When I think of autumn, a few things immediately come to mind: pumpkin everything, apple picking, falling leaves and soup season!

While my family will eat soup year-round, it definitely takes a backseat to summertime favorites during the warmer months. So, when the temperatures drop, it's time to dust off the slow cooker to make some of our favorites. This Cream of Broccoli Soup is super simple to make, yet filled with cooked-all-day flavor.

1. In a large pot or Dutch oven, melt butter with oil over medium high heat. Sauté onions, carrots and celery until they begin to soften, about 5 minutes.

2. Add potatoes, rosemary, thyme, salt and pepper. Sauté for a few minutes, stirring constantly.

3. Add chopped broccoli and sauté for a few minutes, stirring constantly.

4. Add broth and bring to a boil. Reduce heat and partially cover. Simmer for 20 minutes until veggies are soft.

5. Remove from heat and use an immersion blender to puree until smooth.

6. Stir in half-and-half until well combined. Serve immediately.

I serve this with some shredded cheese on the side for sprinkling on top and some crusty bread for dipping. This cream of broccoli soup has a depth of flavor that tastes like it cooked all day, but in reality it can be on your table in under an hour, so it's perfect for those crisp fall evenings. Enjoy this winning recipe all soup season long!

Krista Marshall is the creator of Everyday Mom's Meals .