Creamy Broccoli and Wild Rice Slow Cooker Soup is a great warming soup that's filled with veggies and whole grain goodness

Creamy Broccoli and Wild Rice Slow Cooker Soup

Servings 8
Author Debi


  • 1 tablespoon olive oil
  • 1 large yellow onion chopped
  • 4 carrots sliced
  • 4 cups vegetable broth
  • ½ cup wild rice uncooked
  • ½ cup long grain white rice uncooked
  • 1 ½ teaspoon dried thyme leaves
  • 1 teaspoon marjoram leaves
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 cups half and half
  • 2 cups broccoli florets broken into small florets
  • 1 cup shredded sharp cheddar
  • ½ cup sliced almonds toasted
  • paprika for garnish


  1. Heat a heavy-bottomed pan over medium-high heat and add the oil. Once the oil is hot, sauté the onions until tender and starting to brown, about 10-15 minutes. Add carrot and continue to cook 5 minutes until carrot is soft. Transfer cooked vegetables to the bowl of a 4-quart slow cooker.
  2. Add next 8 ingredients, broth through pepper, to the slow cooker, and stir to combine. Cover and cook on low for 2 ½ to 3 hours, or until vegetables are softened and rice is cooked.
  3. About 30 minutes before serving the soup, mix in the half and half, broccoli, and cheese, cover, and cook on low for another 30 minutes. Taste for seasonings. Ladle soup into bowls, and garnish with almonds and paprika, and enjoy.