If you love Subway Broccoli Cheddar soup then this simple copycat recipe is for you! Creamy and delicious soup simmers in the crockpot all day and is perfectly rich and creamy when you are ready to eat! Need it quick? Stovetop instructions included so it's done in under 30 minutes.
10.5ouncescream of chicken soupcondensed - don't dilute
10.5ouncescream of mushroomcondensed - don't dilute. May use cream of celery
12ouncesevaporated milk
32ounceschicken stockor 4 cups of chicken broth
16ouncesbroccolicut into small florets
8ozVelveetacubed
2cups extra-sharp cheddar cheeseshredded
Instructions
Slow Cooker
Add everything to the slow cooker except the shredded cheese.
Cook on low for 4 hours. This soup will hold well on warm for several hours.
Stir in cheese until melted; save some to garnish each bowl of soup.
Serve.
Stovetop
Cook broccoli until tender. Drain.
Saute onions in a little butter in the bottom of a large soup pot until transparent.
Add the drained broccoli and remaining ingredients, except the shredded cheese, to the pot with the onions and heat until the Velveeta melts and the soup is well blended and creamy.
Stir in the shredded cheese.
Serve hot.
Notes
Expert Tip: Chop the fresh broccoli up into smaller pieces for a creamier soup.
Out of cream of mushroom soup? You can use extra cream of chicken or cream of celery instead.
Heavy cream can be used in place of evaporated milk. I really think the evaporated milk gives the best flavor.
This soup is thick and creamy if you prefer a thinner soup add in extra chicken stock.
If you prefer a creamy soup, use an immersion blender to get the soup smooth.