Weekly soup for Souper Sunday: Slow-Cooked Broccoli Soup with Garlic and Olive Oil


It’s always the same after returning from vacation: Tons of laundry has to be done and the garden needs attention. The weather is just fine for using the eco-friendly solar dryer and it is fun to do the garden work. So I let the slow cooker do the work in the kitchen on its own and let it cook a

Broccoli Soup with Garlic and Olive Oil

Broccoli Soup with Garlic and Olive Oil

Although my sons are not huge fans of broccoli, they ate without any comment, because the soup didn’t have any chunks. I used my lemon thyme to season the soup.

-========= REZKONV-Recipe – RezkonvSuite v1.4
Title: Slow-Cooked Broccoli Soup with Garlic and Olive Oil
Categories: Slow Cooker, Crockpot
Yield: 6 Servings


1.35 kg   Broccoli, 2 bunches
110 grams   Olive oil, 1/2 cup, 120 ml
8 cloves   Garlic, sliced
2 teasp.   Chopped fresh thyme or marjoram
1/2 teasp.   Dried thyme or marjoram
1 1/2 liters   Vegetable or chicken broth, 6 cups
60 ml   Dry white wine
2 tablesp.   Fresh lemon juice
      Salt and freshly ground black pepper to taste
      Toasted slices of French bread
      Freshly grated parmesan cheese


978-155832245-5 * modified recipe:
Not Your Mother’s Slow Cooker Cookbook *
ISBN 978-155832245-5
  Edited *RK* 04/26/2009 by
  Ulrike Westphal


1. To prepare the broccoli, cut off the florets and chop them.Trim off the bottom 2 inches of each stem, peel the stems, and thinly slice. Combine the broccoli, oil, garlic, thyme, broth, wine, and lemon juice in the slow cooker. Cover and cook on LOW for 5 to 6 hours.

2. With the back of a large spoon, mash some of the broccoli against the side of the cooker; the soup will be chunky. Or for a smooth soup, puree with a handheld immersion blender or transfer to a food processor or blender and puree in batches. Season with salt and pepper. Serve in bowls, passing the toast and Parmesan.

::Prep Time: 15 mins
:COOKER: 6,5 l
:COOK TIME: 5 to 6 hours


This is my 14th post for Debbie’s Souper Sunday

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