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A spoon in a bowl of vegetable soup.

Crockpot Vegetable Soup

This Vegetable Soup that is made in your crockpot warms you up on a chilly day! It is so delicious and nutritious for you and your family.
Course Main Course, Soup
Cuisine American
Keyword crock pot vegetable soup, easy soup recipe, slow cooker vegetable soup, vegetable soup
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 6
Calories 110kcal
Author Jeannie Z



  • 6-8 medium sized carrots
  • 1 stalk celery, sliced
  • 1 onion, sliced small
  • 2 cups frozen corn, unthawed
  • 1 container vegetable broth, 32 ounces
  • 1 can crushed tomatoes, 28 ounces
  • ¾ teaspoon garlic powder
  • mozzarella cheese, shredded (optional)
  • tortilla chips (optional)


  • Cut up the carrots, celery and onion and place them into the crockpot.
    6-8 medium sized carrots, 1 stalk celery, sliced, 1 onion, sliced small
  • Add the corn in with the other vegetables.
    2 cups frozen corn, unthawed
  • Add in the garlic powder. Pour the vegetable broth and crushed tomatoes into the crockpot over the vegetables.
    1 container vegetable broth, 32 ounces, ¾ teaspoon garlic powder, 1 can crushed tomatoes, 28 ounces
  • Stir ingredients together.
  • Cover and turn on high for 4-6 hours.
  • Serve, topped with cheese and crushed tortilla chips. Enjoy!
    mozzarella cheese, shredded, tortilla chips


  • I like to use my mandoline slicer to cut up the carrots and celery. I love using it because it cuts them uniform in size and the job gets done quickly.
  • Do the prep work the night before. You can cut up the vegetables, store them in the refrigerator in a covered container and just add them into your crockpot with the rest of the ingredients the next morning!


Serving: 1cup | Calories: 110kcal | Carbohydrates: 26g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 142mg | Potassium: 606mg | Fiber: 5g | Sugar: 7g | Vitamin A: 10371IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 2mg