Why You’ll Love This Recipe

This Crockpot Summer Vegetable Soup is the perfect way to enjoy the bounty of fresh, seasonal vegetables. Packed with vibrant, flavorful ingredients like zucchini, tomatoes, carrots, and corn, this soup is light yet hearty, making it ideal for warm weather when you want a nourishing meal without heating up the kitchen. It’s incredibly easy to prepare, with the slow cooker doing most of the work for you. Whether you’re looking for a healthy lunch, a light dinner, or even a meal prep option, this soup is fresh, customizable, and full of natural flavors that’ll keep you coming back for more.

Crockpot Summer Vegetable Soup Recipe

Ingredients

2 medium zucchinis, diced
3 medium carrots, peeled and sliced
1 cup corn kernels (fresh, frozen, or canned)
2 cups diced tomatoes (canned or fresh)
1 small onion, chopped
2 cloves garlic, minced
1 cup green beans, chopped (fresh or frozen)
4 cups vegetable broth (or chicken broth)
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt (or to taste)
1/4 tsp black pepper (or to taste)
1 tbsp olive oil
1 tbsp lemon juice (optional, for added brightness)
Fresh parsley or basil for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep the Vegetables: Wash and chop all the vegetables as needed. Dice the zucchini, peel and slice the carrots, chop the onion, mince the garlic, and chop the green beans if using fresh.
Assemble in Crockpot: Add all the vegetables (zucchini, carrots, corn, tomatoes, green beans, and onion) to the slow cooker. Add the minced garlic, basil, oregano, salt, and pepper.
Add Liquid: Pour in the vegetable broth and stir everything together.
Cook the Soup: Cover and cook on low for 6-7 hours, or on high for 3-4 hours. The vegetables should be tender and the flavors well combined.
Finishing Touches: Before serving, stir in the lemon juice for a touch of brightness (optional). Taste the soup and adjust seasoning if necessary.
Serve: Ladle the soup into bowls and garnish with fresh parsley or basil, if desired. Serve hot and enjoy!

Servings and Timing

This recipe serves 6 people.

Prep time: 10 minutes
Cook time: 6-7 hours on low or 3-4 hours on high
Total time: 6-7 hours (slow cooking time)

Variations

Add Beans for Extra Protein: Add 1 can of drained and rinsed beans (like white beans, kidney beans, or chickpeas) for more protein and heartiness.
Swap Broth: For a richer soup, you can use chicken broth instead of vegetable broth.
Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for a little heat.
Add Greens: Stir in some fresh spinach or kale in the last 30 minutes of cooking for added nutrition.
Make It a Stew: If you prefer a thicker soup, reduce the broth to 3 cups or mash some of the vegetables toward the end of cooking to thicken the texture.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: You can freeze this soup for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
Reheating: Reheat the soup on the stove over medium heat or in the microwave until warmed through. If the soup has thickened too much after refrigeration or freezing, you can add a bit more broth to loosen it up.

FAQs

Can I use frozen vegetables?

Yes, frozen vegetables work great in this recipe. Just make sure to thaw them before adding them to the crockpot to avoid excess water in the soup.

Can I make this soup ahead of time?

Absolutely! This soup is perfect for meal prep. You can make it ahead of time and store it in the fridge for a few days or freeze it for later use.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes work well in this soup. If using fresh tomatoes, you might want to peel and dice them before adding them to the crockpot.

Can I make this soup without broth?

If you prefer, you can substitute the broth with water and add extra seasonings to ensure the soup has enough flavor. However, broth adds depth and richness to the soup, so it’s recommended for the best taste.

How can I make this soup heartier?

To make this soup more filling, add some cooked quinoa, rice, or pasta toward the end of cooking. You can also add protein-rich beans or even shredded chicken for a heartier meal.

How do I prevent the soup from being too watery?

If you find the soup to be too watery, simply cook it uncovered for the last 30 minutes to allow some of the liquid to evaporate. Alternatively, you can mash a portion of the vegetables to thicken the soup naturally.

Can I use other summer vegetables?

Absolutely! Feel free to use other summer vegetables like bell peppers, squash, eggplant, or peas, depending on what’s in season or what you prefer.

Can I add cheese to this soup?

Yes, a sprinkle of Parmesan cheese on top can add a wonderful salty and umami flavor to the soup. You could also try adding crumbled feta or goat cheese for a unique twist.

Can I add pasta to the soup?

Yes, you can add pasta to the soup, but be sure to add it during the last 30 minutes of cooking so it doesn’t get mushy. Small pasta shapes like ditalini or elbow macaroni work well.

Can I make this soup in a pressure cooker?

Yes, you can use an Instant Pot or other pressure cooker to make this soup. Set the pressure cooker to high for 5-7 minutes, then do a quick release. The cooking time will be significantly shorter, but the soup will still have great flavor!

Conclusion

Crockpot Summer Vegetable Soup is the perfect way to enjoy the flavors of the season with minimal effort. The slow cooker makes it incredibly easy to prepare, and the combination of fresh vegetables and aromatic herbs creates a flavorful and comforting dish. Whether you’re serving it as a light lunch or pairing it with a hearty sandwich for dinner, this soup is sure to become a family favorite. Plus, it’s easily adaptable to suit whatever vegetables are in season or what you have on hand. Enjoy the fresh taste of summer in every bowl!

Chef MARTHA