Slow Cooker Cheesy Broccoli Soup

Soup.  Perfect for dinner on a chilly night and tastes  ever so satisfying.  I made a slow cooker Broccoli Cheese Soup for tonight's dinner which I found in Taste of Home Simple and Delicious magazine.  The flavor was wonderful but it was a little thin for my taste.  I like my soup a little heartier.  To remedy this, I will just reduce the liquid the next time I make it.

This is a very simple soup to make.  Start by cooking some finely chopped onions in butter.  Add them to the slow cooker along with the broccoli, chicken broth, evaporated milk and pepper.  Cook for about 4 hours and then stir  in the Velveeta cheese and the shredded sharp cheddar cheese.  Stir until the cheese has melted.   Ladle the soup into  serving bowls and top with additional cheddar cheese.

Dinner is ready.  I served the soup with some bread.  It was a satisfying meal and even those in the family who aren't that fond of Broccoli Soup liked this one:)

Slow Cooker Cheesy Broccoli Soup
Ingredients
2 tablespoons butter
1 small onion, finely chopped
2 cups finely chopped fresh broccoli
3 cups reduced-sodium chicken broth
1 can (12 ounces) evaporated milk
1/2 teaspoon pepper
1 package (8 ounces) process cheese (Velveeta), cubed
1-1/2 cups (6 ounces) shredded extra-sharp cheddar cheese
1 cup shredded Parmesan cheese
Additional shredded extra-sharp cheddar cheese

Directions
1. In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper.
2. Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.

Yield: 4 servings.

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