Crock Pot Cream Of Vegetable Soup Recipes

CROCK POT VEGETABLE SOUP

Steps:

• Place all ingredients except for peas and corn in a slow cooker. Gently stir to combine. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours (or until potatoes and other vegetables are tender). Stir in the frozen peas and corn during the final 30 minutes of cooking time.
• Remove bay leaves. Season with additional salt and pepper, to taste. Ladle into bowls and serve!

SLOW COOKER CREAMY VEGETABLE SOUP

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.

CROCK POT VEGETABLE SOUP

Steps:

• In a large soup pot, heat the one tablespoon of the olive oil over medium high heat.
• Add the onion and cook till nearly translucent.
• Now add the garlic. Don't let the garlic brown and saute another couple of minutes.
• Add the rest of the chopped veggies, sauteing for just a minute or two; the extra tablespoon of olive oil is if you need it for the rest of the veggies. Remember--you're not cooking them-- just sauteing them for the wonderful flavor this quick step will infuse in your soup.
• Add the thyme and salt and pepper while sauteing.
• Now put the veggies in the crock pot, add the tomatoes and broth.
• Cook on low 7-9 hours (depending on your crock pot) or high 4-6 hours.
• Just before serving, gently mash some of the potato chunks against the side of the crock pot to thicken the soup, give it a stir and serve.
• SERVING SUGGESTIONS: Grilled cheese sandwiches on whole grain bread and a spinach salad.
• Quick Fixes for Variations on the Basic Veggie Soup: Now remember, don't do these to the whole pot of soup! Just the little bit you pull out to fix yourself for lunch, etc. so that you can do all the Quick Fixes.
• Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it--how much do you want?) canned black beans (drained and rinsed), a little bit of cumin and chopped cilantro. Top with some tortilla chips and cheese, or serve with a quesadilla.
• Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned cannellini (white kidney beans) or white beans (drained and rinse), a little bit of Italian seasoning and some chopped kale. Cook till heated through and the kale is tender.
• Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little dried basil and top with a fresh grating of Parmesan cheese.
• Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or butternut squash, a handful of cooked brown rice, a sprinkling of nutmeg and some chopped parsley.

CROCK POT VEGETABLE SOUP

Steps:

• In a large pan over medium heat, add olive oil, onions, and celery. Cook until onions are translucent. Add in minced garlic for about 30 seconds and remove from heat.
• Place all veggies in a large crockpot.
• Cover with vegetable broth.
• Add 2 bay leaves on top and add salt, pepper, dried basil, and oregano.
• Cook on high, stirring occasionally, for 6 to 7 hours, or until potatoes are softened. Add additional salt and pepper, to taste.
• Ladle into bowls and serve warm.
• Top with freshly chopped parsley if desired.

CROCK POT CREAM OF MUSHROOM SOUP

Steps:

• Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes.
• Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well.
• Place in 5 quart slow cooker.
• Using wire whisk, beat in water, cream or half and half, sour cream and chicken broth.
• Cook covered, on LOW for 4 hours.
• Turn setting to high; cook 1 hour longer, stirring occasionally.
• Stir in parsley and Serve.