I love broccoli! And even more, I love broccoli cheese soup! Vons grocery store makes thee best broccoli cheese soup and I’m on a mission to duplicate it. With El Nino pounding San Diego with rain, hail, flooding and even tornado warnings all I wanted to do was stay in, eat soup and cuddle with Emma. I threw this broccoli cheese recipe together in just a few minutes, it’s delicious and vegetarian friendly! It would be fairly easy to throw this together in the crock pot too, just sauté the onion, add everything in the slow cooker and cook this amazing broccoli cheese soup on low for 7 hours.
1 tbsp melted butter
1 small sweet onion, diced
2 cloves minced garlic
¼ C melted butter
¼ C flour
2 C heavy whipping cream
3 C vegetable stock
3 C broccoli
1 C carrot, chopper small
2 C shredded cheddar jack cheese
Salt and pepper to taste
Pour yourself a nice full glass of wine, then start the real recipe.
Sauté the garlic and onion in 1 tablespoon melted butter and set aside.
In a large pot whisk together the melted butter and flour over medium heat for about 3 minutes.
Whisk in the heavy cream and vegetable stock, and let simmer for 20 minutes.
Add the broccoli, carrots, and onions. Let simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.
Add salt, pepper and cheese. Let the cheese melt for 5 or so minutes.