Description
This cozy bowl of broccoli cheddar comfort skips the heavy cream and uses evaporated milk for a silky texture that doesn’t skimp on richness. Stir in the cheddar at the end for the ultimate creamy finish. It’s a weeknight win that tastes like it simmered all day — because it did.
Ingredients
4 cups fresh broccoli florets (or 1 lb frozen)
1 small onion, diced
2 carrots, grated or thinly sliced
2 cloves garlic, minced
3 cups vegetable or chicken broth
1 (12 oz) can evaporated milk
¼ cup flour (optional, for thickening)
2 cups shredded sharp cheddar cheese
Salt & pepper, to taste
Optional: pinch of nutmeg or cayenne for depth
Instructions
Add broccoli, onion, carrots, garlic, and broth to the slow cooker.
Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until broccoli is very tender.
Stir in evaporated milk and flour (if using). Let cook for another 15–20 minutes to thicken slightly.
Blend part or all of the soup for a smoother texture (optional).
Stir in shredded cheddar until melted. Season to taste.
Serve hot with crusty bread or a sprinkle of extra cheese.
- Prep Time: 15 mins
- Cook Time: 4–5 hrs (low) / 2–3 hrs (high)
- Category: Dinner
Nutrition
- Calories: 270
- Fat: 16g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 12g