Creamy Broccoli Soup
This Slow Cooker Creamy Broccoli Soup is easy, comforting, and delicious! With Carrots, Broccoli, Onion, Garlic, and Oregano, this is one flavorful soup. And, there is no heavy cream, just milk and a little half and half mixed with cornstarch, so you can feel good about eating this gluten free veggie-loaded soup!
Servings 6 servings
Ingredients
- 1 cup carrots
- 1 cup onion
- 2 cups broccoli
- 6 cups Chicken or Vegetable Broth
- 1 teaspoon Salt
- 1 teaspoon Fresh Ground Pepper
- 1 teaspoon minced garlic
- 1 teaspoon Dried Oregano
- 7 Tbls Corn Starch
- 1 cup Milk
- ½ cup half n half
Instructions
Prep Ahead a day or 2 in advance
- Dice the carrots and the onions. Mince the garlic. Cut the broccoli florets into small bite-size pieces. I also love to use the top part of the stems diced. They have great flavor and should not be wasted. You can store all of the vegetables in a storage bag together in the fridge until you are ready to cook the soup.
Cook the Soup
- To the Crockpot or Slow Cooker, add the broth, onions, carrots, and broccoli.
- Then add the minced garlic, oregano, salt, and pepper.
- Cook for 6-8 hours, depending on your schedule.
- After the cooking time is done, transfer 2 cups to a blender and purée until smooth.
- Add purée back to soup pot and mix to combine.
- Mix 1 cup milk with 6 Tbls cornstarch and combine to make a slurry thickener. Whisk in slurry and cook on high for 1 hour.
- For the final touch, stir in ½ cup half n half. Taste for seasoning and add salt and pepper as needed.
- Serve and Enjoy!!
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