Soup

Slow Cooker Broccoli Cheddar Soup

I went to Panera Bread with my Dad and he ordered the Broccoli Cheddar Soup

Not the first soup I would generally pick, but he insisted that it was delicious!  So I caved and ordered it as well

Well, my Dad was right.  It was delicious!

I found myself thinking about this rich and creamy soup a few days later and decided to make it for myself

It was a busy work week so I chose to use the slow cooker instead of making it on the stove

Let’s start with the “thickener”

You’ll need 4 tablespoons of butter, 1/2 cup flour and 3 cups of whole milk

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Melt the butter in a small pot over medium heat.  Sprinkle in the flour and whisk well to combine.  Slowly add in the milk and whisk until the mixture is thoroughly incorporated

Cut 5 cups of broccoli into bite sized florets & slice up one small onion and one garlic clove.  Measure out 3 cups of broth (I used chicken but you can use vegetable broth as well), 2 ounces of cream cheese and one teaspoon each of garlic powder, onion powder, kosher salt, black pepper and dried oregano

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Place all ingredients in the slow cooker along with the warm milk mixture

Give a stir and cook on high for 4 hours

After 4 hours,  check to be sure the broccoli is tender by piercing with a fork and then puree the soup with an immersion blender

Shred 2 cups of sharp cheddar plus some for serving.  Stir the cheese into the soup and mix until melted

Taste and re-season with kosher salt and black pepper if necessary

Serve with an extra sprinkle of shredded cheese and a crusty baguette

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Enjoy!

Simply Sundays! ~ Slow Cooker Broccoli Cheddar Soup

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Ingredients

4 tablespoons of butter

1/2 cup flour

3 cups of whole milk

5 cups of broccoli florets

1 small onion

1 garlic clove

3 cups of chicken or vegetable broth

2 ounces of cream cheese

1 teaspoon each: garlic powder, onion powder, kosher salt, black pepper and dried oregano

2 cups shredded cheddar + more for serving

Directions

Melt 4 tablespoons of butter in a small pot over medium heat.  Sprinkle in 1/2 cup of flour and whisk well to combine.  Slowly add in 3 cups of whole milk and whisk until the mixture is thoroughly incorporated

Cut 5 cups of broccoli into bite sized florets & slice up one small onion and one garlic clove.  Measure out 3 cups of broth (I used chicken but you can use vegetable broth as well), 2 ounces of cream cheese and one teaspoon each of garlic powder, onion powder, kosher salt, black pepper and dried oregano

Place all ingredients in the slow cooker along with the warm milk mixture; give a stir and cook on high for 4 hours; check to be sure the broccoli is tender by piercing with a fork and then puree the soup with an immersion blender

Shred 2 cups of sharp cheddar plus some for serving.  Stir the cheese into the soup and mix until melted

Taste and re-season with kosher salt and black pepper if necessary

Serve with an extra sprinkle of shredded cheese and a crusty baguette

Tools used to make this recipe

Wilton Cyclone Whisk

Cuisinart immersion Hand Blender

Pyrex Glass 32 oz Measuring Cup

Crock-Pot 7-Quart Oval Slow Cooker

Royal Classique Professional Grade Stainless Steel Measuring Cups

© Simply Sundays 2016
All rights reserved

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