Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, broccoli cheese soup - slow cooker. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Broccoli Cheese Soup - Slow Cooker is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Broccoli Cheese Soup - Slow Cooker is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have broccoli cheese soup - slow cooker using 16 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Broccoli Cheese Soup - Slow Cooker:
- Get 6 cups broccoli florets (from about 2 large heads broccoli)
- Take 2 large carrots, peeled and shredded
- Take 1/2 yellow onion, finely diced
- Make ready 3 cloves garlic, minced
- Take 2 oz. cream cheese
- Get 1 tsp. dried oregano
- Take 3/4 tsp. salt
- Get 1/2 tsp. pepper
- Make ready 1/4 tsp. each ground nutmeg, salt free all purpose seasoning
- Take 3 1/2 cups unsalted chicken or vegetable broth
- Make ready 1 cup milk
- Get 1/2 cup heavy cream
- Make ready 2 tbsp. all purpose flour
- Prepare 2 cups freshly shredded sharp yellow cheddar cheese
- Prepare 1 cup freshly shredded white cheddar cheese
- Make ready 1/4 cup freshly grated parmesan cheese
Instructions to make Broccoli Cheese Soup - Slow Cooker:
- Grease your slow cooker (6 qt. size). Place the broccoli florets, shredded carrots, onion and garlic into the bottom. Top with the cream cheese, seasonings and broth. Give it all a stir, place the lid on and set the heat to low. Cook for 4-6 hours, until the broccoli is tender.
- Once the broccoli is tender, use an immersion blender to puree some of the soup, until it is mostly smooth, but still with some chunks. Whisk together the milk, cream and flour and stir it into the soup, along with the cheeses. Place the lid back on and set the heat to high. Let this cook another 30-45 minutes, or until the soup has thickened slightly, is fully heated through and the cheese has fully melted. Taste and add more seasonings if it needs it, then serve.
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