Categories: Main Dish, Slow Cooker, Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 medium carrots, cut into 1/2-inch dice
- 1 1/2 lbs broccoli, stems trimmed, cut into florets (about 2 bunches)
- 1 teaspoon baking soda
- 3 cups chicken broth or 3 cups vegetable broth
- salt
- fresh ground black pepper
- 1 cup heavy cream (or whole milk)
Directions
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Turn a 5- to 7-quart slow cooker on HIGH, add the butter to the insert, and cover until the butter is melted.
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Add in the onion, carrots, and broccoli; toss the vegetables in the butter.
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Dissolve the baking soda in the broth and add to the vegetables.
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Cook on HIGH for 2 1/2 to 3 hours or on LOW for 5-6 hours.
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Season with salt and pepper and stir in the cream.
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Turn off the slow cooker and let the soup rest for 15 minutes to come to serving temperature.
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*Curried Broccoli Soup, add 2 teaspoons curry powder to the vegetables and butter before adding the broth; proceed as directed.
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*Cheesy Broccoli Soup, with the heavy cream, add 2 cups finely shredded sharp cheddar cheese.