Crockpot Cream of Broccoli Soup
A delicious Cream of Broccoli Soup made in the crockpot 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.
Servings: 8
Calories: 140kcal
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.
Notes
Storing: 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.
Tip 1: for a smooth soup, use a hand-held immersion blender or traditional kitchen blender.
Tip 2: for a chunkier soup, use a potato masher or meat masher.
Tip 3: 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.
Nutrition
Serving: 8oz | Calories: 140kcal | Carbohydrates: 9g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 53mg | Potassium: 356mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1134IU | Vitamin C: 76mg | Calcium: 78mg | Iron: 1mg
