I know that the idea of a healthy broccoli cheese soup doesn't make sense in your head. It really doesn't - how can all that cheese and the creaminess be healthy. And then I tell you that you can make it in the crock pot, it sounds like it couldn't even be possible.
But it is!
And I'll be honest with you, it is delicious. The process is Strange! You are going to read this recipe and gasp... "Kerry! this is insanity, what are you having me do?!?"
Trust the process, this soup is amazing. I couldn't believe how good the flavor was and the texture was spot on. You're going to be making this soup twice a week before you know it.
Ingredients:
5 cups chopped broccoli florets, they have to be fresh not frozen
1 cup sliced carrots
1 medium yellow onion, finely diced
3 cloves garlic, minced
2 ounces reduced fat cream cheese (do not use fat free)
1 teaspoon dried oregano
1/4 teaspoon freshly grated nutmeg
2 1/2 cups reduced sodium chicken or vegetable broth
1 (15-ounce) can 2% evaporated milk
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 (8-ounce) block sharp cheddar cheese, grated (Please grate your own cheese for this - It's worth it!)
Directions:
Place the broccoli, carrots, onion, and garlic in the bottom of 5-to-6-quart slow cooker.
Top with the cream cheese, oregano, nutmeg, and chicken stock. Stir to mix all the ingredients. Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.
Remove the lid and stir in the evaporated milk. Then with an immersion blender, puree about 3/4 of the soup, so that it is mostly smooth but still has a few chunks of broccoli remaining. If you don't have an immersion blender (like me), you can do what I did and puree the soup in 1 cup-sized batches in a food processor or blender. (Be careful—it's hot and prone to splatter!)
Recover the soup and let cook on low for 10 minutes until warmed through.
Stir the salt, pepper, and grated cheese. ** Do you remember when I told you about This and how cheese that buy grated in the bags can be coated in starches to keep the shreds separate, while that is awesome and convenient, it will prevent your soup from melting into a smooth and creamy joy and leave you with a clumpy lumpy mess -- and trust me -- when you are putting broccoli into a blender, you don't want to have to worry about your cheese **
Recover and cook on high until the cheese is fully melted and the soup is hot, about 5 additional minutes.
Serve warm.
