Slow Cooker Cream of Broccoli Soup
Easy vegetarian slow cooker cream of broccoli soup recipe, homemade with simple ingredients. This rich and creamy soup is full of fresh broccoli, onions, carrots, celery, garlic and swirls of heavy cream or coconut milk.
A lot of recipes sacrifice flavor to keep it as healthy as possible. Luckily, this creamy mixture of nutritious vegetables is the best of both worlds and a vegetarian’s dream! Happy with how it turned out? Check out these other soup recipes too that also pack a flavor punch: Slow Cooker Broccoli Cheddar Soup and Slow Cooker Cabbage Soup.
How to make slow cooker cream of broccoli soup recipe from scratch?
- Saute ingredients – This includes onion, garlic, carrot and celery.
- Transfer vegetables- To crockpot.
- Add remaining ingredients- This includes broccoli, broth, Italian seasoning, salt, pepper.
- Mix– Until combined.
- Cover and cook – Until vegetables are tender.
- Puree soup- Until smooth.
- Stir in coconut milk or heavy cream – But, don’t stir completely.
- Add garnishes and toppings– Such as pumpkin seeds, sesame seeds, red chili flakes.
What sides to serve with cheesy broccoli soup?
You can serve this dish on its own and it’s quite filling but here’s a list of sides to make it a feast.
Vegetables are always a good option:
- Sauteed or Roasted vegetables
- Simple salad
Bread is good to absorb creamy juices and broth:
- Crusty artisan bread
- Savory crackers
- Homemade biscuits
- Dinner rolls
If you think it needs a little something extra.
Cheese– Freshly shredded is best. Try cheddar, parmesan, mozzarella.
Fresh herbs– Such as parsley, basil, sage, chives, cilantro, green onions.
Meat– Such as fully cooked shredded or diced beef, ham or even this Slow Cooker Shredded Chicken and even bacon bits.
Sour cream- A dollop on top adds tanginess and creaminess.
Nuts– Such as roughly chopped almonds, pecans, walnuts, cashews.
Variations for best vegetarian/vegan broccoli soup
Make it hearty – Mix in pasta, couscous, quinoa, or rice near the end when you add frozen veggies. They should be pre-cooked. Please note that the soup will get thicker as the grains absorb all the broth. Additional broth can be added to thin it out again.
Add beans – Such as canned black, red, white, or garbanzo beans. Drain and rinse them to remove preservatives.
Make it a heartier with potatoes – 1 medium size peeled and diced potato can be added in the beginning. This will also help thicken soup because of its natural starches.
Add cauliflower – About 1 cup should be enough.
Garnish options – You can try lemon or lime zest, pork crackling, croutons, a pinch of fresh thyme, basil, rosemary or roughly chopped walnuts, almonds, pecans.
Add more veggies – Mix up your vegetable choices, shallots, kale, mushrooms, peppers, etc. A bag of frozen veggies is a good option as well.
Make it spicy – Add some crushed red pepper or cayenne pepper.
Make it creamier – Mix in half and half or heavy cream or even coconut milk for a richer flavor and texture.
Use other seasonings – Try using Italian, Mexican, Cajun, Indian, or Greek seasoning blends. The overall flavor of the soup changes based on your choice of seasoning.
Tips and techniques
How to thicken soup? You can cook uncovered to allow excess liquid to evaporate. This is far more efficient on stovetop though. Another option is to add flour or cornstarch. For the best results, never add directly to your soup, it will clump up on top. Instead, mix a few tablespoons of flour or cornstarch to some broth or milk and whisk until it’s blended smooth and then mix it into the soup.
How to make soup thinner? Just mix in some additional broth until you are satisfied with the consistency.
Milk vs Heavy Cream vs Coconut Milk -Either can be used. This depends on your palette. Here are a few things to remember: All vegan or non-vegan milks must be full-fat for maximum richness and creaminess. Dairy-based ingredients must be added at the end to prevent grainy soup. Also, please note that coconut milk has a distinct flavor that some may not like.
Use low-sodium ingredients – Because it prevents this soup from being too salty.
Fresh ingredients vs. Frozen ingredients – Use fresh vegetables because they taste better and look better in soups. Also, they don’t release a lot of water during cooking.
Sauté vegetables on stovetop – Sautéing vegetables in oil or butter before adding them to a soup will seal in their flavor and help keep them firm after they are added to the soup.
Adjust seasoning – Add more or less based on your personal preference.
Refrigerate– In a sealed container for up to 3 days.
Freeze– I do not recommend freezing this soup if you used heavy cream because dairy does not thaw well and can separate. However, if you used coconut milk, this soup can be frozen in a sealed container for up to 1 month.
Reheat– On the stovetop or in the microwave.
More Slow Cooker Soup Recipes
- Slow Cooker Brown Lentil Soup
- Slow Cooker Meatball Soup
- Slow Cooker Sweet Potato Chili
- Slow Cooker Chicken Barley Soup
Slow Cooker Cream of Broccoli Soup
- 1 tbsp Olive oil
- 1 tbsp Butter, Unsalted
- 1 cup Onion, Finely chopped
- 4 cloves Garlic, Finely minced
- 1/2 cup Carrots, Finely chopped
- 2 stalks Celery , Finely chopped
- 1 head Broccoli, Cut into small florets, Large head
- 4 cups Vegetable broth, Low sodium
- 2 tsp Italian seasoning
- Salt, To taste
- Pepper, To taste
- 1/2-1 cup Coconut milk, Or heavy cream, Adjust according to your preference
- 2 tbsp Pumpkin seeds, For topping
- 1 tsp Sesame seeds, For topping
- 1/2 tsp Red chili flakes, For topping
- Heat olive oil and butter in a large nonstick pan on medium-high heat.
- Add onion, garlic, carrot and celery and saute for a few minutes until veggies are partially softened and garlic is fragrant (about 3-4 minutes).
- Transfer these vegetables to a crockpot (6 quart or larger).
- Add broccoli, broth, Italian seasoning, salt, pepper.
- Mix until combined.
- Cover and on High heat for 4 hours, or Low heat for for 6 hours.
- Use a hand-held immersion blender to puree the soup until smooth.
- Mix in additional broth if soup is too thick for your liking.
- Stir in coconut milk or heavy cream (Don't stir it in completely. A few white streaks makes a beautiful presentation).
- Sprinkle pumpkin seeds, sesame seeds, red chili flakes on top. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.