If you’re on the hunt for a comforting, wholesome, and downright easy soup to make, you’re going to love this Crock Pot Vegetable Soup Recipe. I promise, it’s one of those dishes that feels like a hug in a bowl—filled with hearty veggies, fragrant herbs, and cozy flavors. Whether you’re a busy parent, a home cook wanting to meal prep, or just craving something soothing on a chilly day, this soup has your name on it. Trust me, once you try it, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Effortless Prep: Just toss everything into the crock pot and walk away—no constant stirring or babysitting required.
- Flavorful and Nourishing: Layers of veggies and herbs make every spoonful comforting and satisfying.
- Flexible Ingredients: Easy to adapt to what’s in your fridge or pantry—no worries if you want to swap veggies.
- Family-Friendly: My family goes crazy for this soup and asks for seconds every time!
Ingredients You’ll Need
These ingredients come together beautifully to create a rich, comforting broth that highlights a mix of fresh and frozen vegetables. I always recommend buying fresh produce when possible, but frozen mixed veggies really step up when you’re short on time and still want good flavor.
- Large onion: Adds a natural sweetness and depth, so don’t skip it!
- Celery stalks: They give a nice crunch and subtle earthiness to balance the soup.
- Carrots: Sweet and tender, carrots really make the broth vibrant and colorful.
- Yukon gold potatoes: They hold their shape well and add a velvety texture once cooked.
- Fire roasted tomatoes (canned): These bring a smoky richness that takes the soup to the next level.
- Frozen mixed vegetables: A convenient way to add variety without chopping a bunch of extra fresh veggies.
- Bay leaves: Small but mighty—they infuse a subtle herbal note into the broth.
- Dried thyme: I find thyme’s earthy aroma perfect for vegetable soups.
- Minced garlic: Garlic brings essential warmth and depth to the flavor base.
- Salt and pepper: Always adjust to your taste to make it just right.
- Italian seasoning: This blend ties all the flavors together with its medley of herbs.
- Vegetable stock: The heart of the soup, providing a light but flavorful broth that brings out the veggies.
Variations
I’m all about making recipes your own! With this Crock Pot Vegetable Soup Recipe, it’s easy to switch things up based on what you love or what you have on hand. Here are a few tweaks I’ve tried that I highly recommend.
- Add protein: Sometimes I toss in canned beans like cannellini or chickpeas for extra heartiness and protein without complicating the process.
- Seasonal veggies swap: Depending on the season, I substitute or add in zucchini, green beans, or even kale to keep it fresh and interesting.
- Spice it up: A pinch of crushed red pepper flakes or a dash of smoked paprika can add a lovely kick if you like a little heat.
- Make it creamy: For a richer take, I add a splash of coconut milk or stir in some cream at the end—so indulgent!
How to Make Crock Pot Vegetable Soup Recipe
Step 1: Prepare and Layer the Veggies
Start by chopping your onion, celery, carrots, and potatoes into bite-sized pieces. I like my potatoes diced smaller so they cook evenly and don’t overpower the soup. Then, throw everything—along with your frozen mixed veggies, bay leaves, garlic, and seasonings—right into the crock pot. The layering doesn’t have to be perfect, just pile it all in. This step is where the magic starts, and prepping all the veggies ahead means less work later.
Step 2: Add Stock and Tomatoes
Pour in the vegetable stock and the fire roasted tomatoes with their juices. This combination gives the soup its rich base. I swear by fire roasted tomatoes—they add a subtle smokiness that really elevates the flavor. Give everything a gentle stir to combine without mashing the potatoes.
Step 3: Slow Cook Until Tender
Cover and cook on low for about 5 to 6 hours, or on high for 2 and a half to 3 hours. The key is to cook until the potatoes are tender when poked with a fork, but still holding their shape nicely. I usually set it and forget it while doing other things around the house. When it’s done, the kitchen smells incredible and the soup tastes like it simmered all day—even though it was minimal effort.
Step 4: Final Seasoning and Serving
Before serving, taste and adjust the seasoning with a little extra salt or pepper if needed. Fish out the bay leaves—that’s a step I once forgot, and no one wants to bite into a tough leaf! Ladle the soup warm into bowls and get ready to enjoy.
Pro Tips for Making Crock Pot Vegetable Soup Recipe
- Chop Evenly: Cutting your veggies to roughly the same size helps everything cook evenly without some parts turning mushy while others stay tough.
- Don’t Skip Bay Leaves: They’re subtle but give the broth a complex flavor that’s easy to miss if you forget them.
- Use Low and Slow: Cooking on low brings out the best flavor and texture in this soup—plus it frees up your time during the day.
- Season After Cooking: It’s tempting to salt everything up front, but wait until the end to fine-tune seasoning to avoid over-salting.
How to Serve Crock Pot Vegetable Soup Recipe
Garnishes
I love topping this soup with a sprinkle of fresh chopped parsley or a handful of grated Parmesan cheese—it adds a little brightness and richness that feels just right. Sometimes I add a swirl of sour cream or a drizzle of good olive oil for extra creaminess. Toasted croutons on top bring a lovely crunch, especially if you’re serving it as a cozy lunch.
