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Before you jump to Broccoli Cheese Soup - Slow Cooker recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.

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Just about the most popular treats is low fat yogurt. Eating natural yogurt in place of a nutritious larger lunch just isn’t a good idea. As a snack, however, yogurt is one of the best things you are able to reach for. It is a protein-rich supply of nutritious nutritional vitamins. Yogurt is easy for the body to digest and, depending on the type of culture used to make the yogurt youre eating, can also help normalize your digestive system. Try including some wholesome nuts to unsweetened low fat yogurt for a healthy snack idea. It’s an easy way to lessen sugar while still enjoying a yummy snack.

There are lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Deciding to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to broccoli cheese soup - slow cooker recipe. You can have broccoli cheese soup - slow cooker using 16 ingredients and 2 steps. Here is how you achieve that.

The ingredients needed to cook Broccoli Cheese Soup - Slow Cooker:

1. You need 6 cups broccoli florets (from about 2 large heads broccoli)
2. Use 2 large carrots, peeled and shredded
3. Take 1/2 yellow onion, finely diced
4. Provide 3 cloves garlic, minced
5. Provide 2 oz. cream cheese
6. Prepare 1 tsp. dried oregano
7. Use 3/4 tsp. salt
8. Provide 1/2 tsp. pepper
9. You need 1/4 tsp. each ground nutmeg, salt free all purpose seasoning
10. Get 3 1/2 cups unsalted chicken or vegetable broth
11. Provide 1 cup milk
12. Take 1/2 cup heavy cream
13. Take 2 tbsp. all purpose flour
14. Provide 2 cups freshly shredded sharp yellow cheddar cheese
15. Get 1 cup freshly shredded white cheddar cheese
16. Prepare 1/4 cup freshly grated parmesan cheese

Instructions to make Broccoli Cheese Soup - Slow Cooker:

1. 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.
2. 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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