Recipe Background
Creamy, cheesy, and oh-so comforting... no matter the time of year, Simmering Broccoli Cheese Soup is always a welcome sight on your stovetop. If spring gives you a chill, just add some fresh broccoli and all the cheeses... creamy, sharp cheddar, and extra-nutty parmesan... and fall in love with the flavors found here. Don't wait until winter to summon the tasty, summer heat found in Simmering Broccoli Cheese Soup. It's a slow and easy soup, but a delicious choice in any season.
Creamy, cheesy, and oh-so comforting... no matter the time of year, Simmering Broccoli Cheese Soup is always a welcome sight on your stovetop. If spring gives you a chill, just add some fresh broccoli and all the cheeses... creamy, sharp cheddar, and extra-nutty parmesan... and fall in love with the flavors found here. Don't wait until winter to summon the tasty, summer heat found in Simmering Broccoli Cheese Soup. It's a slow and easy soup, but a delicious choice in any season.
Ingredients
For the soup:
- 1 tablespoon butter
- 1 large onion chopped
- 1/2 cup celery sliced
- 6 cups fresh broccoli
- 1 bay leaf
- 4 cups chicken broth or stock
- 1 teaspoon garlic powder
- 4 ounces cream cheese
- salt to taste
- black pepper to taste
- 1 (12-ounce) can evaporated milk
- 2 cups sharp cheddar cheese shredded
- 2/3 cup fresh parmesan cheese shredded
Optional, for garnish:
- sharp cheddar cheese to taste, shredded
- parmesan cheese to taste, shredded
- 1/2 teaspoon prepared pesto sauce
Directions
- In a medium saucepan over medium heat, melt the butter.
- Add the onions and the celery to the melted butter and cook, while stirring, until tender, about 3 minutes.
- In a slow cooker, add the onion-celery mixture, the broccoli, the bay leaf, the chicken broth, the garlic powder, the cream cheese, the salt, and the black pepper and stir to combine.
- Cover the slow cooker and cook on low until the broccoli is tender, about 6-7 hours.
- Add the evaporated milk to the soup mixture and stir to combine.
- Cover the slow cooker and cook on low until the evaporated milk is fully-incorporated, about 30 minutes-1 hour.
- Remove and discard the bay leaf.
- Carefully transfer 1 cup of the cooked broccoli to a cutting board and using a sharp knife, coarsely chop it.
- Using an immersion blender, purée the remaining soup mixture in the slow cooker.
- Add the chopped broccoli, 2 cups of the sharp cheddar cheese, and 2/3 cup of the parmesan cheese to the soup mixture and cook, while stirring to combine, until the cheeses are melted.
- Sprinkle the soup with the extra sharp cheddar cheese and the extra parmesan cheese.
- Drizzle with the pesto sauce and serve.
×