This lighter broccoli cheese soup has an extra serving of vegetables and great taste! Made in the slow cooker, it's an easy family meal!
Course: Main
Servings: 8-10
Author: Sara @ Mom Endeavors
Ingredients
3Tbutter
1/2sweet onionchopped
4garlic clovesminced
2Cvegetable broth
3Cchicken broth
2bags14-16oz frozen broccoli
1bag14-16oz frozen cauliflower
4Cshredded cheddar cheese
4ozcream cheese
1can12 oz evaporated milk
1/2Cshredded Parmesan cheese
pepper to taste
Instructions
Place butter in a small pan on the stove. Add onions & garlic and saute until onions cook through & just stat to brown.
While that sautees, cook the cauliflower (just so it's thawed). Place the thawed cauliflower and 1 cup chicken broth in a high powered blender & puree.
In a large slow cooker, pour in the sauteed onions & garlic, vegetable broth, remaining cups of chicken broth, frozen broccoli, evaporated milk and pureed cauliflower.
Cook on high for 2 hours or low for 4-6 hours.
Stir in cheeses until completely melted.
Remove some of the soup & puree in the blender. You can blend as little or as much as you like until desired consistency is achieved (depending on how many large chunks of broccoli you want).
Notes
*Be sure you're using evaporated milk, NOT condensed (BIG difference)!