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
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 + RECIPE VIDEO
written by Ashley Fehr
Ingredients
- .75 lb Little Potatoes, diced ½ bag
- 2 large carrots peeled and diced
- 1 stalk celery thinly sliced
- 1/2 medium onion diced
- 4 cups chicken or vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon minced garlic
- ¼ teaspoon black pepper
- 2 bay leaves
- 1 cup frozen corn
- 1 cup frozen peas
- 1 cup frozen green beans
- 1 cup evaporated milk or cream
- 2 tablespoons corn starch
- 1 cup finely chopped fresh spinach
Instructions
- Add potatoes, carrots, celery, onion, broth, Italian seasoning, salt, garlic, pepper and bay leaves to 3-4 quart 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.
- Turn slow cooker to high. Add corn, peas, and beans. Stir together milk or cream and corn starch and add to the slow cooker. Stir until combined.
- Cover and cook on high for 30 minutes – 1 hour, until vegetables are heated through and soup is slightly thickened. Stir in spinach and season to taste.
Notes
**Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.
Nutrition Information
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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
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!