Slow Cooker Cream of Broccoli Soup2022-01-23
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat4.9 g
Trans Fat0 g
Unsaturated Fat0.5 g
Slow cooker cream of broccoli soup. A diet rich in vegetables is essential for good health. Broccoli is rich in antioxidants and nutrients that can help ward off disease.
To make Croutons:
makes 1½ cups
Ingredients: 1½ cups cubed French bread, vegetable cooking spray
Method: Spray cubed bread with vegetable cooking spray and arrange in a single layer on a jelly roll pan. Bake in preheated oven (375 F) until browned, for 8-10 minutes.
Can I store freshly baked croutons?
If you have just baked some croutons, you may be looking for a way to store them until they are ready to use. You can store them in a sealed container or bag in the refrigerator, but they will need to be used within a few days.
If you want to store your croutons for longer than a few days, you will need to freeze them. If you do so, they may lose their crunchy texture and become soft and soggy. They will also take on the flavor of whatever else is in the freezer with them if they are not wrapped tightly.
Can I use frozen broccoli instead of fresh broccoli?
Frozen broccoli is a convenient and healthy alternative to fresh broccoli. I would not recommend using frozen broccoli for this recipe.
The best way to cook frozen broccoli is to place it in boiling water for about 10 minutes. This will allow the vegetable to thaw out and release its flavor.
It can be eaten as-is or mixed with other vegetables, sauces, or seasonings for extra flavor.
Another possible cooking method is steaming it in the microwave for three minutes on high power, which will also soften the vegetable and release its flavor.
What is the texture of this soup?
The texture of this soup is smooth.
Slow Cooker Cream of Broccoli Soup
You may like as well:
- 3 cups (750 ml) low-sodium fat-free chicken broth
- 2 pounds (960 g) broccoli, cut into florets
- 1 cup chopped yellow onion
- 3 cloves garlic, peeled and minced
- 1/2 teaspoon dried thyme leaves
- 1/8 teaspoon ground nutmeg
- 1/2 cup (125 ml) reduced-fat milk
- salt and ground white pepper, to taste
- 6 tablespoons reduced-fat sour crem
In a 6-quart (6 L) slow cooker, combine all ingredients, except milk, sour cream, seasoning, and croutons. Mix well.
Cover the pot and cook on a high-heat setting for 3-4 hours.
In a food processor, combine cooked broccoli soup and milk. Process until smooth. Ladle the soup into soup bowls.
Serve warm topped with a dollop of sour cream and croutons.