Fantastic Slow Cooker Broccoli Cheese Soup

This Slow Cooker Broccoli Cheese Soup is healthy and delicious.

Course Main/Appetizer/Side

Cuisine European

Prep Time 10

Cook Time 3

Total Time 3 10

Servings 5 plates

Author Slow Cooker Society

⅓ cup butter sliced
1 ½ cups chopped yellow onion
2 cloves garlic minced
6 Tbsp all-purpose flour
Salt and freshly ground black pepper
2 12 oz cans of evaporated milk
5 cups low-sodium chicken broth
5 cups small diced broccoli florets From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use, florets diced into small pieces.)
⅛ tsp dried thyme
½ cup heavy cream
12 oz sharp cheddar cheese freshly shredded (or more to taste)
2 oz Parmesan cheese freshly & finely shredded

Melt butter in a large skillet over medium heat.
Add onions and saute until they begin to soften about 3 - 4 minutes.
Add garlic, and flour and season lightly with salt and pepper, then cook, stirring constantly, 2 minutes.
While whisking, slowly pour in evaporated milk (whisk well to smooth).
Cook mixture, constantly stirring, until it begins to thicken, then pour into a slow cooker along with chicken broth, diced broccoli, and thyme.
Cover with lid and cook on HIGH heat for 2 1/2 - 3 hours or low heat for 6 hours.
Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and Parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.