1cupgrated carrots (you can grate yourself or use bagged, pre-cut julienne carrots)
1medium yellow onion, finely diced
3cloves garlic, minced
2ozreduced fat cream cheese (do not use fat free)
1/4 tspfreshly grated nutmeg
2 1/2 cupsreduced sodium chicken or vegetable broth
1(12 oz) can 2% evaporated milk
1(8 oz) block sharp cheddar cheese, grated
Place the broccoli, carrots, onion, and garlic in the bottom of 5-to-6-quart slow cooker. Top with the cream cheese, oregano, nutmeg, and chicken broth. Stir to evenly distribute the ingredients. Cover and cook on high for 2 hours or low for 4-6 hours, until the broccoli is tender.
Remove the lid and stir in the evaporated milk. With an immersion blender, puree about 3/4 of the soup, so that it is mostly smooth but still has a few chunks of broccoli remaining. Alternatively, you can puree the soup in 1 cup-sized batches in a food processor or blender. (Be careful—it’s hot and prone to splatter!)
Recover the soup and let cook on low for 10 minutes until warmed through. Stir the salt, pepper, and grated cheese. Taste and add additional salt and pepper as desired. Recover and cook on high until the cheese is fully melted and the soup is hot, about 5 additional minutes. Serve warm.