Broccoli Wild Rice Slow Cooker Soup is an easy family-pleasing recipe that’s full of delicious broccoli, vegetables, and wild rice in a creamy broth! So thick and creamy, this broccoli rice soup is the ultimate comfort food.
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.
1 tablespoon olive oil, 1 large yellow onion, 4 carrots
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.
4 cups vegetable broth, ½ cup wild rice, ½ cup long grain white rice, 1 ½ teaspoon dried thyme leaves, 1 teaspoon marjoram leaves, ½ teaspoon garlic powder, 1 teaspoon salt, ½ teaspoon pepper
Mix in the half and half, broccoli, and shredded cheese, cover, and cook on low for another 60 minutes. Taste for seasonings.
3 cups half and half, 2 cups broccoli florets, 1 cup shredded sharp cheddar
Ladle soup into bowls, and garnish with almonds and paprika, and enjoy.
½ cup sliced almonds, paprika for garnish
How to toast sliced almonds: Preheat oven to 350° F. Spread the sliced almonds out on a baking sheet (or a baking sheet covered with parchment paper), and bake about 7 to 8 minutes, until golden and fragrant. Make sure you don’t leave the oven because they can burn easily.