• 4 cups fresh broccoli florets
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup unsweetened almond milk or other non-dairy milk
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (or use a gluten-free alternative)
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste


  1. Start by preparing the vegetables. Chop the broccoli into florets, peel and chop the carrots, and mince the garlic.
  2. In a medium-sized skillet, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for a few minutes until they become translucent.
  3. Sprinkle the flour over the sautéed onions and garlic and stir well to form a roux. Cook for a couple of minutes to remove the raw flour taste.
  4. Transfer the onion, garlic, and roux mixture to your crockpot.
  5. Add the chopped carrots and broccoli florets to the crockpot.
  6. Pour in the vegetable broth and add the dried thyme. Stir everything together.
  7. Cover the crockpot and cook on low for 4-5 hours or until the vegetables are tender.
  8. After the vegetables are soft, use an immersion blender to puree the soup until it’s smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender to puree, then return it to the crockpot.
  9. Stir in the unsweetened almond milk or another non-dairy milk to make the soup creamy.
  10. Season the soup with salt and pepper to taste. Keep in mind that the amount of salt you need may vary depending on the saltiness of your vegetable broth.
  11. Let the soup cook for an additional 15-30 minutes on low to heat through and allow the flavors to meld.
  12. Serve the Vegan Crockpot Broccoli Soup hot, garnished with some freshly cracked black pepper if desired.