Whenever I order soup at a restaurant, I go for the broccoli and cheese soup. I thought I would put my slow cooker to the test and make my own broccoli cheese soup. After a few tries to get this recipe just right, the third time was the charm. Be sure to read my tips very carefully!
Slow Cooker 3 Cheese Broccoli Soup:
2 Tablespoons butter or margarine
1/2 onion, finely chopped
1 can (12 oz) evaporated milk
1 carton (32 oz)chicken broth (4 cups)
2 cups of broccoli cut small (you can use fresh or frozen)
1/2 teaspoon of pepper
1/4 teaspoon salt
8 oz of prepared cheese product, cut into cubes (I used Velveeta)
1 1/2 cups shredded extra-sharp cheddar cheese
1 cup shredded parmesan cheese
In a skillet melt butter over medium-high heat. Cook onion in butter until tender.
Pour in the chicken broth, onions, butter, milk, broccoli, pepper and salt into the slow cooker and mix well.
Cover; cook on low heat for 4 hours.
Add cheese cubes to slow cooker; stir until melted. Add 1 1/2 cups Cheddar cheese and the Parmesan cheese; stir until melted. TURN OFF THE SLOW COOKER- don’t even put it on warm. Just warning you, the cheese will curdle.
Sprinkle individual servings with additional Cheddar cheese.
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