Ingredients
Scale
- 1/3 cup butter, sliced
- 1 1/2 cups chopped yellow onion
- 2 cloves garlic, minced
- 6 Tbsp all-purpose flour
- Salt and freshly ground black pepper to taste
- 2 (12 oz) cans evaporated milk
- 5 cups low-sodium chicken broth
- 5 cups small diced broccoli florets
- 1/8 tsp dried thyme
- 1/2 cup heavy cream
- 12 oz sharp cheddar cheese, freshly shredded
- 2 oz parmesan cheese, freshly and finely shredded
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the chopped onions to the melted butter and sauté for about 3-4 minutes until softened.
- Add minced garlic and flour, and season with salt and pepper. Cook for about 2 minutes, stirring constantly.
- Slowly pour in evaporated milk while whisking to smooth out any lumps.
- Continue cooking and stirring until the mixture starts to thicken.
- Pour the thickened mixture into a slow cooker.
- Add the chicken broth, diced broccoli, and dried thyme to the slow cooker.
- Cover and cook on low heat for about 5-6 hours.
- After cooking, stir in heavy cream and the shredded cheddar and parmesan cheese.
- Season with salt and pepper to taste and serve warm.
Notes
This soup can be served with crusty bread, grilled cheese sandwiches, or a side salad.
- Prep Time: 15
- Cook Time: 360
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 50mg
Keywords: broccoli soup, cheese soup, slow cooker soup, vegetarian soup, easy soup