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This is hands down one of my favorite soups. Broccoli is one of my favorite veggies, and in Wisconsin it’s almost mandatory to love cheese if you live here.
Although I could have taken a nice shortcut and used cheddar cheese soup and just added broccoli, garlic, and other spices, I felt like cooking that night. Like start dinner at 4pm and let the soup simmer on the stove sort of cooking. So although I didn’t make this in my crockpot, you probably could. To do that, put butter, onion, garlic, broth, broccoli, carrots, and spices in crockpot and cook on low 4 hours. Add milk, evaporated milk, and cheeses, cook on high for 20-30 minutes until cheese is melted and broth is heated through.
Depending upon how thin or thick you like your broccoli cheese soup, play with the amount of cheese you put in.
Saute onion, garlic, and butter in a stockpot over medium heat. Once onions are softened, add flour stirring constantly. Add evaporated milk, milk, and veggie broth. Bring to a boil, then add broccoli and carrots.
Add red and black pepper, turn heat to low and simmer for 20-30 minutes.
Stir in the cheeses, simmer for 10-15 minutes more before serving.