Slow Cooker Broccoli Cheese Soup #Vegetarian #Crockpot

The most simple and solid formula for Broccoli and Cheese Soup you'll discover! Made with loads of crisp veggies, cheddar, and your stewing pot does practically everything.

Moderate Cooker Broccoli Cheese Soup – Calling all Panera broccoli cheddar soup darlings! I'm flying in with a solid formula for a simple Slow Cooker Broccoli Cheese Soup that takes under 10 minutes to prep. This is a standout amongst the best simmering pot formulas to make you feel similarly as warm and toasty as the Panera unique.

The kind of this soup is a dead-ringer for Panera's broccoli cheddar soup, and despite the fact that its surface is somewhat more slender than I'd initially imagined (an aftereffect of skirting that fastidious cheddar sauce base), regardless I observed it to be bounty mushy and fulfilling.

Also Try Our Recipe : Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}

Ingredients

•  5 cups chopped broccoli florets — about 16 ounces
•  1 cup grated carrots, — you can grate yourself or use bagged, pre-cut julienne carrots
•  1 medium yellow onion — finely diced
•  3 cloves garlic — minced
•  2 ounces reduced fat cream cheese — do not use fat free
•  1 teaspoon dried oregano
•  1/4 teaspoon freshly grated nutmeg
•  2 1/2 cups reduced sodium chicken broth — or vegetable broth
•  1 can 2% evaporated milk — (12 ounces)
•  1/2 teaspoon kosher salt
•  1/4 teaspoon black pepper
•  8 ounces sharp cheddar cheese, grated* — (1 block)

Instructions

1. Place the broccoli, carrots, onion, and garlic in the bottom of 5-to-6-quart slow cooker. Top with the cream cheese, oregano, nutmeg, and chicken broth. Stir to evenly distribute the ingredients. Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.
2. Remove the lid and stir in the evaporated milk. With an immersion blender, puree about 3/4 of the soup, so that it is mostly smooth but still has a few chunks of broccoli remaining. Alternatively, you can puree the soup in 1 cup-sized batches in a food processor or blender. (Be careful—it's hot and prone to splatter!)
3. Recover the soup and let cook on low for 10 minutes until warmed through. Stir the salt, pepper, and grated cheese. Taste and add additional salt and pepper as desired. Recover and cook on high until the cheese is fully melted and the soup is hot, about 5 additional minutes. Serve warm.

For more detail : bit.ly/2jZv8Rg

Read More Our Recipe : KETO CHEESY MEXICAN SKILLET CHICKEN