Gathering around a warm bowl of soup is one of life’s simple comforts, especially when it’s made effortlessly in your crock pot. This roundup is your cozy guide to 18 delicious vegetarian soups that simmer to perfection while you go about your day. From hearty classics to seasonal favorites, get ready to fill your kitchen with inviting aromas and your table with wholesome, comforting meals. Let’s dive in!
Hearty Vegetable Minestrone in a Crock Pot
Unlock your slow cooker’s full potential with this dump-and-go vegetable minestrone. Toss everything in, set the timer, and return to a house filled with cozy aromas—no chopping marathons required.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 240 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Carrots – 2, sliced
– Celery – 2 stalks, sliced
– Vegetable broth – 6 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Canned kidney beans – 1 (15 oz) can, drained and rinsed
– Dried basil – 1 tsp
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Ditalini pasta – 1 cup
– Fresh spinach – 2 cups
– Grated Parmesan cheese – for serving
Instructions
1. Pour 2 tbsp olive oil into the bottom of a 6-quart crock pot.
2. Add 1 diced onion, 3 minced garlic cloves, 2 sliced carrots, and 2 sliced celery stalks to the crock pot.
3. Pour in 6 cups vegetable broth and 1 can diced tomatoes with their juices.
4. Stir in 1 can drained kidney beans, 1 tsp dried basil, 1 tsp dried oregano, 1 tsp salt, and ½ tsp black pepper until combined.
5. Cover the crock pot and cook on HIGH for 4 hours.
6. After 4 hours, stir in 1 cup ditalini pasta directly into the hot soup.
7. Cover and cook on HIGH for an additional 15 minutes, or until pasta is al dente.
8. Turn off the crock pot and stir in 2 cups fresh spinach until wilted, about 2 minutes.
9. Ladle the soup into bowls and top with grated Parmesan cheese.
Expect a broth that’s deeply savory from the slow-simmered vegetables, with tender pasta and beans adding heft. Each spoonful delivers bright pops from the tomatoes and a fresh finish from the wilted spinach. Elevate it by serving with crusty garlic bread for dipping, or stir in a spoonful of pesto just before eating for an herbal kick.
Spiced Pumpkin and Lentil Soup
Just when you thought pumpkin season was over—this cozy soup slaps. Jolt your taste buds with warm spices and protein-packed lentils in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Canned pumpkin puree – 15 oz
– Brown lentils – 1 cup
– Vegetable broth – 4 cups
– Ground cumin – 1 tsp
– Ground cinnamon – ½ tsp
– Cayenne pepper – ¼ tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Coconut milk – ½ cup
– Lemon juice – 1 tbsp
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Stir in pumpkin puree, brown lentils, vegetable broth, cumin, cinnamon, cayenne pepper, salt, and black pepper.
5. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
6. Remove pot from heat and stir in coconut milk and lemon juice.
7. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
8. Taste and adjust seasoning if needed, then serve immediately.
Vibrant and velvety, this soup balances earthy lentils with sweet pumpkin and a hint of spice. Top with a swirl of coconut cream or crispy chickpeas for extra crunch—perfect for chilly nights or meal prep.
Chunky Root Vegetable and Barley Stew
Kick off your cozy season with this hearty, hands-off stew that practically cooks itself. Grab your biggest pot—we’re loading it with chunky roots and chewy barley for a stick-to-your-ribs meal that’s perfect for chilly nights. No fancy skills needed, just dump, simmer, and devour.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 large, diced
– Carrots – 3 medium, peeled and chopped into 1-inch chunks
– Parsnips – 2 medium, peeled and chopped into 1-inch chunks
– Pearl barley – 1 cup
– Vegetable broth – 6 cups
– Dried thyme – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and sauté, stirring occasionally, until translucent and lightly golden, about 5–7 minutes.
3. Stir in chopped carrots and parsnips, cooking for another 3 minutes to lightly soften the edges.
4. Add pearl barley, vegetable broth, dried thyme, salt, and black pepper, stirring to combine.
5. Tip: For deeper flavor, let the barley toast slightly with the veggies for 30 seconds before adding liquid.
6. Bring the mixture to a boil, then immediately reduce heat to low, cover the pot with a lid, and simmer gently.
7. Tip: Keep the lid slightly ajar to prevent boiling over and allow slight evaporation for a thicker stew.
8. Simmer for 40–45 minutes, stirring every 10–15 minutes, until the barley is tender and the vegetables are fork-soft.
9. Tip: Check doneness by tasting a barley grain—it should be chewy but not hard in the center.
10. Remove from heat and let stand, covered, for 5 minutes before serving.
Mouthwatering and rustic, this stew boasts a thick, brothy texture with tender veggie chunks and pleasantly chewy barley. Serve it piping hot in deep bowls, maybe topped with a sprinkle of fresh parsley or a dollop of sour cream for extra creaminess. Leftovers taste even better the next day as the flavors meld together beautifully.
