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Slow cooker three cheese broccoli soup


serves 8: 390 a serving

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  • 1/4 cup butter or margarine
  • 1 large onion, chopped (1 cup)
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 can (12 oz) evaporated milk
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 bag (14 oz) frozen baby broccoli florets, thawed
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1 loaf (8 oz) prepared cheese product, cut into cubes
  • 1 1/2 cups shredded extra-sharp Cheddar cheese (6 oz)
  • 1 cup shredded Parmesan cheese (4 oz)
  • Additional shredded extra-sharp Cheddar cheese, if desired



Step 1

Spray 4-quart slow cooker with cooking spray. In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 4 minutes, stirring occasionally, until tender. Stir in flour. Cook 1 minute, stirring constantly. Gradually stir in milk until smooth. Pour mixture into slow cooker. Stir in broth, broccoli, pepper and salt.
2Cover; cook on Low heat setting 4 hours or until bubbly.
3Add 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.

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