Broccoli Cheese Soup - Slow Cooker
Broccoli Cheese Soup - Slow Cooker

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, broccoli cheese soup - slow cooker. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Broccoli Cheese Soup - Slow Cooker is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Broccoli Cheese Soup - Slow Cooker is something which I’ve loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook broccoli cheese soup - slow cooker using 16 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Broccoli Cheese Soup - Slow Cooker:
  1. Get 6 cups broccoli florets (from about 2 large heads broccoli)
  2. Make ready 2 large carrots, peeled and shredded
  3. Prepare 1/2 yellow onion, finely diced
  4. Make ready 3 cloves garlic, minced
  5. Make ready 2 oz. cream cheese
  6. Take 1 tsp. dried oregano
  7. Get 3/4 tsp. salt
  8. Get 1/2 tsp. pepper
  9. Make ready 1/4 tsp. each ground nutmeg, salt free all purpose seasoning
  10. Take 3 1/2 cups unsalted chicken or vegetable broth
  11. Make ready 1 cup milk
  12. Prepare 1/2 cup heavy cream
  13. Get 2 tbsp. all purpose flour
  14. Take 2 cups freshly shredded sharp yellow cheddar cheese
  15. Make ready 1 cup freshly shredded white cheddar cheese
  16. Get 1/4 cup freshly grated parmesan cheese
Instructions to make Broccoli Cheese Soup - Slow Cooker:
  1. 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.
  2. 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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