I hope you all had a wonderful Christmas! The last thing you’re probably thinking about is cooking, but this broccoli cheese soup, adapted from Cooking Classy, isn’t really cooking. A little prep and then you throw it in the slow cooker. The perfect holidays ran you ragged and it’s time to recover meal.
The soup is hearty and thick and extra cheesy. I paired it with crescent rolls to dip. Indulge in this soup– New Year’s resolutions and eating healthy is for next week!
- 3 tbs butter, sliced
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 6 tbsp flour
- Salt and pepper
- 2 (12 oz) cans evaporated milk
- 5 cups low-sodium chicken broth
- 5 cups small diced broccoli florets
- 1/8 tsp dried parsley
- 1/2 cup heavy cream
- 12 oz shredded cheddar cheese
- 2 oz parmesan cheese
- Prep time: 15 min
- Cook time: 3 or 6 hours
- Servings: 6-8
- Difficulty: easy
Use food processor to chop broccoli, remove broccoli ends if any remain.
Melt butter in a skillet over medium heat. Add onions and saute about five munutes. Add garlic, flour and salt and pepper and cook about another two minutes. Slow whisk in evaporated milk.
When the mixture thickens, pour into a slow cooker. Add chicken broth, broccoli, and parsley. Cover and cook in slow cooker-- high for 3 hours, low for six hours.
Turn heat to warm (or off) and stir in heavy cream and cheeses. Stir to blend. Season with salt and pepper to taste and serve.