I've had this recipe in my crockpot cookbook for a LONG time now (got it from A Year of Crockpotting). But have never gotten around to making it...probably because I hardly ever have a variety of good cheeses :P But right now I do. And I'm glad I tried this. So simple. And so good! We both loved it. Rebecca is not feeling that great, so she would hardly eat anything yesterday. But normally I think she'd love it. She can't get enough broccoli :) It really can't get much easier. You add a few ingredients to the crockpot, turn it on and go. The only chopping is a little onion. And if you really don't have time you could leave it out and it would still taste great. I added a little leftover cauliflower to it. It would also be good with some other veggies...celery, carrot, peas. Definitely a keeper. I only made a half recipe. It was enough for our dinner and a couple lunches. You will notice the broccoli doesn't look that great (not many florets). I was using up my last bag of regular Meijer frozen broccoli. I figured since it was cooking in the crockpot for 12 hours it would be a good place to use it. I didn't make mine super cheesy. I think it tasted good even before adding the cheese. I could have added more, too. Adjust to your taste.
Crockpot Broccoli and Three Cheese Soup
1 qt (4 cups) chicken broth (or vegetable)
2 cups milk (I used 1% cow's)
2 10 oz bags of frozen broccoli florets (I used 1 16 oz. bag of broccoli and about 3/4 cup of cauliflower for a half recipe...I like a lot of veggies)
1/2 diced white onion
1/2 t black pepper
1/2 t kosher salt
1/2 t ground nutmeg
1 cup each of three different cheeses (I used a little leftover cheese sauce, swiss, gouda and cheddar).
Mince the onion into really small pieces (I just diced it). Add the onion to your crockpot, and top with the milk, broth, and spices. Stir in the two frozen bags of broccoli. Cook on low for 7-9 hours, or on high for 4-6 (I cooked it for about 12 hours on low). The broth is done when the onion is cooked nicely. 20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets---that's okay! (mine didn't do this since I didn't go overboard with the cheese)
2 cups milk (I used 1% cow's)
2 10 oz bags of frozen broccoli florets (I used 1 16 oz. bag of broccoli and about 3/4 cup of cauliflower for a half recipe...I like a lot of veggies)
1/2 diced white onion
1/2 t black pepper
1/2 t kosher salt
1/2 t ground nutmeg
1 cup each of three different cheeses (I used a little leftover cheese sauce, swiss, gouda and cheddar).
Mince the onion into really small pieces (I just diced it). Add the onion to your crockpot, and top with the milk, broth, and spices. Stir in the two frozen bags of broccoli. Cook on low for 7-9 hours, or on high for 4-6 (I cooked it for about 12 hours on low). The broth is done when the onion is cooked nicely. 20 minutes or so before serving, shred all the cheese you are going to use, and stir it in. The cheese will be stringy and will stick to the broccoli florets---that's okay! (mine didn't do this since I didn't go overboard with the cheese)
Looks great! I've been thinking about making this again lately. Broccoli-cheese soup is one of my favorite soups and I wouldn't have to puree it this time since Carson eats solids now!
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