Slow Cooker Cream of Broccoli Soup
Abeer Rizvi
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.
Prep Time 10 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 10 minutes mins
Course Main Course
Cuisine American
Servings 6 People
Calories 178 kcal
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Slow Cooker Foodie
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.
Calories: 178 kcal Carbohydrates: 15 g Protein: 5 g Fat: 12 g Saturated Fat: 9 g Trans Fat: 1 g Cholesterol: 5 mg Sodium: 725 mg Potassium: 560 mg Fiber: 4 g Sugar: 5 g Vitamin A: 2932 IU Vitamin C: 94 mg Calcium: 90 mg Iron: 3 mg
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Leave a comment below or rate and tag @slowcookerfoodie on social