Slow Cooker Cream of Broccoli Soup recipe

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Ingredients

1 tablespoon vegetable oil
1 small onion, chopped
2 (10 ounce) packages frozen chopped broccoli, thawed
2 (10.75 ounce) cans cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded American cheese
2 (10.75 ounce) cans milk

Nutrition Info

289.3 calories
carbohydrate: 21.2 g
cholesterol: 39.2 mg
fat: 18.1 g
fiber: 3.6 g
protein: 12.3 g
saturatedFat: 7.5 g
servingSize: -
sodium: 1455.9 mg
sugar: 8.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat vegetable oil in a large pot over medium heat, cook the onion in the hot oil until soft, 5 to 7 minutes.

  2. Drain as much liquid from the onion as possible. Transfer the drained onion to a slow cooker.

  3. Place the broccoli, cream of celery soup, cream of mushroom soup, American cheese, and milk into the slow cooker.

  4. Cook on Low until the broccoli is tender and the flavors meld, 3 to 4 hours.

Recipe Yield

6 servings

Recipe Note

This is a most excellent soup and very easy to make. The kids love it.

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