Slow Cooker Easy Creamy Broccoli Soup Recipe2021-02-20
- Cuisine: American
- Course: Soup
- Skill Level: Beginner, Easy
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 4:00 h
- Ready In: 4:10 h
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This information is per serving.
Slow cooker easy creamy broccoli soup recipe. Very delicious vegetable soup cooked in a slow cooker. Easy and healthy. An excellent choice for vegetarians. Eat broccoli often-it is high in antioxidants. Serve this yummy broccoli soup with homemade croutons.
Homemade Croutons Recipe
Makes 1½ cups
Ingredients: 1½ cups cubed firm French or Italian bread, vegetable cooking spray
Instructions: Spray cubed bread with vegetable cooking oil and arrange them in a single layer on a jelly-roll pan. Preheat an oven to 375º F (180º C). Bake in the preheated oven until browned, for about 5-10 minutes, stirring occasionally. Turn off the oven. Cool baked croutons in a wire rack.
Turn off the oven. Cool baked croutons in a wire rack. You can store croutons in an airtight container for up to 2 weeks.
And finally, variations of broccoli soup:
Dilled Broccoli Soup Recipe:
Make creamy broccoli soup, omitting thyme, and nutmeg. Add 2/3 cup fresh dill weed to the soup when puréeing.
Broccoli-Kale Soup Recipe:
Omit milk and nutmeg. Stir 2 cups fresh kale into broccoli soup during the last 15 minutes of cooking time.
Broccoli and Cucumber Soup Recipe:
Add a thickly sliced fresh cucumber and omitting fresh thyme and nutmeg. Stir 1 cup chopped fresh cilantro into broccoli soup during last 15 minutes of cooking.
Creamy Asparagus Soup Recipe:
Substitute 2 pounds (960 g) fresh asparagus for the broccoli, reserving 18 fresh asparagus for garnish. Omit fresh thyme leaves. Stir in 1 teaspoon dried marjoram leaves and 1 teaspoon grated lemon zest. Steam reserved asparagus tips until crisp-tender. Garnish soup with steamed asparagus.
Slow Cooker Easy Creamy Broccoli Soup Recipe
You may also like Broccoli Cheese Soup or Ham and Broccoli Stuffed Potatoes
- 1 small yellow onion, peeled and chopped
- cooking oil
- 20 oz (600 g) package frozen broccoli,thawed
- 10 ¾ oz (325 ml) canned condensed cream of potato soup
- 1 cup (250 g) grated American cheese
- 2 cups (500 ml) milk
- 2 10 ¾ oz (325 ml) each)) cans cream of celery soup
In a large nonstick skillet, heat olive oil until hot. Add chopped onion and sauté until soft.
Combine all ingredients in a slow cooker. Mix well.
Cover slow cooker and cook on low-heat setting for 3-4 hours.