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Bowl of creamy slow cooker vegetable soup with chunks of carrot and parsnip, garnished with cream and parsley on a wooden table.

Slow Cooker Vegetable Soup

This slow cooker vegetable soup is a cozy, healthy, and incredibly easy recipe perfect for busy days. Packed with fresh veggies and a touch of cream, it's the ultimate creamy vegetable soup slow cooker recipe. Ideal for vegetarians, this hearty dish will warm your soul while letting your slow cooker do all the work!
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 onion peeled and chopped
  • 150 g celery peeled and chopped
  • 300 g carrots peeled and chopped
  • 500 g parsnips peeled and chopped
  • 3 leeks peeled and chopped
  • 2 stock cubes vegetable or chicken, depending on preference
  • 600 ml water
  • Sea salt and freshly ground black pepper to taste
  • 150 ml single cream (light cream in the U.S.)
  • 15 g fresh flat-leaf parsley chopped

Equipment

  • Slow Cooker
  • Immersion blender
  • Countertop blender (optional)

Method
 

  1. Load your slow cooker: Add the onion, celery, carrots, parsnips, leeks, and stock cubes into your slow cooker. Pour in the water and give everything a gentle stir.
  2. Choose your setting: Cook on HIGH for 4–6 hours or LOW for 8–10 hours, depending on your schedule. Either way, your kitchen will smell amazing!
  3. Blend and season: Once the vegetables are soft and tender, scoop out a couple of ladles of the veggies and set them aside for later. Add the parsley and cream to the remaining soup, then use an immersion blender to blend it until smooth. No blender? No problem—just transfer the soup (carefully!) to a countertop blender in batches.
  4. Finish and serve: Stir the reserved veggies back into the soup for texture and adjust the seasoning with salt and pepper to taste. Ladle into bowls, garnish with extra parsley or a drizzle of cream, and serve warm!

Notes

Don’t rush the blend: Blending part of the soup gives it that creamy-but-light texture, while the unblended veggies add heartiness. If you prefer it silky smooth, go ahead and blend everything—it’s all about your taste!
Season generously: Vegetables are naturally delicious, but they need bold seasoning to shine. Add salt and pepper gradually, tasting as you go.
Save time with pre-chopped veggies: Many grocery stores carry chopped onions, carrots, and celery in the fresh or frozen section. Grab them to cut prep time even further!
Double the recipe: This soup freezes beautifully, so make a big batch and store leftovers in airtight containers for up to three months.