Creamy Broccoli and Cheese Soup
Brace yourself for the coziest bowl of comfort you’ll make all season. This creamy broccoli and cheese soup is a one-pot wonder that’s ready in under 30 minutes—no fancy skills required. Just pure, velvety goodness that’ll have you going back for seconds.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Butter – 4 tbsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Broccoli florets – 4 cups
– Heavy cream – 1 cup
– Sharp cheddar cheese – 2 cups, shredded
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the onion mixture and whisk constantly for 2 minutes to cook out the raw flour taste—this creates a roux for thickening.
5. Gradually pour in the chicken broth while whisking continuously to prevent lumps.
6. Bring the mixture to a simmer over medium-high heat, then reduce to medium and cook for 5 minutes until slightly thickened.
7. Add the broccoli florets and simmer for 8–10 minutes, until the broccoli is tender when pierced with a fork.
8. Stir in the heavy cream and bring the soup back to a gentle simmer over medium heat.
9. Remove the pot from the heat and gradually stir in the shredded cheddar cheese until fully melted and smooth—adding cheese off the heat prevents it from separating.
10. Season with salt and black pepper, then taste and adjust if needed. For a smoother texture, use an immersion blender to partially puree the soup right in the pot, leaving some broccoli chunks for texture.
11. Ladle the soup into bowls and serve immediately.
Outrageously creamy with a sharp cheddar kick, this soup has a velvety base punctuated by tender broccoli bits. Serve it with crusty bread for dipping or top with extra cheese and crispy bacon for a hearty twist. It reheats beautifully, making it perfect for cozy leftovers.
Tomato Basil and Quinoa Veggie Soup
Hear this: your cozy soup dreams just got a major upgrade. This vibrant bowl packs protein-rich quinoa, sweet tomatoes, and fresh basil into one soul-warming hug. It’s the ultimate dump-and-go dinner that actually tastes like you tried.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 1 tbsp
– Yellow onion – 1, diced
– Garlic cloves – 3, minced
– Vegetable broth – 4 cups
– Canned diced tomatoes – 1 (14.5 oz) can
– Quinoa – 1 cup, rinsed
– Fresh basil – ½ cup, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring frequently, until translucent, 5–7 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds—don’t let it brown.
4. Pour in vegetable broth and canned diced tomatoes with their juices.
5. Bring the mixture to a boil over high heat, then reduce to a simmer.
6. Add rinsed quinoa, salt, and black pepper.
7. Cover the pot and simmer for 15 minutes, or until quinoa is tender and has little “tails.”
8. Remove from heat and stir in chopped fresh basil.
9. Let the soup sit, covered, for 5 minutes to allow flavors to meld.
Zesty and hearty, this soup boasts a brothy yet satisfying texture with pops of fluffy quinoa. The basil adds a bright, herbal finish that cuts through the rich tomato base. Try topping it with a sprinkle of nutritional yeast or serving alongside crusty garlic bread for dipping.
Ginger Carrot and Coconut Milk Soup
Get ready to ditch boring soups forever. This creamy, golden bowl is a flavor explosion that’s ridiculously easy to make. Grab your blender and let’s go.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 1 tbsp
– Yellow onion – 1, chopped
– Fresh ginger – 2 tbsp, grated
– Carrots – 1 lb, peeled and chopped
– Vegetable broth – 4 cups
– Full-fat coconut milk – 1 (13.5 oz) can
– Salt – 1 tsp
– Fresh lime juice – 1 tbsp
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute.
2. Add the chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in the grated fresh ginger and cook for 1 minute until fragrant.
4. Add the chopped carrots and vegetable broth to the pot.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the carrots are completely tender when pierced with a fork.
6. Carefully transfer the hot soup to a blender. Tip: For safety, remove the center cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape.
7. Blend on high speed for 1-2 minutes until completely smooth and velvety.
8. Pour the blended soup back into the pot and place it over low heat.
9. Stir in the full-fat coconut milk, salt, and fresh lime juice. Tip: Shake the can of coconut milk vigorously before opening to incorporate any separated cream.
10. Heat the soup for 3-5 minutes, stirring constantly, until it is warmed through but not boiling. Tip: Avoid boiling after adding the coconut milk to prevent it from curdling.
