Autumn Slow Cooker Vegetable Soup Recipe

This autumn slow cooker vegetable soup is one of those recipes I rely on when the weather cools and I want something warm waiting for me at the end of the day. It’s simple, steady, and forgiving—the kind of soup you can throw together in the morning and forget about until dinnertime. I make this a lot once fall vegetables start piling up, especially when I want something nourishing without a lot of extra effort.

Behind the Recipe

I started making this soup during a stretch of busy weeks when cooking felt like one more thing on an already full list. The slow cooker became my way of staying consistent with homemade meals without hovering over the stove. After a few versions, this combination of vegetables, herbs, and slow simmering became my go-to—it tastes like it took more work than it did.

Recipe Origin or Trivia

Vegetable soups have long been a staple of cooler seasons, especially in households that relied on root vegetables and long-simmering pots to stretch ingredients. Slow cooker versions are a modern extension of that tradition, allowing the same gentle cooking with less hands-on time.

Why You’ll Love This Recipe

• Hands-off cooking: Let the slow cooker do the work
• Hearty and filling: Loaded with fall vegetables
• Flexible ingredients: Easy to adapt to what you have
• Naturally plant-based: Simple vegetarian comfort
• Great for leftovers: Even better the next day
• Light but satisfying: Warming without heaviness
• Perfect for busy days: Minimal prep, steady results

Chef’s Pro Tips for Perfect Results

• Cut vegetables evenly: Ensures consistent texture
• Layer wisely: Root vegetables on the bottom cook best
• Season in stages: Add final salt near the end
• Finish with acid: A splash of vinegar or lemon brightens the soup

Kitchen Tools You’ll Need

1. Slow cooker: 5–7 quart size
2. Cutting board: For prepping vegetables
3. Sharp knife: Makes chopping easier
4. Measuring cups: For broth and seasonings
5. Wooden spoon: For stirring before serving

Ingredients in This Recipe

1. Carrots: Add sweetness and color
2. Celery: Brings balance and depth
3. Onion: Builds the savory base
4. Garlic: Adds warmth and aroma
5. Potatoes or sweet potatoes: Make the soup hearty
6. Butternut squash or pumpkin: Adds fall flavor and body
7. Green beans or kale: Adds freshness and contrast
8. Canned diced tomatoes: Provide acidity and structure
9. Vegetable broth: Forms the flavorful base
10. Olive oil: Adds richness
11. Dried thyme or rosemary: Earthy, autumn herbs
12. Salt: Enhances all flavors
13. Black pepper: Adds gentle heat

Ingredient Substitutions

• Potatoes → parsnips: Slightly sweeter, more earthy
• Butternut squash → acorn squash: Similar texture
• Green beans → spinach: Add near the end
• Vegetable broth → chicken broth: If not vegetarian

Ingredient Spotlight

• Root vegetables: Hold up well to long cooking and add heartiness
• Herbs: Tie all the vegetables together without overpowering

Autumn Slow Cooker Vegetable Soup

This vegetable soup is made by slowly simmering seasonal root vegetables, squash, and aromatic spices in a crockpot until tender and flavorful. The final dish has a hearty, rustic appearance with a thick, slightly creamy texture, showcasing vibrant orange and earthy brown hues from the roasted vegetables.

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Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 7 minutes mins

Servings: 6

Course: Soup

Cuisine: comfort food

Calories: 150

Ingredients Equipment Method

Ingredients

  

• Carrots: Add sweetness and color
• Celery: Brings balance and depth
• Onion: Builds the savory base
• Garlic: Adds warmth and aroma
• Potatoes or sweet potatoes: Make the soup hearty
• Butternut squash or pumpkin: Adds fall flavor and body
• Green beans or kale: Adds freshness and contrast
• Canned diced tomatoes: Provide acidity and structure
• Vegetable broth: Forms the flavorful base
• Olive oil: Adds richness
• Dried thyme or rosemary: Earthy autumn herbs
• Salt: Enhances all flavors
• Black pepper: Adds gentle heat

Equipment

• Slow cooker: 5–7 quart size
• Cutting board: For prepping vegetables
• Sharp knife: Makes chopping easier
• Measuring cups: For broth and seasonings
• Wooden spoon: For stirring before serving

Method

 

1. Prep vegetables: Peel and chop into even pieces
2. Add to slow cooker: Place all vegetables in the pot
3. Season: Add herbs, salt, and pepper
4. Add liquid: Pour in vegetable broth and olive oil
5. Stir gently: Combine everything evenly
6. Cook: Cover and cook on LOW for 6–8 mins or HIGH for 3–4 mins
7. Adjust seasoning: Taste and add salt or acid as needed

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Texture & Flavor Secrets

• Slow, steady heat: Softens vegetables without turning them mushy
• Natural starches: Potatoes and squash lightly thicken the broth
• Balanced acidity: Tomatoes keep the soup lively

Cooking Tips & Tricks

• Add greens late: Prevents overcooking
• Mash lightly: Thicken the soup if desired
• Taste at the end: Final seasoning matters

What to Avoid

• Overcrowding with water: Too much liquid dilutes flavor
• Over-salting early: Vegetables release flavor as they cook
• Skipping herbs: They add depth

Nutrition Facts (Approximate per serving)

• Calories: 220
• Protein: 6g
• Fat: 7g
• Carbohydrates: 36g
• Fiber: 7g
• Sodium: 560mg

Preparation Time

• Prep: 20 minutes
• Cook: 6–8 hours
• Total: About 6½–8½ hours

Make-Ahead and Storage Tips

• Refrigerate: Store up to 5 days
• Freeze: Freeze portions for up to 3 months
• Reheat gently: Add broth if thickened

How to Serve This Dish

• With bread: Crusty loaf or toast
• As a main: Hearty enough on its own
• With salad: Simple greens balance it well

Creative Leftover Transformations

• Vegetable stew: Thicken and serve over grains
• Soup base: Add beans or lentils
• Blended soup: Puree partially for creaminess
• Baked potato topper: Spoon over potatoes

Additional Tips

• Use seasonal vegetables: Flavor is best in fall
• Double the batch: Freezes well
• Let it sit: Flavor improves overnight

Make It a Showstopper

• Finish with olive oil: Adds richness
• Top with herbs: Parsley or thyme brightens the bowl
• Serve in warm bowls: Keeps soup hot longer

Variations to Try

• Bean-loaded: Add chickpeas or white beans
• Spicy autumn soup: Add red pepper flakes
• Creamy version: Stir in coconut milk
• Tomato-forward: Add extra tomatoes and paprika
• Grain addition: Add barley or farro

FAQ’s

1. Is this soup vegan?: Yes
2. Can I add beans?: Absolutely
3. Can I cook it overnight?: Yes, on LOW
4. Does it freeze well?: Very well
5. Can I blend it?: Partially or fully
6. Can I use frozen vegetables?: Yes
7. How do I thicken it?: Mash vegetables or reduce liquid
8. Is it gluten-free?: Yes
9. Can I add pasta?: Add near the end
10. How long does it last in the fridge?: About 5 days

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.