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Broccoli Cheese Soup - Slow Cooker
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Chef :
ChristinaBroccoli Cheese Soup - Slow Cooker
We use our slow cooker at least once a week normally, so I'm always trying out new slow cooker recipes. This soup is creamy and comforting.
Ingredient
3 cloves
garlic, minced
2 oz.
cream cheese
1 tsp.
dried oregano
3/4 tsp.
salt
1/2 tsp.
pepper
3 1/2 cups
unsalted chicken or vegetable broth
1 cup
milk
1/2 cup
heavy cream
2 tbsp.
all purpose flour
1/4 cup
freshly grated parmesan cheese
Cooking instructions
* Step 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.
* Step 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.
Note: if there is a photo you can click to enlarge it
Tag
broccoli florets (from about 2 large heads broccoli)
large carrots, peeled and shredded
yellow onion, finely diced
garlic minced
cream cheese
dried oregano
Salt
Pepper
each ground nutmeg, salt free all purpose seasoning
unsalted chicken or vegetable broth
milk
heavy cream
all purpose flour
freshly shredded sharp yellow cheddar cheese
freshly shredded white cheddar cheese
freshly grated parmesan cheese
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