Crockpot Vegetable Soup

A comforting, low-effort vegetable soup made in a crockpot by combining root vegetables, aromatics, and herbs with vegetable broth. The slow cook allows flavors to meld and vegetables to naturally sweeten for a deeply satisfying, versatile meal.

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Course: crockpot

Cuisine: American

Prep Time: 15

Cook Time: 6

Total Time: 6 15

Servings: servings

Calories: 150kcal

Author: Eva Stoner

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 medium carrots, sliced
3 celery stalks, chopped
1 zucchini, cubed
2 cups diced tomatoes (canned or fresh)
6 cups vegetable broth
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Chop all vegetables into bite-sized chunks
Heat olive oil in the crockpot if needed (skip if using a no-preheat model)
Add onion, carrots, celery, garlic, bay leaf, thyme, oregano, salt, and pepper
Pour in vegetable broth and stir to combine
Set crockpot to low and cook for 6-8 hours, or high for 3-4 hours
In the last 1 hour of cooking, add diced tomatoes and zucchini
Remove bay leaf before serving

Notes

Use any seasonal vegetables - butternut squash, corn, or pumpkin work well
Adjust liquid for desired consistency
Store in airtight containers for 3-5 days in the fridge
Freeze in portioned containers for up to 6 months

Nutrition