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    Home » All-Recipes » Soups & Stews

    Slow Cooker Cream of Broccoli Soup

    Published: Sep 26, 2015 · Modified: Jan 2, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · 14 Comments

    Slow Cooker Cream of Broccoli Soup | VeggiePrimer.com

    This Slow Cooker Cream of Broccoli Soup is one of my fall favorites.

    The leaves are beginning to turn. The growing season is winding down. Soon fresh produce at the local farmer’s market will be scarce. I rely more heavily on frozen veggies during the colder months. Frozen vegetables often contain more nutrients than trucked-in out-of-season fresh veggies.

    They can also be a great time saver – especially when you are busy with soccer games (I remember those days!) and other fun activities!

    Slow Cooker Cream of Broccoli Soup

    Slow Cooker Cream of Broccoli Soup | VeggiePrimer.com

    This Slow Cooker Cream of Broccoli Soup combines the convenience of frozen veggies with a busy cook’s best friend: a Crock-Pot. There is nothing more satisfying than dumping a few ingredients in a pot and returning hours later to a nearly complete meal.

    While broccoli is the star ingredient, this soup features a lovely blend of flavors:

    • Potato
    • Sweet corn
    • Pearl onions
    • Basil
    • Tarragon
    • Sesame seasoning

    You can blend the soup to a creamy consistency, or leave it a bit chunky if you like to have something to chew on.

    Slow Cooker Cream of Broccoli Soup | VeggiePrimer.com
    Print Pin

    Slow Cooker Cream of Broccoli Soup

    This slow cooker cream of broccoli soup is made super easy with frozen vegetables. It's vegan, gluten free and features a lovely blend of flavors.
    Prep Time 15 minutes
    Cook Time 8 hours
    Total Time 8 hours 15 minutes
    Servings 6 -8

    Ingredients

    Sesame Seasoning

    • ¼ cup sesame seeds preferably unhulled
    • ¼ tsp. fine sea salt
    • 1 Tbsp. nutritional yeast flakes

    Soup

    • 1 potato medium, chopped into 1” cubes (don’t bother to peel)
    • 2 cups frozen white pearl onions
    • 1 cup frozen sweet corn
    • 6 cups frozen broccoli florets
    • 3 cups water
    • 2 cups rice milk
    • 1 ½ tsp. dried basil
    • ½ tsp. dried tarragon
    • 1 tsp. fine sea salt
    • ¼ tsp. ground black pepper

    Instructions

    Sesame Seasoning*

    • Toast sesame seeds in a small dry skillet over medium heat – stirring constantly until seeds begin to pop and brown slightly. (About 5 minutes)
    • Add toasted seeds, ¼ tsp. salt and 1 tablespoon of nutritional yeast to a high-speed blender and grind into a fine powder. (About 30 seconds)
    • Set aside to add to soup at the end of cooking.

    Soup

    • Add potato, onions, corn, broccoli and 3 cups of water to a 4-quart slow cooker. (The water won’t cover the veggies – that’s okay.)
    • Cover and cook on low for 6-8 hours. (Veggies should be soft but not mushy.)**
    • Turn off slow cooker and add rice milk, basil, tarragon, salt, pepper and the sesame seasoning you prepared earlier.
    • Blend 1-2 minutes with an immersion blender until soup reaches desired consistency.***

    Notes

    *You may wish to double the sesame seasoning recipe and save half of it in a sealed container for later use.
    **I make this soup in my 25 year-old Crock-Pot. A newer slow cooker may require less cooking time.
    ***If you do not have an immersion blender, carefully ladle ⅓ of the soup into a blender and mix until smooth. Pour mixture into a warm holding pot and repeat until all of the soup is blended, then return mixture to slow cooker to keep warm.
    The soup and sesame seasoning were inspired and adapted from recipes in the book Foods That Fight Pain.

    immersion blender
    An immersion blender makes it MUCH easier to blend soup right in the cooking pot. If you don't have one, check out my short article on why I think it's worth the limited amount of storage space I have in my small kitchen.

    Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

    Note: This page contains affiliate links. Veggie Primer earns a commission if you use the links. We only recommend items/brands we use and trust.

    « Gluten-Free Pumpkin Snack Cake
    Quick Pumpkin Oatmeal »

    Reader Interactions

    Comments

    1. Sina @ Vegan Heaven

      September 27, 2015 at 2:41 pm

      Yummy! This sounds super delicious! 🙂

      Reply
      • Margaret

        September 27, 2015 at 3:28 pm

        It is! I just had the left overs for lunch. 🙂

        Reply
    2. Chris

      September 29, 2015 at 3:21 pm

      It made a tasty dinner with some crispy toast dipped in it.

      Reply
      • Margaret

        September 29, 2015 at 5:33 pm

        Glad you enjoyed it! <3

        Reply
    3. adkvegan

      November 11, 2015 at 11:38 am

      Think almond milk would work as well?

      Reply
      • Margaret

        November 11, 2015 at 2:20 pm

        Yes! I'm sure almond milk would be fine. 🙂

        Reply
    4. Cheri

      January 04, 2016 at 8:54 pm

      2 questions. Do you think Hemp milk would work? Is the nutritional yeast necessary? I can't have bakers or brewers yeast.

      Reply
      • Margaret

        January 04, 2016 at 10:11 pm

        I imagine hemp milk would be fine. You can omit the nutritional yeast. The changes will likely alter the flavor to a degree - but it should still be tasty. Try it and see if you like it. Let me know how it goes. 🙂

        Reply
    5. Crystal

      September 02, 2016 at 7:48 pm

      I have a new crock pot and it was totally overdone mush at 6 hours on low when I got home. If you have a new crock pot, lessen the time quite a bit.

      Reply
      • Margaret

        September 02, 2016 at 10:06 pm

        Thanks for sharing Crystal. New crock pots do seem to be a bit more powerful than the 25-year-old antique I use!

        Reply
    6. Holly

      January 04, 2017 at 9:56 pm

      I had the same problem. My crockpot is a couple years old but at 6 hours on low everything was mush ????

      Reply
      • Margaret

        January 05, 2017 at 5:42 pm

        Sorry Holly. As previously noted, newer slow cookers may require less time. Might be a good idea to cook 4 hours and have it keep warm until you get home if your slow cooker allows that. Although, since you blend it anyway, hopefully, your first batch was salvageable...

        Reply
    7. Brandy Brown

      October 18, 2019 at 9:00 pm

      Is there a way to replace the sesame seeds? I'm allergic 🙁

      Reply
      • Margaret

        October 21, 2019 at 1:46 pm

        I haven't tried it, but you could try substituting the sesame seeds with hemp seeds. If you do, let us know how it goes!

        Reply

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