Slow Cooker Broccoli Cheese Soup
Try this Slow Cooker Broccoli Cheese Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
slow cooker
- salt and pepper to taste
- 1/3 cup butter
- 1/2 cup heavy cream
- 3/4 cup diced celery
- 3/4 cups diced onion
- 2 tablespoons diced garlic
- 6 tbsp flour (i used whole wheat)
- 2 (12 oz) cans evaporated milk
- 5 cups low-sodium chicken broth
- 5 cups diced broccoli
- 14 oz shredded sharp cheddar cheese
- 2 oz shredded monterrey jack cheese
- sour cream more cheese and cilantro for garnish (optional)
- Carbohydrate 13.10647469499 g
- Cholesterol 165.234080803622 mg
- Fat 54.2107310018688 g
- Fiber 3.69040847814286 g
- Protein 32.8566323300154 g
- Saturated Fat 34.1343338282408 g
- Serving Size 1 1 Serving (605g)
- Sodium 1498.624459885 mg
- Sugar 9.41606621684718 g
- Trans Fat 3.39032548266011 g
- Calories 659 calories
In a large skillet, heat butter over medium heat. Add celery and onion and stir until translucent and soft, about 3 minutes.Add garlic and flour, whisking to combine. Continue to whisk as you pour in the evaporated milk and whisk until fully combined. Season with salt and pepper to taste.Cook the sauce until thickened, about 2-3 minutes.Pour sauce into slow cooker and add chicken broth and broccoli. Stir to combine. Cook on high for 3 hours or on low for 6 hours.Turn off heat and stir in cream. Stir in all the cheese (in batches) stirring to melt and combine.Serve hot garnished with sour cream, cilantro, and more cheese if desired.Enjoy!
