Slow Cooker Broccoli Cheddar Soup
Rich, cheesy, creamy, easy slow cooker broccoli cheddar soup recipe, homemade with simple ingredients. Full of cream cheese, cheddar cheese, vegetables (carrots, onions, broccoli).
Yield: People
Ingredients
- 4 cups Broccoli, Fresh, Roughly chopped
- 1 cup Carrots, Peeled, Finely chopped or grated
- 1 cup Onion , Finely chopped
- 3 cloves Garlic, Finely chopped
- 1/4 cup Cream cheese, Full fat, Can add up to 1/2 cup if you want the soup more cheesy
- 1-2 tsp Dried oregano
- 1/4 tsp Nutmeg powder
- 1/2 tsp Paprika
- Salt , To taste
- Pepper, To taste
- 2.5 cups Broth, Chicken or vegetable, Low sodium
- 1 can Evaporated milk, 12 oz. can, Full fat, Can also use half and half
- 1 block Cheddar cheese, Freshly grated, 8 oz. block, Full fat
Instructions
- Add broccoli, carrots, onion, garlic, cream cheese, oregano, nutmeg, paprika, salt, pepper, broth in a large crockpot (6 quart or larger).
- Mix until combined.
- Cover and cook on High heat for 2 hours or Low heat for 4 hours or until carrots and broccoli are tender.
- Remove lid and mix in evaporated milk.
- Use a hand-held immersion blender to puree about half of the soup. Don't puree it completely because you want to have some chunks and texture.
- Mix in cheddar cheese and cook uncovered on High heat for 5-10 minutes until cheese is melted. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 161kcal, Carbohydrates: 17g, Protein: 7g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 28mg, Sodium: 522mg, Potassium: 501mg, Fiber: 3g, Sugar: 10g, Vitamin A: 4503IU, Vitamin C: 59mg, Calcium: 209mg, Iron: 1mg