Crockpot Vegetable Soup

There’s something undeniably comforting about a big pot of Crockpot Vegetable Soup simmering away in the kitchen. I remember the first time I made this dish; the aroma filled my home, making it feel warm and inviting. It was a cold winter evening, and I was craving something wholesome and hearty. As I gathered the fresh ingredients, I couldn’t help but think of all the memories attached to each one: the crunch of fresh carrots, the earthy notes of potatoes, and that satisfying creaminess from the melted cheese. This soup became a family favorite, and it’s perfect for those chilly nights when you want to gather around the table and share a comforting meal.

Main Ingredients for Crockpot Vegetable Soup

The ingredients for Crockpot Vegetable Soup come together to create a harmony of flavors and textures. Each component plays a vital role in achieving that comforting bowl of goodness. The star players include fresh, vibrant vegetables that not only provide nutrition but also bring a variety of colors to the dish.

• 6 medium Yukon Gold potatoes: These potatoes add a creamy texture and hearty feel to the soup.
• 4 medium carrots: Sweet and crunchy, they contribute a lovely hint of sweetness.
• 4 stalks celery: Adding a fresh, crisp flavor that balances the richness of the other ingredients.
• 2 cups broccoli florets: Brimming with nutrients, broccoli adds a nice pop of color and a healthy crunch.
• 1 medium onion: A staple in many recipes, it provides a savory base flavor.
• 1 tablespoon avocado oil: This oil is perfect for sautéing, adding a subtle richness.
• 2 cloves garlic, minced: Garlic delivers an aromatic punch, enhancing the overall flavor profile.
• 2 cups chicken broth: The broth serves as the flavorful liquid base of the soup, enriching every spoonful.
• 4 tablespoons butter: Adding creaminess and depth to the soup.
• 1/2 cup all-purpose flour: This thickens the soup, making it creamy and satisfying.
• 3 tablespoons mustard: A unique ingredient that gives the soup a delightful tang.
• 1 teaspoon salt: Essential for enhancing the flavors of all the ingredients.
• 1/2 teaspoon black pepper: Adds a mild heat that complements the other flavors.
• 2 cups milk: Provides creaminess and a velvety finish.
• 2 cups sharp cheddar cheese, grated: The star ingredient that melts beautifully, creating a rich and cheesy flavor.

How to Make Crockpot Vegetable Soup

Making Crockpot Vegetable Soup is a breeze, and the slow cooker does most of the work for you. Here’s how you can create this delicious dish in just a few simple steps.

1. Start by preparing your veggies. Peel and chop the potatoes and carrots, then chop the celery and broccoli. You can even combine broccoli with cauliflower if you like! Dice the onion as well.
2. In a large sauté pan, heat the avocado oil over medium heat. Add the diced onion and garlic, cooking for about five minutes until the onion becomes translucent and soft. This step adds depth of flavor to your soup.
3. Transfer the sautéed onion and garlic to the crockpot. Add all of your chopped vegetables, making sure they are evenly distributed.
4. Pour in the chicken broth, ensuring the vegetables are fully submerged. Set your crockpot on low and let it cook for six to seven hours, or until the vegetables are tender.
5. About thirty minutes before serving, it’s time to prepare the sauce. In a saucepan, melt the butter over medium heat. Slowly add the flour, mustard, salt, and black pepper. Stir until mixed and bubbly, then gradually pour in the milk, whisking continuously. The mixture will start to thicken and become creamy.
6. Once the sauce is thickened, pour it into the crockpot with the vegetables. Stir well, ensuring everything is combined.
7. Finally, add the grated cheddar cheese to the soup. Stir until the cheese melts and creates a rich, creamy consistency.
8. Serve hot with artisan or sourdough bread. Enjoy every warm, comforting spoonful!

Tips for Success

Here are some helpful tips to ensure your Crockpot Vegetable Soup turns out perfectly every time.

• Storage: Store leftover soup in airtight containers in the refrigerator for up to five days. It tastes even better the next day!
• Freezing: You can freeze this soup for up to three months. Simply thaw it in the fridge overnight before reheating.
• Pairing: This soup pairs wonderfully with a fresh garden salad or a crusty bread for dipping.
• Variations: Feel free to add other vegetables like zucchini or kale for added nutrition and flavor.
• Spice it up: Add a pinch of red pepper flakes for a kick of heat!
• Cheese options: If you’re not a fan of cheddar, try using mozzarella or a dairy-free alternative for creaminess.

