28+ Hearty and Tasty Crockpot Broccoli Soup Recipes to Warm Your Soul

Looking for comforting, healthy meals that are easy to prepare?

Crockpot broccoli soup is the perfect answer.

Whether you’re craving a creamy, hearty bowl or a light, veggie-packed option, the crockpot makes it effortless.

Broccoli is not only a nutritional powerhouse but also pairs wonderfully with a variety of ingredients.

From creamy versions with cheese to plant-based, dairy-free alternatives, there’s a recipe for everyone.

In this blog, you’ll find over 28 different ways to prepare this delicious and nutritious soup.

Each recipe is designed to be simple, flavorful, and ideal for busy weeknights or meal prep.

So grab your crockpot, and let’s dive into these amazing broccoli soup recipes!

28+ Hearty and Tasty Crockpot Broccoli Soup Recipes to Warm Your Soul

Crockpot broccoli soup is more than just a meal; it’s a bowl of comfort and nutrition.

With these 28+ recipes, you can explore a wide range of flavors, from rich and creamy to light and plant-based.

The versatility of broccoli means you can adapt these recipes to fit any dietary preference.

No matter the weather or the occasion, these soups are sure to bring warmth and satisfaction to your table.

So why wait? Start cooking and enjoy these delicious, easy-to-make broccoli soups that will surely become your new go-to comfort food!

Creamy Crockpot Broccoli Cheddar Soup

This comforting soup combines the richness of sharp cheddar cheese with the freshness of broccoli, creating a perfectly creamy dish that’s ideal for a cozy meal. The slow-cooking process enhances the flavors, making it an easy go-to for a hearty, satisfying dinner.

Ingredients:

• 4 cups of broccoli florets (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 2 tablespoons unsalted butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional for extra flavor)
• 2 tablespoons all-purpose flour (optional for thicker soup)

Instructions:

1. Place the broccoli, onion, and garlic in the crockpot. Pour in the chicken broth and season with salt, pepper, and paprika.
2. Cook on low for 4-6 hours or high for 2-3 hours, until the broccoli is tender.
3. Once cooked, use an immersion blender to blend the soup to your desired consistency. For a chunkier texture, blend partially.
4. Stir in the butter, heavy cream, and shredded cheddar cheese. If you want a thicker soup, whisk in the flour at this point.
5. Let the soup cook for an additional 10-15 minutes on low, stirring occasionally, until the cheese is melted and the soup is creamy.
6. Taste and adjust seasoning as needed. Serve hot with crusty bread for dipping.

This broccoli cheddar soup is an excellent choice for anyone craving a warm, cheesy, and veggie-filled comfort food. The slow-cooked broccoli brings out its natural sweetness, while the cheese and cream create a luscious texture. This dish is not only rich and filling but also easy to make, requiring minimal preparation.

Vegan Crockpot Broccoli Potato Soup

A wholesome, plant-based version of the classic broccoli potato soup, this recipe is creamy without any dairy. The combination of potatoes and broccoli creates a satisfying, nutritious dish that’s perfect for those seeking a vegan-friendly option.

Ingredients:

• 4 cups broccoli florets
• 3 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon thyme
• 1 teaspoon nutritional yeast (optional for a cheesy flavor)

Instructions:

1. Add the broccoli, potatoes, onion, and garlic to the crockpot. Pour in the vegetable broth and season with salt, pepper, thyme, and nutritional yeast if using.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes and broccoli are tender.
3. Once cooked, use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only half.
4. Stir in the coconut milk and olive oil, and mix well.
5. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with a side of crusty bread.

This vegan version of broccoli potato soup is not only dairy-free but also full of comforting flavors. The potatoes lend creaminess to the broth, while the coconut milk adds richness and depth. It’s a nourishing, hearty meal that will satisfy both vegans and non-vegans alike, and it’s a great option for anyone looking to enjoy a delicious plant-based soup without sacrificing flavor.

