Slow cooker broccoli soup

Name: Slow cooker broccoli soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 persons
Cuisine: World
Ingredients: 1/2 pound broccoli; 4 cups chicken stock; 1 onion; 1 leek; 2 medium-sized (boiling) potatoes; 2 large carrots, or smaller ones; 1 1/2 teaspoon cumin seeds; 1/4 teaspoon ground cumin; 1/2 teaspoon whole black peppercorn; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon cardamom; 1/4 teaspoon ground ginger; salt to taste; Créme fraîche

Slow-cooker recipe for broccoli soup. This Slow cooker broccoli soup serves two people, ready in 4 hour 15 minutes.

Recipe slow cooker broccoli soup

Made by Véronique

Published at 2015-09-05, this recipe is for 6 persons and takes 4 hours 15 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

15 minutes

Time cooking

4 hours

Total time

4 hours 15 minutes

Preparation - 15 minutes

CLEAN and dice the onion and potatoes. CLEAN and slice the leek. COARSELY grate the carrots. PREPARE 4 cups chicken broth. You can use store-bought chicken stock for this if you like.

Prepare the broccoli by cutting off the florets. Chop them into 1-inch pieces; peel and chop the stems. Pour the chicken broth along with the onion, leek, potatoes, broccoli rosettes and carrots in the slow-cooker along with all of the spices.

Slow cooker broccoli soup cooking - 4 hours

Cover the slow-cooker and cook on high for 2 hours. Taste, season with some more herbs and salt and pepper. Reduce heat to the lowest setting and cook for another 2 hours.

Use a handheld immersion to puree the soup. If you don't have a handheld immersion blender, use a food processor instead. Serve the soup with a nice scoop of crème fraîche.

This soup can be refrigerated for up to 1 day, or frozen for up to a month. Enjoy!