This Slow Cooker Broccoli Cheddar Soup is beyond simple, but so delicious! It definitely needs to be part of your dinner rotation! It is made in the crock pot with fresh broccoli and comes with a healthy version and a slightly less healthy creamy version. If you are looking for a bread to dip in this soup make this three ingredient beer bread or these fast easy biscuits. And this apple pecan fall salad would be perfect with it!
This Slow Cooker Broccoli Cheese Soup is the perfect comforting soup for those cold winter days! It’s so easy to make and oh so satisfying!
Normally four days into December we have a boat-load of snow outside but this year Winter is being weird. Weird in a really good way though. I always say that I love snow – for one week of the year. Christmas week. After that I’m done with it and I want to pack it up in a box and put it away until next year. I don’t do cold. I mean, I do cold because I have to and I have no choice when living along the rocky mountains here in Utah, it’s sort of a package deal. But I don’t do cold in the sense that I dread it for months before it even gets here. Come August I’m silently dying a little inside just thinking about the cold weather that I know is on its way.
Prep Time: 15 minutes
Cook Time: 3 hours
Yield: About 6 servings
Ingredients
1/3 cup butter, sliced
1 1/2 cups chopped yellow onion
2 cloves garlic, minced
6 Tbsp all-purpose flour
Salt and freshly ground black pepper
2 (12 oz) cans evaporated milk
5 cups low-sodium chicken broth
5 cups small diced broccoli florets*
1/8 tsp dried thyme
1/2 cup heavy cream
12 oz sharp cheddar cheese, freshly shredded (or more to taste)
2 oz parmesan cheese, freshly & finely shredded
Directions
Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 – 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 2 1/2 – 3 hours or low heat for 6 hours.
Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.
*From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.
Recipe Source: Cooking Classy