29+ Delicious and Nutritious Vegetarian Crockpot Soup Recipes You Must Try

There’s nothing quite as comforting as a warm bowl of soup, especially when it’s made effortlessly in your Crockpot.

Vegetarian soups, packed with wholesome ingredients like fresh vegetables, legumes, and grains, offer the perfect solution for hearty, nourishing meals without the hassle.

Crockpot soups are particularly convenient because they allow you to toss everything in and let the slow cooker do all the hard work.

Whether you’re craving a creamy, indulgent soup or a light, brothy one, there’s a vegetarian Crockpot soup for every taste and occasion.

In this blog, we’ve compiled 29+ delicious vegetarian Crockpot soup recipes that are perfect for busy weeknights, meal prepping, or cozy weekend dinners.

From classic favorites to innovative combinations, these recipes are designed to satisfy and nourish.

So grab your Crockpot, gather your ingredients, and let’s dive into these comforting, plant-based soups that will warm you up and fill you up all season long!

29+ Delicious and Nutritious Vegetarian Crockpot Soup Recipes You Must Try

There’s no better way to enjoy a satisfying meal than with a bowl of vegetarian soup made in your trusty Crockpot.

These 29+ vegetarian Crockpot soup recipes are perfect for anyone seeking easy-to-make, healthy, and filling meals that can be customized to fit any taste preference.

With just a few ingredients and minimal prep time, you can enjoy a variety of soups bursting with flavor, perfect for any day of the week.

So whether you’re new to cooking with a Crockpot or a seasoned pro, these vegetarian soup recipes are sure to make your meal planning a breeze.

Plus, with such a wide array of flavors—from creamy potato soups to spicy lentil stews—you’ll never run out of new favorites to try.

Embrace the slow-cooked goodness and enjoy the warmth, comfort, and nutrition that these soups bring to your table!

Creamy Tomato Basil Soup

This comforting and velvety vegetarian soup is a classic favorite. With its rich tomato base, fresh basil, and a touch of cream, this Crockpot Creamy Tomato Basil Soup is the perfect dish for any season. It’s easy to prepare, full of flavor, and can be enjoyed with a slice of crusty bread for a satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cans (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 2 cups vegetable broth
• 1 tablespoon sugar
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the chopped onion for 5-6 minutes until softened. Add garlic and cook for another 1-2 minutes until fragrant.
2. Transfer the sautéed onions and garlic to the Crockpot. Add the diced tomatoes, tomato paste, vegetable broth, sugar, basil, oregano, and red pepper flakes (if using). Stir well to combine.
3. Cover and cook on low for 6-7 hours, or on high for 3-4 hours.
4. Once the soup is done, use an immersion blender to blend the soup to a smooth texture. (Alternatively, carefully transfer in batches to a regular blender.)
5. Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste.
6. Serve hot, garnished with fresh basil leaves.

This Crockpot Creamy Tomato Basil Soup is the epitome of comfort food. The slow cooking process melds the flavors together beautifully, creating a rich, savory dish that’s both smooth and satisfying. The cream adds a luxurious touch, making each spoonful feel indulgent. This is a perfect soup for cozy evenings, and it pairs wonderfully with grilled cheese sandwiches or a simple salad.

Lentil and Vegetable Soup

Packed with protein-rich lentils and a variety of hearty vegetables, this vegetarian Crockpot Lentil and Vegetable Soup is both nutritious and filling. It’s a wholesome meal that requires minimal effort and is perfect for meal prepping, as it tastes even better the next day. Full of flavor, it’s an ideal dish for vegetarians and meat-eaters alike.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 1 cup green beans, chopped
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. In the Crockpot, combine the lentils, carrots, celery, onion, garlic, zucchini, diced tomatoes, green beans, vegetable broth, cumin, thyme, smoked paprika, and bay leaf. Stir to mix everything together.
2. Cover and cook on low for 7-8 hours or on high for 4-5 hours until the lentils and vegetables are tender.
3. Remove the bay leaf, and season with salt and pepper to taste. Stir in the lemon juice.
4. Ladle the soup into bowls and garnish with fresh parsley.

This Crockpot Lentil and Vegetable Soup is a wholesome, nutrient-packed dish that provides a perfect balance of protein, fiber, and vegetables. The lentils add a great texture while absorbing all the rich flavors from the herbs and vegetables during the slow cook time. This hearty soup is ideal for busy days when you want a delicious meal without spending much time in the kitchen. The lemon juice at the end brightens the flavors and adds a refreshing touch.