Slow Cooker Broccoli Chicken Soup

A protein-packed soup that combines tender chicken with the vibrant flavors of fresh broccoli, this slow-cooked recipe is both filling and nutritious. The addition of a light broth keeps it from feeling too heavy, making it a perfect meal for any time of the day.

Ingredients:

• 2 chicken breasts (boneless, skinless)
• 4 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 cup milk (or plant-based milk for a dairy-free option)
• 1 cup shredded mozzarella or cheddar cheese (optional for extra creaminess)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano

Instructions:

1. Add the chicken breasts, broccoli, onion, and garlic to the crockpot. Pour in the chicken broth and season with salt, pepper, and oregano.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and the broccoli is tender.
3. Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the soup.
4. Stir in the milk and cheese (if using). Let it cook on low for another 15-20 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.
5. Taste and adjust seasoning as needed before serving hot.

This slow cooker broccoli chicken soup offers a wonderful balance of protein, vegetables, and a creamy texture that’s perfect for any family meal. The chicken adds a heartiness to the soup, while the broccoli provides freshness and nutrients. With minimal prep time, this recipe is an easy and satisfying option for busy days when you want a wholesome meal without too much effort.

Cheesy Crockpot Broccoli and Cauliflower Soup

This creamy soup features a delightful combination of broccoli and cauliflower, along with a cheesy base that makes every spoonful irresistible. The slow-cooking process helps the flavors meld together, resulting in a velvety, satisfying soup perfect for chilly days.

Ingredients:

• 3 cups broccoli florets
• 3 cups cauliflower florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons all-purpose flour (optional for thicker consistency)

Instructions:

1. Add the broccoli, cauliflower, onion, and garlic to the crockpot. Pour in the vegetable broth and season with salt, pepper, and thyme.
2. Cook on low for 4-6 hours or high for 2-3 hours, until the vegetables are tender.
3. Once the vegetables are cooked, use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.
4. Stir in the butter, heavy cream, and shredded cheddar cheese. If you prefer a thicker soup, whisk in the flour at this point.
5. Let the soup cook on low for an additional 10-15 minutes, stirring occasionally until the cheese is melted and the soup is rich and creamy.
6. Taste and adjust seasoning as needed. Serve with warm, crusty bread or croutons.

This cheesy broccoli and cauliflower soup is a comforting bowl of goodness, perfect for any season. The cauliflower adds an extra layer of creaminess without overpowering the broccoli’s fresh flavor, and the cheddar cheese creates a luxurious, indulgent texture. It’s a fantastic choice for anyone craving a hearty yet light soup that’s full of flavor and easy to make in the crockpot.

Spicy Crockpot Broccoli and Sausage Soup

If you love a little heat in your soups, this spicy broccoli and sausage soup will definitely hit the spot. With the smoky, savory flavor of sausage paired with tender broccoli, this soup is both flavorful and filling. The spice level can be adjusted based on your preference, making it a versatile recipe for all tastes.

Ingredients:

• 2 spicy Italian sausage links, casing removed and crumbled
• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk or heavy cream
• 1 teaspoon red pepper flakes (adjust to taste)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup shredded Parmesan cheese (optional for extra richness)

Instructions:

1. Brown the crumbled sausage in a pan over medium heat for 5-7 minutes, until fully cooked. Drain any excess fat and transfer it to the crockpot.
2. Add the broccoli, onion, garlic, and chicken broth to the crockpot. Season with red pepper flakes, smoked paprika, oregano, salt, and black pepper.
3. Cook on low for 5-7 hours or high for 2-3 hours, until the broccoli is tender and the flavors are well blended.
4. Stir in the milk or heavy cream and cook for an additional 15-20 minutes on low until the soup is creamy.
5. For a richer flavor, stir in the shredded Parmesan cheese just before serving. Taste and adjust seasoning as needed.
6. Serve hot, with extra Parmesan on top if desired, and enjoy the warmth and spice.

This spicy broccoli and sausage soup is the perfect balance of heat and comfort. The sausage adds depth and richness to the broth, while the red pepper flakes and smoked paprika give it a warm, spicy kick. It’s a great choice for anyone who enjoys a bit of heat and wants a more hearty, flavorful soup that still highlights the natural goodness of broccoli.

