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–+ servings

Slow Cooker Cream of Broccoli and Ham Soup-Frugal Supper

MelissaKNorris
If you love my recipe for chicken broccoli casserole, then you have to make this easy Crock Pot cream of broccoli soup. It’s the best!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Dinner, Lunch, Side Dish, Soup
Servings 10
Calories 218 kcal

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.
  • Add the cornstarch and the bone broth to the slow cooker and whisk until smooth.
  • Add all the rest of the ingredients except the cream.
  • Cook on low for 4 to 6 hours or high for 3 hours. Pro-Tip: 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 stir.
  • Season with salt and black pepper to taste, and enjoy!

Notes

Storing and Reheating Cream of Broccoli Soup
Allow any leftover cream of broccoli soup to cool completely before putting it in shallow, airtight containers. Refrigerate within two hours of cooking for up to four days. Here are some clever ways to repurpose your leftovers:
  • 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 soup during risotto cooking for extra creaminess.
  • Open-Faced Sandwiches - Spread soup on toast, add cheese, and broil until melted.
If you want to freeze cream of broccoli soup, allow it to cool after step 4. Portion the soup into shallow, airtight containers and freeze for 2-3 months. Thaw the soup overnight in the fridge and gently reheat over low heat. Resume steps 5-6, and serve.

Nutrition

Calories: 218kcalCarbohydrates: 5gProtein: 12gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 56mgSodium: 440mgPotassium: 201mgFiber: 1gSugar: 1gVitamin A: 628IUVitamin C: 24mgCalcium: 111mgIron: 0.5mg
Keyword cream of broccoli and cheddar soup, cream of broccoli soup, slow cooker cream of broccoli soup
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