Slow Cooker Cream of Vegetable Soup

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Two tempting bowls of cream of vegetable soup on a table next to the slow cooker.

5 from 1 vote

This slow cooker cream of vegetable soup recipe is a little bit of gentle everyday luxury. Let the slow cooker work its magic on the humblest of ingredients to make a sumptuous dish, full of fabulous flavours and finished with at touch of cream.

Servings: people

Author: Helen Best-Shaw

Prep Time5

Cook Time5

Ingredients

1 onion
2 carrots - medium
1 potato - medium
1 parsnip - medium/large
1 sweet potato - medium
1 leek - medium
2 sticks celery
500 ml stock - or a stock cube and boiling water
1 pinch herb based seasoning mix - your favourite
½ tsp garlic powder / granules
salt and black pepper
1 handful chopped parsley
100 ml cream - single or double as you prefer

Instructions

Prepare the vegetables, peeling and chopping as appropriate. Cut into even sized pieces for best results.
1 onion, 2 carrots, 1 potato, 1 parsnip, 1 sweet potato, 1 leek, 2 sticks celery
Put all the vegetables in the slow cooker pot, starting with the hardest vegetables at the bottom.
Boil the kettle and add boiling water along with the stock cube or pot so that the vegetables are almost all covered.
500 ml stock
Add theherb seasoning. Put the lid on and set to cook on high for 4 hours or low for 6.
1 pinch herb based seasoning mix
The vegetables should now be tender and just submerged in the liquid. If they are deeply submerged, remove a ladle or two of liquid before blending and reserve it. You can add it back in as needed.
If you want vegetable pieces in the soup, remove some with a slotted spoon and reserve to return to the soup once blended.
Take a stick blender and blend the soup until smooth.
Taste and check the seasoning, adding black pepper and salt to taste. Add the cream and a handful of chopped parsley. Return any reserved vegetables to the pot.
salt and black pepper, 1 handful chopped parsley, 100 ml cream
Stir until the cream is well mixed with the soup and serve hot.

Notes

Storage

This recipe will serve 6 with bread. If you are cooking for one or two, you will have leftovers for tomorrow or to freeze for another day.

Fridge – Once cool, cover and store in the fridge, where it will keep for up to three days. Reheat very gently in a pan on the stove or in a Pyrex jug in the microwave on half power.

Freezer – Transfer the cooled soup to airtight containers and freeze your cream of vegetable soup for up to 3 months.

Reheating – Defrost in the fridge overnight, or alternatively on the kitchen counter for a few hours. Reheat your soup in a pan on the stove top, or in a safe container in the microwave. Try not to boil it. When using the microwave, I like to use a Pyrex-style jug for ease of handling.

Hints and tips

Cutting evenly leads to even cooking, so do try to chop the vegetables into pieces of about the same size. You don’t need to be too accurate but if you are going to keep some pieces of vegetable in the soup it is nicer if they are similar in size.

Think about the mix of colour and texture as well as flavour when you choose your vegetables.

Fresh herbs can really lift a soup. I have used parsley but you can vary this too.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.