Best 7 Lite Crock Pot Cream Of Broccoli Soup Recipes

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Are you looking for a delicious, comforting, and easy-to-make soup to warm you up on a cold day? Look no further than this Lite Crock Pot Cream of Broccoli Soup recipe! This recipe is loaded with fresh broccoli, tender carrots, and a creamy sauce made with reduced-fat ingredients. Plus, it's made in the crock pot, so it's virtually hands-off and perfect for busy weeknights or lazy weekends. So grab your crock pot and let's get cooking!

Let's cook with our recipes!

SLOW COOKER CREAM OF BROCCOLI SOUP



Slow Cooker Cream of Broccoli Soup image

This is a most excellent soup and very easy to make. The kids love it.

Provided by Jeremy Weidig

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 3h15m

Yield 6

Number Of Ingredients 7

1 tablespoon vegetable oil
1 small onion, chopped
2 (10 ounce) packages frozen chopped broccoli, thawed
2 (10.75 ounce) cans cream of celery soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded American cheese
2 (10.75 ounce) cans milk

Steps:

  • Heat vegetable oil in a large pot over medium heat; cook the onion in the hot oil until soft, 5 to 7 minutes.
  • Drain as much liquid from the onion as possible. Transfer the drained onion to a slow cooker.
  • Place the broccoli, cream of celery soup, cream of mushroom soup, American cheese, and milk into the slow cooker.
  • Cook on Low until the broccoli is tender and the flavors meld, 3 to 4 hours.

Nutrition Facts : Calories 289.3 calories, Carbohydrate 21.2 g, Cholesterol 39.2 mg, Fat 18.1 g, Fiber 3.6 g, Protein 12.3 g, SaturatedFat 7.5 g, Sodium 1455.9 mg, Sugar 8.6 g

LITE CROCK POT CREAM OF BROCCOLI SOUP



Lite Crock Pot Cream of Broccoli Soup image

I love this recipe because no one will ever know its lower in calories unless you tell them, lol. This is a fill it and forget it crock pot recipe that you will enjoy!

Provided by fitmama

Categories     Vegetable

Time 5h10m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons reduced fat margarine or 3 tablespoons butter
1 onion, diced
5 tablespoons flour
1 1/2 teaspoons salt
pepper (I used 1/2 tsp)
1 (1 lb) package broccoli
3 cups skim milk
1 cup water
1/3 cup half-and-half

Steps:

  • In a skillet, heat butter, add onion and simmer about 5 minutes or until soft but not browned.
  • Stir in flour and seasonings.
  • Add onion mixture to crock pot and slowly add milk and water, stirring until well blended.
  • Add broccoli and cook on low until soup reaches desired consistency, approximately 5-6 hours.

BROCCOLI CREAM SOUP



Broccoli Cream Soup image

This soup has a wonderful fresh flavor. I've never had a better broccoli soup.-Beth Hart, Walworth, New York

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 15

9 cups fresh broccoli florets
4 cups chicken broth
1 medium onion, chopped
8 tablespoons butter, divided
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon white pepper
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
Pinch each dried basil, thyme and rubbed sage
Dash hot pepper sauce
7 tablespoons all-purpose flour
2 cups milk
1 cup buttermilk
1/2 cup heavy whipping cream

Steps:

  • In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes., In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf.

Nutrition Facts : Calories 265 calories, Fat 20g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 1005mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.

SLOW-COOKER CHEESY BROCCOLI SOUP



Slow-Cooker Cheesy Broccoli Soup image

When I want soup at a restaurant, it's broccoli-cheese all the way. When I make it at home it's creamy cheesy, exactly how I like it. -Kristen Hills, Layton, UT

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h15m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
2 cups finely chopped fresh broccoli
3 cups reduced-sodium chicken broth
1 can (12 ounces) evaporated milk
1/2 teaspoon pepper
1 package (8 ounces) Velveeta, cubed
1-1/2 cups shredded extra-sharp cheddar cheese
1 cup shredded Parmesan cheese
Additional shredded extra-sharp cheddar cheese

Steps:

  • In a small skillet, heat butter over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Transfer to a 3- or 4-qt. slow cooker. Add broccoli, broth, milk and pepper., Cook, covered, on low 3-4 hours or until broccoli is tender. Stir in process cheese until melted. Add shredded cheeses; stir until melted. Just before serving, stir soup to combine. Top servings with additional cheddar cheese.

Nutrition Facts : Calories 675 calories, Fat 49g fat (30g saturated fat), Cholesterol 165mg cholesterol, Sodium 1964mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 39g protein.

