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Recipe of Favorite Broccoli Cheese Soup - Slow Cooker



Edgar Brady 2020-08-27

Broccoli Cheese Soup - Slow Cooker
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Try eating almonds unless you are afflicted by nut allergies. Almonds are sometimes considered a super food because they are packed full of things that help boost our vigor while keeping us healthy. These kinds of nuts have plenty of vitamins E, B2, and manganese. They actually do, however, have tryptophan-the same enzyme which makes you tired after eating turkey. Having said that, you won’t need a nap after consuming almonds. Alternatively, these nuts help to reduce stress and provide a soothing feeling throughout your body. Almonds typically give you a general increased sense of well-being.

A large selection of quick health snacks is easily available. Deciding to live a healthy lifestyle can be as simple as you want it to be.

We hope you got benefit from reading it, now let’s go back to broccoli cheese soup - slow cooker recipe. To make broccoli cheese soup - slow cooker you only need 16 ingredients and 2 steps. Here is how you do that.

The ingredients needed to cook Broccoli Cheese Soup - Slow Cooker:
  1. Get 6 cups broccoli florets (from about 2 large heads broccoli)
  2. Prepare 2 large carrots, peeled and shredded
  3. Use 1/2 yellow onion, finely diced
  4. Take 3 cloves garlic, minced
  5. Get 2 oz. cream cheese
  6. Provide 1 tsp. dried oregano
  7. You need 3/4 tsp. salt
  8. Use 1/2 tsp. pepper
  9. Get 1/4 tsp. each ground nutmeg, salt free all purpose seasoning
  10. Get 3 1/2 cups unsalted chicken or vegetable broth
  11. Take 1 cup milk
  12. Prepare 1/2 cup heavy cream
  13. Provide 2 tbsp. all purpose flour
  14. Get 2 cups freshly shredded sharp yellow cheddar cheese
  15. Take 1 cup freshly shredded white cheddar cheese
  16. You need 1/4 cup 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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