Easy Slow Cooker Vegetable Soup Recipe

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Looking for a delicious slow cooker vegetable soup recipe? You’re in the right place! Packed full of healthy, hearty goodness – this super easy vegetable soup recipe is the perfect lazy meal. Keep reading for the full recipe and lots of tips!

Slow cooker vegetable soup is a fabulous fridge clearer, freezer stocker and belly filler. Just like honey carrot soup and minestrone soup, this dish is not only healthy but it’s also really easy to prepare and absolutely delicious.

What Can You Put in a Slow Cooker Vegetable Soup?

You can put just about anything in a vegetable soup! This particular recipe works really well with hard Winter vegetables that take a long time to cook. i.e. turnips, parsnips, potatoes, pumpkin etc.

You could also add some dried spices for a tasty twist. Try using cumin, turmeric, paprika or nutmeg.

Got some spare herbs or want to add more of your favourite flavours? Throw in some rosemary, thyme, sage, or whatever other herb you fancy.

Just remember to fish out non edibles (sprigs, bay leaves etc) before you blend it. My Mum once made a pumpkin soup and forgot to remove the largest cinnamon stick EVER before she blended it. It didn’t go down well!

Use your leftovers to make slow cooker vegetable soup

When making a slow cooker vegetable soup, you can use whatever leftover vegetables you have from the previous week. Or, if you’ve got green fingers, whatever you’ve pulled out of the garden!

Simply switch out the vegetables (carrots, butternut squash, onion and garlic) for approx 800g-1kg of alternative vegetables.

This is also a great way to keep things seasonal. You may need to add a little more vegetable stock dependent on your choices, but the final thickness of soup is definitely a personal preference anyway. I like mine halfway between thick and watery – talk about picky!

If you choose softer vegetables, slow cook them on low for 6-8 hours. If you opt for hard vegetables, slow cook on high for 6-8 hours.

Fancy trying something different? You could even roast the ingredients, like in this gorgeous balsamic roasted red pepper and tomato soup recipe. Roasting veggies brings a lovely natural sweetness.

How to Freeze Slow Cooker Vegetable Soup

This soup is perfect for stocking up your freezer. Just divide it between freezer bags in individual portions, and allow to cool completely. Once cool, freeze and use within 2 months.

To defrost, simply remove from the freezer, place into the fridge and allow to defrost thoroughly.

Reheat your soup in a saucepan over a medium heat until piping hot. Once it’s been frozen and defrosted, make sure to use it within 24 hours.

Freezing vegetable soup also makes for wonderfully simple midweek meals!

Slow cooker vegetable soup tips

• When using hard vegetables (such as carrots, butternut squash etc) cook your soup on the high setting to ensure they cook through.
• No need to be neat when chopping your veg. Remember it will all be pureed, so it won’t matter.
• Chop all hard vegetables a similar size to ensure they cook evenly.
• For a more indulgent vegetable soup, add 150 ml of double cream after pureeing.
• Vegetable soup too thick? Add a little more vegetable stock to thin it out. Remember that you can always add more but you can’t take it out.
• Don’t forget to season with salt and pepper! This sounds really obvious but it can make a huge difference. Seasoning during cooking has a better effect than at the end.
• The smaller you cut the veg, the faster it will cook. The larger you cut it, the longer it will take to cook.

Make Slow Cooker Vegetable Soup – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Please note, this recipe includes both UK metric and US Cup measurements.

Ingredients

Here’s what you will need to serve 4.

• 3 Medium Carrots (approx 18cm long x 3cm thick), peeled and roughly chopped
• 1 Onion (approx 8cm diameter), peeled and roughly chopped
• 3 Large Garlic Cloves (approx 4cm long x 2cm thick), peeled and roughly chopped
• 1 Butternut Squash (approx 780g | 1 lb 11 oz), peeled and roughly chopped
• 3 Bay Leaves
• Salt & Pepper
• 1 Litre (4 Cups) Vegetable Stock

Struggling with that squash? Here’s a great guide on how to prepare butternut squash.