Butternut Squash and Apple Soup

This Crockpot Butternut Squash and Apple Soup is a deliciously sweet and savory dish, perfect for fall and winter. The combination of butternut squash and apples creates a naturally creamy base, while a hint of cinnamon and ginger brings warmth and depth. It’s a nutritious, flavorful soup that’s easy to make and full of seasonal flavors.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1 tablespoon maple syrup (optional, for extra sweetness)
• Salt and pepper to taste
• 1/2 cup coconut milk or heavy cream
• Fresh thyme for garnish

Instructions:

1. Place the butternut squash, apples, onion, garlic, cinnamon, ginger, and nutmeg in the Crockpot. Add the vegetable broth and stir to combine.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the squash and apples are tender.
3. Once cooked, use an immersion blender to blend the soup until smooth. (Alternatively, transfer in batches to a regular blender.)
4. Stir in the maple syrup (if using) and coconut milk or heavy cream. Season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh thyme.

This Butternut Squash and Apple Soup is a perfect balance of sweetness and warmth, making it an ideal dish for colder weather. The natural sweetness of the squash and apples, along with the touch of cinnamon and ginger, creates a cozy, comforting bowl. The creamy texture makes it feel indulgent while still being light and healthy. It’s a wonderful choice for a light lunch or a starter to a fall or winter meal, and it can be served alongside a crusty loaf of bread for extra satisfaction.

Sweet Potato and Black Bean Soup

This hearty and flavorful vegetarian Crockpot Sweet Potato and Black Bean Soup is a perfect blend of sweetness from the potatoes and earthiness from the black beans. Full of spices like cumin and chili powder, this soup is comforting yet vibrant, making it a great meal for any time of the year. Plus, it’s packed with nutrients and fiber, making it as healthy as it is delicious.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 4 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Add the sweet potatoes, black beans, onion, garlic, diced tomatoes, corn, cumin, chili powder, smoked paprika, and vegetable broth to the Crockpot. Stir everything together.
2. Cover and cook on low for 7-8 hours or on high for 4-5 hours until the sweet potatoes are tender.
3. Season with salt and pepper to taste, then stir in the lime juice.
4. Serve hot, garnished with fresh cilantro.

The Sweet Potato and Black Bean Soup is an excellent balance of flavors, with the natural sweetness of the potatoes complemented by the smoky, spicy kick from the cumin and chili powder. The black beans add a rich texture, while the corn provides a pop of color and sweetness. This soup is not only filling but also highly nutritious, making it a great choice for a light yet satisfying meal. The lime juice gives it a bright finish, and the cilantro adds a refreshing, aromatic touch. It’s perfect for any occasion, especially when you want something that’s both comforting and packed with wholesome ingredients.

Spinach and White Bean Soup

This Crockpot Spinach and White Bean Soup is light, fresh, and packed with nutrients. The combination of creamy white beans and tender spinach, seasoned with garlic, thyme, and a hint of lemon, creates a satisfying dish that’s perfect for any season. It’s easy to prepare, and the result is a wholesome, delicious meal with a bright, tangy flavor.

Ingredients:

• 2 cans (15 oz each) white beans (such as cannellini or Great Northern), drained and rinsed
• 4 cups fresh spinach, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground pepper
• 4 cups vegetable broth
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. In the Crockpot, combine the white beans, spinach, onion, garlic, thyme, pepper, and vegetable broth. Stir to mix well.
2. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beans are tender and the spinach is wilted.
3. Stir in the lemon zest and lemon juice. Season with salt to taste.
4. Ladle the soup into bowls and garnish with fresh parsley.

This Spinach and White Bean Soup is a light yet satisfying dish. The creamy beans and tender spinach provide a delicious base, while the lemon zest and juice add a refreshing, tangy finish. The thyme infuses the soup with warmth and depth, making each spoonful comforting and flavorful. It’s an excellent option for a light lunch or a starter for dinner. This soup is not only nourishing but also incredibly easy to make, especially with the Crockpot doing most of the work. You can serve it with a slice of crusty bread for a heartier meal.

