Whenever I order soup at a restaurant, I go for broccoli-cheese. I finally put my slow cooker to the test and made my own. It took a few tries, but now my soup is exactly how I like it.
—KRISTEN HILLS LAYTON, UT
PREP: 15 MIN. • COOK: 3 HOURS • MAKES: 4 SERVINGS
2 tablespoons butter
1 small onion, finely chopped
2 cups finely chopped fresh broccoli
3 cups reduced-sodium chicken broth
1 can (12 ounces) evaporated milk
1/2 teaspoon pepper
1 package (8 ounces) process cheese (Velveeta), cubed
1 1/2 cups shredded extra-sharp cheddar cheese
1 cup shredded Parmesan cheese
Additional shredded extra-sharp cheddar cheese
1. In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper.
2. Cook, covered, on low for 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.