Crockpot Harvest Vegetable Soup
This slow-cooker vegetable soup combines seasonal root vegetables, garlic, and smoky spices into a hearty, roasted-flavored broth. The dish develops a thick, rustic texture with tender, caramelized vegetables, making it perfect for cozy fall meals. The low-and-slow cooking process melds flavors into a rich, comforting soup with a vibrant appearance.
Equipment
- Slow Cooker
- Cutting Board
- Chef's knife
- Ladle
Ingredients
- 3 large carrots peeled and chopped
- 3 large parsnips peeled and chopped
- 2 medium sweet potatoes peeled and diced
- 4 cloves garlic minced
- 1 teaspoon smoked paprika or regular paprika
- 4 cups vegetable broth
- 2 tablespoons olive oil for roasting garlic
- to taste salt and pepper
- fresh herbs parsley chopped, for garnish
Instructions
- Start by prepping your vegetables—peel and chop the carrots, parsnips, and sweet potatoes into bite-sized pieces. Set them aside on a cutting board.
- In a small bowl, mix the minced garlic with olive oil and smoked paprika. This will flavor the vegetables as they roast and develop rich, caramelized notes.
- Toss the chopped vegetables with the garlic mixture until evenly coated. Spread them out on a baking sheet lined with parchment paper for roasting.
- Roast the vegetables in a preheated oven at 400°F (200°C) for about 25-30 minutes until they’re golden and fragrant, with slightly caramelized edges.
- Once roasted, transfer the vegetables to your slow cooker, along with the vegetable broth. Add salt and pepper to taste.
- Cover the slow cooker and cook on low for 4-6 hours, or until the vegetables are tender and the flavors have melded into a warm, flavorful broth.
- Use an immersion blender to puree the soup directly in the slow cooker until smooth and velvety. Or, carefully transfer the soup to a blender in batches and blend until smooth, then return to the slow cooker.
- Taste the soup and adjust seasoning with additional salt, pepper, or a squeeze of lemon for brightness. Stir well to combine.
- Serve the hot, creamy vegetable soup in bowls, garnished with chopped parsley for freshness. Enjoy the rich, roasted flavors and comforting aroma.
Notes
For an extra depth of flavor, add a splash of cream or a drizzle of olive oil before serving. Feel free to substitute other seasonal root vegetables as desired.