Broccoli florets
Carrots
Yellow onion
Garlic
Reduced-fat cream cheese
Dried oregano
Nutmeg
Reduced-sodium chicken or vegetable broth
2% evaporated milk
Kosher salt
Black pepper
Sharp cheddar cheese
Ingredients
5 cups chopped broccoli florets (about 16 ounces)
1 cup grated carrots (pre-cut or freshly grated)
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 ounces reduced-fat cream cheese (avoid fat-free)
1 teaspoon dried oregano
1/4 teaspoon freshly grated nutmeg
2 1/2 cups reduced-sodium chicken or vegetable broth
1 can (12 ounces) 2% evaporated milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
8 ounces sharp cheddar cheese, grated (about 1 block)
Instructions
Prepare the Vegetables: Start by chopping the broccoli florets, dicing the onion, and mincing the garlic. Grate the carrots and cheese.
Layer the Ingredients: In your slow cooker, layer the broccoli, carrots, onion, and garlic.
Add Flavorings and Liquids: Sprinkle the oregano, nutmeg, salt, and pepper over the vegetables. Add the cream cheese, then pour in the chicken or vegetable broth and evaporated milk.
Cook the Soup: Cover the slow cooker and cook on low for about 4 hours.
Blend for Creaminess (optional): For a creamier texture, blend part of the soup using an immersion blender or standard blender.
Add Cheese: Stir in the grated cheddar cheese until it melts into the soup.
Serve and Enjoy: Ladle the soup into bowls and serve warm.
The Secrets Behind Perfect Recipe
Use fresh ingredients for better flavor.
Slow cook for a richer taste.
Blend part of the soup for a creamier texture.
Add cheese gradually and stir well for smooth consistency.
Serving Suggestions
Serve with a crusty bread or a side salad for a complete meal.
Frequently Asked Questions (FAQs)
Can I use frozen broccoli?
– Yes, but adjust cooking time as needed.
Can I make this soup vegan?
– Use vegan cheese and vegetable broth.
How long can I store this soup?
– Up to 3 days in the fridge.
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