What to Serve With Crockpot Vegetable Soup

When serving your delicious Crockpot Vegetable Soup, the options are endless. Here are a few ideas to complement your meal:

• Crusty bread: Serve a slice of artisan or sourdough bread to soak up the rich flavors.
• Garden salad: A fresh salad dressed with vinaigrette makes a crisp, refreshing side.
• Grilled cheese: Pairing this soup with a classic grilled cheese sandwich is a comforting combo.
• Rice or quinoa: For a heartier meal, serve the soup over a bed of cooked rice or quinoa.
• Seasonal vegetables: Roasted seasonal vegetables make a great side and can be seasoned to match the soup.
• Occasions: This soup is perfect for winter meals, lunch gatherings, or even as part of a cozy dinner during the holidays.

FAQ

Conclusion

This Crockpot Vegetable Soup is truly special, offering a warm embrace of flavors that nourish both body and soul. Whether you’re looking for a quick weeknight meal or a cozy dish to share with family, this soup fits the bill perfectly. I encourage you to try making it soon; you’ll enjoy every comforting spoonful, and your kitchen will smell amazing!

Crockpot Vegetable Soup

The ultimate comfort food, Crockpot Vegetable Soup is creamy, hearty, and packed with nutrients. Perfect for a chilly evening, this easy weeknight dinner will warm your soul and satisfy your cravings. Make it tonight and enjoy the cozy flavors!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 20 minutes mins

Servings: 12 servings

Course: Soups

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 6 medium Yukon Gold Potatoes
• 4 medium Carrots
• 4 stalks Celery
• 2 cups Broccoli Florets
• 1 medium Onion
• 1 tablespoon Avocado Oil
• 2 cloves Garlic, minced
• 2 cups Chicken Broth
• 4 tablespoons Butter
• 1/2 cup All-Purpose Flour
• 3 tablespoons Mustard
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 cups Milk
• 2 cups Sharp Cheddar Cheese, grated

Equipment

• Slow Cooker
• Cutting Board
• Skillet
• Frying pan
• Grater
• Wooden Spoon
• Chef's Knife
• Whisk
• Peeler

Method

 

1. Start by preparing your veggies. Peel and chop the potatoes and carrots, then chop the celery and broccoli. You can even combine broccoli with cauliflower if you like! Dice the onion as well.
2. In a large sauté pan, heat the avocado oil over medium heat. Add the diced onion and garlic, cooking for about five minutes until the onion becomes translucent and soft. This step adds depth of flavor to your soup.
3. Transfer the sautéed onion and garlic to the crockpot. Add all of your chopped vegetables, making sure they are evenly distributed.
4. Pour in the chicken broth, ensuring the vegetables are fully submerged. Set your crockpot on low and let it cook for six to seven hours, or until the vegetables are tender.
5. About thirty minutes before serving, it’s time to prepare the sauce. In a saucepan, melt the butter over medium heat. Slowly add the flour, mustard, salt, and black pepper. Stir until mixed and bubbly, then gradually pour in the milk, whisking continuously. The mixture will start to thicken and become creamy.
6. Once the sauce is thickened, pour it into the crockpot with the vegetables. Stir well, ensuring everything is combined.
7. Finally, add the grated cheddar cheese to the soup. Stir until the cheese melts and creates a rich, creamy consistency.
8. Serve hot with artisan or sourdough bread. Enjoy every warm, comforting spoonful!

Notes

• Storage: Store leftover soup in airtight containers in the refrigerator for up to five days. It tastes even better the next day!
• Freezing: You can freeze this soup for up to three months. Simply thaw it in the fridge overnight before reheating.
• Pairing: This soup pairs wonderfully with a fresh garden salad or a crusty bread for dipping.
• Variations: Feel free to add other vegetables like zucchini or kale for added nutrition and flavor.
• Spice it up: Add a pinch of red pepper flakes for a kick of heat!
• Cheese options: If you’re not a fan of cheddar, try using mozzarella or a dairy-free alternative for creaminess.

Previous PostSheet Pan Shrimp Fajitas

Next Post Green Olive Cauliflower Salad

Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.