Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, broccoli cheese soup - slow cooker. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Broccoli Cheese Soup - Slow Cooker is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Broccoli Cheese Soup - Slow Cooker is something which I have loved my entire life.
To get started with this particular recipe, we have to 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:
- Prepare 6 cups broccoli florets (from about 2 large heads broccoli)
- Take 2 large carrots, peeled and shredded
- Make ready 1/2 yellow onion, finely diced
- Prepare 3 cloves garlic, minced
- Get 2 oz. cream cheese
- Prepare 1 tsp. dried oregano
- Take 3/4 tsp. salt
- Get 1/2 tsp. pepper
- Get 1/4 tsp. each ground nutmeg, salt free all purpose seasoning
- Prepare 3 1/2 cups unsalted chicken or vegetable broth
- Prepare 1 cup milk
- Get 1/2 cup heavy cream
- Take 2 tbsp. all purpose flour
- Take 2 cups freshly shredded sharp yellow cheddar cheese
- Get 1 cup freshly shredded white cheddar cheese
- Take 1/4 cup freshly grated parmesan cheese
Mix in the cream cheese, and the cheddar cheese. When done cooking, use an immersion blender to puree the mixture in the slow cooker, or remove mixture to blender and blend until smooth. Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend.
Steps 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.
Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours. Turn slow cooker up to high. Using an immersion blender blend the remaining ingredients in the crockpot.
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