Slow Cooker Creamy Vegetable Soup Recipes

SLOW COOKER CREAMY VEGETABLE SOUP

This recipe is a slow cooker adaptation of Recipe #259807 by Maryland Jim, posted for the Crockpot Challenge portion of ZWT 8. The original recipe called for less broth, so if you prefer a thicker broth you can cut it back to 3 cups. As written here, this soup has a delightfully decadent flavor from the bechamel-style sauce but is actually quite light.

Provided by smellyvegetarian

Categories Low Protein

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 12

Slow Cooker Creamy Vegetable Soup image

Steps:

Place vegetables, thyme, and chicken broth in a slow cooker and cook for 4-5 hours on high.
About 20 minutes before serving, melt butter in a small saucepan over medium heat.
Whisk in flour, stirring constantly until smooth, then slowly begin to add the milk.
Continue to stir constantly until the sauce thickens and clumps of flour are gone and the sauce has begun to thicken, then remove from heat.
If you are partial to pureed cream soups use an immersion blender to roughly chop the vegetables in your crock pot (you can also transfer to a blender, but be careful!).
Slowly pour the milk mixture into the vegetables mixture in the crock pot, and continue to cook until heated through.
This will keep beautifully on "warm" for quite a while if you need to prepare anything else before serving.

Nutrition Facts : Calories 140.6, Fat 8.7, SaturatedFat 5.2, Cholesterol 23.8, Sodium 524.6, Carbohydrate 11, Fiber 1.5, Sugar 2.4, Protein 5.2

Ingredients

3 cups chicken broth
1 cup red onion, chopped
1/4 teaspoon thyme, dried
1 cup green beans (fresh or frozen)
3/4 cup carrot, sliced
1/2 cup celery, sliced
1 cup broccoli (fresh or frozen)
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon white pepper
2 cups milk

SLOW COOKER VEGETABLE SOUP

This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.

Provided by susanmac

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 6h30m

Yield 8

Number Of Ingredients 16

Slow Cooker Vegetable Soup image

Steps:

Combine 6 cups vegetable broth, frozen vegetables, tomatoes with their juice, potatoes, onion, barley, garlic, parsley, oregano, basil, salt, black pepper, and bay leaf in a slow cooker. Cover and cook on Low for 5 to 6 hours.
Place flour in a bowl; cut shortening into flour using a pastry blender or two knives until mixture resembles coarse crumbs. Add 1/4 cup vegetable broth; stir with a fork until dough no longer sticks on sides of bowl. Transfer dough to a lightly floured surface; roll out 1/8 inch thick. Cut dough into strips or small squares. Add to slow cooker; cook until dumplings are soft and cooked in the middle, 1 hour.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 57.2 g, Fat 7.8 g, Fiber 8 g, Protein 9.2 g, SaturatedFat 1.8 g, Sodium 617.6 mg, Sugar 5 g

Ingredients

6 cups vegetable broth
1 (16 ounce) package frozen mixed vegetables
1 (14.5 ounce) can diced tomatoes, undrained
2 potatoes, peeled and cubed
1 large onion, diced
½ cup barley
3 cloves garlic, minced
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 bay leaf
2 cups all-purpose flour
¼ cup vegetable shortening (such as Crisco®)
¼ cup vegetable broth, or more if needed

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Slow Cooker Creamy Vegetable Soup Recipes

SLOW COOKER CREAMY VEGETABLE SOUP

SLOW COOKER VEGETABLE SOUP

This soup is a traditional vegetable soup with a little extra. I added homemade dumplings like my mom use to make for me. She made her soup with all the leftover vegetables in the refrigerator and then added dumplings. Good vegetarian soup without the meat.

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