Slow Cooker Broccoli Cheese Soup
User Reviews
4.4
Slow Cooker Broccoli Cheese Soup
Description
The Slow Cooker Broccoli Cheese Soup combines butter, onions, garlic, and flour cooked briefly to create a roux base enhanced with evaporated milk whisked in until thickened. Transferred to a slow cooker, it simmers with chicken broth, diced broccoli, and thyme for 5 to 6 hours, softening the broccoli and melding flavors. Finally, heavy cream and sharp cheddar with Parmesan cheeses are stirred in to finish the creamy, cheesy soup. The flavor melds over slow cooking time, producing a velvety texture and a subtle herbal note from the thyme.
The cheese blend, especially with freshly shredded sharp cheddar and Parmesan, adds depth and richness, balancing the vegetable elements, while the evaporated milk contributes smoothness without heaviness. This slow cooker method frees you from stovetop attention, making it convenient for a warm, satisfying meal.
Serve the soup warm, perhaps with crusty bread or a light salad to round out the meal. It’s well suited for cooler days when a comforting, cheesy soup is welcome. The diced broccoli offers tender texture without overpowering the broth's creaminess.
Ingredients
- 1/3 cup butter , sliced
- 1 1/2 cups chopped yellow onion
- 2 cloves garlic , minced
- 6 Tbsp all-purpose flour
- salt freshly ground
- black pepper freshly ground
- 2 evaporated milk 12 oz cans
- 5 cups chicken broth low-sodium
- 5 cups broccoli small diced florets
- 1/8 tsp thyme dried
- 1/2 cup heavy cream
- 12 oz cheddar cheese freshly shredded (or more to taste, sharp
- 2 oz Parmesan Cheese , freshly & finely shredded
Instructions
- 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 low heat for 5 - 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
User Reviews
Overall Rating
4.4
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