Slow Cooker Broccoli Cheese Soup
Slow Cooker Broccoli Cheese Soup requires roughly 3 hours and 15 minutes from start to finish. This recipe serves 6. This soup has 680 calories, 33g of protein, and 49g of fat per serving. For $2.18 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. It is brought to you by Cooking Classy. It is perfect for Autumn. 855 people were glad they tried this recipe. If you have salt and pepper, parmesan cheese, evaporated milk, and a few other ingredients on hand, you can make it. Overall, this recipe earns an amazing spoonacular score of 86%. If you like this recipe, you might also like recipes such as Slow Cooker Broccoli Cheese Soup, Slow Cooker Broccoli and Cheese Soup, and Slow Cooker Broccoli Cheese Soup.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 180 minutes
Ingredients:
5 cups small diced broccoli florets*
1/3 cup butter , sliced
1/8 tsp dried thyme
2 (12 oz) cans evaporated milk
6 Tbsp all-purpose flour
2 cloves garlic , minced
1/2 cup heavy cream
5 cups low-sodium chicken broth
2 oz parmesan cheese , freshly & finely shredded
Salt and freshly ground black pepper
12 oz sharp cheddar cheese , freshly shredded (or more to taste)
1 1/2 cups chopped yellow onion
Equipment:
frying pan
slow cooker
whisk
Cooking instruction summary:
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
Step by step:
1. Melt butter in a large skillet over medium heat.
2. Add onions and saute until they begin to soften, about 3 - 4 minutes.
3. 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
Nutrition Information:
covered percent of daily need
