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Cozy Slow Cooker Fall Harvest Vegetable Soup

cozy slow cooker fall harvest vegetable soup - featured image
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A thick, savory, deeply comforting bowl of fall that tastes like someone spent hours over a stove—even though the slow cooker does all the work. This soup is packed with seasonal vegetables and rich, silky broth without any cream.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and sliced into half-moons (about 1 ½ cups)
  • 2 stalks celery, sliced (about 1 cup)
  • 1 medium sweet potato, peeled and cubed into ½-inch pieces (about 2 cups)
  • 1 medium russet or Yukon gold potato, peeled and cubed (about 1 ½ cups)
  • 1 cup butternut squash, peeled and cubed
  • 1 cup frozen corn kernels
  • 1 cup frozen green beans, cut into 1-inch pieces
  • 1 14.5-ounce can diced tomatoes, with their juices
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • Parmesan cheese rind (optional)
  • Lemon juice (optional, for finishing)

Instructions

  1. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant.
  2. Deglaze the pan: Pour about ¼ cup of vegetable broth into the hot skillet and scrape up any browned bits. Pour the mixture into the slow cooker.
  3. Layer the vegetables: Add carrots, celery, sweet potato, russet potato, and butternut squash to the slow cooker. Top with frozen corn and green beans. Do not stir.
  4. Add the tomatoes and seasonings: Pour in diced tomatoes with juices. Add tomato paste, dried thyme, dried rosemary, smoked paprika, bay leaf, salt, pepper, and red pepper flakes (if using). Nestle Parmesan rind into the center if using.
  5. Pour in the broth: Add remaining vegetable broth and water. Liquid should just barely cover the vegetables. Do not overfill; slow cooker should be about ¾ full.
  6. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until vegetables are tender.
  7. Finish the soup: Remove bay leaf and Parmesan rind (if used). Taste and adjust salt and pepper. Add a squeeze of fresh lemon juice to brighten.
  8. Optional: Partially blend for creaminess: Use an immersion blender to give the soup 3-4 quick pulses for a thicker, creamier texture without dairy.
  9. Serve: Ladle into bowls and garnish with fresh parsley and a sprinkle of black pepper. Drizzle with good olive oil if desired.

Notes

Sautéing the aromatics is crucial for flavor. Don’t skip it. For a thicker soup, use an immersion blender for a few pulses. The soup gets even better after a day in the fridge. Freezes well for up to 3 months.

Nutrition

Keywords: slow cooker, fall harvest, vegetable soup, cozy, easy, healthy, gluten-free, vegan

Find it online: https://crispcraving.com/cozy-slow-cooker-fall-harvest-vegetable-soup/