Carrot and Ginger Soup

This Crockpot Carrot and Ginger Soup is a delightful blend of sweet, earthy carrots and spicy, aromatic ginger. It’s a simple yet flavorful soup that is both warming and comforting. With a creamy texture, thanks to blended carrots, this vegetarian soup is perfect for a light meal or as an appetizer. It’s rich in vitamins and antioxidants, making it a nutritious option for any time of the year.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 2 tablespoons fresh ginger, minced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup coconut milk
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat and sauté the onion, ginger, and garlic for about 5-6 minutes until fragrant and softened.
2. Transfer the sautéed mixture to the Crockpot and add the carrots, vegetable broth, turmeric, and cinnamon. Stir to combine.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours until the carrots are tender.
4. Once cooked, use an immersion blender to blend the soup until smooth. (Alternatively, transfer in batches to a regular blender.)
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

The Carrot and Ginger Soup is the perfect balance of sweet and spicy. The carrots provide natural sweetness, while the ginger adds a zingy warmth, creating a comforting and nourishing meal. The coconut milk brings a creamy texture, making the soup indulgent without being overly rich. This soup is ideal for when you need something light yet flavorful and works wonderfully as an appetizer or a main dish. It’s also packed with nutrients, such as vitamins A and C, making it a healthy and vibrant choice for any meal. The ginger gives it a unique flavor profile, while the coconut milk adds a smooth finish.

Mushroom and Barley Soup

This hearty and earthy Mushroom and Barley Soup is a comforting meal that combines the rich umami of mushrooms with the chewy texture of barley. Packed with vegetables and flavorful herbs, this Crockpot soup is perfect for cold weather, providing both nourishment and warmth. The slow cooking process allows the flavors to meld beautifully, creating a satisfying and filling meal.

Ingredients:

• 2 cups mushrooms (cremini, button, or a mix), sliced
• 1 cup pearl barley, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground pepper
• 1/4 cup soy sauce or tamari
• 4 cups vegetable broth
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Add the mushrooms, barley, carrots, celery, onion, garlic, thyme, pepper, soy sauce, and vegetable broth to the Crockpot.
2. Stir well to combine, cover, and cook on low for 7-8 hours or on high for 4-5 hours, until the barley is tender and the vegetables are cooked.
3. Season with salt to taste and garnish with fresh parsley before serving.

This Mushroom and Barley Soup is a comforting, nourishing dish that offers a perfect balance of savory mushrooms and chewy barley. The long cooking time allows the barley to absorb the broth, making each bite flavorful and satisfying. The soy sauce adds a depth of umami, while the herbs provide a fragrant backdrop. This soup is a great vegetarian option for a hearty meal, and it’s a wonderful way to enjoy a cozy, filling dish without much effort. Perfect for a cold evening, it also works well as a make-ahead meal for the week.

Roasted Red Pepper and Chickpea Soup

This Crockpot Roasted Red Pepper and Chickpea Soup is a vibrant and flavorful dish that combines the sweetness of roasted red peppers with the protein-packed goodness of chickpeas. With a mix of Mediterranean spices and a creamy texture from blended peppers, this soup is both filling and rich in flavor. It’s an easy recipe that delivers a satisfying meal that’s perfect for lunch or dinner.

Ingredients:

• 4 red bell peppers, roasted, peeled, and chopped
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 4 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• Fresh basil for garnish

Instructions:

1. To roast the red peppers, place them under a broiler or on an open flame until charred on all sides. Once roasted, place the peppers in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Peel off the skins and chop the peppers.
2. Add the roasted peppers, chickpeas, onion, garlic, cumin, smoked paprika, turmeric, coriander, and vegetable broth to the Crockpot. Stir to combine.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are soft.
4. Once cooked, use an immersion blender to blend the soup until smooth. (Alternatively, carefully transfer to a regular blender in batches.)
5. Stir in olive oil, lemon juice, and season with salt and pepper.
6. Serve hot, garnished with fresh basil.

This Roasted Red Pepper and Chickpea Soup is a rich, flavorful dish that’s both hearty and healthy. The roasted red peppers provide a smoky sweetness, while the chickpeas offer protein and texture. The blend of Mediterranean spices, including cumin and paprika, adds a warm, aromatic depth to the soup, making it comforting yet vibrant. The creamy texture makes it feel indulgent, even without cream. This soup is ideal for a cozy lunch or dinner and pairs well with a fresh salad or crusty bread for a complete meal.

Broccoli and Cheddar Soup

This Crockpot Broccoli and Cheddar Soup is a creamy, comforting dish that’s perfect for cold weather. With a velvety cheese base and tender broccoli, this soup is both indulgent and full of flavor. It’s a great vegetarian option that can easily be made gluten-free, and it’s a hit with both adults and kids alike. This soup is a perfect way to enjoy the classic combination of broccoli and cheese in a warm, satisfying bowl.

Ingredients:

• 4 cups broccoli florets
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth
• 2 cups shredded sharp cheddar cheese
• 1 cup milk (or non-dairy milk for a dairy-free version)
• 1/2 cup heavy cream (or coconut cream for dairy-free)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Add the broccoli, onion, garlic, and vegetable broth to the Crockpot. Stir to combine.
2. Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the broccoli is tender.
3. Once the soup is done, use an immersion blender to blend the soup until smooth, or leave it slightly chunky if you prefer more texture.
4. Stir in the shredded cheddar cheese, milk, heavy cream, and Dijon mustard. Mix until the cheese is melted and the soup is smooth and creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives.

