Slow Cooker Broccoli Cheese Soup Creme De La Crumb Add chopped onions, broccoli, garlic, italian seasoning, and cream cheese to your slow cooker. add the sauce from the pan, and the chicken broth. stir to combine. cover and cook on high for 3 4 hours or on low for 4 6 hours. uncover soup and add the sharp cheddar cheese, salt, and pepper. stir until the cheese melts into the soup. Put the chopped broccoli into a steamer basket and put the basket into the pot. cover and steam for 5 7 minutes, or until desired doneness is achieved. sautee. add cooking oil to a stainless steel or cast iron skillet or wok and turn the burner on high. add your broccoli and toss, until they start to turn brown.
Slow Cooker Broccoli Cheddar Soup Wine Glue First, cut the broccoli into small bite size pieces. add the broccoli, butter, onion, celery and minced garlic in the crock pot. second, mix the chicken broth with the cornstarch and stir this mixture into the crock pot. finally, cover and cook on low for 4 to 6 hours. the cook time will vary based on your crock pot. Place the lid on the slow cooker and cook on low for 3 4 hours or until broccoli is fork tender. add ⅓ cup grated parmesan cheese and 2 cups shredded cheddar cheese and stir until melted. turn the slow cooker off (with the lid on) for about 8 10 minutes before serving to allow the soup to thicken a bit with the cheeses. In a small sauce pan bring water to a boil, add beef bouillon and whisk until combined. remove from heat and set aside. in a deep pan or soup pot melt 1 4 cup butter over medium heat. slowly whisk in flour until mixture clumps up or forms a “ball”. add beef bouillon water mixture and stir to combine. Instructions. add broccoli, cream cheese and broth in the slow cooker. spice with salt and pepper and stir. cook on high for 2 hours. remove the lid and add sour cream and cheese. stir until cheese is melted in thoroughly. use an immersion blender to pulse the soup to desired texture. serve as is with toasted bread.
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