INGREDIENTS – Carrots – Onions – Broccoli – Broth – Salt and pepper – Garlic – Oregano – Cornstarch – Milk – Half and half
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It's easy to prep and chop all the ingredients for this meal, set it in the fridge until you're ready to prepare the soup. The slow cooker does all the work of blending the flavors together! There's no heavy cream in this soup so you can feel good about a creamy bowl of soup.
ADD THE VEGGIES TO THE CROCK POT AND TOP THEM WITH YOUR SEASONINGS. ADD THE BROTH.
LET THE VEGGIES COOK 6-8 HOURS AND GET NICE AND SOFT, FLAVORFUL. IF YOU'RE USING AN IMMERSION BLENDER, YOU CAN REMOVE A PORTION OF THE SOUP TO A TALL CONTAINER AND BLEND IT. USING A BLENDER? LET THE SOUP COOL SLIGHTLY, THEN BLEND ABOUT 2 CUPS TO A SMOOTH TEXTURE.
ADD THE PUREED SOUP BACK INTO THE CROCKPOT. STIR IN THE CORNSTARCH SLURRY.
LET THE SOUP COOK ABOUT AN HOUR. STIR IN THE HALF AND HALF, SEASON WITH SALT & PEPPER BEFORE SERVING.