Easy Crockpot Vegetable Soup (2024)

This Crockpot Vegetable Soup is packed with veggies in a creamy, cheesy base that makes it an instant dinner winner. It checks all the boxes.. easy, healthy, and incredibly delicious!

Why We Love This Crockpot Vegetable Soup

The number one question we get from parents is “How can I get my kid to eat vegetables“? We are actually thrilled you are asking this! If you are asking, it means you understand the huge impact vegetables can have on our children’s health.Studies have shown us time and time again, that consuming vegetables promotes healthy growth and development, helps prevent diabetes and cardiometabolic diseases, and strengthens their immune system. It also gives them energy (a double-edged sword, we know!)

That’s why we love to bring you recipes like this Crockpot Vegetable Soup. It gives you a way to introduce your kids to a variety of vegetables in a recipe that they are going to love. The creamy, cheesy base is a total win for the whole family. It comes together so easily, and is completely adaptable. Use whatever veggies you have on hand! The rest of the soup relies on pantry and fridge staples that we always have on hand.

Ingredients for Crockpot Vegetable Soup

Potatoes– we used yukon gold potatoes for this soup. They’re our favorite for this soup because they hold their shape well in the slow cooker, and don’t have to be peeled! But you could also use russet or red potatoes.
Carrots– carrots are a sturdy vegetable that hold up well in slow-cooked soup. They are also pretty kid friendly!
Onion– we used a yellow onion. If you or your kids are sensitive to onion you could dice it small, or even leave it out (although it gets major points for flavor!). You could also substitute green onion, which is much milder. Or even onion powder.
Garlic– garlic is a superstar ingredient that not only adds delicious flavor, but nutritional punch as well!
Celery– celery is a great flavor base in soup!
Broccoli– the broccoli is delicious in this creamy soup, reminiscent of cheddar broccoli soup. It cooks down so even kids who usually turn up their noses at broccoli might enjoy it here. It’s a great way to get them to eat this healthy veggie!
Chicken Broth– broth adds a delicious flavor to soup. You could also use vegetable broth if you want to keep it vegetarian.
Butter– we used salted butter. It adds a rich flavor to the soup, and also aids in thickening it. You can substitute olive or avocado oil if desired.
Flour– flour is used in the roux for thickening the soup. We used all-purpose flour. If you have a gluten allergy you could use a gluten-free flour, or skip the roux and thicken the soup with a cornstarch slurry.
Mustard– we used regular yellow mustard. It adds a yummy flavor that doesn’t taste strongly of mustard. You could also use 1 tsp of ground mustard.
Salt– we like coarse kosher salt. It enhances the flavor of the soup without making it taste salty.
Pepper– fresh cracked black pepper adds well-rounded flavor without adding heat. You can leave it out if you have picky eaters.
Milk– we like to use whole milk in our creamy soups, but you can use reduced fat or non-dairy milk also.
Sharp Cheddar Cheese– sharp cheddar really enhances the flavor of this mild soup, but you can use whatever you have on hand. If possible, grate your own! The pre-shredded cheese doesn’t melt nearly as well and is usually coated to prevent it from clumping.

How to Make Crockpot Vegetable Soup

Chop up all your veggies.
Saute the onion and garlic in a pan.
Add to a crockpot along with the rest of the vegetables and the broth.
Cook on low for 6-7 hours or until the veggies are softened.
Make a roux. Melt the butter, then whisk in the flour, mustard, salt and pepper. Slowly add the milk and whisk until combined. It will look thick and chunky at first, but if you keep whisking you will end up with a smooth, thick paste. Resist the urge to add more milk!
Before serving stir the roux and the grated cheese to the crockpot. Stir until the cheese is melted and your soup is thick and creamy.
Enjoy!

What vegetables should I put in vegetable soup?

It can depend on the type of soup. For a creamy vegetable soup we usually use root veggies (like potatoes, carrots, and parsnips), starchy veggies (like corn), cruciferous veggies (broccoli or cauliflower) and flavorful veggies (like onions, mushrooms, and garlic).

For a broth based soup we usually use veggies that hold their shape in water and have a lot of flavor like green beans, carrots, peas, tomatoes, bell peppers, celery, carrots, zucchini, kale, cabbage and onions.

What can I add to my vegetable soup for more flavor?

Onions and garlic add a great flavor base to any soup. We also added mustard, which helps round out the flavor. However, you can add dried herbs to really jazz it up. Italian seasoning and herbs de Provence are great all purpose seasoning blends for soup. You can also add garlic and/or onion powder, thyme, basil, oregano, or red pepper flakes if you like a spicy kick.

Can I make this soup on the stovetop?