Lemon Garlic Crockpot Broccoli Soup

A refreshing twist on classic broccoli soup, this recipe incorporates the bright, zesty flavors of lemon and garlic. The citrusy zing balances out the richness of the creamy base, making it a light but satisfying soup that can be enjoyed year-round.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• Zest and juice of 1 lemon
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried basil
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Add the broccoli, onion, and garlic to the crockpot. Pour in the vegetable broth and season with salt, pepper, basil, and the zest of the lemon.
2. Cook on low for 4-6 hours or high for 2-3 hours, until the broccoli is tender and the flavors are fully developed.
3. Use an immersion blender to blend the soup until smooth, or blend partially for a chunkier texture.
4. Stir in the heavy cream and lemon juice, and let it cook on low for another 10-15 minutes to combine the flavors.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley and additional lemon zest if desired.

This lemon garlic broccoli soup is an incredibly refreshing and light option that still delivers a creamy, comforting texture. The lemon provides a tangy contrast to the rich creaminess, while the garlic and basil add savory depth. It’s a great option for those looking for a soup that’s both flavorful and refreshing without being too heavy.

Crockpot Broccoli and Bacon Soup

For those who enjoy the smoky, crispy flavor of bacon, this broccoli and bacon soup will be an instant favorite. The crunchy bacon bits add a delightful contrast to the soft, creamy broccoli, making this a well-rounded, flavorful soup that’s perfect for any meal.

Ingredients:

• 6 slices bacon, chopped
• 4 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons flour (optional for thickening)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup shredded cheddar cheese (optional)

Instructions:

1. In a skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove and set aside, reserving the bacon fat.
2. Add the broccoli, onion, and garlic to the crockpot. Pour in the chicken broth and season with salt, pepper, and thyme.
3. Cook on low for 4-6 hours or high for 2-3 hours, until the broccoli is tender.
4. Once the soup is ready, blend with an immersion blender to your desired consistency.
5. Stir in the heavy cream and flour (if using), then cook on low for an additional 10-15 minutes.
6. Stir in the crispy bacon and shredded cheddar cheese, and let it melt into the soup before serving.
7. Taste and adjust seasoning as needed. Serve hot with extra bacon crumbles on top.

This broccoli and bacon soup is a true indulgence with the smoky, salty bacon complementing the creamy, tender broccoli. The bacon adds not only flavor but also texture, making each bite exciting and satisfying. It’s the perfect hearty soup for bacon lovers and anyone who enjoys a flavorful, comforting bowl.

Crockpot Broccoli and Ham Soup

This soup brings together the heartiness of ham with the lightness of broccoli in a deliciously creamy broth. It’s a great way to use leftover ham and transform it into a nourishing, filling soup that the whole family will enjoy.

Ingredients:

• 2 cups cooked ham, diced
• 4 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup milk or cream
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Add the ham, broccoli, onion, and garlic to the crockpot. Pour in the chicken broth and season with salt, pepper, and thyme.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the broccoli is tender and the flavors have melded together.
3. Once the vegetables are cooked, use an immersion blender to blend the soup to your desired consistency.
4. Stir in the butter and milk or cream, letting it simmer on low for an additional 10-15 minutes.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

This broccoli and ham soup is a fantastic way to use up leftover ham and make a meal that’s both hearty and comforting. The ham adds a savory, smoky depth to the soup, while the broccoli keeps it fresh and light. It’s an easy-to-make, flavorful option that’s perfect for a quick dinner or a special family gathering.

Crockpot Broccoli and White Bean Soup

For a protein-packed, nutritious option, this white bean and broccoli soup combines hearty beans with tender broccoli in a savory broth. It’s a satisfying, healthy choice that’s perfect for anyone looking for a filling vegetarian or vegan soup.

