Cubed Velveeta cheese
Frozen chopped broccoli
Stir everything gently until somewhat combined. Don’t worry if the cheese isn’t fully integrated yet—it will melt smoothly during cooking.
Step 3: Cook Low and Slow
Cover and set your crock pot to LOW heat. Let the soup cook for 3 to 4 hours, stirring occasionally if you’re nearby. The cheese will melt, the broccoli will tenderize, and the flavors will meld into cheesy perfection.
Avoid cooking on high if possible, as it may cause dairy ingredients to separate.
Step 4: Stir and Serve
Once the cheese is fully melted and the soup is steaming hot, give it one last stir. Taste and adjust seasoning with salt and pepper if desired. Serve warm with crusty bread, a side salad, or grilled cheese sandwiches.
Nutrition (Per Serving – Approximate)
Nutrient Amount
Calories 350–400 kcal
Protein 12g
Carbohydrates 15g
Fat 28g
Fiber 2g
Sodium 950mg
Note: Calorie count varies depending on milk type and specific cheese brand used.
Tips and Variations
Cheese Matters
While Velveeta melts perfectly and adds iconic creaminess, you can substitute part of it with shredded sharp cheddar for a stronger cheese flavor.
Avoid pre-shredded cheese as it may contain anti-caking agents that prevent smooth melting.
Make It Heartier
Stir in cooked, shredded chicken for a protein boost.
Add cooked rice or small pasta (like orzo) for a more filling soup.
Make It Vegetarian
Use cream of mushroom or cream of celery soup instead of cream of chicken.
Ensure your cheese and butter are vegetarian-friendly.
Boost the Veggies
Add finely diced carrots or cauliflower for more texture and color.
Use fresh broccoli (chopped into small florets) if preferred—just steam slightly before adding to reduce cook time.
Spice It Up
Stir in a teaspoon of Dijon mustard or hot sauce for depth and a gentle kick.
Add a pinch of cayenne pepper or paprika for warmth.
Serving Suggestions
Classic Comfort:
Toasted garlic bread or a thick slice of sourdough
Grilled cheese sandwiches
Buttery crackers or breadsticks
