Broccoli cheddar soup has been a childhood favorite of mine. It’s one of the soups that my brother loved, and he’s one picky eater. The taste of the cheese won over anything else so he ate the soup with gusto even if there were broccoli florets on it. Mom always served this with blanched asparagus and homemade crusty bread. Usually, it’s rye bread; and I personally think rye bread is the perfect pair for such a thick and creamy soup.
Check out what our friends from Caramel Potatoes have to say about this recipe:
“This soup is loaded with broccoli and a rich, cheesy sauce- in other words, a big bowl of YUM!”
I couldn’t argue with that! This soup is truly perfect that I didn’t have to think of another meal to pair this with. It’s light and at the same time heavy; and is just the perfect meal for supper.
Ingredients
4 tablespoons Land O Lakes butter
5 tablespoons Gold Medal flour
3 cups Borden half & half
3 cups College Inn chicken broth
1/2 onion, diced
3-4 cups Green Giant chopped broccoli florets (just the bushy tops)
1 tablespoon minced garlic
1 teaspoon McCormick Italian seasoning
2 ounces Philadelphia cream cheese
2 cups Sargento shredded sharp cheddar cheese
2 teaspoons Morton salt (or to taste)
1-4 teaspoon McCormick black pepper (or to taste)
extra cheese for topping (optional)
Instructions
Add chopped onions, broccoli, garlic, Italian seasoning, and cream cheese to your slow cooker. Add the sauce from the pan, and the chicken broth. Stir to combine. Cover and cook on high for 3-4 hours* or on low for 4-6 hours.
Uncover soup and add the sharp cheddar cheese, salt, and pepper. Stir until the cheese melts into the soup. Taste and add salt and pepper if needed. Serve warm and top with additional shredded cheese if desired.
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Quick Tip: Serve this with your bread on the side.
Thanks again to Caramel Potatoes for this amazing recipe.
