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Crockpot Harvest Vegetable Soup

This hearty harvest vegetable soup is made by simmering a mix of seasonal vegetables in a slow cooker until tender and flavorful. The dish features a thick, comforting texture with a vibrant, chunky appearance of carrots, squash, and other root vegetables melded into a warm broth.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 7 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 3 cups mixed seasonal vegetables (such as carrots, squash, sweet potatoes) peeled and chopped into chunks
  • 4 cups vegetable broth
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • to taste salt and pepper

Equipment

  • Slow cooker
  • Vegetable Chopper or Knife

Method
 

  1. Place all chopped vegetables into the slow cooker, spreading them out evenly.
  2. Pour the vegetable broth over the vegetables, ensuring they are mostly submerged.
  3. Add minced garlic, olive oil, dried thyme, and a pinch of salt and pepper to the slow cooker. Give everything a gentle stir to combine the flavors.
  4. Cover the slow cooker with its lid and set it to cook on low for about 6 hours, until the vegetables are tender and fragrant.
  5. Once cooking is complete, use an immersion blender to gently purée the soup directly in the slow cooker until smooth or slightly chunky, based on preference.
  6. Taste the soup and adjust seasoning with additional salt and pepper if needed. Give it a final stir.
  7. Ladle the hot, thickened soup into bowls and serve immediately, enjoying the vibrant colors and comforting aroma of the seasonal vegetables.