Slow-cooker Broccoli & Cheese Soup Recipe: This Creamy Soup Recipe Is Thickened With a Surprising Ingredient by Melissa Vickers
This broccoli cheese soup recipe uses a common soup ingredient in a different way. Usually noodles don’t get added until late in the cooking process to keep them from turning into mush, but this creamy soup recipe actually purees the (over)cooked noodles to thicken up the soup.
Toss everything in at the beginning, come back three to four hours later, blend it and serve! What could be better than that? This soup works well in sourdough bread bowls if you have them, or just a hearty soup bowl if not. Toss in extra cheese and some salad croutons! If you are a bacon fan, toss in some bacon bits.
Prep Time: 10 Minutes
Cook Time: 4 Hours
Total Time: 4 hours 10 minutes
- 2 cups uncooked egg noodles
- 1 package (10 ounces) frozen chopped broccoli, thawed
- 2 tablespoons chopped onions
- 2 tablespoons butter
- 1 tablespoon flour
- 2 cups shredded cheddar cheese (mild or medium)
- 5 1/2 cups whole milk (I used almond milk)
- 1 - 2 tablespoons soy sauce
- shredded cheese, salad croutons and/or bacon bits, for garnish (optional)
Here’s how to make it:
- Put egg noodles, broccoli, onions and cheese into a 6-quart slow cooker. Pour in the milk. Add butter, flour, soy sauce, salt and pepper, to taste. Stir.
- Set slow cooker to low, cover and cook for 3 to 4 hours.
- When done cooking, use an immersion blender to puree the mixture in the slow cooker or remove mixture to blender and blend until smooth. Leave some chunks of broccoli for texture. Serve warm.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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