Recipe of Speedy Broccoli Cheese Soup - Slow Cooker
Hey everyone, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade Broccoli Cheese Soup - Slow Cooker. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Broccoli Cheese Soup - Slow Cooker, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Broccoli Cheese Soup - Slow Cooker delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must prepare a few ingredients. You can have Broccoli Cheese Soup - Slow Cooker using 16 ingredients and 2 steps. Here is how you cook that.
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.
Ingredients and spices that need to be Make ready to make Broccoli Cheese Soup - Slow Cooker:
- 6 cups broccoli florets (from about 2 large heads broccoli)
- 2 large carrots, peeled and shredded
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 2 oz. cream cheese
- 1 tsp. dried oregano
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. each ground nutmeg, salt free all purpose seasoning
- 3 1/2 cups unsalted chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 2 tbsp. all purpose flour
- 2 cups freshly shredded sharp yellow cheddar cheese
- 1 cup freshly shredded white cheddar cheese
- 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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