Broccoli Soup

Betty B. Dennison Grove City, PA

Prep. Time: 10 Minutes
Cooking Time: 1¼–2¼ Hours


  • 2–3 lbs. fresh broccoli
  • 1 Tbsp. margarine
  • water to cover
  • 2 cups skim milk
  • ½ cup Velveeta Light cheese, cut into small cubes

Ideal Slow Cooker Size: 4-Quart


  1. Chop broccoli. Remove any tough stalks and discard.
  2. Place chopped broccoli, margarine, and water to cover in slow cooker.
  3. Cover. Cook on High 1–2 hours.
  4. Add skim milk. Cook for an additional 15 minutes.
  5. Stir in ½ cup Velveeta Light cheese and continue cooking until cheese is melted into soup.

Per Serving: 160 calories (35 calories from fat), 4g total fat (2g saturated, 1g trans), 10mg cholesterol, 490mg sodium, 22g total carbohydrate (8g fiber, 12g sugar), 16g protein, 100%DV vitamin A, 200%DV vitamin C, 40%DV calcium, 15%DV iron.