• 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
  • 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
  • 1 1/2 cups oz shredded cheddar cheese
  • 2 tbsp parmesan cheese

Slow Cooker Broccoli Cheese Soup Recipe

 

 

 

 

 

 

 

 

 

I know it’s almost officially summer time and you all might think I’m crazy for posting a soup recipe, but I’ll have you know I made this soup  2 months ago when it was still acceptable to be eating soup. I’ve been an extreme slacker with blog upkeep since I went to Mexico with my darling boyfriend at the begging of May. Plus I work a full time very stressful job so cut me some slack guys! (Truth is, I’m just very lazy.) Anyways, this slow cooker broccoli cheese soup recipe is friggin’ amazing. So good. SO GOOD. I’d eat it any time of the year. Haters can suck it.

Slow Cooker Broccoli Cheese Soup Recipe
Slow Cooker Broccoli Cheese Soup Recipe

 

Slow Cooker Broccoli Cheese Soup Recipe

Ingredients

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
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
1 1/2 cups oz shredded cheddar cheese
2 tbsp parmesan cheese

Directions

Melt butter in a frying over medium heat. Add onions and saute until translucent and soft. Add minced garlic and flour, stirring until fully combined. Slowly pour in evaporated milk while continuously stirring until mixture is thick. Pour into slow cooker with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH heat for 3 hours or low for 6 hours. Turn heat to warm and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Add salt and pepper to taste.