emily's broccoli cheese soup

Ingredients

• Servings: 6
• 2 cups low-sodium chicken stock
• 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as campbell's® healthy request)
• 2 tablespoons cornstarch
• 1 tablespoon montreal steak seasoning
• 1 teaspoon freshly ground black pepper
• 1 teaspoon italian seasoning
• 1 teaspoon garlic powder
• 2 tablespoons canola oil
• 1 large head broccoli, cut into bite-size pieces
• 1 cup grated carrots
• 1 small onion, finely diced
• 1/2 cup shredded reduced-fat cheddar cheese
• 6 tablespoons reduced-fat sour cream

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 5 mins

Ready Time: 3 hrs 20 mins


• combine chicken stock, chicken soup, cornstarch, steak seasoning, black pepper, italian seasoning, and garlic powder together in a slow cooker set.
• heat canola oil in a skillet over medium-high heat. cook and stir broccoli, carrots, and onion in hot oil until onion is translucent, about 5 minutes. transfer broccoli mixture to slow cooker.
• cook on low for 3 to 4 hours; add cheddar cheese and stir until melted. ladle soup into bowls and top each portion with a dollop of sour cream.