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Broccoli Cheddar Soup
Melissa Hart

Broccoli Cheddar Soup

Broccoli that cooks all day turns olive and smells stronger than it tastes. Give the onions and carrots a head start, then add chopped broccoli for the final hour. Cheese goes in off heat by handfuls so it melts into the soup instead of gathering in rubbery strings.
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Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 cups diced yellow onion
  • 2 cups grated carrots
  • 3 cloves garlic minced
  • 6 cups low-sodium vegetable broth
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 cups small broccoli florets and peeled chopped stems
  • 12 oz evaporated milk
  • 4 tbsp unsalted butter softened
  • 1/4 cup all-purpose flour
  • 3 cups shredded sharp cheddar cheese

Method
 

  1. Place the onion, carrots, garlic, broth, salt and pepper in a 6-quart crockpot.
  2. Cover and cook on low for 4 hours until the carrots are soft.
  3. Add the broccoli, cover, and cook on high for 45 to 60 minutes until bright green and tender.
  4. Mix the butter and flour into a paste, whisk it into the evaporated milk, and stir it into the soup for 20 minutes on high.
  5. Switch off the heat and add the cheddar in 4 handfuls, stirring each one smooth before adding the next.