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.
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.
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Amanda says
This recipe was just perfect. Great flavour and creaminess. Jam packed with vegetables.
Ashley Fehr says
Thanks Amanda!
Jaimie says
Can I cook the soup on high in the beginning so it cooks faster? If so, how long would I cook it on high?
Ashley Fehr says
Definitely! Generally on high you will cook for about half the time as low.
meghana says
wow i made it today. The soup came out really tasty. Thank you for the recipe.
Ashley Fehr says
Thanks Meghana! I’m so glad to hear that!
Natasha says
Had some issues with the milk/cornstatch at first. I whisked them together and poured them into the soup and they immediately separated and thr cornstarch fell to the bottom of the soup in big blobs. I had to sir it every 5 minutes and eventually it started staying mixed. Next time I think I will leave out the milk altogether as the broth before was good
Ashley Fehr says
I’m sorry to hear that Natasha! If the corn starch and milk are whisked together completely I’m not sure why they would separate into blobs, I haven’t had that problem before unfortunately.
Stephanie says
I used light cream with the cornstarch and the soup did not thicken. It cooked for a long time and still was thin. I thought the light cream instead of milk would help but to no avail. It was good, but I would have preferred it creamier. I don’t think cooking it longer would make a difference since I had read a previous comment and you suggested the longer cooking, but that did not help. What could be done to make this soup creamier?
Ashley Fehr says
If you want a very thick soup, you can use additional corn starch or reduce the broth. The recipe itself is not super thick, so you may have to make some adjustments to get it just the way you like. I hope that helps!
sharon says
mine also did not thicken
Shelley says
You need to reach near boing point for the cornstarch to work.
Meg says
Not a fan of this at all. Tastes weird and the second step adding the milk too way longer to heat up than 1 hr. It never thickened just tast like milky broth. I truly have no idea how this is rated so high!
Ashley Fehr says
Hi Meg! I’m sorry to hear that you didn’t enjoy it! All slow cookers definitely cook at a different temperature, so it may have just taken a little longer to thicken up.
Nadia says
Hello,
I am excited to try your recipe. What if I don’t have corn starch?
Ashley Fehr says
If you don’t have corn starch you can make a roux, with melted butter and flour, to thicken some milk, or you can use a heavier liquid to add creaminess, like heavy cream or evaporated milk. I hope that helps and that you enjoy it!
Deborah says
We have been on a soup kick the last month. Do happy to have tried this one. Very tasty. I served it with crescent rolls stuffed with cheese. What a delight. Thanks for sharing
Ashley Fehr says
Thanks Deborah! I’m glad you liked it!
Yulia says
Why do we need broth? Wouldn’t it be cooked from veggies feon these 7 hours??
Ashley Fehr says
You need the broth because it is a soup recipe.
Sladjana says
Hi, I literally just made this soup and am afraid it went “bad” immediately after I added the milk…is it possible? It’s a little sour…just a bit…and when I turned it on high for the soup to thicken up it had slight bubbles.
I’m not a novice cook but it dawned on me only afterwards that I’m adding a much cooler milk temperature to an already hot soup…
Your advice is much appreciated
Ashley Fehr says
I’m so sorry to hear that! It is possible, though I’ve never had a problem adding milk to a slow cooker before. If your slow cooker runs very hot or you’re using a very low fat milk, then it’s possibly it could have become too hot. Slight bubbles should be fine once you turn it to high. Curdled milk will have a funny look and texture but shouldn’t taste sour, so I would be worried about the condition of your milk.
Patricia Lindsey says
I have CHF and high BP so I am on a low sodium diet, can you please put the sodium count along with the calorie count.
vivian says
This soup was very good, and just what I needed to help get over a cold. I think next time I will put the spinach in later so it stays green. Thanks for a good recipe!
Ashley Fehr says
Glad you liked it Vivian!
Tan says
I dont have a slow cooker, will this receipe be ok if i cook it without that?
Ashley Fehr says
Yes, absolutely! You can definitely cook it on the stove top
Michelle says
Omg lush
Michelle says
I totally meant to give this FIVE stars…. I don’t know how to update the old post. My sincerest apologies!!
Ashley Fehr says
Hi Michelle! No worries! I will delete your comment as that’s the only way to remove the rating, but I’m so glad you liked it!
Ashley says
Delicious! I didn’t have the frozen veggies on hand so I used 2 zucchinis and 1 yellow pepper and 1 red pepper instead – put those in at the beginning and let it cook all day. Thanks for the recipe!
Ashley Fehr says
So glad you liked it!
Kirsten says
Looks good
Ashley Fehr says
Thanks Kirsten!
Chrissy says
What kind of milk do you use? Can i use silk milk or heavy cream??
Ashley Fehr says
I use 1% but cream definitely works too! Silk will change the flavor so I’m not sure about that.
ColleenB.~Texas says
In the 70’s here today but soup still looks delicious. Like I tell my husband; it’s no different having soup when the temperatures are warm than it is having a hot casserole dish.
For me; buying just a bag of mixed veggies makes more sense than buying individual bags of frozen veggies. I buy the largest frozen veggie bag as possible cause I do use the frozen vegetables in casserole dishes, etc.
Thanks 4 the recipe.
Ashley Fehr says
Hi Colleen, I totally agree! I can eat hot food in the Spring and I can eat soup just as well! Although we’re not having weather anywhere close to that! 🙂 You can definitely just buy a bag of mixed veggies! For some reason I prefer fresh cooked carrots to frozen but there really isn’t too much difference.
Sarah @Whole and Heavenly Oven says
Soup is totally required year-round in my world! I seriously love ANY creamy soup but this looks insanely good with all that veggie goodness too!
Ashley Fehr says
Thanks Sarah! I will take my soup any way I can get it!
Gayle @ Pumpkin 'N Spice says
In my book, soup is needed ANY time of the year, and it’s too early for grilling still (at least here in the Midwest)! 🙂 Slow cooker soups are my favorite and I just know my husband would love this version. You can’t go wrong with a thick and creamy soup that warms you right up!
Ashley Fehr says
It is absolutely FREEZING here this week — we actually had a big ice/thunderstorm the last couple days. So soup is definitely in order here! Thanks Gayle!