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Slow Cooker Broccoli Cheese Soup

Ingredients

  • 1/2 cup butter
  • 1 1/2 cups diced yellow onion
  • 2 cloves minced garlic
  • 6 tablespoons all purpose flour
  • salt and pepper
  • 2 12 oz cans evaporated milk
  • 5 cups low sodium chicken broth
  • 5 cups broccoli florets I substituted with frozen broccoli which I cooked in the microwave and drained well - to make sure there wasn't too much liquid I reduced the chicken broth by 1/2 cup as frozen veggies are usually packed with water when they cook
  • 1/2 tsp dried thyme
  • 1/2 cup heavy cream
  • 12 oz sharp shredded cheddar cheese
  • 2 oz parmesan cheese

Instructions

  • In large skillet melt butter over medium heat.
  • Saute onions until they become transparent, about 3-4 minutes.
  • Add garlic and flour, as well as a little salt and pepper to flavor.
  • Cook for 2 minutes, stirring constantly.
  • Using a whisk, slowly add in evaporated milk and stir well to make it smooth.
  • Cook mixture until it begins to thicken, then pour into slow cooker with chicken broth, broccoli & thyme.
  • Cover and cook 2 1/2 - 3 hours on high or 6 hours on low.
  • Turn heat off (or warm if you have that option), and add in heavy cream, shredded cheddar cheese and parmesan cheese.
  • Season with salt and pepper and enjoy!