My family loves soup. Now that it’s November and the weather is starting to get cold, it’s the perfect time for soups!
My daughter LOVES Panera’s broccoli cheese soup. She would eat it everyday if it were an option.
Two weeks ago the weather was a little chilly and I had a bunch of broccoli and some cheese in my fridge. I decided to look up a copycat recipe for Panera’s broccoli cheese soup and found one that had 5 stars. I was thrilled until I saw the ingredient list. I love cream, but it’s just not something I have hanging around my fridge. I substitutes regular milk, followed the recipe, and it turned out good. Here was the recipe:
(I always doubled it so we had lots)
Now, the only problem became my daughter wanted it all the time and making this version required some advanced planning with time….it also took a ton of butter:-/
One day I decided to take a risk and modify the recipe to make it in my slow cooker.
Here is my slow cooker broccoli soup recipe:
1/2 cup flour
1 cup chicken stock
3 cups chicken stock
4 cups milk
1 medium onion chopped
1 bunch broccoli coarsely chopped
8 ounces shredded sharp cheddar cheese
-mix flour an 1 cup chicken stock in slow cooker
-add remaining chicken stick and milk
-add onions and broccoli
-cook on high for 4 hours or low for 8 hours
-before serving stir in cheese and serve once cheese is melted and stirred in well
-add salt and pepper to taste
Walking You Through It:
I turned my slow cooker on high for 4 hours and started adding everything.
I first combined the flour and one cup of chicken stock. I like to put it in a sealed contained and shake to mix it versus whisking.
I put the flour chicken stock mixture into the slow cooker then added the remaining chicken stock and milk. I stirred it really well.
Then the onions and coarsely chopped broccoli was added.
I put the lid on my slow cooker and hoped that in 4 hours I would have tasty soup.
After 4 hours I took the lid off and gave the soup a stir…it was super SUPER thin and I was worried….that is where the cheese comes in!!! I added the 8 ounces of shredded sharp cheddar cheese and it instantly turned the soup into that creamy thick soup texture! Hooray!!!!
This soup version will be our weekly go-to! I love how I didn’t use any butter. In the other version I was using a whole stick of butter. While I love butter, the fact that we like this soup with buttered rolls meant it was a very buttery dinner. With my version I don’t feel so bad when I have an extra roll with butter on it:-)
***I hope if you try this you like it:-)
I didn’t know if modifying the original recipe would work or not, but it was worth a try and it turned out<3 Remember...They Will Love Your Effort<3 .