There’s something magical about a slow-cooked soup that fills your kitchen with warmth and nostalgia. This Crockpot Vegetable Soup isn’t just a meal—it’s a comforting hug in a bowl. Packed with vibrant vegetables, smoky paprika, and rich fire-roasted tomatoes, it’s the kind of soup that makes you pause, take a deep breath, and savor every spoonful.
Lately, there’s been a surge in people turning to nutrient-dense, easy-to-make meals, and this recipe fits the bill perfectly. Studies show that diets rich in vegetables can boost immunity, aid digestion, and even improve mood—exactly what we need in today’s fast-paced world! Plus, with the convenience of a slow cooker, you can let the flavors deepen while you go about your day.
The best part? It’s endlessly adaptable. Serve it with this Crockpot Turkey Breast for a protein-packed dinner, or keep things light with a fresh Caprese Salad on the side. Either way, this soup is proof that simple ingredients, when cooked right, can create something truly extraordinary.
My Favorite Things About This Recipe!
- It’s a Meal-Prep Dream – I love making a big batch and enjoying it throughout the week. It reheats beautifully and tastes even better the next day!
- Rich, Smoky Flavor – The fire-roasted tomatoes and smoked paprika add an unexpected depth that makes this soup anything but bland.
- Endlessly Customizable – Toss in some chickpeas for extra protein, swap in sweet potatoes, or add a splash of coconut milk for a creamy twist.
- Light Yet Satisfying – This soup is hearty without being heavy, making it perfect for a cozy lunch or a nourishing dinner.
- Effortless Cooking – Just chop, toss everything into the Crockpot, and let it do the work. That’s my kind of cooking!
Crockpot Vegetable Soup Recipe
Equipment
- Crockpot (Slow Cooker)
- Cutting board
- Sharp knife
- Measuring cups & spoons
- Wooden spoon
Ingredients
- 1 onion chopped
- 2 cups carrot
- 1 cup celery
- 2 cups chopped peeled Russet potatoes
- 2 cups chopped green beans fresh or frozen, defrosted
- 1 15-oz can fire-roasted diced tomatoes
- 2 teaspoons tomato paste
- 1 bay leaf
- 2 teaspoons smoked paprika
- 1 teaspoons garlic powder
- 1 quart vegetable stock or chicken stock
- 2 tsp kosher salt
- To Add at the End
- 1 cup corn kernels fresh or frozen defrosted
- 1 cup peas fresh or frozen defrosted
- Optional Serving Suggestions
- Minced parsley olive oil, parmesan cheese, crusty bread
Instructions
- Chop & Prep: Dice the onion, carrots, celery, potatoes, and green beans.
- Load the Crockpot: Add all chopped vegetables, fire-roasted tomatoes, tomato paste, bay leaf, smoked paprika, garlic powder, and vegetable stock to the Crockpot.
- Season & Stir: Add salt and give everything a good stir to combine.
- Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until veggies are tender.
- Add Final Ingredients: In the last 30 minutes, stir in corn and peas to maintain their texture and sweetness.
- Taste & Adjust: Remove the bay leaf, adjust seasoning if needed, and stir well.
- Serve & Enjoy: Ladle into bowls and garnish with fresh parsley, a drizzle of olive oil, or Parmesan cheese.
Nutrition Info:
| Nutrition | Value |
| Calories | 150kcal |
| Carbohydrates | 32g |
| Protein | 6g |
| Fat | 1g |
| Sugars | 10g |
| Sodium | 629mg |
Slow Cooker Mastery: Insider Tips for a Richer, Heartier Soup!
- Sauté First for Deeper Flavor – If you have a few extra minutes, sauté the onions, carrots, and celery in a bit of olive oil before adding them to the Crockpot. This builds a richer base flavor.
- Use Fire-Roasted Tomatoes (Not Regular Ones) – Regular canned tomatoes will work, but fire-roasted ones add a subtle smokiness that takes this soup to another level.
- Don’t Skip the Bay Leaf – It may seem small, but that one leaf adds a deep, slow-simmered taste that makes a difference. Just remember to remove it before serving!
- Add a Parmesan Rind – Got a leftover Parmesan rind? Toss it in while the soup cooks for an umami boost. It melts slightly, adding a rich, cheesy depth without overpowering the dish.
- Go Big on Texture – For a heartier soup, blend a cup of the cooked soup and stir it back in. This makes it slightly creamy while keeping the chunky veggie goodness.
- Finish with Freshness – A squeeze of lemon or a splash of vinegar at the end brightens up the flavors and balances the richness of the slow-cooked vegetables.
- Make It a Meal – Serve with a grilled cheese sandwich, roasted chickpeas, or a side of garlic bread for a more filling, satisfying meal.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
