Go Back

Creamy Vegetable Soup

Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 medium carrots peeled and diced
  • 3 medium potatoes peeled and cubed
  • 2 cups broccoli florets
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 can 12 oz evaporated milk
  • 8 oz cream cheese softened and cubed
  • 2 cups shredded cheddar cheese
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste

Method
 

  1. Add carrots, potatoes, broccoli, onion, garlic, vegetable broth, thyme, rosemary, salt, and pepper to the slow cooker.
  2. Cover and cook on low for 5 hours or until all vegetables are tender.
  3. Use an immersion blender to partially blend the soup, leaving some chunks for texture, or transfer half the soup to a blender and puree before returning to the pot.
  4. Stir in evaporated milk and cream cheese cubes until the cream cheese is fully melted and incorporated.
  5. Add shredded cheddar cheese and stir until melted and creamy.
  6. Taste and adjust seasonings, then serve hot with fresh herbs or crusty bread if desired.