Broccoli Cheese Soup- Slow Cooker
- Number of Servings: 4
Ingredients
Butter, salted, 3 tbsp (remove)Broccoli, fresh, 4 cup, chopped (remove)Chicken stock, home-prepared, 2 cup (remove)*Dried Oregano, .13 tsp (remove)*Dried Thyme, .13 tsp (remove)*Dried Onion Flakes, 1 tbsp (remove)Bay Leaf, 1 tbsp, crumbled (remove)Heavy Whipping Cream, 1 cup, fluid (yields 2 cups whipped) (remove)Cheddar Cheese, .5 cup, shredded (remove)Parmesan Cheese, grated, .5 cup (remove)
1. Add the butter, broccoli stems, broth, oregano, thyme, bay leaf, & dried minced onion to the slow cooker. Cook on high for 2 hours.
2. Using an immersion blender or standing blender, puree the soup and return it to the slow cooker. Add the cream, cheeses, salt, and pepper, and cook on high for 45 minutes.
3. Add the broccoli florets, and cook for 30 minutes. Taste and adjust seasonings with salt and pepper, if needed.
Serving Size: Makes 4 Servings
2. Using an immersion blender or standing blender, puree the soup and return it to the slow cooker. Add the cream, cheeses, salt, and pepper, and cook on high for 45 minutes.
3. Add the broccoli florets, and cook for 30 minutes. Taste and adjust seasonings with salt and pepper, if needed.
Serving Size: Makes 4 Servings
Nutritional Info Amount Per Serving
- Calories: 469.0
- Total Fat: 40.9 g
- Cholesterol: 132.7 mg
- Sodium: 600.1 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 2.8 g
- Protein: 15.7 g
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