My new love is making soups and stews in a crockpot. Carlo absolutely loves soup and can eat it all year. However, for me, soup is for fall and winter, and the creamier the better.
Since I’ve just started to make my own soup recipe, I was anxious to try one using broccoli that Carlo would enjoy. I also wanted to make a thick, rich soup that is also on the carb-friendly side. Hence, my Creamy Broccoli-Turnip Soup recipe was born.
Creamy Broccoli-Turnip Soup
Source: Our Kitchen
2 oz. cream cheese
1/4 tsp garlic powder
1/4 tsp black pepper
1/4 tsp Kosher salt
1/2 tsp celery seed
3 cups boiling water
1 chicken bouillion cube
4 cups chopped broccoli
1 cup diced turnip
1/2 of a medium sweet onion
4 strips turkey bacon, cooked and crumbled
2 cups half-and-half
1/2 cup shredded Cheddar cheese
In a microwave-safe bowl, heat cream cheese for 30 seconds. Mix in spice and set aside.
In another bowl, dissolve bouillion cube in 3 cups of boiling water. When dissolved, pour into a slow cooker.
Mix the cream cheese mixture into the bouillion water. Add the remaining ingredients, and stir to combine.
Set slow cooker to cook on HIGH for 2.5 to 3 hours. Then using a hand blender, blend mixture until slightly smooth.