If you want to amp this up a little bit, you can add in some diced ham or some cooked and crumbled bacon. It makes it a bit heartier and you can get your protein in. I always serve this with nice big croutons and a few extra sprinkles of shredded cheese on the top. It is the best thing I have ever tasted as far as soup goes. Just put the ingredients in the crock pot in the morning, and dinner is done when you get home. Check out what they are saying about this recipe over at Spend With Pennies:
“This soup is terrific when served in homemade bread bowls, or with biscuits or rolls on the side. It’s even better the next day!”
Just wait until you try the leftovers… you’ll want to make a whole new batch right away!
Ingredients
2 heads of fresh broccoli
1 large onion, chopped
2 cups Sargento shredded cheddar cheese or shredded multi-cheese blend
½ cup shredded Kraft Parmesan cheese
½ cup shredded Asiago cheese
1 24oz jar prepared Alfredo Sauce (such as Classico’s Light Asiago Romano Alfredo)
1 tbsp basil pesto
Approximately 6 to 8 cups of chicken stock or broth, or 1½ to 2 boxes of store-bought Swanson chicken stock or broth
Instructions
Wash and chop the broccoli and place in the slow cooker. Be sure to remove the fibrous outer skin of the stem and chop the tender inner flesh. Add the onion, pesto and enough chicken stock to completely cover the vegetables.
Cook on low and let it simmer for 6-8 hours.
If desired, just before serving, puree the soup using a hand blender or leave it chunky. (Either way is delicious!)
Add all of the cheeses and approximately half of the jar of Alfredo sauce. (Reserve the other half of the jar of Alfredo sauce for another meal.)
Heat gently, stirring frequently, until all of the cheeses are melted.
Garnish with additional shredded Asiago or Parmesan cheeses, or ½ tsp of pesto sauce.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Never put hot soup in a blender with the lid on it.
Thanks again to Spend With Pennies for this warming recipe.
