Without fail recipe ultimate Broccoli Cheese Soup - Slow Cooker easy, bouncy, practical.
Good Evening every body, at this time you get present recipe Broccoli Cheese Soup - Slow Cooker with 16 ingredients and 2 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 2 stages of easy cooking Broccoli Cheese Soup - Slow Cooker.
Ingredients for Broccoli Cheese Soup - Slow Cooker
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Needed : broccoli florets (from about 2 large heads broccoli).
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Needed : large carrots, peeled and shredded.
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Prepare : yellow onion, finely diced.
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Needed : garlic, minced.
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Prepare : cream cheese.
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Needed : dried oregano.
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Prepare : salt.
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Prepare : pepper.
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Needed : each ground nutmeg, salt free all purpose seasoning.
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Needed : unsalted chicken or vegetable broth.
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Prepare : milk.
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Needed : heavy cream.
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Prepare : all purpose flour.
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Needed : freshly shredded sharp yellow cheddar cheese.
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Needed : freshly shredded white cheddar cheese.
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Prepare : freshly grated parmesan cheese.
If all ingredients Broccoli Cheese Soup - Slow Cooker it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Step by Step Cooking Broccoli Cheese Soup - Slow Cooker
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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..
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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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