Slow Cooker Broccoli Cheese Soup

Broccoli Cheese Soup recipe made in the Crock Pot without Velveeta! It's low carb and super delicious!

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Thick, cheesy, and addictive, this delicious soup simmers all day in the crock-pot and is ready to eat when you are, with just a few finishing touches.  This soup is terrific when served in homemade bread bowls, or with biscuits or rolls on the side. It’s even better the next day! This soup is low carb so it’s a great recipe to add into your regular rotation! It’s tough to find a good broccoli cheese soup that is made without Velveeta so don’t forget to bookmark or pin this recipe to save it!

When pureeing the soup, remember not to put hot soup in a blender with a lid!  I used an immersion blender (hand blender) in the slow cooker.  The addition of alfredo (I used light) makes this soup extra rich and creamy!

 

Items you’ll need for this recipe 

* Crock Pot * Broccoli * Asiago Cheese *

Slow Cooker Broccoli Cheese Soup

Rating 

Ingredients
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  • 2 heads of fresh broccoli
  • 1 large onion, chopped
  • 2 cups shredded cheddar cheese or shredded multi-cheese blend
  • ½ cup shredded Parmesan cheese
  • ½ cup shredded Asiago cheese
  • 1 24oz jar prepared Alfredo Sauce (such as Classico's Light Asiago Romano Alfredo)
  • 1 tbsp basil pesto
  • Approximately 6 to 8 cups of chicken stock or broth, or 1½ to 2 boxes of store-bought chicken stock or broth
Instructions
  1. Wash and chop the broccoli and place in the slow cooker. Be sure to remove the fibrous outer skin of the stem and chop the tender inner flesh. Add the onion, pesto and enough chicken stock to completely cover the vegetables.
  2. Cook on low and let it simmer for 6-8 hours.
  3. If desired, just before serving, puree the soup using a hand blender or leave it chunky. (Either way is delicious!)
  4. Add all of the cheeses and approximately half of the jar of Alfredo sauce. (Reserve the other half of the jar of Alfredo sauce for another meal.)
  5. Heat gently, stirring frequently, until all of the cheeses are melted.
  6. Garnish with additional shredded Asiago or Parmesan cheeses, or ½ tsp of pesto sauce.


Here are a few more recipes you’ll love

* Ham & Potato Soup * Bacon Corn Chowder * Cabbage Roll Soup *

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Comments

  1. Alaine says

    Hello! I made this recipe today, but the cheese ended up getting gloppy. Would you be able to think of anything I may have done wrong? Thank you in advance!

    • says

      Did you add the cheese in after the 6-8 hour cooking period? If it was cooked with the other ingredients it may changed the texture. I add it in just shortly before serving.

  2. Ashley says

    All that cheese does it make it stringy when ur eating it? Or does the cheeses turn gooy and melty like Mac and cheese?

    • says

      The cheese should turn creamy and melty because it is added at the end of the recipe. Cheese becomes stringy when it is overheated, boiled or cooked for long periods of time.

  3. rob says

    I made it but i dont know why it came out so watery i followed exact instructions. It taste really good but i was hoping it would be a thicker brocoli and cheese soup from the picture.

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