Broccoli Cheese Soup for the Crock Pot
Ingredients:
4 cups fresh broccoli florets
1 large onion, diced
2 cloves garlic, minced
3 cups vegetable or chicken broth
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
2 tablespoons butter
Salt and black pepper to taste
1/2 teaspoon dried thyme (optional)
1/2 teaspoon dried basil (optional)
1/4 cup grated Parmesan cheese (optional for extra flavor)
Instructions:
Prepare the Vegetables: Place the broccoli florets, diced onion, and minced garlic into the crock pot.
Add Broth: Pour in the vegetable or chicken broth, making sure the vegetables are covered.
Cook: Cover and cook on low for 4-5 hours, or on high for 2-3 hours, until the broccoli is tender.
Blend: Use an immersion blender to carefully blend the soup until smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender.
Add Cheese: Stir in the shredded cheddar and mozzarella cheese until melted and combined.
Add Creaminess: In a separate bowl, whisk together the half-and-half (or whole milk) with the flour until smooth. Add this mixture to the soup, stirring to combine.
Finish Cooking: Cover and cook on low for an additional 30 minutes, allowing the soup to thicken.
Season: Season with salt, black pepper, dried thyme, and dried basil if using. Adjust to taste. For an extra touch, stir in the grated Parmesan cheese.
Serve: Ladle the soup into bowls and enjoy hot. It’s perfect with a side of crusty bread or a sprinkle of extra cheese on top!