Crock Pot Vegetable Soup is one of those crockpot soup recipes I turn to when I want something filling and flavorful that doesn't take all day to make. This soup is light enough to serve as a starter or alongside a yummy sandwich or crusty panini. It also freezes well and makes for great leftovers!
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This tomato-based soup is one of our favorite toss-and-go recipes and the combination of veggies is so tasty. It combines light and crunchy celery and carrots, hearty potatoes, and a rich tomato broth for an unforgettable soup that you will love!
If you crave soups and chili, next you've got to try my slowly cooked white chicken chili, this hearty chicken stew, and my Italian lasagna soup.
Why You'll Love This Recipe
- Warm and Comforting: This slow cooker vegetable soup recipe is nourishing and brimming with rich, savory flavor.
- Easy to Customize: You can switch up the veggies and spices based on what you love and you can easily add meat or grains to this slow cooker vegetable soup.
- So Simple to Make: The ingredient list is simple, the recipe itself is really straightforward, and the results are amazing! It's a great tasting soup that the whole family will love.
- Great for Picky Eaters: Need to sneak in more veggies for a picky eater at home? This soup is an easy way to do it!
Vegetable Soup Ingredients
- Vegetable Stock: You can use regular or low-sodium broth. I use vegetable stock for this recipe, but chicken stock would also work!
- Yellow Onion, Celery, and Carrot: Fresh onion, celery, and carrot add great flavor to the soup base and a little crunch to the texture.
- Minced Garlic: I love the kick of flavor that fresh garlic adds to this soup. It really brings out all of the other flavors.
- Russet Potatoes: Starchy golden Russet potatoes are used for this soup. You could also use baby red potatoes or Yukon golds. Be sure to wash, peel, and cut them into small pieces so they cook faster.
- Condensed Tomato Soup: Classic, thick, flavorful condensed tomato soup makes the soup base for this vegetable soup in the Crock Pot.
- Diced Tomatoes: Use any flavor or spice level of diced tomatoes that you like. Keep the liquid so you can add it directly to the soup.
- Tomato Paste: A few tablespoons of tomato paste give bright, tangy acidity to the soup base.
- Worcestershire Sauce: This adds more saltiness and umami flavor.
- Spices: I used Italian seasoning, dried rosemary, bay leaf, salt, and black pepper for the slow cooker veggie soup. You could also add paprika or smoked paprika for more flavor.
- Frozen Mixed Vegetables: I like to look for a mix that has peas, carrots, and corn, but you can use any kind you like. Crockpot recipes with frozen vegetables make meal prep even easier, allowing you to spend less time chopping and more time enjoying the food with your family.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add Barley or Noodles: For an even more hearty version of the soup, add cooked barley or cooked noodles at the end of the soup's cooking time.
- Add Meat: Ground beef, chicken, or turkey all go well in this recipe! It turns out similar to this beef vegetable soup. You could also add diced ham to go in the Crock Pot vegetable soup with frozen vegetables.
- Throw In Some Okra: If you're an okra fan, throw in some fresh or frozen okra to make this soup even thicker and more flavorful.
- Try It With Beans: Throw in a can of rinsed and drained kidney beans, cannellini beans, or Great Northern beans for more protein and fiber.
- Fresh Greens: Add a handful of fresh kale or spinach during the last 15-30 minutes of cooking.
How To Make Vegetable Soup in the Crock Pot
It only takes a few minutes to chop all of your veggies for this easy crockpot vegetable soup. Then you're ready to throw everything together and let it simmer away in the slow cooker.
- Step 1: Add Everything But the Frozen Veggies. Place all of the other ingredients in the slow cooker and stir until they're combined.
- Step 2: Cook. Cover and cook on high for 3 ½-4 ½ hours or on low for 6-7 hours. You can stir the soup occasionally. As you slowly cook vegetable soup, it melds all the amazing flavors together and will also make your house smell so good!
- Step 3: Add the Frozen Veggies. About 30 minutes before the cooking time is up, add the frozen vegetables. Continue to cook the soup until everything is tender and heated through. Check to see that the potatoes are fork-tender.
- Step 4: Serve. Remove the bay leaf and serve.
