Broccoli Cream Soup with Cheddar and Parmesan (Slow-Cooker)

slowcookerbroccolicreamsoup This Slow Cooker Broccoli Cheese Soup is the perfect comforting soup for those cold winter days. It's so easy to make and oh so satisfying.

⅓ cup butter, sliced
1½ cups yellow onion, chopped
2 cloves garlic, minced
6 Tbsp all-purpose flour, unbleached
sea salt
black pepper, freshly ground
2 (12 oz) cans evaporated milk
5 cups chicken broth
5 cups broccoli florets, diced small
⅛ tsp dried thyme
½ cup heavy cream
1½ cups (12 oz) sharp cheddar cheese, freshly shredded
2 oz Parmesan cheese, freshly shredded

Melt butter in a large skillet over medium heat. Add onions and sauté until they begin to soften, about 3-4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth).

Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on low heat for 5-6 hours.

Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.

Makes 6 servings.

Cook's Notes: From about 20 oz broccoli crowns, large stems cut off and discarded (or reserved for another use), florets diced into small pieces.