Ingredients:

• 2 cups white beans (canned or soaked dried beans)
• 4 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried rosemary
• 1 tablespoon olive oil
• 1 cup spinach (optional for extra greens)

Instructions:

1. Add the white beans, broccoli, onion, garlic, and vegetable broth to the crockpot. Season with salt, pepper, and rosemary.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the broccoli is tender and the beans are fully cooked.
3. If desired, blend the soup with an immersion blender for a creamier texture or leave it chunky for more texture.
4. Stir in the spinach and let it wilt in the hot soup for a few minutes before serving.
5. Taste and adjust seasoning as needed. Serve hot.

This broccoli and white bean soup is an excellent choice for a nutritious, fiber-packed meal. The white beans add protein and heartiness to the soup, while the broccoli provides a burst of vitamins and minerals. It’s a simple yet satisfying recipe that’s perfect for those seeking a healthy, plant-based meal.

Crockpot Broccoli and Sweet Potato Soup

This sweet potato and broccoli soup brings together the earthy sweetness of roasted sweet potatoes with the fresh flavor of broccoli, creating a well-balanced, creamy soup. It’s not only nutritious but also packed with flavor, making it a comforting and hearty meal.

Ingredients:

• 3 medium sweet potatoes, peeled and diced
• 4 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped (for garnish)

Instructions:

1. Add the diced sweet potatoes, broccoli, onion, and garlic to the crockpot. Pour in the vegetable broth and season with cumin, smoked paprika, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the sweet potatoes are soft and the broccoli is tender.
3. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend partially.
4. Stir in the coconut milk (or heavy cream) for extra richness and cook for another 10-15 minutes on low to allow the flavors to combine.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.

This sweet potato and broccoli soup is a vibrant and wholesome dish that’s both hearty and healthy. The natural sweetness of the sweet potatoes balances the freshness of the broccoli, while the coconut milk adds a creamy richness. It’s perfect for those seeking a dairy-free or plant-based option that doesn’t compromise on flavor or texture.

Crockpot Broccoli and Corn Chowder

A comforting, creamy chowder that combines the sweetness of corn with the earthiness of broccoli, this dish is a crowd-pleasing, flavorful soup. It’s perfect for a satisfying dinner on a cold day, offering a balance of creamy texture and hearty ingredients.

Ingredients:

• 4 cups broccoli florets
• 2 cups frozen corn kernels
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 2 tablespoons butter
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon fresh thyme or parsley (optional)

Instructions:

1. Add the broccoli, corn, onion, and garlic to the crockpot. Pour in the vegetable broth and season with salt, pepper, smoked paprika, and fresh thyme or parsley.
2. Cook on low for 5-7 hours or high for 3-4 hours, until the broccoli is tender and the corn is cooked.
3. Once the vegetables are soft, use an immersion blender to blend the soup until creamy, leaving some chunks of broccoli for texture if desired.
4. Stir in the butter and heavy cream (or coconut milk) for a rich, smooth finish.
5. Cook on low for an additional 10-15 minutes to allow the soup to thicken and the flavors to meld together.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs or additional black pepper.

This broccoli and corn chowder is a delicious blend of flavors that’s both creamy and filling. The sweet corn pairs perfectly with the broccoli, while the rich creaminess makes each spoonful comforting and satisfying. It’s a perfect option for a family meal or a dinner that everyone can enjoy, with the convenience of a crockpot doing the hard work.

Crockpot Broccoli and Barley Soup

This wholesome and hearty soup combines the nutty flavor of barley with the freshness of broccoli in a savory broth, making for a nourishing, filling dish. Barley adds texture and depth, while the broccoli provides essential vitamins, creating a balanced, nutritious meal.

Ingredients:

• 1 cup pearl barley
• 4 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup diced carrots
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 2 tablespoons fresh lemon juice (optional for extra brightness)

Instructions:

1. Add the barley, broccoli, onion, garlic, and carrots to the crockpot. Pour in the vegetable broth and season with salt, pepper, and oregano.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the barley is tender and the broccoli is cooked through.
3. Stir in the lemon juice for an extra burst of flavor if desired, and cook for another 10 minutes on low.
4. Taste and adjust seasoning as needed, adding more salt or pepper if necessary.
5. Serve hot, with additional lemon wedges for garnish if desired.

