Easiest Way to Make Award-winning Broccoli Cheese Soup - Slow Cooker

Broccoli Cheese Soup - Slow Cooker.

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, broccoli cheese soup - slow cooker. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Broccoli Cheese Soup - Slow Cooker is one of the most well liked of recent trending foods in the world. It's appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Broccoli Cheese Soup - Slow Cooker is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have broccoli cheese soup - slow cooker using 16 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Broccoli Cheese Soup - Slow Cooker:

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

Instructions 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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