The flavors of an easy slow cooker vegetable soup are so comforting. It's a simple, satisfying recipe to enjoy with special someone.
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Need an effortless way to sneak in more veggies? This recipe is perfect for busy days when you crave a nourishing homemade meal without the hassle.
It pairs well with my air fryer tuna melt or Hawaiian roll sliders when looking for an easy dinner idea. With a few simple ingredients and minimal effort, anyone can enjoy a hearty, homemade meal without spending hours in the kitchen.
Reasons to Love
- Easy preparation. It's incredibly easy to make this soup. You just need to toss in frozen vegetables, canned tomatoes, diced potatoes, seasonings, and vegetable stock into your crockpot.
- Nutritious and delicious. The slow cooking process helps retain nutrients in the vegetables better than boiling or steaming. Plus, since it cooks slowly over several hours, all the flavors meld together beautifully, resulting in a rich and flavorful broth.
Ingredients
The easy slow cooker recipe comes together with minimal ingredients. I like to use frozen vegetable mix to make this recipe easier but you can use fresh if you prefer.
Here's what you'll need to make this slow cooker vegetable soup recipe:
- onion
- frozen mixed vegetables (like green beans, carrots, peas, and corn)
- canned diced tomatoes
- potato (russet potato or Yukon gold)
- bay leaf
- dried Italian seasoning with oregano
- minced garlic
- salt
- pepper
- vegetable stock
Scroll down to the recipe card for quantities used.
Instructions
The best thing about this recipe is that it's made with a quick dump-and-go preparation. Simply add all the ingredients to the crockpot and then turn the slow cooker on to do it's magic.
Add the chopped onion, frozen vegetables, canned tomatoes, potatoes, bay leaf, Italian seasoning, minced garlic, salt, and pepper to a small 2 quart slow cooker.
Pour the vegetable stock over the ingredients in the slow cooker.
Cover and cook on low for 4-6 hours or cook on high for 2-3 hours.
About 30 minutes before serving, check the potatoes for tenderness. They should be soft when pierced with a fork.
Adjust the seasoning for salt and pepper if needed and serve. Garnish with fresh herbs like chopped fresh parsley or a sprinkle of grated Parmesan cheese before serving for extra flavor.
Hint: If you prefer a thicker soup, you can mix 1-2 tablespoons of cornstarch with a small amount of cold water and stir it into the slow cooker during the last hour of cooking. Stir well to avoid lumps.
Variations
If you're looking to customize your crockpot vegetable soup, there are many ways you can do that. Here are a few ideas:
- Vegetables - Try adding different vegetables to change up the flavor and texture. For example, you can include zucchini, celery, bell peppers, or even sweet potatoes.
- Herbs and Spices - Add thyme, rosemary, or cumin for a unique flavor profile. Or, try garlic or ginger, which can kick up the taste.
- Creamy - Coconut milk can be used instead of broth to give a creamy texture.
You can also use a mix of milk and vegetable broth as the base which is what my vegetarian potato soup uses.
Tips
Top tip: Ensure you are using the right size slow cooker. It's important not to overload the crockpot with liquid. You should have some space at the top to prevent overflowing.
- Always pour liquids last. The canned tomatoes and broth should be poured over the veggies to distribute flavors evenly.
- Adjust the seasoning to your personal preference. Taste your soup before serving and adjust salt, pepper, or spices accordingly.
- Keep the lid on during cooking to retain heat and moisture. Only remove it sparingly to avoid temperature fluctuations.
Serving suggestions
You can serve your vegetable soup with crusty bread like my Italian artisan bread or crackers. These add a satisfying crunch to your meal, making it more filling and enjoyable.
Pairing it with a side salad is another great option. The freshness and crispness of the salad provide a delightful contrast to the warmth and softness of the soup. For something more substantial, a brie grilled cheese sandwich also pairs perfectly with vegetable soup.
Storage
Once cooled, transfer the soup into an airtight container in the refrigerator or freezer to keep it fresh. For short-term storage, you can keep the soup in the refrigerator for up to 4 days. The soup can be frozen for up to 3 months, but make sure to thaw it in the refrigerator before reheating.
FAQs
Certainly! In fact, making it ahead enhances its flavor as the ingredients have more time to marry together. You can prepare it in advance and refrigerate until you're ready to reheat.
Absolutely! Slow cooker vegetable soup is a nutritious and wholesome choice. Packed with vitamins, minerals, and fiber from fresh vegetables, it's a fantastic way to nourish your body.
Related Recipes
Want to try more small-batch soup recipes? Here are more of my favorites:
- Chicken Gnocchi Soup Olive Garden copycat
- Navy bean and ham soup
- Chicken corn chowder
- Minestrone soup with sausage
- Shrimp and corn bisque
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Recipe
Slow Cooker Vegetable Soup
Ingredients
- 1 small onion chopped
- 2 cups of frozen mixed vegetables
- ½ can of chopped tomatoes
- 1 medium potato peeled, cubed
- 1 bay leaf
- ¼ teaspoon dried Italian seasoning
- ½ teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups vegetable stock
Instructions
- In a slow cooker, add the chopped onion, frozen vegetables, canned tomatoes, potatoes, bay leaf, Italian seasoning, minced garlic, salt, and pepper.
- Pour the vegetable stock over the ingredients in the slow cooker.
- Set your slow cooker to Low setting and cover with the lid. Cook for 4-6 hours for a thorough simmer or on high setting for 2-3 hours for a quicker soup.
- About 30 minutes before serving, check the potatoes for tenderness. They should be soft when pierced with a fork.
- Adjust seasoning for salt and pepper and serve.
Notes
If you prefer a thicker soup, you can mix 1-2 tablespoons of cornstarch with a small amount of cold water and stir it into the slow cooker during the last hour of cooking. Stir well to avoid lumps. Garnish with fresh herbs like parsley or a sprinkle of grated Parmesan cheese before serving for extra flavor.
Marta
I made it a day before, and it was fantastic; I think I am going to always make it ahead of time to enhance flavors.
Jill
Very easy to prepare. Made this one night and everyone loved it. So healthy and nutritious too!
Paula
Finally, a soup recipe that doesn't make 10 gallons! Thanks for this, it was so good. I added just a touch of red pepper (we like things hot!)
North Dakota Terri
I also like that it doesn't make so much because I live alone. But it makes enough so I can share with a neighbor if I want to. I also add a touch of red pepper flakes sometimes.
Kai
I just threw in all the veggies I have in my fridge (the yummy ones of course) and the soup turned out really delicious and the flavors are so comforting. So quick and easy to make and my family enjoyed a really filling meal together. Will be making this again for the cold chilly evenings.
Linda Scott
Easy prep. I like this recipe better than soups containing meat. AWESOME. THANKS
Riley
I just followed the steps and it turned out great! And thanks for the tips to make it thicker, my kids loved it and asked for more.
North Dakota Terri
I made this soup for myself several times this winter because it only makes enough for 2 or 3 meals, and I sometimes shared it with a couple other women who live in this building. I add the whole can of tomatoes and juice and have tried both low-sodium chicken broth and low-sodium beef broth and found that I prefer it with beef broth. A couple sprinkles of parmesan cheese is good to add when serving. This recipe is definitely a keeper.