This barley and broccoli soup is a comforting and filling option, perfect for those seeking a hearty, nutritious meal. The barley gives the soup a substantial texture, making it a satisfying meal that can be enjoyed any time of the year. The simplicity of the ingredients allows the natural flavors to shine, making it a wholesome choice for families or anyone looking for a nourishing bowl of soup.

Crockpot Broccoli and Bacon Potato Soup

This hearty potato soup combines the creamy richness of mashed potatoes with the crispy, smoky flavor of bacon, paired with fresh broccoli for a perfectly balanced meal. The addition of bacon provides a savory depth, while the potatoes create a thick and creamy base that’s perfect for dipping.

Ingredients:

• 4 medium potatoes, peeled and diced
• 4 cups broccoli florets
• 6 slices bacon, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup shredded cheddar cheese (optional for added richness)

Instructions:

1. In a skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set aside, reserving the bacon fat.
2. Add the potatoes, broccoli, onion, and garlic to the crockpot. Pour in the chicken broth and season with salt, pepper, and thyme.
3. Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender and the broccoli is cooked through.
4. Once the soup is ready, use an immersion blender to blend it to your desired consistency. Leave some chunks of potato and broccoli if you prefer more texture.
5. Stir in the heavy cream and cooked bacon, and cook on low for an additional 10-15 minutes to meld the flavors together.
6. Taste and adjust seasoning as needed. Serve hot, topped with shredded cheese and extra bacon crumbles.

This broccoli and bacon potato soup is a hearty, comforting dish that’s perfect for those who love the combination of creamy potatoes and crispy bacon. The broccoli adds a healthy balance to the rich soup, while the bacon delivers an irresistible smoky flavor. This is a great option for a filling dinner or even a weekend meal with friends or family.

Crockpot Broccoli and Pesto Soup

This vibrant pesto-infused soup elevates the classic broccoli soup to new heights with the addition of fresh, fragrant basil pesto. The richness of the pesto sauce complements the tender broccoli, creating a light but flavorful soup that’s both easy to make and full of flavor.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 3 tablespoons fresh basil pesto
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh basil, chopped (for garnish)

Instructions:

1. Add the broccoli, onion, and garlic to the crockpot. Pour in the vegetable broth and season with salt and pepper.
2. Cook on low for 4-6 hours or high for 2-3 hours, until the broccoli is tender.
3. Use an immersion blender to blend the soup until smooth, or leave it slightly chunky for more texture.
4. Stir in the heavy cream and pesto, then cook on low for an additional 10-15 minutes, allowing the flavors to infuse.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil.

This pesto broccoli soup offers a fresh, aromatic twist on the traditional recipe. The basil pesto adds an extra layer of flavor, with its herbaceous and garlicky notes, making each spoonful incredibly satisfying. It’s an excellent choice for anyone looking to experiment with flavors and elevate a simple broccoli soup into something extraordinary.

Crockpot Broccoli and Mushroom Soup

For those who enjoy the earthy richness of mushrooms, this broccoli and mushroom soup offers a wonderful balance of flavors. The mushrooms add depth and umami, while the broccoli provides freshness, resulting in a rich and creamy soup that’s perfect for a comforting meal.

Ingredients:

• 4 cups broccoli florets
• 2 cups sliced mushrooms (button or cremini)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme

Instructions:

1. Add the broccoli, mushrooms, onion, and garlic to the crockpot. Pour in the vegetable broth and season with salt, pepper, and thyme.
2. Cook on low for 5-7 hours or high for 3-4 hours, until the broccoli is tender and the mushrooms are cooked down.
3. Use an immersion blender to blend the soup to your desired consistency, leaving some mushrooms and broccoli for texture.
4. Stir in the heavy cream and cook for another 10-15 minutes to achieve a smooth and creamy consistency.
5. Taste and adjust seasoning as needed. Serve hot, garnished with additional thyme or freshly ground black pepper.

