Slow Cooker Broccoli Cheese Soup
Ingredients
The soup base
-
16
ounces
chopped broccoli florets
-
1
cup
grated carrots
-
1
medium
yellow onion, finely diced
-
3
cloves
garlic, minced
-
2
ounces
reduced fat cream cheese
-
1
teaspoon
dried oregano
-
¼
teaspoon
freshly grated nutmeg
-
2 ½
cups
reduced sodium chicken broth or vegetable broth
-
12
ounces
2% evaporated milk
-
½
teaspoon
kosher salt
-
¼
teaspoon
ground black pepper
The cheese
-
8
ounces
sharp cheddar cheese, grated
Instructions
- Place broccoli, carrots, onion, and garlic in the slow cooker.
- Add cream cheese, oregano, nutmeg, and chicken broth, then stir to combine.
- Cover and cook on high for 2 hours or low for 4-6 hours until broccoli is tender.
- Stir in evaporated milk, then puree about ¾ of the soup with an immersion blender.
- Recover and cook on low for 10 minutes until warmed through.
- Stir in salt, pepper, and grated cheese, then cover and cook on high until cheese melts.
Nutrition Facts (estimated)
Servings
6 servings
Calories
272
Total fat
16g
Total carbohydrates
16g
Total protein
16g
Sodium
806mg
Cholesterol
59mg
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