Broccoli cheese soup is my ultimate comfort food. When it's cold and snowy outside, nothing hits the spot like a warm creamy homemade soup in the crockpot.
Course Appetizer, Main Course, Soup
Cuisine American
Keyword Crockpot
Prep Time 10 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Ingredients
1cupcarrotsgrated
4cupsbroccoli floretschopped
1medium yellow onionfinely chopped
1 1/2 tspminced garlic
1/2 cupreduced fat cream cheese
1tspItalian Seasoning
2 1/2cupsvegetable or chicken broth
112oz can2% evaporated milk
1/2 tspsalt
1/4 tsppepper
18oz blocksharp cheddar cheesegrated
Instructions
Place the broccoli, carrots, onion, and garlic in the slow cooker.
Top with the cream cheese, Italian seasoning and chicken broth. Stir to evenly distribute the ingredients.
Cover and set the temperature on high & cook for 2 hours or low for for 4-6 hours.
Uncover and stir in the evaporated milk. Blend soup with an immersion blender or food processor, use caution as the soup will be very hot. Puree about 2/3 of soup, leaving a few chunks of broccoli.
Stir the salt, pepper, and grated cheese. Re-cover and cook on high until the cheese is fully melted and the soup is hot, about 5-10 additional minutes.
Serve warm and top with additional cheddar cheese if desired.
Notes
*If using a food processor, puree one cup at a time as the temperature of the soup will be hot.