21 November, 2010

Three-Cheese Broccoli Soup | Slow-Cooker Quick Fixes

Stirring the cheese cubes into the soup first helps the other cheeses melt smoother when they're added. 



Three-Cheese Broccoli Soup ingredients
Makes 8 servings
1/4 cup butter
1 large onion, chopped
1/4 cup all-purpose flour
1 (12-oz) can evaporated milk
1 (32-oz) container chicken broth
1/4 tsp salt
1/2 tsp freshly ground pepper
1 (14-oz) pkg frozen baby broccoli florets
1 (8-oz) pkg Velveeta, cubed
1-1/2 cups (6-oz) shredded extra-sharp Cheddar cheese
1 cup shredded Parmesan cheese

Garnish:
Shredded extra-Sharp Cheddar

Directions
Active Prep: 15 minutes
Total Time: 4 hours 15 minutes
Melt butter in large skillet over Medium-High heat. Add onion and sauté 4 minutes, or until tender.

Stir in flour. Cook, stirring constantly, 1 minute. Gradually stir in milk until smooth. Pour milk mixture into lightly greased 4-quart slow cooker.

Stir in broth and next 3 ingredients. Cover and cook on Low for 4 hours, or until bubbly.

Add cheese cubes, stirring until cubes melt. Add Cheddar and Parmesan, stirring until cheeses melt.

Garnish, if desired. Serve immediately.


Adapts Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Oxmoor House, 2010).


Page Last Updated 29 March 2015

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