We love creamy, rich soups. Especially in cold weather. I like to create different kinds of soups and this one turned out to be a hit!
The secret is to not overcook the vegetables when you are sauteéing them. And to watch the slow cooker, as soon as the soup starts to bubble, turn down to low and let cook several hours.
Real Texas Broccoli Cheese Soup
Ingredients
1 large bunch Broccoli, chopped
2 medium Onions, chopped
1 stick Butter
4 tablespoons Flour
2 cups Cream
2 cups Milk
1 cup Chicken Broth
2 teaspoons Worcestershire Sauce
1/2 pound Velveeta Cheese, shredded
1/2 pound Cheddar Cheese, shredded
1 cup Jalapeños, minced
3 tablespoons Thai Basil, chopped
2 tablespoons Garlic, minced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
Directions
Melt butter in a heavy-bottom large pan. Add garlic, onions, Jalapeños and sauteé. Stir in broccoli, and Thai Basil and stir. Cook for about 2 minutes, then add Worcestershire Sauce, flour, salt, pepper and chicken broth stir and take off the heat.
Put the broccoli mixture in the bottom of a crock pot and turn on high. Add the cream and milk and stir. Add shredded cheeses and stir. Cook on high until bubbles, then turn to low. Cook until the broccoli is tender, stirring occasionally.
{ 4 comments… read them below or add one }
I am sooo going to try this. My wife loves cheese and broccoli soup, (I just won't tell her about the jalapnos).
I was curious if i can use heavy whipping cream, regular basil (can’t find Thai), and frozen broccoli cuts? Thank you.
Yes you can!
It will turn out delicious! 
Thanks Ramona!!!! It worked out great!