This broccoli and mushroom soup combines the hearty flavors of mushrooms with the freshness of broccoli, creating a wonderfully creamy, earthy soup. The mushrooms provide a savory depth, while the broccoli adds brightness, making this dish a satisfying and nutritious choice for any occasion.

Crockpot Broccoli and Spinach Soup

This vibrant, nutrient-packed soup combines fresh broccoli with the rich, earthy flavor of spinach. The slow-cooked combination creates a velvety smooth texture, while the addition of garlic and herbs ensures the flavors are well-balanced, making this an ideal healthy soup choice for any time of year.

Ingredients:

• 4 cups broccoli florets
• 2 cups fresh spinach leaves
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon lemon juice (optional for extra freshness)

Instructions:

1. Add the broccoli, spinach, onion, and garlic to the crockpot. Pour in the vegetable broth and season with salt, pepper, basil, and a drizzle of olive oil.
2. Cook on low for 5-7 hours or high for 3-4 hours, until the vegetables are tender and the flavors have developed.
3. Once the soup is ready, use an immersion blender to blend until smooth, leaving a few pieces of spinach for texture if you prefer.
4. Stir in the coconut milk or heavy cream for a creamy finish, and cook on low for another 10-15 minutes.
5. If desired, add a splash of lemon juice to brighten up the soup. Taste and adjust seasoning.
6. Serve hot, garnished with extra spinach or a light drizzle of olive oil.

This broccoli and spinach soup is a powerhouse of vitamins and minerals, making it a perfect option for those seeking a health-conscious, nourishing meal. The spinach adds a fresh green flavor that complements the richness of the coconut milk or cream, while the basil and garlic infuse the soup with warmth and depth. It’s an easy, one-pot dish that provides a hearty, nutritious bowl full of goodness.

Crockpot Broccoli and Chicken Soup

This hearty and filling broccoli and chicken soup brings together tender chunks of chicken breast with fresh broccoli in a savory broth. It’s a well-rounded meal that’s perfect for a cozy dinner or as a make-ahead lunch. The combination of chicken and broccoli is simple but incredibly satisfying.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 4 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Add the shredded chicken, broccoli, onion, and garlic to the crockpot. Pour in the chicken broth and season with salt, pepper, oregano, and olive oil.
2. Cook on low for 5-7 hours or high for 3-4 hours, until the broccoli is tender and the flavors have melded together.
3. Once the soup is ready, use an immersion blender to blend the soup partially or fully, depending on your preferred texture.
4. Stir in the heavy cream for a rich and creamy finish, and cook for another 10-15 minutes to combine the flavors.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

This broccoli and chicken soup is an easy, satisfying meal that’s full of protein and vegetables. The shredded chicken makes the soup hearty, while the broccoli adds freshness and nutrients. The addition of cream gives the soup a smooth, indulgent texture, making it perfect for a wholesome, comforting dinner or a nutritious lunch.

Crockpot Broccoli and Lentil Soup

Packed with plant-based protein, this broccoli and lentil soup is a great vegetarian option that’s both filling and nourishing. The earthy flavor of lentils pairs beautifully with the fresh, green taste of broccoli, making this soup both nutritious and satisfying. It’s a hearty, fiber-rich meal that can be enjoyed year-round.

Ingredients:

• 1 cup dried lentils (green or brown), rinsed
• 4 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice (optional for added brightness)

Instructions:

1. Add the rinsed lentils, broccoli, onion, and garlic to the crockpot. Pour in the vegetable broth and season with salt, pepper, cumin, smoked paprika, and olive oil.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the lentils are tender and the broccoli is soft.
3. Once the soup is ready, use an immersion blender to partially blend the soup for a creamy texture, leaving some lentils and broccoli chunks for extra heartiness.
4. Stir in the fresh lemon juice for brightness and let it cook on low for another 10 minutes.
5. Taste and adjust seasoning if needed. Serve hot, garnished with a squeeze of lemon or fresh herbs.

