Michelle Reed

Slow-cooked broccoli and cheese soup

This broccoli and cheese soup is as easy as it is delicious: just prepare, toss it in a slow cooker, and wait a few hours, and you’ve got a tasty, cheesy meal. Serve in bread bowls for added deliciousness.

Ingredients:

• 1 ½ cups of chopped brown onions
• ⅓ cup of butter
• 2 gloves of minced garlic
• 6 tablespoons of flour
• Salt and pepper
• 340g of evaporated milk
• 5 cups of chicken broth
• 5 cups of diced broccoli, stems cut off
• ½ cup of heavy cream
• ⅛ teaspoon of dried thyme
• 340g of shredded cheddar
• 60g of shredded parmesan

Method:

1. In a large pan, melt butter over medium heat.
2. Add onions and fry until softened.
3. Add flour, salt and pepper, and garlic. Cook for two minutes, stirring constantly.
4. Add milk and stir. Cook until thickening.
5. Pour mixture into slow cooker.
6. Add broth, broccoli, and thyme. Cover and allow to cook on high for two-and-a-half to three hours.
7. Turn off. Add cream. Stir.
8. Add cheeses. Stir.
9. Try serving in hollowed out sturdy Italian buns as bowls. Top with shredded cheese upon serving.

Related links:

Roasted beetroot soup

Simple pea soup

Broccoli and rocket soup

Tags:

soup, food, lifestyle, food and wine, cheese, recipes