11. Taste and adjust seasoning with more salt if desired, then immediately remove from heat.
Here’s the magic: the soup is luxuriously smooth with a vibrant, sweet carrot flavor perfectly balanced by the spicy ginger kick and rich coconut cream. For a stunning presentation, serve it in shallow bowls with a swirl of extra coconut milk and a sprinkle of toasted coconut flakes on top.
Rustic Potato Leek Soup in a Slow Cooker
Just when you need a cozy hug in a bowl, this slow-cooker soup delivers. Jumpstart your weeknight dinner with minimal effort and maximum flavor—creamy potatoes meet sweet leeks for pure comfort.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Leeks – 2 large, white and light green parts only
– Potatoes – 2 lbs, peeled and cubed
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Slice the leeks thinly and rinse them thoroughly in a colander to remove any grit.
2. Melt the butter in a skillet over medium heat.
3. Add the leeks to the skillet and sauté for 5 minutes, stirring occasionally, until softened.
4. Transfer the sautéed leeks to a 6-quart slow cooker.
5. Add the cubed potatoes and chicken broth to the slow cooker.
6. Season with salt and black pepper, stirring to combine.
7. Cover the slow cooker and cook on low heat for 6 hours.
8. After 6 hours, use an immersion blender to puree the soup directly in the slow cooker until smooth. Tip: For a chunkier texture, blend only half the soup.
9. Stir in the heavy cream until fully incorporated. Tip: Warm the cream slightly before adding to prevent curdling.
10. Cover and cook on low for an additional 15 minutes to heat through. Tip: Taste and adjust seasoning with more salt if needed before serving.
11. Ladle the soup into bowls and serve immediately.
Enjoy the velvety texture that comes from blending the potatoes and leeks together—it’s rich without being heavy. Each spoonful offers a subtle sweetness from the leeks balanced by the savory broth. Elevate it with a drizzle of olive oil or crispy bacon bits for extra crunch.
Thai-Inspired Coconut Curry Vegetable Soup
Craving something cozy yet vibrant? This Thai-inspired coconut curry vegetable soup delivers bold flavors with minimal effort—perfect for busy weeknights. Coconut milk creates a creamy base, while curry paste and fresh veggies pack a punch in every spoonful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Coconut oil – 1 tbsp
– Yellow onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Red curry paste – 2 tbsp
– Coconut milk – 1 (13.5 oz) can
– Vegetable broth – 4 cups
– Carrots – 2 medium, sliced into ¼-inch rounds
– Red bell pepper – 1 large, chopped into 1-inch pieces
– Broccoli florets – 2 cups
– Lime – 1, juiced
– Salt – 1 tsp
– Fresh cilantro – ¼ cup, chopped
Instructions
1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring frequently, until translucent, 4–5 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add red curry paste and cook, stirring constantly, for 1 minute to bloom the spices.
5. Pour in coconut milk and vegetable broth, then bring to a gentle boil.
6. Add sliced carrots and simmer for 8 minutes until slightly tender.
7. Stir in chopped red bell pepper and broccoli florets, then simmer for 6 minutes until vegetables are crisp-tender.
8. Remove from heat and stir in lime juice and salt.
9. Ladle soup into bowls and top with chopped cilantro.
Oozing with creamy coconut richness, this soup balances spicy curry notes with bright lime and fresh veggies. Serve it over steamed jasmine rice for a heartier meal, or garnish with extra cilantro and a squeeze of lime to highlight its vibrant Thai-inspired flavors.
Zesty Lemon Chickpea Orzo Soup
Let’s make a bright, cozy soup that’s ready in under 30 minutes. This one-pot wonder combines creamy chickpeas, tender orzo, and a zesty lemon kick for a hug in a bowl. It’s the perfect quick fix for a busy weeknight.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1, diced
– Garlic – 3 cloves, minced
– Vegetable broth – 4 cups
– Orzo – 1 cup
– Canned chickpeas – 1 (15 oz) can, drained and rinsed
– Lemon – 1, juiced and zested
– Fresh parsley – ¼ cup, chopped
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in vegetable broth and bring to a boil over high heat.
5. Add orzo, reduce heat to medium-low, and simmer for 8 minutes, stirring occasionally to prevent sticking.
6. Stir in drained chickpeas and simmer for 5 more minutes until orzo is al dente.
7. Remove pot from heat and stir in lemon juice, lemon zest, chopped parsley, salt, and black pepper.
8. Let soup sit for 2 minutes off the heat to allow flavors to meld.
9. Ladle soup into bowls and serve immediately.
The soup has a creamy texture from the starch of the orzo, balanced by the bright acidity of lemon and the hearty bite of chickpeas. For a creative twist, top it with a sprinkle of red pepper flakes or a dollop of Greek yogurt to add extra richness and spice.
