As the weather cools down, there’s nothing like a warm and comforting bowl of soup to cozy up with. And what better way to enjoy it than with a slow cooker? With its ease of use and ability to simmer away all day, the crockpot is the perfect tool for whipping up a hearty vegetable soup that’s sure to become a new favorite.
In this article, we’ll be sharing 20 delicious and varied vegetable soup recipes that are perfect for a cozy night in. From classic minestrone to creamy broccoli and cheddar, spicy lentil and vegetable to rustic tomato and basil, there’s something on this list for every palate. So grab your crockpot and get ready to warm up with these tasty and satisfying soups!
Slow Cooker Minestrone Soup
Warm up with a comforting bowl of slow-cooked minestrone soup, packed with vegetables, beans, and pasta. This easy recipe is perfect for a chilly day or a quick weeknight meal.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (8 oz) sliced mushrooms
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 cup small pasta shapes (e.g., elbow macaroni)
– 4 cups vegetable broth
– 1 tsp dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Add all ingredients to your slow cooker.
2. Cook on Low for 6-8 hours or High for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 6-8 hours (Low) or 3-4 hours (High)
Creamy Broccoli and Cheddar Crockpot Soup
Creamy Broccoli and Cheddar Crockpot Soup Recipe
Warm up with this comforting, creamy soup that’s perfect for a chilly evening. This recipe is easy to make and packed with nutritious broccoli and cheddar cheese.
Ingredients:
– 1 medium onion, chopped
– 3 cups broccoli florets
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 1 cup shredded cheddar cheese
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a crockpot, combine chopped onion, broccoli florets, and minced garlic.
2. Pour in chicken broth and add shredded cheddar cheese. Stir until the cheese is well coated with the broth.
3. Cook on low for 4-5 hours or high for 2 hours.
4. About 30 minutes before serving, stir in milk and adjust seasoning as needed.
5. Serve hot, garnished with additional thyme if desired.
Cooking Time: 2-5 hours
Spicy Lentil and Vegetable Slow Cooker Soup
This hearty soup is a perfect blend of spices, lentils, and vegetables that simmer together to create a deliciously flavorful meal. With minimal prep time and hands-off cooking, it’s an ideal option for a busy day.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 can diced tomatoes (14.5 oz)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper, to taste
– 6 cups vegetable broth
Instructions:
1. In the slow cooker, combine lentils, onion, garlic, carrots, celery, diced tomatoes, cumin, smoked paprika, cayenne pepper, salt, and pepper.
2. Pour in vegetable broth.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. Taste and adjust seasoning as needed.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Rustic Tomato and Basil Crockpot Soup
Savor the flavors of summer with this comforting and easy-to-make crockpot soup, perfect for a cozy night in. This recipe combines the sweetness of ripe tomatoes with the brightness of fresh basil.
Ingredients:
– 2 lbs ripe tomatoes, chopped
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/4 cup heavy cream or half-and-half (optional)
– 1 tbsp olive oil
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh basil leaves, chopped (for garnish)
Instructions:
1. Add the chopped tomatoes, onion, garlic, broth, and olive oil to the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in heavy cream or half-and-half (if using) and dried oregano.
4. Season with salt and pepper to taste.
5. Ladle into bowls and garnish with chopped fresh basil.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Hearty Potato and Leek Slow Cooker Soup
This comforting soup is a perfect remedy for a chilly day, packed with the natural sweetness of potatoes and the subtle flavor of leeks. It’s easy to prepare and simmered to perfection in your slow cooker.
Ingredients:
– 2 large leeks, cleaned and chopped (white and light green parts only)
– 3-4 large potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves of garlic, minced
– 6 cups chicken broth
– 1 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Add the chopped leeks, potatoes, onion, and garlic to your slow cooker.
2. Pour in the chicken broth and season with salt and pepper.
3. Cook on low for 8-10 hours or high for 4-6 hours.
4. If desired, stir in the heavy cream or half-and-half during the last 30 minutes of cooking.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped parsley.
Cooking Time: 4-10 hours
Savory Mushroom and Barley Crockpot Soup
This hearty soup is a perfect blend of earthy mushrooms, nutty barley, and savory spices. With minimal prep time and effortless cooking, it’s a great option for a busy day.
Ingredients:
– 1 lb mixed mushrooms (button, cremini, shiitake)
– 2 cups chicken broth
– 1 cup pearl barley
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Add the chopped onion and minced garlic to the crockpot.
