Creamy Broccoli Soup

Name: Creamy Broccoli Soup
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 8 serving(s)
Ingredients: 2 tablespoons unsalted butter; 1 medium onion, finely chopped; 3 medium carrots, cut into 1/2-inch dice; 1 1/2 lbs broccoli, stems trimmed, cut into florets (about 2 bunches); 1 teaspoon baking soda; 3 cups chicken broth or 3 cups vegetable broth; salt; fresh ground black pepper; 1 cup heavy cream (or whole milk)

Submitted by ratherbeswimmin

"In 'Slow Cooker: The Best Cookbook Ever' by Diane Phillips"

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Ready In:: 6hrs 30mins
Ingredients:: 9
Serves:: 8

ingredients

2 tablespoons unsalted butter
1 medium onion, finely chopped
3 medium carrots, cut into 1/2-inch dice
1 ¹⁄₂ lbs broccoli, stems trimmed, cut into florets (about 2 bunches)
1 teaspoon baking soda
3 cups chicken broth or 3 cups vegetable broth
salt
fresh ground black pepper
1 cup heavy cream (or whole milk)

directions

Turn a 5- to 7-quart slow cooker on HIGH, add the butter to the insert, and cover until the butter is melted.
Add in the onion, carrots, and broccoli; toss the vegetables in the butter.
Dissolve the baking soda in the broth and add to the vegetables.
Cook on HIGH for 2 1/2 to 3 hours or on LOW for 5-6 hours.
Season with salt and pepper and stir in the cream.
Turn off the slow cooker and let the soup rest for 15 minutes to come to serving temperature.
*Curried Broccoli Soup, add 2 teaspoons curry powder to the vegetables and butter before adding the broth; proceed as directed.
*Cheesy Broccoli Soup, with the heavy cream, add 2 cups finely shredded sharp cheddar cheese.