If you love my chicken broccoli casserole recipe, you have to make this cream of broccoli soup. This easy Crock Pot method allows you to walk away and get more done in your day. Once it’s finished, serve with a slice of homemade artisan bread and a garnish of cheddar cheese—I warn you, you’ll probably have seconds!
Why You’ll Love This Cream of Broccoli Soup
- Frugal – Saving money on groceries is one of the few areas I can really cut back on without sacrificing flavor, health, or taste. Being able to stretch a few dollars is important to most folk, and if you’re like me, I need recipes like bean and ham soup, old-fashioned beef stew, homemade tomato soup, and this cream of broccoli soup that are quick to make, easy, frugal, and taste like they belong in the blue ribbon winners circle at a county fair.
- Easy – This recipe has been in our kitchen for years, and it was one of the first soups I learned how to make when my husband and I married. It’s had a makeover or two, but my husband still declares it is one of his favorite meals ever, which is a win because this recipe is one of the easiest “dump and go” recipes ever!
- Customizable – If broccoli doesn’t appeal to your family, that’s no problem. Try using cauliflower instead of the broccoli for an equally delicious spin! Don’t have any ham? Use leftover cooked chicken, turkey, or even ground beef. Not a fan of onions? Leave them out! Can’t have dairy? Use a non-dairy cream alternative like coconut cream. Gluten-free? Substitute the flour for a gluten-free 1:1 blend.
I have developed several from scratch cream-of-soup recipes to fit just about any taste. Check them out below!
Tips for the Best Cream of Broccoli Soup
As mentioned before, my cream of broccoli soup recipe has been revised over the years. With each upgrade, I’ve learned a few tips for making the best creamy broccoli soup.
- Choosing Your Broccoli – Choose fresh, bright green broccoli with firm stalks and tight florets. When choosing quality broccoli, you can use all of it, not just the broccoli florets. The slow-cooking method makes the broccoli stalks tender and delicious.
- Thickening Thin Soup – If your soup seems too thin, thicken it with a quick roux (two tablespoons of butter and all-purpose flour.) Whisk your roux in a separate pot, and whisk small amounts into your soup until you have reached the desired thickness.
- Thinning Thick Soup – Conversely, if your soup is too thick, simply thin with warm broth or milk gradually until smooth. Stir slowly to avoid lumps.
- Texture – If you prefer a bisque-like texture, wait until the end to add the ham. At step 5, use an immersion blender to pureé smooth, and then add ham and heat through before serving.
- Bitter Taste – Overripe broccoli can cause bitterness. Stir in a teaspoon of honey or sugar to balance the flavor.
How to Make Cream of Broccoli Soup
Supplies Needed
- Crock Pot – This recipe can be converted to a stovetop method by cooking on medium-low heat. Just remember the soup will need to be occasionally stirred so that it does not burn to the bottom.
- Measuring Utensils – Standard measuring cups and spoons will come in handy.
- Sharp Knife and Cutting Board – If you have a wooden cutting board, check out my tutorial on how to care for and condition wood products.
- Whisk – I recommend a whisk instead of a spoon to make sure all the cornstarch is sufficiently blended with the bone broth.
Ingredients Needed
- Corn Starch – I recommend using organic cornstarch to avoid GMOs.
- Bone or Chicken Broth – Learn how to make homemade bone broth here and then learn how to can bone broth so you can always have it ready to use in the pantry.
- Diced Ham – Our family prefers ham, but you can also use leftover diced chicken, turkey or even ground beef.
- Chopped Broccoli – Fresh broccoli works best, but frozen will also work (it may be a bit mushier). Or, for a cream of cauliflower soup, you can substitute cauliflower.
- Minced Onion – You can use white, yellow, or red onion.
- Heavy Cream – You can substitute ¾ cup of whole milk and ¼ cup of butter if you are out of cream. Pro-Tip: Find more genius ingredient substitutions here!
- Grated Cheese – Mozzarella, Swiss, cheddar, or queso fresco cheese are all great choices.
- Salt and Pepper – To taste. I always use Redmond Real Salt. (Pro Tip: Use that link and type in “Pioneering” at checkout to receive 15% off your order!)
Step-by-Step Directions
- Prep your ingredients by chopping the broccoli, dicing the ham and onion, and grating the cheese.
- Whisk together the broth and cornstarch until smooth.
- Add the cornstarch and broth mixture to the slow cooker.
- Add all the rest of the ingredients except the cheese and cream.
- Cook on low for 4 to 6 hours or high for 3 hours. Pro-Tip: You’re looking for a gentle simmer. If the mixture is boiling hard, turn off the slow cooker and remove the lid for a few minutes.
- Just before serving, pour in the cream and cheese and stir until melted and combined.
- Season with salt and black pepper to taste, and enjoy!
Storing and Reheating Cream of Broccoli Soup
Allow any leftover cream of broccoli soup to cool completely before putting it in an airtight container. You all know I love my Mason jars! Refrigerate within two hours of cooking for up to four days.
If you want to freeze cream of broccoli soup, allow it to cool after step 4. Portion the soup into shallow, airtight, freezer-proof containers and freeze for 2-3 months (remember to label and date your containers).
To reheat from frozen, thaw soup overnight in the fridge and gently reheat over low heat. Resume steps 5-6 above, and serve. To reheat from the refrigerator, gently reheat over low heat until warmed through.
- Casserole – Mix soup with rice, chicken, and veggies. Top with cheese and bake until bubbly.
- Pasta Toss – Warm soup and toss with al dente pasta. Top with Parmesan and chives.
- Baked Potato Topping – Drizzle reheated soup over a baked potato with crumbled bacon.
