5 cups chopped broccoli florets (about 16 ounces)
1 cup crated carrots
1 medium yellow onion, finely diced
3 cloves minced garlic
2 ounces reduced fat cream cheese (do not use fat free)
1 tsp. dried oregano
¼ tsp. freshly grated nutmeg
2 ½ cups reduced sodium chicken or veggie broth
1 (15 ounce) can 2% evaporated milk
½ tsp. kosher salt
1 (8 ounce) block sharp cheddar cheese, grated
1. 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 stock. Stir to evenly distribute. Cover and cook on high for two hours, or low for four-to-six hours (until broccoli is tender).
2. Remove the lid and stir in the evaporated milk. With a hand mixer, puree about 3/4 of the soup, leaving some chunks of broccoli. (Can use food processor or blender for this step – be cautious, the mixture is hot!).
3. Recover soup and let cook on low for 10 minutes until warmed through. Stir the salt, pepper, and grated cheese. Taste and add additional salt and pepper as desired. Recover and cook on high until cheese is fully melted and the soup is hot (about five minutes). Enjoy!