Side Dishes
Pairing with a crusty baguette or garlic bread makes the meal feel more complete. For a healthier twist, some warm whole-grain rolls or a fresh green salad on the side balances the meal perfectly. My family especially loves dipping buttery bread into the broth—it’s a total crowd-pleaser.
Creative Ways to Present
For a special occasion, I like to serve the soup in mini bread bowls—it’s fun and adds a rustic charm to the table. Another idea is to make individual servings in mason jars if you’re taking it for lunch or a picnic. You can even garnish with edible flowers or microgreens for a pop of color when hosting friends.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in airtight containers in the fridge, where this soup stays delicious for up to 4 days. It actually tastes better the next day as the flavors meld together. Just be sure to let it cool completely before refrigerating to keep the veggies fresh.
Freezing
This crock pot vegetable soup freezes wonderfully. I portion it out into freezer-safe containers or bags, and it keeps well for up to 3 months. When I want a quick meal, I just pull one out and thaw it overnight in the fridge. No fuss, no mess.
Reheating
When reheating, I prefer warming it gently on the stovetop over medium heat, stirring occasionally. This prevents the veggies from getting mushy, and the soup heats evenly. You can also microwave it in intervals, but make sure to stir between bursts for the best texture.
FAQs
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Can I use fresh vegetables instead of frozen mixed vegetables in this Crock Pot Vegetable Soup Recipe?
Absolutely! Fresh vegetables work just as well as frozen ones. Just chop them into similar-sized pieces and add them to the crock pot with the other ingredients. Keep in mind that some fresh veggies might cook slightly faster, so adjust cooking time as needed to avoid overcooking.
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Can I make this soup vegan or gluten-free?
Yes! This soup is naturally vegan as long as you use vegetable stock that doesn’t contain animal products. It’s also gluten-free if you ensure your vegetable stock and canned tomatoes are labeled gluten-free. It’s a great allergy-friendly and plant-based option.
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How thick is this Crock Pot Vegetable Soup Recipe? Can I make it thicker?
This soup is more on the brothy side, highlighting the fresh flavors of the vegetables and herbs. If you prefer a thicker soup, you can mash some of the cooked potatoes with a fork after cooking or add a small amount of blended beans or cooked rice. Alternatively, simmer uncovered for the last 30 minutes to reduce some liquid.
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Can I add pasta or grains to this soup?
You can! I recommend cooking pasta or grains separately and adding them just before serving so they don’t get mushy from sitting in the soup. Small shapes like ditalini or orzo work well. It’s a great way to bulk up the meal if you want.
Final Thoughts
This Crock Pot Vegetable Soup Recipe is a true staple in my kitchen for good reason. It’s forgiving, flexible, full of flavor, and comforting without any fuss. I’ve made it countless times for family dinners, meal prep, and even casual get-togethers. I wholeheartedly recommend giving it a try—you’ll be surprised how such simple ingredients create such a satisfying bowl of comfort. Grab your crock pot, toss everything in, and let it work its magic so you can enjoy a warm, nourishing meal anytime.
Print
Crock Pot Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 5 to 6 hours
- Total Time: 5 hours 10 minutes to 6 hours 10 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Description
A comforting and hearty Crock Pot Vegetable Soup packed with nutritious vegetables, fire roasted tomatoes, and flavorful herbs, slow-cooked to perfection for an easy and delicious meal.
Ingredients
Vegetables
- 1 large onion, chopped
- 3 stalks celery, chopped
- 2 carrots, peeled and chopped
- 3 medium Yukon gold potatoes, peeled and diced into small pieces
- 1 bag frozen mixed vegetables (12 oz)
Other Ingredients
- 2 cans fire roasted tomatoes (14.5 oz each)
- 8 cups vegetable stock
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 2 teaspoons minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoons Italian seasoning
Instructions
- Prepare Ingredients: Chop the onion, celery, and carrots. Peel and dice the Yukon gold potatoes into small pieces to ensure even cooking.
- Combine Ingredients: Place all the chopped vegetables, frozen mixed vegetables, fire roasted tomatoes, vegetable stock, bay leaves, dried thyme, minced garlic, salt, pepper, and Italian seasoning into the slow cooker.
- Cook Soup: Set the slow cooker to low and cook for 5-6 hours, or set to high for 2.5-3 hours, until the potatoes are tender and the flavors have melded beautifully.
- Serve: Remove the bay leaves, ladle the soup into bowls, serve warm, and enjoy a hearty and healthy meal.
Notes
- This recipe requires minimal prep and is perfect for a hands-off slow cooker meal.
- You can customize the mixed vegetables based on your preference or what’s available seasonally.
- Adjust salt and pepper to taste before serving if desired.
- Leftovers store well in the refrigerator for 3-4 days or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 165 kcal
- Sugar: 7 g
- Sodium: 1905 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
