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Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, broccoli cheese soup - slow cooker. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Broccoli Cheese Soup - Slow Cooker is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Broccoli Cheese Soup - Slow Cooker is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have broccoli cheese soup - slow cooker using 16 ingredients and 2 steps. Here is how you cook that.

The ingredients needed to make Broccoli Cheese Soup - Slow Cooker:

1. Make ready 6 cups broccoli florets (from about 2 large heads broccoli)
2. Make ready 2 large carrots, peeled and shredded
3. Make ready ¹⁄₂ yellow onion, finely diced
4. Prepare 3 cloves garlic, minced
5. Prepare 2 oz. cream cheese
6. Make ready 1 tsp. dried oregano
7. Make ready ³⁄₄ tsp. salt
8. Get ¹⁄₂ tsp. pepper
9. Prepare ¹⁄₄ tsp. each ground nutmeg, salt free all purpose seasoning
10. Take 3 ¹⁄₂ cups unsalted chicken or vegetable broth
11. Make ready 1 cup milk
12. Get ¹⁄₂ cup heavy cream
13. Make ready 2 tbsp. all purpose flour
14. Make ready 2 cups freshly shredded sharp yellow cheddar cheese
15. Make ready 1 cup freshly shredded white cheddar cheese
16. Make ready ¹⁄₄ cup freshly grated parmesan cheese

Stir to evenly distribute the ingredients. When done cooking, use an immersion blender to puree the mixture in the slow cooker, or remove mixture to blender and blend until smooth. Add a crumbled-up stock cube, spring onion, salt and pepper. Pour over the hot water, stir.

Instructions 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.

Add a crumbled-up stock cube, spring onion, salt and pepper. Pour over the hot water, stir. Instructions: Chop the head of broccoli into small florets, peel and dice the potato and peel and finely chop the onion. Crumble the cheese and add everything to the slow cooker. Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme.

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