2. In a separate bowl, whisk together chicken broth and dried thyme. Pour into the crockpot.
3. Add the mixed mushrooms, pearl barley, salt, and pepper to the crockpot.
4. Drizzle with olive oil and stir to combine.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Curried Coconut and Vegetable Slow Cooker Soup
Warm up with this comforting and flavorful slow cooker soup that combines the creamy richness of coconut milk, the bright warmth of curry spices, and a medley of tender vegetables.
Ingredients:
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 red bell pepper, chopped
– 1 can (14 oz) diced tomatoes
– 2 cups coconut milk
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, carrots, potatoes, and red bell pepper; cook until tender, about 10 minutes.
2. Transfer the vegetable mixture to the slow cooker. Add the diced tomatoes, coconut milk, curry powder, and cumin. Season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Classic Split Pea and Carrot Crockpot Soup
This comforting soup is a staple of home cooking, combining the natural sweetness of carrots with the creamy texture of split peas. Perfect for a chilly day or a quick weeknight meal.
Ingredients:
– 1 pound dried split peas
– 2 medium carrots, chopped
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Add the chopped onion, minced garlic, and chopped carrots to the crockpot.
2. Rinse the split peas and add them to the pot.
3. Pour in the chicken broth and stir to combine.
4. Add the dried thyme and season with salt and pepper.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Zesty Mexican Black Bean and Corn Slow Cooker Soup
This hearty soup combines the flavors of Mexico with the convenience of a slow cooker. Perfect for a weeknight dinner or a casual gathering, this recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes
– 1 cup frozen corn kernels
– 1 red bell pepper, chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Add all ingredients to a slow cooker and stir to combine.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Taste and adjust seasoning as needed.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Autumn Harvest Butternut Squash Crockpot Soup
Warm up with a comforting and flavorful soup that celebrates the harvest season. This recipe is perfect for chilly fall days, using roasted butternut squash as its star ingredient.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups chicken broth
– 1 cup heavy cream (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Place the squash cubes on a baking sheet, drizzle with olive oil, and roast for 30-40 minutes or until tender.
2. In a crockpot, combine roasted squash, onion, garlic, cumin, smoked paprika, salt, and pepper.
3. Pour in chicken broth and stir to combine.
4. Cook on low for 6 hours or high for 3 hours.
5. Use an immersion blender (or transfer soup to a blender) to puree until smooth.
6. Stir in heavy cream (if using).
7. Taste and adjust seasoning as needed.
8. Serve warm, garnished with fresh cilantro leaves.
Cooking Time: 6 hours (low) or 3 hours (high)
Garlicky White Bean and Kale Slow Cooker Soup
This Garlicky White Bean and Kale Slow Cooker Soup is a perfect comfort food dish for chilly days. With its rich garlic flavor, creamy cannellini beans, and nutritious kale, this soup will become a staple in your household.
Ingredients:
– 1 pound dried cannellini beans, soaked overnight and drained
– 4 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cups vegetable broth
– 1 cup chopped kale leaves (stemmed)
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a slow cooker, combine soaked cannellini beans, garlic, olive oil, onion, vegetable broth, kale, and thyme.
2. Season with salt and pepper to taste.
3. Cook on low for 8 hours or high for 4 hours.
4. Serve hot, garnished with additional chopped kale if desired.
Cooking Time: 8 hours (low) or 4 hours (high)
Thai-Inspired Lemongrass and Vegetable Crockpot Soup
This aromatic and flavorful soup is a perfect blend of Thai spices and tender vegetables, all cooked to perfection in a crockpot. Serve with steamed jasmine rice or crusty bread for a satisfying meal.
Ingredients:
– 2 lemongrass stalks, bruised
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as carrots, zucchini, bell peppers, and mushrooms)
– 4 cups chicken or vegetable broth
– 1 can coconut milk
– 2 tablespoons soy sauce
– 1 tablespoon Thai red curry paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Add lemongrass, onion, garlic, and mixed vegetables to the crockpot.
2. Pour in broth, coconut milk, soy sauce, curry paste, and cumin. Season with salt and pepper to taste.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Smoky Chipotle Sweet Potato Slow Cooker Soup
This hearty soup combines the natural sweetness of sweet potatoes with the bold flavors of chipotle peppers and smoky spices, perfect for a cozy evening meal.
Ingredients:
– 2 large sweet potatoes, peeled and cubed
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 1/4 cup chipotle peppers in adobo sauce
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1/4 cup heavy cream or half-and-half (optional)
Instructions:
1. Add the sweet potatoes, diced tomatoes, black beans, chipotle peppers, onion, garlic, smoked paprika, and cumin to a large slow cooker.
