Easy Homemade Crock-Pot Vegetable Soup Recipe

Introduction

This easy homemade crock-pot vegetable soup is a comforting and wholesome meal perfect for cozy days. Packed with a colorful mix of vegetables and fragrant herbs, it’s a simple way to enjoy a hearty, nutritious soup with minimal effort.

Ingredients

• 5 cups reduced-sodium chicken broth (or vegetable broth)
• 2 cups butternut squash, cut into 3/4 inch cubes (about 1/2 small squash)
• 2 ribs celery, sliced
• 2 cups cauliflower 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: In a large slow cooker (about 7 quarts), combine the broth, butternut squash, celery, cauliflower, tomato paste, diced tomatoes, carrot, red bell pepper, zucchini, salt, oregano, basil, cumin, black pepper, and bay leaves.
2. Step 2: Prepare the garlic by cutting the top off the head to expose the tips. Rub the exposed tips with olive oil, then wrap the whole head tightly in foil and place it in the center of the soup in the slow cooker.
3. Step 3: Cook the soup on HIGH until the vegetables are fork-tender, about 3 hours (time may vary between 2 to 4 hours depending on your slow cooker).
4. Step 4: Remove the bay leaves from the soup. Add the spinach and parsley, then cook on LOW for another 30 minutes to 1 hour until the spinach is wilted.
5. Step 5: Remove the wrapped garlic from the soup. Squeeze the softened garlic cloves out and dice them. Stir in as much garlic as you like, adjust seasoning if needed, and serve warm.

Tips & Variations

• For a vegan version, use vegetable broth instead of chicken broth.
• Feel free to add other seasonal vegetables like green beans or peas for extra texture.
• If you prefer a thicker soup, mash some of the cooked vegetables before adding the spinach.

Storage

Store 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 fresh, ripe tomatoes finely chopped (about 3 cups) in place of the canned diced tomatoes, but cooking time may increase slightly to allow the fresh tomatoes to break down.

Do I have to use a whole head of garlic?

Using the whole head of garlic roasted in foil adds a mellow, sweet garlic flavor. You can reduce the amount or use minced garlic directly if you prefer a stronger or quicker garlic taste.

Easy Homemade Crock-Pot Vegetable Soup Recipe

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★★★★★

4.5 from 145 reviews

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

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Description

A wholesome and easy-to-make homemade vegetable soup prepared in a slow cooker, packed with a variety of fresh vegetables and seasoned with herbs and spices for a comforting, nutritious meal.

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Ingredients

Scale 1x2x3x

Broth and Base

• 5 cups reduced-sodium chicken broth or vegetable broth
• 1/4 cup tomato paste
• 2 cans (14.5 oz each) fire-roasted diced tomatoes with garlic
• 1 teaspoon olive oil

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 spinach
• 1/3 cup parsley, diced

Spices and Seasoning

• 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

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Instructions

1. Combine Ingredients: Add all ingredients except the garlic, spinach, and parsley into a large slow cooker. Season the mixture with sea salt to taste, stirring gently to combine.
2. Prepare Garlic: Cut the top off the garlic head to expose the tips of the cloves. Rub the exposed garlic tips with olive oil and wrap the entire garlic head tightly in foil.
3. Add Garlic to Soup: Place the foil-wrapped garlic directly into the center of the soup mixture in the slow cooker.
4. Cook Soup: Cover and cook the soup on HIGH setting until all vegetables are fork-tender. This typically takes about 3 hours but can vary between 2 to 4 hours depending on your slow cooker’s heat output.
5. Wilt Spinach and Add Parsley: Remove the bay leaves. Add the spinach and diced parsley to the soup, then switch the slow cooker to LOW setting and continue cooking for 30 minutes to 1 hour, until the spinach is wilted.
6. Incorporate Garlic: Carefully remove the foil packet from the slow cooker. Squeeze out the softened garlic cloves, dice them, and stir into the soup according to your taste preference. Adjust seasoning as needed, then serve hot.

Notes

• Cooking times may vary based on slow cooker model and size; test vegetables for tenderness before finishing.
• You can substitute chicken broth with vegetable broth to make the soup vegetarian or vegan friendly.
• Adjust the amount of salt and spices according to your preference or dietary needs.
• The roasted garlic adds a rich flavor but can be omitted if not preferred.
• Leftover soup keeps well refrigerated for up to 4 days or can be frozen for longer storage.

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

Keywords: slow cooker vegetable soup, easy vegetable soup, crock-pot soup, healthy vegetable soup, butternut squash soup, fire-roasted tomato soup