Easy Homemade Crock-Pot Vegetable Soup Recipe

Introduction

This easy homemade crock-pot vegetable soup is a comforting and healthy meal that comes together effortlessly. Packed with colorful veggies and flavorful herbs, it’s perfect for warming up on a chilly day or enjoying as a light dinner.

Ingredients

• 5 cups reduced-sodium chicken broth or vegetable broth
• 2 cups butternut squash, cut into 3/4 inch cubes (about 1/2 a small squash)
• 2 ribs celery, sliced
• 2 cups cauliflower, cut into florets
• 1/4 cup tomato paste
• 2 cans fire-roasted diced tomatoes with garlic (14.5 oz each)
• 1 large carrot, sliced
• 1/2 red bell pepper, sliced
• 1/2 large zucchini, sliced and halved
• Sea salt, to taste
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 3 bay leaves
• 1 head garlic
• 1 teaspoon olive oil
• 1 6 oz bag spinach
• 1/3 cup parsley, diced

Instructions

1. Step 1: Combine all ingredients except the garlic, spinach, and parsley in a large slow cooker. Season with sea salt to taste.
2. Step 2: Prepare the garlic by cutting off the top to expose the cloves. Rub the exposed garlic tips with olive oil, wrap the garlic head tightly in foil, and place it in the center of the soup.
3. Step 3: Cook the soup on HIGH until the vegetables are fork-tender, about 3 hours (2–4 hours depending on your slow cooker).
4. Step 4: Remove the bay leaves, then stir in the spinach and parsley. Cook on LOW for another 30 minutes to 1 hour, until the spinach is wilted.
5. Step 5: Take the garlic packet out of the soup, squeeze out the softened cloves, dice them, and stir into the soup to taste. Adjust seasoning as needed and serve.

Tips & Variations

• For a vegan version, use vegetable broth instead of chicken broth.
• Add a splash of lemon juice before serving to brighten the flavors.
• Try incorporating other seasonal vegetables like green beans or kale for variety.
• If you prefer a thicker soup, puree a portion and stir it back in.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This soup also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can substitute about 4 cups of fresh diced tomatoes. Keep in mind fresh tomatoes may result in a lighter flavor compared to fire-roasted canned tomatoes.

Do I need to peel the butternut squash?

It’s best to peel the butternut squash before cutting it into cubes, as the skin can be tough and chewy in the soup.

Easy Homemade Crock-Pot Vegetable Soup Recipe

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★★★★★

4.5 from 122 reviews

• Author: lilan
• Total Time: 3 hours 45 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This Easy Homemade Crock-Pot Vegetable Soup is a wholesome and hearty soup packed with a variety of fresh vegetables simmered slowly to develop rich flavors. Perfect for a comforting meal, this recipe combines butternut squash, cauliflower, bell pepper, zucchini, and spinach with fire-roasted tomatoes and aromatic herbs, cooked effortlessly in a slow cooker.

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Ingredients

Scale 1x2x3x

Soup Base

• 5 cups reduced-sodium chicken broth or vegetable broth
• 2 cans fire-roasted diced tomatoes with garlic (14.5 oz each)
• 1/4 cup tomato paste
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried basil
• 1 teaspoon ground cumin
• 3 bay leaves
• Sea salt, to taste
• 1/4 teaspoon black pepper

Vegetables

• 2 cups butternut squash, cut into 3/4 inch cubes (about 1/2 a small squash)
• 2 ribs celery, sliced
• 2 cups cauliflower florets
• 1 large carrot, sliced
• 1/2 red bell pepper, sliced
• 1/2 large zucchini, sliced and halved
• 1 head garlic
• 1 6 oz bag fresh spinach
• 1/3 cup fresh parsley, diced
• 1 teaspoon olive oil

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Instructions

1. Combine ingredients: Add all ingredients except the garlic, spinach, and parsley into a large slow cooker (7 quarts recommended). Season with sea salt to taste, ensuring everything is evenly combined.
2. Prepare garlic: Cut off the top of the garlic head to expose the tips of the cloves. Rub the exposed tips with olive oil, then wrap the whole garlic head tightly in aluminum foil.
3. Add garlic to soup: Place the wrapped garlic packet into the center of the soup mixture in the slow cooker.
4. Cook soup: Set the slow cooker on HIGH and cook until all the vegetables are fork-tender, approximately 3 hours (range 2 to 4 hours depending on your slow cooker).
5. Wilt spinach: Remove the bay leaves from the soup. Stir in the fresh spinach and diced parsley, then set the slow cooker to LOW. Cook for another 30 minutes to 1 hour until the spinach is completely wilted.
6. Incorporate garlic: Carefully remove the foil-wrapped garlic from the soup. Squeeze the softened garlic cloves out of the skins and finely dice them. Stir the desired amount into the soup, adjusting the seasoning if needed.
7. Serve: Ladle the soup into bowls and enjoy warm, optionally garnished with extra parsley or a drizzle of olive oil.

Notes

• You can substitute chicken broth with vegetable broth to make the soup fully vegetarian.
• Cooking times in slow cookers vary, so check vegetable tenderness after 2 hours if in a hurry.
• For a smoother texture, blend a portion of the soup before adding the spinach.
• Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
• Adjust seasoning at the end, especially salt and pepper, to taste.

• Prep Time: 15 minutes
• Cook Time: 3.5 hours
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: vegetable soup, crock-pot soup, slow cooker vegetable soup, healthy soup recipe, easy soup recipe, butternut squash soup, hearty vegetable soup