Slow Cooker Creamy Vegetable Soup is a hearty, healthy crockpot soup! It’s low in calories but BIG in flavor. Even my picky eaters love this vegetarian soup recipe.
Check out more of my favorite meatless entrees like Vegetarian Chili, One Pot Pasta Primavera and Potato Corn Chowder!
Table of Contents
- Why we love this Slow Cooker Creamy Vegetable Soup Recipe:
- Slow Cooker Creamy Vegetable Soup Ingredients:
- How to make Slow Cooker Creamy Vegetable Soup
- Variations and Substitutions
- How to store Slow Cooker Creamy Vegetable Soup
- Can I freeze Slow Cooker Creamy Vegetable Soup?
- Serving suggestions:
- More Crockpot soup recipes you’ll love!
- Slow Cooker Creamy Vegetable Soup Recipe
I don’t know about you, but I love soup – and it’s the perfect cold weather meal! It’s also one of the best ways to get a ton of veggies in my diet and enjoy eating them. This Slow Cooker Creamy Vegetable Soup might just be my favorite!
I’ve been making this vegetable soup for years. It’s one of those soups that’s so good, I crave it even on hot summer days (which is perfect for all the garden veggies!). Luckily, my family loves it too (even though it’s PACKED with veggies)!
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!
Why we love this Slow Cooker Creamy Vegetable Soup Recipe:
- Easy: This is a real set it and forget it Crockpot recipe. It really couldn’t be easier to make!
- Nutritious: If you take a quick look at just how many veggies are in this soup, you’ll see what I mean.
- One Pot: Everything gets tossed into the Crockpot and cooked to perfection. Clean up is a real breeze!
Slow Cooker Creamy Vegetable Soup Ingredients:
- Broth – You can use vegetable or chicken broth. Either way, I recommend going with a low sodium option.
- Potatoes – Yukon gold or red potatoes both work well in this recipe. You can peel them if you want. I like to leave the skins on for some extra nutrients.
- Cornstarch – This is used to thicken the creamy broth to the best consistency.
- Vegetables – I use a colorful medley of spinach, celery, green beans, carrots, onions, corn and peas in this Crockpot vegetable soup recipe. Feel free to play around and remove/add veggies as you see fit.
- Heavy Cream – You can use half and half instead, but it won’t be quite as thick and doesn’t hold up to the long cook time as well. Evaporated milk is a better substitute.
- Garlic
- Seasonings – I like to keep things simple with herbs, salt and pepper. Feel free to mix it up!
How to make Slow Cooker Creamy Vegetable Soup
Look at how easy this crockpot vegetable soup recipe is! For more detailed instructions, just keep on scrolling down to the recipe card at the bottom of the page.
- Whisk together the broth and cornstarch in the Crockpot.
- Add potatoes, carrots, celery, onion, cream, garlic and seasonings to the Crockpot.
- Cover and cook on LOW for 6-8 hours.
- Stir in corn, peas, green beans and spinach.
Variations and Substitutions
- Veggies: There’s a lot of wiggle room with your vegetable selection. You can add more veggies if you want to clean out your produce drawer! Add firmer ones at the beginning and softer or frozen ones right at the end.
- Spicy: You can certainly heat things up in this simple soup with a pinch of cayenne pepper, crushed red pepper flakes, Cajun seasoning or whatever else floats your boat.
- Creamy: I like to create the creamy broth with heavy cream or evaporated milk. These two dairy products hold up well to an extended cook time, so I do not recommend substituting them.
How to store Slow Cooker Creamy Vegetable Soup
This soup keeps well in the fridge since there’s no rice or pasta to get mushy. The flavor will be even better after refrigerating for a couple of days! If you know you’re going to have leftovers, I would recommend adding the spinach to each individual bowl just before serving.
Just keep your leftovers stored in an airtight container for about 3-4 days. You can microwave individual portions for 30 seconds at a time, stirring each time it stops until warmed all the way through.
Can I freeze Slow Cooker Creamy Vegetable Soup?
It is possible, but I don’t necessarily recommend it. Freezing soups with cooked potatoes changes their texture significantly.
If you would like to freeze this creamy vegetable soup, be sure to let it fully cool to room temperature prior to storing in an airtight container. Label, date, and freeze for up to 3 months. Allow it to slowly thaw in the fridge prior to reheating.
Serving suggestions:
I love serving Slow Cooker Vegetable Soup with a side like Homemade Dinner Rolls or No Knead Artisan Bread to help soak up all of that delicious broth! Homemade Garlic Herb Dinner Rolls are also pretty wonderful.
Of course, you could always serve this creamy vegetable soup as a side dish next to an entree like Baked Chicken Breasts or Baked Pork Chops.
More Crockpot soup recipes you’ll love!
- Crockpot Zuppa Toscana — full of flavor!
- Crockpot Chicken Noodle Soup — a classic made easier.
- Slow Cooker Cheeseburger Soup — one of my personal favorites!
- Crockpot Lasagna Soup — perfect for Garlic Bread dunking.
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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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+Jo-Ann says
My family loved this! A new favorite to add to our monthly mentu! thank you Ashley
Ashley Fehr says
I’m so glad!
Brenda Anderson says
Can you tell me if you could use an induction blender before adding the corn and spinach to make it a little thicker?
Ashley Fehr says
Yes I bet you could!
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!