Recipe of Award-winning Broccoli Cheese Soup - Slow Cooker

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, broccoli cheese soup - slow cooker. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Broccoli Cheese Soup - Slow Cooker is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Broccoli Cheese Soup - Slow Cooker is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook 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:

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

Steps 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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