2. Pour in the vegetable broth and season with salt and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. If desired, stir in heavy cream or half-and-half before serving.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Garden-Fresh Zucchini and Tomato Crockpot Soup
This hearty soup combines the flavors of summer’s bounty – tender zucchini, juicy tomatoes, and aromatic herbs. With minimal effort, you’ll enjoy a deliciously comforting meal that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium zucchinis
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Place zucchinis, diced tomatoes, chicken broth, parsley, garlic, and oregano in the crockpot.
2. Season with salt and pepper to taste.
3. Cook on Low for 6-8 hours or High for 3-4 hours.
4. Stir in Parmesan cheese (if using) and serve hot.
Cooking Time: 6-8 hours (Low), 3-4 hours (High)
French Onion and Vegetable Slow Cooker Soup
Warm up with this comforting and flavorful slow cooker soup that combines the sweetness of caramelized onions, the earthiness of vegetables, and the savory taste of beef broth. Perfect for a cozy evening or a chilly day.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons butter
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 4 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large skillet, cook the onions over medium-low heat for 30 minutes or until caramelized.
2. Add the butter, garlic, carrots, celery, and cooked onion to the slow cooker.
3. Pour in the beef broth and add thyme, salt, and pepper.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Herbed Lentil and Spinach Crockpot Soup
This hearty and flavorful soup is a perfect blend of lentils, spinach, and aromatic herbs, simmered to perfection in your crockpot. A comforting and nutritious meal for any time of the year.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 1 celery stalk, chopped
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– 1 bay leaf
– 1 cup fresh spinach leaves
– Salt and pepper, to taste
Instructions:
1. Add lentils, vegetable broth, onion, garlic, carrots, celery, thyme, rosemary, and bay leaf to the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, add fresh spinach leaves and stir.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with additional thyme if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Roasted Red Pepper and Chickpea Slow Cooker Soup
Roasted Red Pepper and Chickpea Slow Cooker Soup Recipe
Summary: A hearty and flavorful slow cooker soup that combines the sweetness of roasted red peppers with the creaminess of chickpeas. Perfect for a quick and easy weeknight dinner.
Ingredients:
– 2 large red bell peppers, seeded and chopped
– 1 can (15 oz) chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Place red peppers on a baking sheet and roast for 30-40 minutes, or until skin is blistered and charred.
2. In a large slow cooker, combine roasted peppers, chickpeas, vegetable broth, onion, garlic, cumin, smoked paprika, salt, and pepper.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Asian-Inspired Bok Choy and Tofu Crockpot Soup
This hearty and flavorful soup is a perfect blend of Asian-inspired ingredients, with the tender crunch of bok choy and the creaminess of silken tofu. A great option for a quick and easy meal or a healthy lunch.
Ingredients:
– 1 pound firm tofu, drained and cubed
– 2 cups bok choy, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 4 cups vegetable broth
– 1/4 cup soy sauce
– 2 tablespoons sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Add all ingredients except scallions to the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Stir in scallions just before serving, if using.
4. Serve hot and enjoy!
Cooking Time: 3-8 hours
Rustic Cabbage and Potato Slow Cooker Soup
This hearty soup is a perfect comfort food for chilly days. Simmering the cabbage and potatoes in a flavorful broth creates a rich, velvety texture that’s sure to warm your belly.
Ingredients:
– 1 large head of cabbage, chopped
– 2-3 medium-sized potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground caraway seeds
– 1 bay leaf
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. In a large skillet, sauté the onion and garlic until softened.
2. Add the chopped cabbage and cook until wilted.
3. Transfer the mixture to a slow cooker with the cubed potatoes, caraway seeds, bay leaf, thyme, salt, and pepper.
4. Pour in the vegetable broth and stir to combine.
5. Cook on low for 6-8 hours or high for 3-4 hours.
6. Serve hot, garnished with chopped fresh parsley or chives if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Mediterranean Eggplant and Tomato Crockpot Soup
This hearty and flavorful soup is a perfect blend of Mediterranean flavors, featuring tender eggplant and juicy tomatoes cooked to perfection in a slow cooker.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 large tomatoes, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup olive oil
– 1 tsp dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a crockpot, combine eggplant slices, diced tomatoes, onion, garlic, vegetable broth, olive oil, and oregano.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
Summary
Cozy up with a warm bowl of vegetable soup! This collection of 20 hearty recipes features an array of delicious slow cooker soups that are perfect for a comforting meal on a chilly night. From classics like minestrone and split pea to international inspirations like Thai lemongrass and Mexican black bean, there’s something for everyone. With ingredients like broccoli, mushrooms, lentils, and butternut squash, these soups are packed with nutrients and flavor. Try one out tonight!
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