This soup rivals the delicious broccoli cheese soup at Jason's Deli. You can cook it in the slow cooker for a few hours or on the stove top for about 30 minutes. I prefer the stove top method. This is a super quick dinner idea too. Chop up a salad while the soup is simmering on the stove, serve with rolls, and dinner is done.
This soup is a true winner. Not only is it my most popular blog post ever, but it is super simple and delicious. All you need to do is add several cans of vegetables, a couple of cans of tomatoes and some seasoning in your slow cooker for 6 hours. Great at the end of a cool, fall day.
I absolutely love this soup. I love the mushrooms, and it is a cinch to make on the stove top. If you are not a big fan of mushrooms, you could also use some shredded turkey (Thanksgiving leftovers?) or chicken in place of the mushrooms. I have had it both ways, and it is delicious.
This is truly a family favorite! Throw all of the ingredients in the slow cooker all day and add the shrimp in the last 30 minutes. Then, use soft, buttered bread to sop up all of the sweet, creamy broth.