Even my meat-eating husband enjoys this dish of vegetarian alfredo ravioli with cheese, mushrooms, and garlic. The dish is still delicious even without the chopped green onions and crushed red pepper.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 30 mins |
| Total Time: | 4 hrs 50 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 medium yellow onion, roughly chopped
- 2 cloves garlic, roughly chopped
- 10 tablespoons salted butter, divided
- 3 cups chicken broth
- 2 packets Swanson® Flavor Boost™ Concentrated Chicken Broth
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ (16 ounce) bags frozen broccoli florets
- 19 ounces processed cheese food (such as Velveeta®), cubed
- ½ cup shredded sharp Cheddar cheese
- ½ cup shredded Monterey Jack cheese
- 2 ounces cream cheese
- 1 cup milk
- 1 cup heavy cream
Instructions
- Combine onion and garlic in a food processor; pulse until minced.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add onion-garlic mixture and cook until it looks like sauerkraut and is just beginning to brown, 5 to 8 minutes.
- Meanwhile, combine chicken broth and flavor packets in a bowl.
- Transfer onion mixture to a 5-quart or larger slow cooker. Add remaining butter to the skillet and heat until melted and bubbling. Stir in flour with a wire whisk; cook and stir for 3 minutes. Slowly whisk in chicken broth mixture and season with salt and pepper. Cook, stirring constantly, until smooth and no lumps remain. Bring to a boil.
- Add frozen broccoli to the gravy mixture and cook, stirring often, for 10 minutes. Use a large spoon to transfer broccoli to the slow cooker, leaving as much gravy in the skillet as possible.
- Add processed cheese food, Cheddar, Monterey Jack, and cream cheese to the gravy; stir to combine. Stir in milk and cream. Transfer mixture to the slow cooker and stir until well combined.
- Cook on Low, stirring once every hour, for 4 hours. Turn slow cooker off and let cool and thicken slightly before serving.
- You can use fresh broccoli instead of frozen. If you do, just add it to the slow cooker instead of cooking it first in the gravy mixture.
Nutrition Facts
| Calories | 613 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 156 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 31 g |
| Sodium | 1701 mg |
| Sugars | 9 g |
| Fat | 51 g |
| Unsaturated Fat | 0 g |
Reviews
I looked through the nutrient list and it gave the calories and it did not say just what a serving size was. It said serving for 8 but not what the serving per person would be like 1 cup . Thanks.
Made as written and this turned out pretty good. I think the broccoli needs doubled. I also think a couple of the steps could be eliminated to speed up the process. Overall good soup and one I would make again with some minor changes.