Cream Of Broccoli Soup In Crock Pot Recipe
Description
This Cream of Broccoli Soup in Crock Pot Recipe is a delicious and healthy way to enjoy a bowl of soup. This creamy and flavorful soup is made with fresh broccoli, celery, onion, and garlic, cooked together in a slow cooker to create a flavorful soup. This soup is perfect for those cold winter days when you want something warm and comforting, or for an easy weeknight meal. It's also a great vegan and gluten-free recipe, making it a great option for those with dietary restrictions. So, grab your slow cooker, and let's get cooking!
Prep Time
This recipe takes about 10 minutes of prep time to get the ingredients ready and prepped. You will need to chop the vegetables and mix the ingredients together before adding them to the slow cooker.
Cook Time
Cook time for this soup is about four hours on low. It's important to not overcook the soup, as the vegetables may become mushy. You can also set the slow cooker to high and cook for two hours.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 celery stick, diced
- 3 cups broccoli florets
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup full-fat coconut milk
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and sauté until fragrant, about 2 minutes. Add the celery and sauté for another 2 minutes. Turn off the heat and transfer the vegetables to a slow cooker.
2. Add the broccoli, vegetable broth, thyme, salt, and pepper to the slow cooker and stir everything together. Cover and cook on low for 4 hours (or on high for 2 hours).
3. Once the soup is finished cooking, add the coconut milk and stir. Use an immersion blender to puree the soup until creamy and smooth. Taste and adjust seasoning if necessary.
4. Serve the soup hot with a sprinkle of freshly chopped parsley or chives.
Equipment
- Slow cooker
- Large skillet
- Immersion blender
Notes
This soup can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months. To freeze, simply pour the soup into a freezer-safe container and store in the freezer. When ready to eat, thaw overnight in the refrigerator and heat on the stovetop or in the microwave.
Nutrition: Per Serving
- Calories: 170
- Fat: 11g
- Carbohydrates: 14g
- Protein: 5g
- Fiber: 3g
- Sugar: 4g
Recipe Tips
If you don't have an immersion blender, you can also transfer the soup to a blender to puree it. Be sure to leave the lid slightly cracked, as the steam from the hot soup can cause it to explode. To make this soup vegan, simply omit the coconut milk or use a plant-based milk alternative. You can also add other vegetables to the soup, such as cauliflower, carrots, or green beans. If you want a bit of heat, try adding a pinch of red pepper flakes.
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