There’s nothing better than a warm comforting soup on a cold day. Not that there are many of those in California, but soups just hit the spot sometimes when you need them most. I started this soup thinking it would be just a plain ol’ broccoli and cheese soup. But then, I thought why not throw in some other veggies and make it more of a vegetable soup. The kids are always picky about their greens so any chance I get to hide them in their meals, I take it!
What I love about this hearty and satisfying soup is that I could put all the ingredients in my Crock-Pot and then come back when it was done around dinner time. You are welcome to add in your own mixture of vegetables and cheeses and create your own fabulous Veggie and Cheese Soup.
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Extra Creamy Veggie Cheese Soup
Equipment
- Crock Pot
Ingredients
- 1 cup shredded carrots
- 1 cup broccoli floretts
- 1 cup frozen califlower
- 3/4 cup half and half
- 2 tbsp butter
- 1 can cream of chicken soup
- 1 can mushroom soup
- 1 can celery coup
- 1 can evaporated milk
- 2 cups shredded sharp cheese
- 1/2 cup celery cut into small pieces
Instructions
- Spray crock pot with non stick spray or use crock pot liner.
- Combine all ingredients into a large mixing bowl and stir.
- Pour all ingredients into crock pot.
- Cook on high for 5 hours. Stir occasionally.
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