Slow Cooker Broccoli Cheddar Soup Food

SLOW COOKER CHEESY BROCCOLI SOUP

Steps:

• Combine onion and garlic in a food processor; pulse until minced.
• Melt 2 tablespoons butter in a large skillet over medium heat. Add onion-garlic mixture and cook until it looks like sauerkraut and is just beginning to brown, 5 to 8 minutes.
• Meanwhile, combine chicken broth and flavor packets in a bowl.
• Transfer onion mixture to a 5-quart or larger slow cooker. Add remaining butter to the skillet and heat until melted and bubbling. Stir in flour with a wire whisk; cook and stir for 3 minutes. Slowly whisk in chicken broth mixture and season with salt and pepper. Cook, stirring constantly, until smooth and no lumps remain. Bring to a boil.
• Add frozen broccoli to the gravy mixture and cook, stirring often, for 10 minutes. Use a large spoon to transfer broccoli to the slow cooker, leaving as much gravy in the skillet as possible.
• Add processed cheese food, Cheddar, Monterey Jack, and cream cheese to the gravy; stir to combine. Stir in milk and cream. Transfer mixture to the slow cooker and stir until well combined.
• Cook on Low, stirring once every hour, for 4 hours. Turn slow cooker off and let cool and thicken slightly before serving.

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.

SLOW COOKER PANERA BROCCOLI CHEDDAR SOUP

Steps:

• In a pan, melt the butter over medium high heat. Once the butter is melted stir in the diced onion and saute for 3 minutes. Add the onion to the slow cooker.
• Add in the celery, carrots, broccoli and broth.
• Cover and cook on low for 4 hours.
• Turn the slow cooker to high. In the microwave or on the stovetop melt the 1/4 cup butter. Slowly whisk in the 1/4 cup flour until a creamy mixture forms. Stir one cup of the broth from the soup into the flour/butter mixture. Whisk until smooth. Then whisk the entire mixture into the slow cooker. In a small bowl stir together the cornstarch and water until smooth. Stir the mixture into the slow cooker. Stir in the milk, cheddar and salt and pepper. Cover and cook on HIGH for another 60 minutes.
• Remove the lid, ladle into bowls and serve.

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 BROCCOLI-CHEDDAR SOUP

Steps:

• MELT butter in large skillet over medium-high heat. Add onion and cook, stirring often, until tender and starting to brown, about 3 minutes. Stir in flour and cook, stirring, for 30 seconds longer. Gradually whisk in 1 can broth and stir until simmering and thickened. TRANFER onion mixture to slow cooker. Add remaining can broth and potatoes, stirring to combine. Cover and cook on high setting for 2 hours, or until starting to simmer. STIR in broccoli and evaporated milk. Cover and cook 30 minutes longer, or until broccoli is tender. ADD cheese and stir until melted. Stir in lemon zest and season with pepper.

SLOW COOKER BROCCOLI CHEESE SOUP

Steps:

• Add the broccoli, onion, carrots, chicken broth, cream of celery soup, seasoned salt, salt, black pepper, and cayenne pepper to the slow cooker. Stir, place on the lids, and set the slow cooker on high for 4 hours.
• After 4 hours use an immersion blender or masher to puree 3/4 of the soup. (If you use a regular blender, blend only 1 cup at a time and use extreme caution.) Add the cheese, turn the slow cooker to low, and place on the lid for 15 minutes.
• Stir to melt the cheese and mix it in. Taste the soup and add more salt and pepper as needed.
• Serve warm! Soup keeps great in the fridge for a couple of days.

SLOW COOKER BROCCOLI CHEDDAR SOUP RECIPE

Steps:

• In a large saucepan, melt butter over medium heat and whisk in flour until thickened.
• Gradually whisk in milk until thick and creamy.
• Place onion, broccoli, garlic, Italian seasoning and cream cheese to slow cooker.
• Add creamy sauce from saucepan and chicken broth; stir to combine.
• Cover and cook on high for 3-4 hours or low for 4-6 hours.
• Before serving, mix in cheddar cheese, salt and pepper.
• Stir until cheese melts completely.
• Serve warm.

SLOW COOKER BROCCOLI CHEDDAR SOUP

Steps:

• Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.
• Turn the slow cooker to high.
• In a small saucepan melt the butter. Slowly whisk in the flour. Get a cup of liquid from the slow cooker. Very very slowly add it to the sauce pan whisking it in as you go. Then very slowly whisk in the half and half.
• Add the shredded cheese to the roux mixture a little at a time until it is fully melted and combined.
• Add the cheese sauce to the crock pot and stir it in to combine.
• After it is fully combined, serve and enjoy!

SLOW COOKER CHICKEN BROCCOLI CHEESE SOUP

Steps:

• In a slow cooker, add onion, broccoli florets, carrots, chicken broth, salt, pepper, paprika, and thyme. Stir to combine. Add chicken breasts in a single layer on top.
• Cover and cook on low for 4 to 5 hours, or until chicken is cooked through. Cooking time will depend on thickness of chicken beasts.
• Remove chicken breasts, shred with a fork, then return chicken to slow cooker.
• In a bowl, combine cornstarch with about 1/4 cup of your half & half and whisk into a smooth slurry. Add cornstarch mixture, remaining half & half, and shredded cheese to slow cooker and stir to combine.
• Cover and cook for an additional 30 minutes on low before serving.

SLOW COOKERS CHEDDAR BROCCOLI SOUP

Steps:

• Place broccoli and onion in slow cooker. Whisk Seasoning Mix and water in bowl until well blended. Pour over broccoli and onion; stir to coat. Cover.
• Cook 4 hours on LOW or 2 hours on HIGH.
• Whisk milk and cornstarch in bowl until well blended. Vigorously whisk milk mixture into soup until well blended. Cover. Cook 30 minutes longer on HIGH or until thickened. Turn slow cooker off.
• Stir in cheese until smooth. Ladle into soup bowls. Sprinkle with additional shredded cheese, if desired.

SLOW COOKER BROCCOLI CHEDDAR SOUP

Steps:

• Combine all ingredients (do not thaw broccoli) and place in slow cooker. Cover and cook on low for 8-10 hours. Serve!

SLOW-COOKER CHEDDAR SOUP

Steps:

• Place stock, onion, carrot, celery, bell pepper, butter, salt, black pepper, and crushed red pepper in a 6-quart slow cooker. Cover and cook on HIGH until vegetables are tender, about 3 hours.
• Whisk Cheddar cheese, cream cheese, and 1 cup of the milk into mixture in slow cooker. Cover and cook on HIGH until cheese is melted and smooth, whisking occasionally, about 30 minutes.
• Whisk together cornstarch and remaining ¼ cup milk in a small bowl until smooth. Whisk into soup in slow cooker. Cover and cook on HIGH, whisking occasionally, until thickened, about 15 minutes.
• Slice ½ inch from the top of each pretzel bun using a serrated knife. Scoop out centers of bun bottoms, leaving a ¼-inch-thick shell. Ladle soup evenly into bun bottoms; garnish with bacon and scallions. Serve alongside bun tops.