Delicious Crockpot Cream of Broccoli Soup is a hands-off easy recipe that can be made with fresh or frozen broccoli. A splash of heavy cream makes it rich and creamy, while a hearty helping of herbs and seasoning make it incredibly flavorful and savory.
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Making soups in the slow cooker is a total time saver when the days and nights get busy and tiring. Crockpot Cream of Broccoli Soup is no different- it's an easy dump and go recipe that turns out super flavorful with very little preparation and hands on work. It makes a great appetizer soup paired with a juicy ribeye steak, a simple buttered spaghetti, or zesty meatloaf dinner.
It's naturally gluten-free, low calorie, low carb, and low fat, just like our slow cooker carrot soup and crockpot chicken and corn soup. Cream of broccoli soup can easily be made vegan or vegetarian with just 2 ingredient swaps. We love this soup as much as we do our many other easy slow cooked soups. Make sure to check out readers' favorite loaded baked potato soup and leek and potato soup.
Why This Recipe Works
- In the slow cooker, you can make cream of broccoli soup using fresh, frozen, and even a bag of steamable broccoli without the difference affecting the taste, texture or cook time.
- Other than adding heavy cream at the end and pureeing the soup, this recipe is a set-it-and-forget it one that requires little preparation.
- You can't overcook this soup - there is no worrying the broccoli will turn to mush since it's supposed to!
If you love broccoli, here's how to pressure cook broccoli florets in just 1 minute and how to make a fantastically flavorful broccoli and cheese soup in your Instant Pot, too.
More Vegetable-Based Soups You'll Love
Ingredients
- 7 cups broccoli florets: fresh or frozen
- 3 cups chicken broth
- 3 stalks celery
- ⅔ cup sweet onion
- 6 cloves garlic
- 2 tbsp fresh parsley
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 cup heavy cream
- salt and black pepper, to taste
Step-By-Step Instructions
- Add all ingredients except for heavy cream to the slow cooker. Stir.
- Set to HIGH for 4 hours or LOW for 6-8 hours. When done, stir well and puree with an immersion blender until as smooth as you'd like the soup to be. Alternatively, transfer to a blender and blend for 60-90 seconds until smooth. *Puree or blend the soup anywhere from a chunky texture to a completely smooth consistency.
- Taste and season with salt and black pepper. Serve warm, topped with crusty bread or croutons and an extra dose of freshly ground black pepper.
Chef's Tips
- For a smooth soup, use a hand-held immersion blender or traditional kitchen blender.
- For a chunkier soup, use a potato masher or meat masher.
How To Store
Store cream of broccoli soup in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months of optimal quality.
Variations
Vegetarian: use vegetable broth instead of chicken broth.
Vegan: use vegetable broth instead of chicken broth and unsweetened coconut cream instead of heavy cream.
Add Protein: to make it a dinner soup, add shredded rotisserie chicken, turkey or pork.
Recipe FAQs
Yes. Use ⅓ less the amount when using dried herbs instead of fresh herbs.
If you'd like the soup to be of a thicker consistency, make a flour roux by mixing 2 tablespoons of melted butter with 2 tablespoons of flour until a paste forms. Add to the pureed soup, stir and cook on high for about 30 more minutes.
Recipe
Crockpot Cream of Broccoli Soup
Equipment
Ingredients
- 7 cups broccoli florets fresh or frozen
- 3 cups chicken broth
- 3 stalks celery diced
- ⅔ cup sweet onion chopped
- 6 cloves garlic minced
- 2 tablespoon fresh parsley
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 cup heavy cream
- salt to taste
- black pepper to taste
Instructions
- Add all ingredients except for heavy cream to the slow cooker. Stir.
- Set to HIGH for 4 hours or LOW for 6-8 hours. When done, stir well and puree with an immersion blender until as smooth as you'd like the soup to be. Alternatively, transfer to a blender and blend for 60-90 seconds until smooth.
- Taste and season with salt and black pepper. Serve warm, topped with crusty bread or croutons.
April
Thank you for sharing this delicious recipe. It turned out great!