This Slow Cooker Creamy Vegetable Soup is a hearty, healthy meal in one — made so easy with the crockpot! It’s low in calories but BIG in flavor! Includes how to recipe video
Love creamy, cozy soups? Try this Olive Garden Chicken Gnocchi Soup, this Chicken and Dumpling Soup, or this Quick Chicken Bacon Rice Soup!
I know, I know — it’s March. I should probably be posting grilling recipes by now, or if not at the very least St. Patrick’s Day, Easter and Mother’s Day.
But I’m still hung up on soup.
Do we need more examples??
I don’t know about you, but I love soup — and it’s the perfect winter meal! It’s also one of the only ways that I get a ton of veggies in my diet and enjoy eating them.
But I also love a good thick soup that’s rich and creamy (and I think you do, too, because this Slow Cooker Garlic Parmesan Stew has been going positively nuts!). And that’s where this Vegetable Soup comes in.
Looking for more easy crockpot recipes? Check out these Dump ‘n’ Go Slow Cooker Recipes!
I stuck with my favorite veggies in this one — carrots, peas, potatoes (I used Little Potatoes because they’re so creamy) — and I threw in a couple extra for good measure — spinach, green beans and celery. One of the best things about soup (for me, anyways) is how the flavors all meld together after such a long time cooking together, which is why I love cooking them in the slow cooker!
Soups also freeze great, so you can make a large batch and munch on it all week long, or fill some freezer containers to enjoy later when life is a little more hectic. I know I never regret throwing extra food in the freezer!
Feel free to mix up the vegetables with your favorites — mushrooms, leeks, peppers, kale, add in different spices — go nuts!
See how easy it is to make:
https://www.youtube.com/watch?v=SG9bbFthMe8
*This post is generously sponsored by The Little Potato Company — thank you for supporting brands that keep The Recipe Rebel going!
Slow Cooker Creamy Vegetable Soup
written by Ashley Fehr
Ingredients
- 4 cups chicken or vegetable broth
- 2 tablespoons corn starch
- 1 lb Yukon gold or red potatoes (finely diced, peeling optional)
- 2 large carrots (peeled and diced)
- 1 rib celery (thinly sliced)
- ½ medium onion (finely diced)
- 1 cup evaporated milk or heavy cream
- 3 cloves garlic (minced)
- 2 teaspoons Italian seasoning
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 2 bay leaves
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup frozen green beans
- 1 cup chopped fresh spinach
Instructions
- In a 4 quart slow cooker, whisk together broth and corn starch.
- Add potatoes, carrots, celery, onion, cream, garlic, Italian seasoning, salt, pepper and bay leaves to slow cooker (OPTIONAL: sauté vegetables and seasoning in 2 tablespoons oil before adding to slow cooker).
- Cover and cook on low for 6-8 hours, until potatoes and carrots are tender.
- Stir in corn, peas, green beans and spinach. Taste and adjust seasonings as desired before serving.
Notes
- Vegetables: there are loads of veggies in this creamy vegetable soup, but you can swap out the ones you don’t like for others as needed. This recipe is super customizable, so feel free to use up what you need to get out of the fridge — firmer vegetables get added at the beginning, and softer or frozen vegetables get stirred in at the end.
- Seasonings and spice: I kept the seasonings mild, but you can bump things up by adding a pinch of cayenne, some red pepper flakes, some Cajun seasonings, or whatever your heart desires. Always feel free to adjust the seasonings to your tastes at the end of the cook time.
- Evaporated milk or cream: these two dairy products hold up well to an extended cook time, so I do not recommend substituting them.
Nutrition Information
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Cassandra says
Thanks again. I will try this recipe 😋
Brenda Edge says
Can you freeze this soup??
The Recipe Rebel says
Yes you can Brenda! Enjoy!
Nora says
Kids and husband approved
The Recipe Rebel says
Hi Nora! I’m so glad you enjoyed the recipe! Thank you for this review!
Brittany F says
I used unsweetened condensed coconut milk and it came out super tasty! And vegan friendly too
Ashley Fehr says
Thanks for sharing!
Debbie Taylor says
Swap out milk and cornstarch for evaporated milk & cream of chicken soup!!! Thick and yummy!
Ashley Fehr says
Great tips! Thanks Debbie!
Rick Reyburn says
I took some liberties and used the basics of this but doubled the quantities. I used a sweet potato and some small russets, more than double carrots, three stalks of celery, an onion, a can of corn, two cups of cut fresh green beans, a bell pepper, a cup of mushrooms, a bag of frozen peas, spinach and double all the rest.
It is delicious and very filling!!!
Ashley Fehr says
Thanks for sharing Rick!