Creamy Broccoli Soup

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

• Ready In: 6 hrs 30 mins
• 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

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