Slow Cooker Broccoli & Cheese Soup

Ingredients:

• 5 cups chopped broccoli florets (approximately 16 ounces)
• 1 cup grated carrots (you can grate yourself or use pre-cut julienne carrots)
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 2 ounces reduced-fat cream cheese (avoid using fat-free)
• 1 teaspoon dried oregano
• 1/4 teaspoon freshly grated nutmeg
• 2 1/2 cups reduced-sodium chicken broth or vegetable broth
• 1 can 2% evaporated milk (12 ounces)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 8 ounces sharp cheddar cheese, grated (1 block)

Instructions:

1. Place the broccoli, carrots, onion, and garlic in the bottom of a 5-to-6-quart slow cooker. Top with cream cheese, oregano, nutmeg, and chicken broth. Stir to evenly distribute the ingredients.
2. Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.
3. Remove the lid and stir in the evaporated milk. Use an immersion blender to puree about 3/4 of the soup, achieving a mostly smooth texture with a few broccoli chunks remaining. Alternatively, puree the soup in 1-cup batches using a food processor or blender (be cautious—it’s hot and may splatter!).
4. Recover the soup and let it cook on low for an additional 10 minutes until warmed through. Stir in the salt, pepper, and grated cheese. Taste and adjust salt and pepper as needed.
5. Recover and cook on high until the cheese is fully melted, and the soup is hot, approximately 5 more minutes.
6. Serve warm and enjoy this delicious Slow Cooker Broccoli & Cheese Soup.