Slow Cooker Mediterranean Veggie Soup
Zap your weeknight dinner routine with this effortless, flavor-packed soup. Dump your ingredients, set the slow cooker, and let it work its magic while you tackle your day. You’ll come home to a cozy, aromatic meal that feels like a warm hug.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1 large, chopped
– Garlic – 4 cloves, minced
– Dried oregano – 1 tsp
– Canned diced tomatoes – 1 (28 oz) can
– Vegetable broth – 6 cups
– Zucchini – 2 medium, chopped
– Yellow bell pepper – 1 large, chopped
– Canned chickpeas – 1 (15 oz) can, drained and rinsed
– Fresh spinach – 4 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat the olive oil in a large skillet over medium heat for 1 minute.
2. Add the chopped yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant.
4. Transfer the onion mixture to a 6-quart slow cooker.
5. Pour in the canned diced tomatoes with their juices and the vegetable broth.
6. Add the chopped zucchini, chopped yellow bell pepper, and drained chickpeas to the slow cooker.
7. Season with the salt and black pepper, stirring to combine all ingredients.
8. Cover and cook on LOW for 6 hours.
9. Stir in the fresh spinach during the last 10 minutes of cooking until wilted.
10. Ladle the soup into bowls and serve immediately.
Keep it vibrant with tender zucchini and bell peppers that hold their shape beautifully against the rich tomato broth. The chickpeas add a satisfying heartiness, while the spinach brings a fresh, earthy finish. For a creamy twist, swirl in a dollop of plain Greek yogurt just before serving.
Sweet Corn and Zucchini Chowder
Yep, you need this Sweet Corn and Zucchini Chowder in your life. It’s creamy, dreamy, and ready in a flash—perfect for a cozy weeknight win.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Bacon – 4 slices
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Zucchini – 2 medium, diced
– Sweet corn kernels – 3 cups (fresh or frozen)
– Chicken broth – 4 cups
– Heavy cream – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh thyme – 1 tbsp, chopped
Instructions
1. Chop 4 slices of bacon into small pieces.
2. Heat a large pot over medium heat. Add the bacon and cook for 5–7 minutes until crispy, stirring occasionally.
3. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
4. Add 1 diced onion to the pot and sauté in the bacon fat for 3–4 minutes until softened.
5. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
6. Add 2 diced zucchinis and 3 cups of sweet corn kernels to the pot. Sauté for 5 minutes, stirring frequently, until the vegetables start to soften.
7. Pour in 4 cups of chicken broth and bring the mixture to a boil over high heat.
8. Reduce the heat to medium-low, cover the pot, and simmer for 10 minutes to let the flavors meld.
9. Use an immersion blender to partially blend the soup until slightly creamy but still chunky, or transfer half to a blender, blend, and return it to the pot.
10. Stir in 1 cup of heavy cream, 1 tsp salt, ½ tsp black pepper, and 1 tbsp chopped fresh thyme.
11. Heat the chowder over low heat for 2–3 minutes until warmed through, avoiding a boil to prevent curdling.
12. Ladle the chowder into bowls and top with the reserved crispy bacon.
Wow, this chowder delivers a velvety texture with sweet pops of corn and tender zucchini. The smoky bacon adds a savory crunch that makes every spoonful irresistible. Try serving it with crusty bread for dipping or garnish with extra thyme for a fresh, herby finish.
Cauliflower and White Bean Cream Soup
Need a cozy, creamy soup that’s secretly healthy? Nail it with this cauliflower and white bean blend—it’s velvety, vegan, and ready in under an hour. Grab your blender and let’s go.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, chopped
– Garlic cloves – 3, minced
– Cauliflower – 1 head, cut into florets
– Vegetable broth – 4 cups
– Canned white beans – 1 (15-oz) can, drained and rinsed
– Salt – 1 tsp
– Black pepper – ½ tsp
– Lemon juice – 1 tbsp
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add chopped onion and sauté until translucent, 5–7 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 1 minute—don’t let it burn.