Hint: Prepping Veggies Ahead of Time
If you have a small food processor or food chopper, you can use it to dice up onions and bell peppers, then freeze them. Just pull a bag out of the freezer when you're ready to make a recipe like this one!
Expert Tips
- Season to Taste: Raw veggie ingredients definitely need seasoning and broths vary in salt level. If your soup tastes a little bland, add pinches of salt and fresh black pepper at the end.
- Frozen Veggies: If you're short on time, let the frozen veggies thaw before adding them to the soup. They won't take as long to heat through.
- Olive Oil Drizzle: Make the soup feel fancy with an olive oil drizzle before serving. It adds richness and you could even use an infused garlic or chili flavor for more kick.
Storage Directions
- Storing: You can keep this soup as leftovers in the fridge in an airtight container for up to 4 days. The soup can also be frozen. Place 1-2 servings in a freezer bag then lay them flat in the freezer. The frozen soup should keep for up to 6 months.
- Reheating: Let frozen leftovers defrost in the refrigerator overnight, then reheat on the stove or in the microwave when you're ready to serve.
Serving Suggestions
This vegetable soup made in the slow cooker is a great weeknight dinner or cozy weekend family dinner. It's delicious the next day as leftovers, too.
- Serve a piping hot bowl of vegetable soup with crusty bread like a French baguette or sourdough loaf. Or make a soft and pillowy slow cooker focaccia! Perfect for dipping!
- Garnish with croutons, fresh, chopped herbs like parsley or thyme, and a sprinkle of cheese on top.
- Have the soup with a classic BLT sandwich, grilled chicken panini, or simple grilled cheese sandwich. Anyone else love cutting the sandwich into triangles and dipping the corners into the soup? It's delicious!
- This is really good with crockpot corn casserole, sweet potatoes, or crockpot pizza. It's a light soup, so you can easily serve it with a more carb-heavy side dish and even use it as a side dish to an entree.
Recipe FAQs
Yes, you can use all fresh veggies if you want. Keep in mind you may want to adjust the vegetables based on what's in season and you may need to adjust the cooking time. Keep an eye on the soup and adjust the timing as needed.
Yes, you can make Crock Pot Vegetable Soup in the Instant Pot. Sauté the onion, celery, and carrots for a few minutes, then add the remaining ingredients except frozen vegetables and pressure cook on High for 4 minutes, followed by a 10-minute natural release. Stir in the frozen vegetables and simmer on "Sauté" mode for 5-7 minutes until tender. Remove the bay leaf, adjust seasoning, and enjoy!
Yes, saute the beef first and drain any excess grease before adding it to the Crock Pot to make the soup.
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Crock Pot Vegetable Soup
Equipment
Ingredients
- 4 cups vegetable stock
- 1 medium yellow onion diced
- 4 medium russet potatoes Washed, peeled, and cut into ¾" pieces
- 1 (10 oz) can of condensed tomato soup
- 2 (14.5 oz) can diced tomatoes do not drain
- 2 tablespoons tomato paste
- 3 ribs celery chopped
- 3 carrots peeled and chopped
- 2 teaspoons garlic minced
- 1 tablespoon Worcestershire sauce
- 1½ teaspoons Italian seasoning
- ½ teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- teaspoon black pepper
- 1 (16 oz) bag of frozen mixed vegetables
Instructions
- Add all ingredients (Except Frozen Vegetables) to a 6-quart slow cooker and stir until well combined.
- Cover and cook on high for 3½-4½ hours or low for 6-7 hours or until potatoes are fork-tender.
- Thirty minutes before cook time is up. Add frozen vegetables to the slow cooker and cook for 30 more minutes or until the vegetables are tender.
- Remove bay leaf and serve.
Notes
- Swap out frozen vegetables for fresh ones if you prefer, but keep in mind they may need a longer cooking time. Potatoes take the longest, so be sure they are fork-tender before serving.
- Want a more filling soup? Add cooked barley, noodles, or even beans for extra texture and protein.
- This soup freezes beautifully. Pour it into freezer-safe bags and store for up to 6 months.
- Serve this soup with a grilled cheese or crusty baguette for a cozy meal.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Alison says
Easy, delicious and healthy soup! Thanks for the recipe!!!
Ryan Allen says
I am so glad you enjoyed it. It is one of my favorites when it is cold out.