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Broccoli Cheese Soup - Slow Cooker
Broccoli Cheese Soup - Slow Cooker

Before you jump to Broccoli Cheese Soup - Slow Cooker recipe, you may want to read this short interesting healthy tips about Apples Can Certainly Have Enormous Advantages To Improve Your Health.

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In conclusion, I guess an apple a day actually can keep the doctor away and now you know why. In the following paragraphs we just dealt with some of the benefits of eating an apple a day. It is possible to find many more benefits regarding your health when it comes to apples. When you go shopping again, make sure you purchase quite a few apples, their in the produce isle. It can truly help your health and wellbeing for short term and also for the long haul.

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

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