Elements
- 5 cups chopped broccoli florets about 16 ounces
- 1 cup grated carrots, you possibly can grate your self or use bagged, pre-cut julienne carrots
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 2 ounces lowered fats cream cheese don’t use fats free
- 1 teaspoon dried oregano
- 1/4 teaspoon freshly grated nutmeg
- 2 1/2 cups lowered sodium rooster broth or vegetable broth
- 1 can 2% evaporated milk (12 ounces)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 ounces sharp cheddar cheese, grated* (1 block)
How To Make Broccoli & Cheese Soup Slow Cooker
Place the broccoli, carrots, onion, and garlic within the backside of 5-to-6-quart gradual cooker. High with the cream cheese, oregano, nutmeg, and rooster broth. Stir to evenly distribute the components. Cowl and cook dinner on excessive for two hours or low for 4-6 hours, till the broccoli is tender.
Take away the lid and stir within the evaporated milk. With an immersion blender, puree about 3/4 of the soup, in order that it’s largely easy however nonetheless has a couple of chunks of broccoli remaining. Alternatively, you possibly can puree the soup in 1 cup-sized batches in a meals processor or blender. (Watch out—it’s scorching and liable to splatter!)
Get well the soup and let cook dinner on low for 10 minutes till warmed by. Stir the salt, pepper, and grated cheese. Style and add extra salt and pepper as desired. Get well and cook dinner on excessive till the cheese is totally melted and the soup is scorching, about 5 extra minutes. Serve heat.
