*Ingredients
°5 c broccoli florets, about 16 ounces
°1 c carrots, you can shred your own or use bagged pre-cut julienned carrots
°1 medium yellow onion finely chopped
°°3 garlic cloves
°2 oz fat-reduced cream cheese do not using fat-free
°1 t dried oregano
°1/4 t grated nutmeg
°2 1/2 c sodium-reduced chicken broth or vegetable broth
°1 can 2% evaporated milk (12 ounces)
°1/2 t kosher salt
°1/4 t black pepper
°8 oz sharp cheddar cheese, grated* (1 block)
*Instructions
Place the broccoli, carrots, onion and garlic in the bottom of a 5-6 quart slow cooker. Top with cream cheese, oregano, nutmeg and chicken broth. Stirring to evenly distribute the ingredients. Cover and cook on high for 2 hours or on low for 4 to 6 hours, until the broccoli is tender.
Remove lid and stir in evaporated milk. Using an immersion blender, puree about 3/4 of the soup, so that it's mostly smooth, but there are still a few chunks of broccoli left. Alternatively, you can puree the soup in cup-sized batches in a food processor or blender. (Warning, it's hot and prone to spattering!)
Collect the soup and cook over low heat for 10 minutes until hot. Mix salt, pepper and grated cheese. Taste and add additional salt and pepper if desired. Collect & cooking over high heat until cheese is completely melted and soup is hot, about 5 more minutes. Serve hot.
Enjoy !
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