Step-by-Step Guide to Make Homemade Broccoli Cheese Soup - Slow Cooker

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, broccoli cheese soup - slow cooker. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Broccoli Cheese Soup - Slow Cooker is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Broccoli Cheese Soup - Slow Cooker is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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:

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

Steps 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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