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Before you jump to Broccoli Cheese Soup - Slow Cooker recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.
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There are plenty of foods that you can consume that are great for your body. Without a doubt, the foods listed in this article can help your body in many ways. They are essentially good, however, for improving your heart health. Try introducing these heart-healthy foods into your diet every day. Your heart will be so much heartier if you do!
We hope you got benefit from reading it, now let’s go back to broccoli cheese soup - slow cooker recipe. You can cook broccoli cheese soup - slow cooker using 16 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to prepare Broccoli Cheese Soup - Slow Cooker:
- Use 6 cups broccoli florets (from about 2 large heads broccoli)
- Prepare 2 large carrots, peeled and shredded
- Take 1/2 yellow onion, finely diced
- Prepare 3 cloves garlic, minced
- You need 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
- You need 3 1/2 cups unsalted chicken or vegetable broth
- Take 1 cup milk
- Take 1/2 cup heavy cream
- Prepare 2 tbsp. all purpose flour
- Take 2 cups freshly shredded sharp yellow cheddar cheese
- Use 1 cup freshly shredded white cheddar cheese
- You need 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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