LOW FAT FULL FLAVOR CREAM OF BROCCOLI SOUP



Low Fat Full Flavor Cream of Broccoli Soup image

This low fat version of cream of broccoli soup is so good your family won't know the difference. My stepfather literally licked his bowl.

Provided by Matt Hunt Gardner

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 45m

Yield 4

Number Of Ingredients 8

1 tablespoon butter
4 leeks, chopped
¼ teaspoon salt
½ teaspoon fresh ground black pepper
¼ teaspoon ground coriander
2 heads fresh broccoli, chopped
1 (32 ounce) carton low-sodium chicken broth
1 (12 fluid ounce) can fat-free evaporated milk

Steps:

  • Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often. Simmer until the broccoli florets are tender, 5 to 7 minutes. Remove from heat, and mix in the condensed milk. Serve hot.

Nutrition Facts : Calories 219.2 calories, Carbohydrate 33.5 g, Cholesterol 14.9 mg, Fat 4.3 g, Fiber 5.6 g, Protein 15.3 g, SaturatedFat 2.4 g, Sodium 440.4 mg, Sugar 16.7 g

CREAMY BROCCOLI SOUP RECIPE BY TASTY



Creamy Broccoli Soup Recipe by Tasty image

Here's what you need: olive oil, small onion, garlics, kosher salt, pepper, mashed potato, broccoli, low sodium vegetable broth, milk, ground nutmeg

Provided by Rachel Gaewski

Categories     Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion, diced
3 garlics, minced
1 teaspoon kosher salt
½ teaspoon pepper
2 cups mashed potato
2 small heads broccoli, including stems, chopped
2 ½ cups low sodium vegetable broth
2 ½ cups milk, of your choice
¼ teaspoon ground nutmeg

Steps:

  • Heat the olive oil in a large pot over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic, salt, and pepper and cook for 2-3 minutes more, until the garlic is fragrant.
  • Add the mashed potatoes, broccoli, vegetable broth, and milk and bring to a boil. Cover and reduce the heat to low. Simmer for 20 minutes, or until the broccoli is tender.
  • Use an immersion blender to blend the soup until smooth.
  • Stir in the nutmeg, then ladle into bowls.
  • Enjoy!

Nutrition Facts : Calories 479 calories, Carbohydrate 65 grams, Fat 18 grams, Fiber 5 grams, Protein 8 grams, Sugar 11 grams

PAULA'S CREAM OF BROCCOLI SOUP



Paula's Cream of Broccoli Soup image

This is my family's favorite soup ... even my kids enjoy it! I have made this for our church's soup suppers and I always come home with an empty crock pot!

Provided by Paula

Categories     Vegetable

Time 45m

Yield 5 serving(s)

Number Of Ingredients 8

6 tablespoons butter
1/2 small onion, minced
6 tablespoons flour
3 chicken bouillon cubes
1/2 teaspoon seasoning salt (I use Lawry's)
1/4 teaspoon pepper
4 1/2 cups milk
1 (14 ounce) package frozen broccoli florets

Steps:

  • Melt butter in a medium saucepan and lightly sauté onion.
  • Add flour, bouillon cubes and seasonings, stirring until smooth.
  • Remove from heat.
  • Gradually whisk in milk.
  • Bring to a boil over medium heat.
  • Boil and stir 1 minute.
  • Meanwhile, cook broccoli according to package directions.
  • Add broccoli and simmer an additional 10 minutes.
  • At this point, you could put in a crock set on low until ready to serve.
  • NOTE: When I make this in the crock pot, I triple the cream soup base and add 2 packages of the broccoli florets.

Nutrition Facts : Calories 327, Fat 22.5, SaturatedFat 13.9, Cholesterol 67.7, Sodium 821.8, Carbohydrate 22.3, Fiber 2.8, Sugar 1.8, Protein 11

Tips:

  • For a creamier soup, use heavy cream or half-and-half instead of milk.
  • To make the soup more flavorful, add a teaspoon of garlic powder, onion powder, or dried thyme.
  • If you don't have a crock pot, you can make this soup in a Dutch oven over medium heat on the stovetop.
  • To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
  • When you're ready to serve the soup, reheat it over low heat until warmed through.

Conclusion:

This lite crock pot cream of broccoli soup is a delicious and healthy meal that's perfect for a busy weeknight. It's also a great way to use up leftover broccoli. With just a few simple ingredients, you can have a delicious and nutritious soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this soup a try.

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