Crockpot Broccoli Cheese Soup
This easy and nutritious Broccoli and Cheese Soup is packed with fresh vegetables and sharp cheddar, prepared effortlessly in a slow cooker. A hearty and comforting dish perfect for any meal.
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Ingredients
- 5 cups broccoli florets chopped (approximately 16 ounces)
- 1 medium yellow onion finely diced
- 1 teaspoon dried oregano
- 2 ounces reduced-fat cream cheese avoid fat-free
- ¼ teaspoon freshly grated nutmeg
- 8 ounces sharp cheddar cheese grated
- 2 ½ cups reduced sodium chicken broth or vegetable broth
- 3 cloves garlic minced
- 1 cup grated carrots either freshly grated or pre-cut julienne
- 1 can 12 ounces 2% evaporated milk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In the bottom of a 5-to-6-quart slow cooker, place the chopped broccoli, diced onion, minced garlic, and grated carrots. Add the cream cheese, oregano, nutmeg, and chicken broth, stirring to combine.
- Cover and cook on high for 2 hours or low for 4 to 6 hours, until the broccoli is tender and cooked through.
- After cooking, remove the lid and pour in the evaporated milk. Using an immersion blender, puree roughly three-quarters of the soup, leaving some broccoli chunks for texture. If you prefer, blend the soup in small batches in a food processor or blender, being cautious with the hot liquid.
- Cover again and cook on low for an additional 10 minutes until thoroughly warmed.
- Stir in the salt, black pepper, and grated cheddar cheese. Taste the soup and adjust the seasoning with more salt or pepper as needed. Cover once more and cook on high for about 5 more minutes until the cheese is fully melted and the soup is heated through.
- Serve hot and enjoy!