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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
Cook Time 6 minutes
Total Time 7 minutes
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