Absolutely! Saute the onion and garlic in a large saucepan. When softened, add the remaining veggies and broth. Simmer, covered, for 20-25 minutes or until the vegetables are softened. Follow the rest of the recipe as directed.

What do you serve soup with?

This yummy soup has all the components for a complete meal. But sometimes we like to serve it with fresh rolls or bread. This Homemade Artisan Bread is one of our favorites because it is so easy. You can also add a green salad or fresh fruit.

Can I freeze leftover soup?

Cream based soups don’t freeze very well and tends to separate. However, it will last for 3-4 days in an airtight container in the fridge.

Want more Slow Cooker Soup Recipes?

15 Bean Soup
Slow Cooker Quinoa Vegetable Soup
Creamy Chicken Enchilada Soup
Veggie-Powered Beef Chili

Try this creamy soup in the slow cooker. Don’t hesitate to try different veggies or include one or two more that you are interested in your kids getting used to. Let us know in the comments what your kids think of it, and what other veggies you decide to try!

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3.8 from 87 votes

Crockpot Vegetable Soup

This Crockpot Vegetable Soup is packed with veggies in a creamy, cheesy base that makes it an instant dinner winner. It checks all the boxes.. easy, healthy, and incredibly delicious!

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

Instructions

Prepare you veggies: Peel and chop potatoes and carrots, chopcelery and broccoli (can do a combination of broccoli and cauliflower), and dice the onion.
Heat the avocado oil in a large saute pan over medium heat. Add the onions and garlic; cook for about 5 minutes or until the onion is translucent and begins to soften.
Put the sautéed onions into crockpot along with all your chopped vegetables. Add chicken broth and cook on low for 6-7 hours or until vegetables are soft.
About 30 minutes before serving, prepare sauce: Melt butter in a saucepan. Add flour, mustard, salt, and pepper; stir until combined.Slowly stirinmilk and cook on medium heat until thickened. It will look very thick and chunky! Keep whisking, it will come together.
Add sauce to the crock pot along with the grated cheese. Stir until cheese is melted and the soup is creamy. Serve with artisan or sourdough bread. Enjoy!

Nutrition

Keyword : Crockpot Vegetable Soup

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Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

what kind of mustard do you like to use for this recipe?

Yellow mustard! It sounds weird, but it really gives it a good flavor and makes it sort of creamy!

See Also

Italian Meatball Soup

Not sure what went wrong, Amy, perhaps my crockpot wasn’t hot enough: the veggies were undercooked, the cheese sank to the bottom of the pot and didn’t mix in to the soup, and I chose not to use all of the roux because it was so thick. I can usually assess whether a recipe will be tasty or not, but not this time.

Dang Anne! We’ll keep testing this recipe and update it with any tips we find.

Hi! I just made this for my family tonight. I was wondering if this is a soup you could freeze?

You can try, but I don’t love freezing a creamy, cheesy soup. I feel like it tastes to icy.

I’m wondering if it would be better to put the cheese into the sauce first, mix to well combine it, then add it to the soup, this way the cheese does not end up as a solid ball in the bottom of the soup (which was noted in one of the comments). That’s what I’ve usually done for cheesy soups and it’s worked out well.

That would be a great idea! I’ll do that next time.

I’ve got to say that this is one of the best soup recipes I have tried! Thank you for posting it! I did add some cooked bacon at the end as well. It was awesome! Thanks again!!

So glad to hear it!

Do I use Dry mustard or Prepared Mustard…does it matter ?

Hi Ava, you should use prepared mustard in this recipe.

I took the suggestion of other reviewers and added the cheese to the roux before putting it in the crockpot. My kids wouldn’t eat the soup, but that’s my kids: veggies individually are fine; veggies mixed together with any added ingredients are sent straight to earth from Hades. That gets a little boring for me though because I love a good veggie soup, and according to my husband, “This recipe is a keeper.”

I accidentally put the milk in with the broth and didn’t wait until the 30 minute mark with the flour… now what?!

Hi Samantha, I hope the soup turned out all right for you!

This soup was a winner at my house. In response to some of the comments- Yes, melt the cheese into the sauce before adding to the soup. When making the sauce make sure you are constantly stirring with a whisk to prevent lumps. Add the cheese to the thickened sauce and let it melt as you continue to stir. It will be thick but becomes thinner yet still creamy when added to the soup base in the crockpot. Make sure it is stirred well throughout the soup. I used mild cheddar but will use a stronger cheddar next time for a cheesier flavor. I also used prepared mustard.

Made this exactly as recipe states. It was excellent ! Even in my older than dirt crockpot. I will be keeping this recipe for sure !

Fantastic! Thanks for sharing!

Not very flavorful— I ended up having to add a LOT more cheese and an assortment of spices. Otherwise it just tasted bland with a tinge of cheddar. The principle of the recipe was good though and the consistency was fine