Crockpot broccoli cheese soup
Frozen broccoli, a can of cheese soup and a block of cheddar turn into a thick, cozy soup while the slow cooker does all the work.
- 270 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $2.15 a serving
- 370 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 1 lb 8 oz frozen broccoli, 2 bags
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 can condensed cheddar cheese soup, condensed
- 4 oz cream cheese, cut into small cubes
- 1 cup half-and-half
- 8 oz cheddar cheese, grated
From your pantry
- ½ tsp black pepper
- ½ tsp salt
Each serving has about 370 calories, 16 g protein, 18 g carbs and 27 g fat, and costs about $2.15 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No frozen broccoli? Broccoli works.
- No yellow onions? White onions or red onions work.
- No cheddar cheese? Shredded cheddar or Monterey Jack cheese or Mexican blend cheese works.
Steps
Tap an underlined word for a quick explanation.
the onion and the garlic.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Put the frozen broccoli, onion and garlic in the slow cooker.
Whisk the broth, cheddar cheese soup and pepper together in a bowl until smooth, then pour it over the broccoli.
Cover and cook on LOW for 4 hours or HIGH for 2 hours, until the broccoli is very tender.
Timer: 240 min
Mash the broccoli right in the pot with a potato masher until it’s as chunky or smooth as you like.
Dolly’s tip: No masher? Chop at it with the edge of a sturdy spoon. A few chunks are part of the charm.Stir in the cream cheese and half-and-half, cover and cook on LOW for 15 more minutes, until the cream cheese has .
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 15 min
Dolly’s tip: Small cubes melt evenly. A whole block sits in a lump.Stir in the cheddar a handful at a time until melted and smooth.
Taste, add the salt only if it needs it, and ladle into bowls.
Dolly’s tip: Canned soup is already salty, so taste before you add any.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Vegetarian dinners ›Pantry dinners ›What to make with broccoli and cheddar ›What to make with cheddar and cream cheese ›