This Crockpot Broccoli and Cheddar Soup is the perfect balance of creamy richness and fresh, vibrant broccoli. The sharp cheddar cheese brings a comforting, indulgent element, while the Dijon mustard adds a subtle depth to the flavor profile. The slow cooking process ensures the broccoli becomes tender and melds beautifully with the other ingredients. It’s a great vegetarian soup that’s hearty enough to serve as a main course, and it pairs wonderfully with a slice of crusty bread. Whether you’re enjoying it on a chilly day or serving it as a family dinner, this soup is sure to satisfy.

Cauliflower and Leek Soup

This Crockpot Cauliflower and Leek Soup is a light yet creamy dish that brings together the mild, delicate flavors of cauliflower and leeks. With a hint of thyme and a smooth, velvety texture, this soup is a healthy and comforting option that works well as an appetizer or a main dish. It’s perfect for anyone looking for a low-calorie, vegetarian soup that is rich in nutrients and flavor.

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 leeks, cleaned and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 1/2 cup milk (or non-dairy milk for a dairy-free version)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In the Crockpot, combine the cauliflower, leeks, onion, garlic, thyme, and vegetable broth.
2. Stir to combine, cover, and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
3. Once cooked, use an immersion blender to blend the soup until smooth. (Alternatively, transfer in batches to a regular blender.)
4. Stir in the milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This Cauliflower and Leek Soup is a wonderfully smooth and mild soup that is both light and creamy. The combination of cauliflower and leeks creates a naturally velvety texture, while the thyme adds a subtle earthy note. The simplicity of the ingredients allows the vegetables to shine, making this a nourishing and comforting meal. Perfect for a light lunch or dinner, this soup can be enjoyed on its own or paired with a warm piece of bread. It’s a great option for those looking to indulge in a healthy, yet satisfying soup.

Potato and Kale Soup

This Crockpot Potato and Kale Soup is a hearty and nutritious dish packed with tender potatoes, fresh kale, and a savory broth. The combination of creamy potatoes and the earthy, slightly bitter taste of kale creates a comforting and satisfying soup. With a mix of garlic, thyme, and a touch of cream, this is a warming meal perfect for colder months or when you’re craving a wholesome, filling dish.

Ingredients:

• 4 medium potatoes, peeled and diced
• 4 cups fresh kale, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat and sauté the onion and garlic until softened, about 5-6 minutes.
2. Transfer the sautéed onion and garlic to the Crockpot. Add the diced potatoes, chopped kale, thyme, and vegetable broth.
3. Stir to combine, cover, and cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are tender and the kale is soft.
4. Use an immersion blender to blend the soup to your desired consistency—smooth or slightly chunky.
5. Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Potato and Kale Soup is a hearty, satisfying dish that perfectly balances the richness of potatoes with the bold flavor of kale. The slow cooking process allows the flavors to meld together, creating a comforting, filling soup that is perfect for a chilly day. The cream adds a touch of indulgence without overpowering the natural flavors of the vegetables. This soup is ideal for anyone looking for a nourishing and delicious meal that’s easy to prepare in the Crockpot. Serve with crusty bread for a complete and cozy meal.

Spicy Butternut Squash and Red Lentil Soup

This Crockpot Spicy Butternut Squash and Red Lentil Soup is a flavorful, warming dish that combines the sweetness of roasted butternut squash with the heat of spices and the protein-packed goodness of red lentils. The addition of ginger, turmeric, and cumin gives this soup an aromatic, spicy kick, while the lentils add substance and texture. It’s a perfect vegan option that’s full of vibrant flavors and packed with nutrients.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper (optional, for heat)
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. In the Crockpot, combine the butternut squash, red lentils, onion, garlic, ginger, cumin, turmeric, cayenne pepper (if using), vegetable broth, and diced tomatoes.
2. Stir everything together, cover, and cook on low for 7-8 hours or on high for 4-5 hours, until the squash and lentils are tender.
3. Use an immersion blender to blend the soup until smooth or slightly chunky, depending on your preference.
4. Stir in the lime juice and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro.

his Spicy Butternut Squash and Red Lentil Soup is a vibrant and satisfying dish that combines warmth, sweetness, and a hint of heat. The natural sweetness of the squash complements the earthy red lentils, while the spices—cumin, turmeric, and ginger—add an aromatic depth that makes each bite interesting and flavorful. The addition of lime juice brightens the soup, while the cilantro adds a fresh, zesty finish. This soup is perfect for a vegan or vegetarian meal, offering a hearty, nutrient-rich option that will warm you up from the inside out. It’s a great dish for meal prepping as it stores and reheats wonderfully.

