Slow Cooker Broccoli Cheese Soup by Ree

Originally from:

This is something fun to do with tasty food so we wanted to repost it for you! Eat well!

I’m sort of making friends with my slow cooker this year. And I’m being kind of bratty about it, too! My goal is only to cook with a slow cooker when I can pretty much just sling a bunch of stuff into it and push the button. I don’t want to brown or sear or season or otherwise prep anything ahead of time.

I just want to sling it in the slow cooker and be done.

I’m obstinate that way!

DSC_3215The only prep you need to do is chop an onion…

DSC_3217And dice up a carrot as fine as you’d like.

Man, that was difficult!


DSC_3218Now it’s over to the slowcooker! Add a 1-pound bag of frozen broccoli…

DSC_3220Some chicken broth…

DSC_3221The onion…

DSC_3222And the carrot.

Now. I’m getting ready to add an ingredient that some humans might take issue with. But rest assured, I have another recipe for broccoli cheese soup on my website, and it does not contain this ingredient that some humans take issue with.

But before I show you the ingredient that some humans might take issue with, let me warn you that a little ways down this recipe, it’s going to happen again with another ingredient.

I’m glad we had this talk!

DSC_3223Crack open a couple of cans of cream of celery soup. (Oh, and use whatever dang brand you want. I just happen to have this one!) It adds flavor and creaminess and a little thickness without the need of a roux, which I think defeats the whole purpose of slow cooker cooking! I like to throw everything in and go live the life I was born to live, not watch the clock and try to remember when to make a flour paste and add it to the slow cooker.

Life is too short for such roux-related specificity!

DSC_3224Add the soup…

DSC_3225Then add salt and pepper…

DSC_3226Seasoned salt and cayenne. You’ll probably need to season the soup more a little more later, but this is a start.

DSC_3227Now set it on high for 4 hours, Pookie Head.

DSC_3229This is a little less than 4 hours, but I was chasing daylight.

Any foodblogger could entitle his memoir “Chasing Daylight.”

The struggle is real.

DSC_3230You can leave the soup as is, but I think pureeing it a bit brings out the broccoli wonderfulness. An immersion blender is great, a little masher is great. Or you could puree very small batches (like a cup at a time, since blending hot liquids is dangerous!) in a blender.

DSC_3231I didn’t go crazy and puree it completely—just enough to break up all but a few large pieces of broccoli and some of the onions.

And now.




Here comes that second ingredient I warned you about earlier.

DSC_3232Drop in some Velveeta! I’m sorry. I mean “processed cheese product.” You don’t have to, of course. You can just use cheddar or Monterey jack or whatever other normal cheese you want! Ha.

But Velveeta will make it…well, creamy and smooth like there’s no tomorrow.




Please love me. Please?

DSC_3234Hey, look! I’m redeeming myself. Grated sharp cheddar makes it extra good.

DSC_3235Turn the slow cooker to low and pop the lid on top for about 10-15 minutes.

DSC_3240Stir to mix the cheese, which should all be melted by now. Yum—just look at that. Give the soup a taste and add more salt and pepper if it needs it.

DSC_3241Oh, baby. Perfect, perfect texture.

DSC_3249Serve it up…

DSC_3252Then, for good measure, add a sprinkling of cheese on top.

DSC_3263Oh, and how about some crumbled club crackers?

DSC_3264Not saltine crackers. Club crackers. The kind with butter. Of course!

DSC_3267Dinner is served!

(Oh my word. You will love this. It’s perfect.)

Here’s the handy dandy printable.


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