 4 cups chicken broth
- 1 (10 ounce) can condensed cream of mushroom soup
- 1 (16 ounce) package Velveeta cheese, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 cup milk or cream for extra richness
- Optional: Toasted bread or croutons for serving
Instructions:
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step adds depth of flavor that elevates the soup beyond the standard recipe.
- Combine Ingredients: Transfer the sautéed onions and garlic to your slow cooker. Add the frozen broccoli florets, chicken broth, cream of mushroom soup, cubed Velveeta cheese, salt, and pepper. If using, add the milk or cream now.
- Slow Cook: Cook on low for 6-8 hours or on high for 3-4 hours, or until the broccoli is tender and the Velveeta is completely melted and incorporated. Stir occasionally to prevent sticking.
- Blend (Optional): For an extra creamy texture, use an immersion blender to partially or fully blend the soup to your desired consistency. Be careful when blending hot liquids.
- Serve: Ladle the soup into bowls and serve hot. Garnish with toasted bread or croutons for added texture and flavor.
Frequently Asked Questions (FAQs)
Can I use fresh broccoli instead of frozen?
Yes, absolutely! If using fresh broccoli, chop it into florets and add it to the slow cooker along with the other ingredients. You might need to slightly adjust the cooking time, depending on the size of the florets. Fresh broccoli may require a slightly longer cooking time to ensure tenderness.
What if I don't have cream of mushroom soup?
You can omit the cream of mushroom soup altogether, or substitute it with an equal amount of heavy cream or milk for a slightly different flavor profile. The soup will still be delicious, though the texture might be less creamy.
Can I make this soup in a regular pot on the stovetop?
Yes! Simply sauté the onions and garlic as directed, then combine all the ingredients in a large pot over medium heat. Bring to a simmer, then reduce heat and cook until the broccoli is tender and the cheese is melted, about 20-25 minutes, stirring occasionally.
How can I make this soup spicier?
Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the soup for a spicier kick. A few drops of your preferred hot sauce added just before serving will also provide some heat without significantly changing the overall taste.
Can I freeze this soup?
Yes, this soup freezes well. Allow it to cool completely before storing it in airtight containers in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave.
This slow cooker broccoli cheese soup recipe with Velveeta is a guaranteed crowd-pleaser. Enjoy the easy preparation and the rich, creamy flavors!
