Heat a heavy-bottomed pan over medium-high heat and add the oil. Once the oil is hot, sauté the onions until tender and starting to brown, about 10-15 minutes. Add carrot and continue to cook 5 minutes until carrot is soft. Transfer cooked vegetables to the bowl of a 4-quart slow cooker.
Add next 8 ingredients, broth through pepper, to the slow cooker, and stir to combine. Cover and cook on low for 2 ½ to 3 hours, or until vegetables are softened and rice is cooked.
About 30 minutes before serving the soup, mix in the half and half, broccoli, and cheese, cover, and cook on low for another 30 minutes. Taste for seasonings. Ladle soup into bowls, and garnish with almonds and paprika, and enjoy.
Creamy Broccoli and Wild Rice Slow Cooker Soup
Amount Per Serving
Calories 340Calories from Fat 189
% Daily Value*
Saturated Fat 10g63%
Vitamin A 5957IU119%
Vitamin C 24mg29%
* Percent Daily Values are based on a 2000 calorie diet.
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