Friday, January 26, 2018

Slow Cooker Broccoli Cheese Soup

I made this recipe on one of our cold days here in Texas. Kathleen and I liked it, while Don thought it was bland tasting. Next time I will add more spices.

Slow Cooker Broccoli Cheese Soup

adapted from

1/3 cup butter , sliced
1 1/2 cups chopped yellow onion
2 cloves garlic , minced
6 Tbsp all-purpose flour we used gluten free flour
1 tsp salt 
1 tsp black pepper
2 (12 oz) cans evaporated milk
5 cups chicken broth
5 cups small diced broccoli florets
1 tsp dried thyme
1/2 cup heavy cream
12 oz sharp cheddar cheese
2 oz parmesan cheese, freshly and finely shredded

1. 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. 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.

2. 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.

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