Three-Cheese Broccoli Soup

By cindygwest

Stirring the cheese cubes into the soup first helps the other cheese melt more smoothly.

Ingredients

• 1/4 cup butter
• 1 large onion, chopped
• 1/4 cup flour
• 1 (12 oz.) can evaporated milk
• Vegetable cooking spray
• 1 (32 oz.) container chicken broth
• 1/4 t. sea salt
• 1/2 t. freshly ground pepper
• 1 (14 oz.) package frozen baby broccoli florets
• 1 (8 oz.) package pasteurized prepared cheese product, cubed
• 1 1/2 cups (6 oz.) shredded extra-sharp cheddar cheese
• 1 cup shredded Parmesan cheese
• Garnish: shredded extra-sharp cheddar cheese

Preparation

Step 1

1. Melt butter in a large skillet over medium-high heat. Add onion. Saute 4 minutes or until tender. Stir in flour. Cook, stirring constantly, 1 minute. Gradually stir in milk until smooth. Lightly grease a 4-qt. slow cooker with cooking spray. Pour milk mixture into slow cooker. Stir in broth and next 3 ingredients. Cover and cook on LOW 4 hours or until bubbly.
2. Add cheese cubes, stirring until cubes melt. Add Cheddar cheese and Parmesan cheese, stirring until cheeses melt. Serve immediately.