Essential equipment

• 3.5 litre Slow Cooker
• Stick Blender or Food Processor

Instructions

First, place the chopped carrot (3 x medium), onion (x 1), garlic (3 large cloves), butternut squash (780g | 1 lb 11 oz) and bay leaves (x 3) into your slow cooker. Season generously with salt and pepper.

If using vegetable stock cubes or pots, make up 1 litre (4 Cups) according to the packet instructions. Then pour it into the slow cooker.

Pop the lid on and cook on high for 6-8 hours, until the vegetables are nice and soft.

Don’t be too worried if it looks a little dry when you take the lid off. I promise, once you give it a good stir – you’ll realise there’s still lots of liquid in there!

Next, remove the bay leaves and puree your soup.

I like to use a stick blender, as you can do it right there in the slow cooker. You could also use a food processor.

When your soup is nice and smooth, give it a taste. Season with more salt and pepper if you think it needs it.

Now you can either serve it straight away, or you can freeze it for a later date. (See how to freeze slow cooker vegetable soup for instructions.)

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Continue to Content

Slow Cooker Vegetable Soup Recipe

Yield: 4

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours 20 minutes

Packed full of healthy ingredients, this easy and versatile slow cooker vegetable soup is a great way to use up leftovers.

Print

Ingredients

• 3 Medium Carrots (approx 18cm long x 3cm thick), peeled and roughly chopped
• 1 Onion (approx 8cm diameter), peeled and roughly chopped
• 3 Large Garlic Cloves (approx 4cm long x 2cm thick), peeled and roughly chopped
• 1 Butternut Squash (approx 780g | 1 lb 11 oz), peeled and roughly chopped
• 3 Bay Leaves
• Salt & Pepper
• 1 Litre (4 Cups) Vegetable Stock

Essential Equipment

• 3.5 litre Slow Cooker
• Stick Blender or Food Processor

Instructions

1. Place the chopped carrots, onion, garlic and squash into the slow cooker. Add the bay leaves and season well with salt and pepper.
2. Pour in the vegetable stock, and cover with the lid. Cook on high for 6-8 hours, until the vegetables are very soft.
3. Remove the bay leaves, then blitz with a stick blender (or in a processor) until smooth. Serve immediately or freeze for another day.

Notes

If you would rather use a more in depth picture recipe, please see the main body of this post. Where you’ll also find lots of extra FAQs and helpful tips, should you need them.

Please note, this recipe includes both UK metric and US Cup measurements.

Storage

Serve immediately, or cool completely and freeze for a later date. Defrost throughly in the fridge, before reheating until piping hot in a saucepan over a low/medium heat. Use within 3 months.

Tips

• Struggling to cut that squash? Here’s a great guide on how to prepare butternut squash.
• When using hard vegetables (such as carrots, butternut squash etc) cook your soup on the high setting to ensure they cook through.
• No need to be neat when chopping your veg. Remember it will all be pureed, so it won’t matter.
• Chop all hard vegetables a similar size to ensure they cook evenly.
• For a more indulgent vegetable soup, add 150 ml of double cream after pureeing.
• Vegetable soup too thick? Add a little more vegetable stock to thin it out. Remember that you can always add more but you can’t take it out.
• Don’t forget to season with salt and pepper! This sounds really obvious but it can make a huge difference. Seasoning during cooking has a better effect than at the end.
• The smaller you cut the veg, the faster it will cook. The larger you cut it, the longer it will take to cook.

Recommended Products

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 86Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 804mgCarbohydrates: 20gFiber: 5gSugar: 6gProtein: 2g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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Emma Mason

Experienced British Online Publisher, recipe writer, and home cook, Emma has a background of over 20 years in British cuisine and cooking. Born and bred in the UK, she excels in classic British dishes, is passionate about air frying, and loves sharing her Gran’s old school recipes. She has been featured in popular publications such as Food Network, Cosmopolitan, and The Huffington Post.

Knowledgeable On: Traditional British Cuisine, Recipe Writing, Air Frying, Home Cooking.