I’ve lightened up the classic Broccoli Cheese Soup by eliminating the cream and reducing the amount cheese, yet still keeping enough to give the soup a good flavor.
To make this #dinnerdoneby9am I fully prepare the soup in the morning, refrigerate all day, then reheat just prior to serving.
-6 c chicken or veggie broth
-1/2 tsp turmeric
-1/2 tsp pepper
-2 lbs broccoli florets
-1 carrot, shredded
-2 c cheddar cheese, shredded
Slow Cooker
Combine broth through carrot in a greased slow cooker. Cook on low for 4-6 hours, until broccoli is tender. Puree using an immersion blender. Stir in cheese, cook an additional 30 minutes, or until cheese is melted, stirring intermittently. Keep warm until serving.
Pressure Cooker
Combine broth through carrot in a greased pressure cooker. Seal and cook on manual, at high pressure for 10 minutes, or until broccoli is tender. Quick release steam. Puree using an immersion blender. Select slow cooker setting and press start. Stir in cheese and continue cooking, stirring intermittently, until cheese is melted, 5-10 minutes. Keep warm until serving.
