I took a chance closing out my April menu with a soup night. It turned out to be a lucky gamble. We had a perfectly cold, rainy day that screamed for soup.Since it was also piano lesson day, the soup had to be slow cooker friendly. Normally, I never deviate from this Panera-like broccoli cheddar version, but it had to be done. Good news: it was delicious! While I think I prefer the brighter colors and slightly mustardy flavor of my regular, this was very tasty. If I didn't have another go to, this could totally be it.
Due to our schedule I had to make an adjustment or two to the steps. I cooked the ingredients on low for about four hours, then blended the veggies, broth, and evaporated milk. I moved the temp to warm while we were gone, about an hour and a half. Then, when we got home I quickly shredded the cheese into the mixture. (Can I have bonus points for doing my own shredding? I never do that.) Then we served up our bowls and dug in.
This is a first rate cheddar broccoli soup, and I'm pleased to find another option that gives a little bit of flexibility as compared to my other version. I'll hang on to it for sure.
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