This lentil and broccoli soup is a nourishing, plant-based meal that’s full of fiber and protein, making it a great option for vegetarians and those looking to add more plant-based meals to their diet. The smoky cumin and paprika add warmth and depth to the broth, while the lemon juice provides a refreshing contrast. It’s a simple, comforting soup that’s as good for the body as it is for the soul.

Crockpot Broccoli and Quinoa Soup

This light yet hearty soup combines quinoa, a high-protein grain, with fresh broccoli to create a wholesome meal that’s both satisfying and nutritious. The slow-cooked ingredients create a flavorful broth, while the quinoa adds a delightful texture and makes this soup a complete meal.

Ingredients:

• 1 cup quinoa, rinsed
• 4 cups broccoli florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 1 teaspoon ground turmeric
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Add the quinoa, broccoli, onion, and garlic to the crockpot. Pour in the vegetable broth and season with turmeric, thyme, salt, and pepper.
2. Cook on low for 5-7 hours or high for 3-4 hours, until the quinoa is fully cooked and the broccoli is tender.
3. Once the soup is ready, use an immersion blender to blend until smooth or leave it slightly chunky, depending on your preference.
4. Stir in the coconut milk or heavy cream for a creamy finish, and let it cook for an additional 10-15 minutes.
5. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This quinoa and broccoli soup is a light yet hearty option that’s perfect for anyone looking for a high-protein, gluten-free meal. The quinoa adds texture and a nutty flavor, while the broccoli provides a healthy, fresh element. The coconut milk or cream gives it a rich, velvety finish, making it both nourishing and indulgent.

Crockpot Broccoli and Roasted Red Pepper Soup

This colorful soup combines the earthy flavor of broccoli with the smoky sweetness of roasted red peppers, creating a rich, velvety texture that’s both satisfying and full of depth. It’s a perfect option for anyone looking to add more vegetables to their diet in a flavorful way.

Ingredients:

• 4 cups broccoli florets
• 2 large roasted red peppers, chopped (or 1 jar of roasted red peppers, drained)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream or coconut milk
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon fresh basil, chopped (for garnish)

Instructions:

1. Add the broccoli, roasted red peppers, onion, and garlic to the crockpot. Pour in the vegetable broth and season with smoked paprika, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours, until the broccoli is tender and the flavors have melded together.
3. Once the soup is ready, use an immersion blender to blend until smooth and creamy.
4. Stir in the heavy cream or coconut milk for extra richness, and let it cook on low for an additional 10-15 minutes to combine the flavors.
5. Taste and adjust seasoning if needed. Serve hot, garnished with fresh basil.

This broccoli and roasted red pepper soup is a flavorful, nutrient-dense option that’s packed with vegetables. The roasted red peppers add a smoky sweetness, while the creaminess of the soup creates a satisfying, indulgent texture. It’s a great way to enjoy a comforting, vegetable-packed meal with a unique twist.

Crockpot Broccoli and Tomato Soup

This classic tomato and broccoli soup is an easy, comforting dish that combines the rich, savory flavor of tomatoes with the freshness of broccoli. The slow cooker ensures that all the ingredients meld together perfectly, creating a simple yet satisfying soup that’s perfect for any meal.

Ingredients:

• 4 cups broccoli florets
• 2 cups diced tomatoes (canned or fresh)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup heavy cream or coconut milk

Instructions:

1. Add the broccoli, tomatoes, onion, and garlic to the crockpot. Pour in the vegetable broth and season with salt, pepper, basil, and olive oil.
2. Cook on low for 5-7 hours or high for 3-4 hours, until the broccoli is tender and the flavors have melded together.
3. Once the soup is ready, use an immersion blender to blend until smooth, or leave it slightly chunky for added texture.
4. Stir in the heavy cream or coconut milk for richness, and cook for an additional 10-15 minutes to combine the flavors.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh herbs.

This tomato and broccoli soup is a delightful, comforting classic with a healthy twist. The sweetness of the tomatoes complements the bitterness of the broccoli, creating a perfectly balanced soup. The addition of cream gives it a rich finish, making it a perfect meal for any occasion.

Note: More recipes are coming soon!