Tomato and White Bean Soup

This Crockpot Tomato and White Bean Soup is a hearty and flavorful vegetarian dish. The tangy richness of tomatoes blends beautifully with the creamy texture of white beans, creating a deliciously comforting soup. Seasoned with garlic, basil, and oregano, this soup delivers a balanced, savory flavor profile. It’s simple to prepare, making it the perfect meal for busy days while still feeling like a warm, home-cooked dish.

Ingredients:

• 2 cans (15 oz each) white beans (such as cannellini or Great Northern), drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 cups vegetable broth
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh basil for garnish

Instructions:

1. In the Crockpot, combine the white beans, crushed tomatoes, onion, garlic, basil, oregano, and vegetable broth.
2. Stir everything together, cover, and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
3. Season with salt and pepper to taste. For a smoother texture, use an immersion blender to blend a portion of the soup.
4. Serve hot, garnished with fresh basil.

The Tomato and White Bean Soup is the perfect combination of simplicity and flavor. The creamy white beans add richness to the tangy tomatoes, while the herbs like basil and oregano elevate the taste. This soup is not only satisfying but also a great source of plant-based protein and fiber. It’s a wonderfully filling meal that can be served with crusty bread or a side salad. Whether enjoyed as a quick lunch or a light dinner, it’s a delicious, wholesome option that’s easy to prepare and perfect for meal prep.

Zucchini and Pesto Soup

Recipe Summary
This Crockpot Zucchini and Pesto Soup is a fresh, vibrant dish that combines the mild taste of zucchini with the aromatic, herby flavors of pesto. The zucchini adds a subtle texture, while the pesto brings a burst of basil and garlic flavor. This soup is perfect for anyone looking for a light yet satisfying meal. It’s ideal for summer but works year-round and can be made with homemade or store-bought pesto.

Ingredients:

• 4 medium zucchinis, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup pesto (store-bought or homemade)
• 4 cups vegetable broth
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Add the zucchini, onion, garlic, pesto, and vegetable broth to the Crockpot. Stir to combine.
2. Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the zucchini is tender.
3. Once cooked, use an immersion blender to blend the soup until smooth or slightly chunky, depending on your preference.
4. Stir in the heavy cream (or coconut milk) and season with salt and pepper to taste.
5. Serve hot, garnished with fresh basil.

This Zucchini and Pesto Soup is light and flavorful, perfect for those looking for a fresh, easy-to-make meal. The zucchini provides a delicate texture, while the pesto adds a fresh burst of basil and garlic flavor that makes the soup unique. The creamy base balances the herbaceous pesto, creating a velvety texture. This soup is an excellent option for a healthy, low-calorie meal, but it’s also indulgent enough to feel like a treat. It’s a great choice for summer, though it can be enjoyed throughout the year for a satisfying and nourishing dish.

Green Pea and Mint Soup

This Crockpot Green Pea and Mint Soup is a light, refreshing, and unique twist on traditional pea soup. The sweetness of green peas is perfectly complemented by the fresh, bright flavor of mint, creating a cooling and satisfying soup. With a smooth texture and a vibrant green color, this soup is perfect for a warm day but can be enjoyed year-round as a refreshing starter or light meal.

Ingredients:

• 4 cups frozen green peas
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup fresh mint leaves
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh mint for garnish

Instructions:

1. In the Crockpot, add the green peas, onion, garlic, mint leaves, vegetable broth, and olive oil.
2. Stir everything together, cover, and cook on low for 5-6 hours or on high for 2-3 hours, until the peas are tender.
3. Once cooked, use an immersion blender to blend the soup until smooth.
4. Stir in the lemon juice and season with salt and pepper to taste.
5. Serve hot, garnished with fresh mint.

The Green Pea and Mint Soup is a refreshing and light dish that is perfect for a warm day or when you need something cool and vibrant. The natural sweetness of the peas pairs wonderfully with the bright, aromatic mint, making each spoonful incredibly refreshing. The addition of lemon juice brightens the soup even more, making it a light but satisfying option. It’s an ideal appetizer or light lunch and offers a unique take on pea soup that’s both flavorful and nutritious. Whether you’re serving it on a hot summer day or as a fun, light dinner, this soup is sure to delight.

Note: More recipes are coming soon