We know most people don’t consider this soup season, but this recipe looked too good to pass up!
The nutmeg and mixture of cheese give it a great taste.
Serve this soup with a simple sandwich of your choosing and you have created a quick meal for a busy weeknight.
Three-Cheese Broccoli Soup
Fix-It and Forget-It Vegetarian Cookbook, page 98
Makes 4 servings
Prep. Time: 20 minutes
Cooking Time: 4-6 hours
Ideal slow-cooker size: 5-qt.
4 cups vegetable broth
2 cups 2% milk
2 10-oz. bags frozen broccoli florets
½ cup very finely minced white onion
½ tsp. black pepper
½ tsp. kosher salt
½ tsp. ground nutmeg
3 cups shredded cheese, preferably 1 cup each of Jarlsberg, Gruyere, and cheddar, or cheeses of your choice.
1. Mix broth, milk, broccoli, onions, pepper, salt and nutmeg together in slow cooker.
2. Cook on low for 7-9 hours, or on high for 4-6 hours. The soup is done when the onions and broccoli are cooked as tender as you like them.
3. Twenty minutes or so before serving, stir in the cheese. The cheese will be stringy and will stick to the broccoli florets — that’s okay!
Tip: mince the onion into really small pieces so you don’t crunch on onion pieces after the soup is cooked.