It’s gross out. Snow/rain/slush/damp/dark. Ugh.
Days like this call for super easy recipes that are warm and comforting. With a rich and velvety texture, this soup makes an excellent winter meal with a side of crusty bread.
Crock Pot Broccoli Cheese Soup
1/2 small (450 g) jar of Cheese Whiz (I used the low fat kind)
1 can Campbell’s condensed cheese soup (feel free to sub other cream based flavours)
3 small heads broccoli, cut into small florets (about 2 1/2 cups)
1 carrot, grated
2 cups half and half
1 teaspoon paprika
1 teaspoon freshly ground pepper
1 cup milk (1 or 2%)
1 cup cheddar cheese, shredded
Toss the first 7 ingredients into the crockpot, stir and cook on high for 2 hours or until broccoli is tender. Add the milk and cheese then whiz with an immersion blender. If you prefer a chunky soup, you can skip the blending step.
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