4. Add cauliflower florets and vegetable broth, then bring to a boil.
5. Reduce heat to low, cover, and simmer until cauliflower is fork-tender, 15–20 minutes.
6. Stir in drained white beans, salt, and black pepper, then simmer uncovered for 5 minutes.
7. Remove from heat and let cool slightly, about 5 minutes, to avoid blender splatter.
8. Transfer mixture to a blender in batches if needed, and blend on high until completely smooth, 1–2 minutes per batch.
9. Return blended soup to the pot and stir in lemon juice over low heat until warmed through, 2–3 minutes.
10. Taste and adjust seasoning if desired, then serve immediately.
You’ll love the silky texture from the blended beans and cauliflower, with a bright kick from the lemon. Yes, it’s perfect topped with crispy croutons or a drizzle of olive oil for extra richness.
Garden Pea and Asparagus Soup
Whip up this vibrant green soup in under 30 minutes—it’s the ultimate spring reset. Grab your blender and let’s go.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1, chopped
– Garlic cloves – 2, minced
– Fresh asparagus – 1 lb, trimmed and cut into 1-inch pieces
– Frozen garden peas – 2 cups
– Vegetable broth – 4 cups
– Heavy cream – ½ cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add 1 chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb asparagus pieces and cook for 3 minutes, stirring to coat in oil.
5. Pour in 4 cups vegetable broth and bring to a boil over high heat.
6. Reduce heat to medium-low, cover, and simmer for 10 minutes until asparagus is tender when pierced with a fork.
7. Stir in 2 cups frozen peas and cook uncovered for 2 minutes.
8. Remove pot from heat and let cool for 5 minutes.
9. Carefully transfer the mixture to a blender, working in batches if needed.
10. Blend on high speed for 1–2 minutes until completely smooth and no chunks remain.
11. Return the blended soup to the pot over low heat.
12. Stir in ½ cup heavy cream, 1 tsp salt, and ½ tsp black pepper.
13. Heat for 3 minutes, stirring constantly, until warmed through but not boiling.
14. Ladle into bowls and serve immediately.
Enjoy the velvety, creamy texture that lets the sweet peas and earthy asparagus shine. Top with a swirl of cream or crispy croutons for crunch—it’s spring in a bowl.
Butternut Squash and Red Pepper Bisque
Get ready to blend up the coziest bowl of the season. Grab your butternut squash and a red pepper—this creamy bisque is about to become your new favorite weeknight hero. It’s silky, smoky, and seriously simple.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Butternut squash – 1 medium (about 2 lbs), peeled and cubed
– Red bell pepper – 1 large, seeded and chopped
– Yellow onion – 1 medium, chopped
– Garlic – 3 cloves, minced
– Vegetable broth – 4 cups
– Heavy cream – ½ cup
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Smoked paprika – 1 tsp
Instructions
1. Preheat your oven to 400°F.
2. Toss the cubed butternut squash and chopped red bell pepper with 1 tbsp of olive oil, ½ tsp salt, and ¼ tsp black pepper on a baking sheet.
3. Roast the vegetables in the preheated oven for 25 minutes, or until the squash is fork-tender and the pepper edges are lightly charred.
4. While roasting, heat the remaining 1 tbsp olive oil in a large pot over medium heat.
5. Add the chopped onion to the pot and sauté for 5 minutes, stirring occasionally, until translucent.
6. Stir in the minced garlic and cook for 1 minute, just until fragrant.
7. Pour in the vegetable broth and bring the mixture to a simmer.
8. Add the roasted squash and pepper to the pot, along with the smoked paprika and remaining ½ tsp salt and ¼ tsp black pepper.
9. Simmer everything together for 10 minutes to let the flavors meld.
10. Carefully transfer the hot mixture to a blender. Tip: Blend in batches if needed, and hold the lid down with a towel to prevent steam pressure.
11. Blend on high until completely smooth and creamy, about 1-2 minutes.
12. Return the blended soup to the pot and place it over low heat.
13. Stir in the heavy cream until fully incorporated and heated through, about 2-3 minutes. Tip: For a lighter version, you can substitute with half-and-half.
14. Taste and adjust seasoning if necessary, but avoid over-salting before blending as flavors concentrate.
15. Ladle the bisque into bowls and serve immediately.
You’ll love the velvety texture that hugs every spoonful, with a sweet undertone from the squash balanced by the pepper’s subtle smokiness. Yes, it’s perfect as is, but try swirling in a dollop of sour cream or topping with crispy sage for an extra flavor kick. This bisque stores beautifully in the fridge for up to three days, tasting even better the next day.
Conclusion
From cozy classics to creative new flavors, these 18 veggie-packed slow cooker soups offer effortless comfort for any night. We hope you find a new favorite to warm your kitchen! Give one a try, then let us know which you loved in the comments below. If you enjoyed this roundup, please share it on Pinterest to spread the comfort.