- Risotto Upgrade – Substitute chicken broth with this soup when cooking risotto for extra creaminess and flavor.
- Open-Faced Sandwiches – Spread soup on toast, add cheese, and broil until melted.
Did you make this cream of broccoli soup? If so, please leave a star ⭐ rating and your comments in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
FAQ’s
Can I use frozen broccoli for the soup?
Yes, frozen broccoli works if fresh isn’t around. It might change the texture a bit, but it’s still delicious!
What makes this cream of broccoli soup different from store-bought versions?
My cream of broccoli soup is homemade. This means you can pick the ingredients and avoid bad stuff like preservatives and too much salt. Fresh broccoli’s natural sweetness comes through, making it creamy and rich.
How can I thicken the soup if it turns out too thin?
If it’s too thin, make a roux with butter and flour. Then, whisk it into the soup. Or, you can add a cornstarch slurry to thicken it.
Can I add chicken to the cream of broccoli soup?
Absolutely! Adding shredded chicken or poached chicken breast makes it more filling and turns it into a hearty meal.
What’s the best way to store leftover cream of broccoli soup?
Cool it down first, then put it in airtight containers. It keeps in the fridge for up to 4 days or in the freezer for 2-3 months. If freezing, skip the dairy until reheating to keep it smooth.
What can I serve with my cream of broccoli soup?
Pair it with crusty bread, grilled cheese, or a light salad.
How can I make the soup dairy-free?
Use coconut milk instead of heavy cream for a creamy, sweet flavor without dairy.
Can I make a spicier version of this soup?
Yes! Add curry powder for a twist or a pinch of cayenne for heat.
How can I repurpose leftover cream of broccoli soup?
Use it as pasta sauce, mix it into casseroles, or pour over baked potatoes. It’s a quick and tasty meal.
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Other Posts You May Enjoy
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- Homemade Cream of Mushroom
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- Gluten-Free Cream of Anything Soup
Slow Cooker Cream of Broccoli and Ham Soup
Equipment
- Slow cooker
- Measuring Utensils
- Knife
- Cutting Board
- Whisk
Ingredients
- 2 Tablespoons Cornstarch
- 2 cups Bone Broth
- 2 cups Ham diced
- 3 cups Broccoli chopped
- 1/4 cup Onion minced
- 1 cup Shredded Cheese mozzarella, Swiss, cheddar, or queso fresco
- 1 cup Cream
- Salt and Pepper to taste
Instructions
- Prep your ingredients by chopping the broccoli, dicing the ham and onion, and grating the cheese.
- Whisk together the broth and cornstarch until smooth.
- Add the cornstarch and broth mixture to the slow cooker.
- Add all the rest of the ingredients except the cheese and cream.
- Cook on low for 4 to 6 hours or high for 3 hours. Pro-Tip: You’re looking for a gentle simmer. If the mixture is boiling hard, turn off the slow cooker and remove the lid for a few minutes.
- Just before serving, pour in the cream and cheese and stir until melted and combined.
- Season with salt and black pepper to taste, and enjoy!
Notes
- Choosing Your Broccoli – Choose fresh, bright green broccoli with firm stalks and tight florets. When choosing quality broccoli, you can use all of it, not just the broccoli florets. The slow-cooking method makes the broccoli stalks tender and delicious.
- Thickening Thin Soup – If your soup seems too thin, thicken it with a quick roux (two tablespoons of butter and all-purpose flour.) Whisk your roux in a separate pot, and whisk small amounts into your soup until you have reached the desired thickness.
- Thinning Thick Soup – Conversely, if your soup is too thick, simply thin with warm broth or milk gradually until smooth. Stir slowly to avoid lumps.
- Texture – If you prefer a bisque-like texture, wait until the end to add the ham. At step 5, use an immersion blender to pureé smooth, and then add ham and heat through before serving.
- Bitter Taste – Overripe broccoli can cause bitterness. Stir in a teaspoon of honey or sugar to balance the flavor.
- Casserole – Mix soup with rice, chicken, and veggies. Top with cheese and bake until bubbly.
- Pasta Toss – Warm soup and toss with al dente pasta. Top with Parmesan and chives.
- Baked Potato Topping – Drizzle reheated soup over a baked potato with crumbled bacon.
- Risotto Upgrade – Substitute chicken broth with this soup when cooking risotto for extra creaminess and flavor.
- Open-Faced Sandwiches – Spread soup on toast, add cheese, and broil until melted.
I’m always a sucker for dump and go recipes… this crock pot cream of broccoli soup was a total hit with the whole family (even the toddler!).
Question: I watched your series on sourdough starters. I wrote down all your helpful tips and directions but somehow missed the part about how you know how much to add to a bread recipe and which recipe to look for on your site. Great series, by the way!
Just wondering if you could sub the cornstarch ( yes I know about the non GMO, but still….) and use gelatin instead?
I assume it is for thickening?
The gelatin would also give you some great benefits, while the cornstarch wouldn’t.
Carol,
I believe both gelatin and/or arrow root would work fine.
Ham and broccoli are big with my little guy! This sounds delicious, but we don’t eat dairy in my family (allergies). I’m going to try omitting the cheese and using coconut milk in place of the cream. Thank you for sharing!
Marcie,
You could also use chicken broth with the coconut milk as well.
[…] Slow Cooker Cream of Broccoli and Ham Soup […]
[…] Slow Cooker Cream of Broccoli and Ham Soup […]
[…] When cool weather hits I use my slow cooker all the time. When I’m not home I can still prepare food from scratch and serve a home cooked meal, which makes my slow cooker my fave kitchen tool. This is my slow cooker cream of broccoli soup. […]