15 Delicious Vegetarian Crockpot Soup Recipes to Warm Your Soul

Slow-cooked soups are the ultimate comfort food, and vegetarian options can be just as hearty and flavorful as their meaty counterparts.

Using a crockpot allows vegetables, beans, and herbs to meld into rich, savory flavors with minimal effort.

These 15 vegetarian crockpot soup recipes feature a variety of ingredients—from beans and lentils to seasonal vegetables—creating wholesome, nourishing dishes perfect for any meal.

Whether you’re preparing lunch, dinner, or a make-ahead freezer meal, these soups deliver convenience, taste, and nutrition in one pot.

Crockpot soups are ideal for busy days, as they require minimal hands-on time while developing deep, satisfying flavors.

15 Delicious Vegetarian Crockpot Soup Recipes to Warm Your Soul

These 15 vegetarian crockpot soup recipes prove that meatless meals can be hearty, comforting, and full of flavor.

From creamy vegetable blends to protein-rich bean and lentil soups, there’s a recipe to suit every taste and occasion.

Using a slow cooker allows for convenience without sacrificing nutrition or taste.

Adding these soups to your weekly menu provides easy, wholesome, and satisfying vegetarian meals all season long.

gredients:

• 6 large ripe tomatoes, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup coconut cream or heavy cream
• 1/4 cup fresh basil, chopped
• 1 tsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet, sauté onion and garlic until fragrant, then transfer to the crockpot.
• Add chopped tomatoes and vegetable broth.
• Cook on low for 6–7 hours or high for 3–4 hours.
• Blend until smooth using an immersion blender.
• Stir in cream and chopped basil, adjust seasoning, and serve warm.

This creamy tomato basil soup is comforting, rich, and satisfying.

It’s an easy vegetarian crockpot recipe perfect for busy days or cozy evenings.

Slow Cooker Minestrone Soup

This slow cooker minestrone soup is colorful, hearty, and full of vegetables.

Beans, pasta, zucchini, carrots, and tomatoes combine with herbs in a slow cooker for a filling vegetarian dish.

Perfect for lunch, dinner, or meal prep for the week.

The crockpot allows the vegetables to release their natural sweetness and the beans to cook perfectly, creating a rich, wholesome soup.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup small pasta (like elbow or ditalini)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

• Combine all vegetables, beans, diced tomatoes, vegetable broth, and herbs in the crockpot.
• Cook on low for 6–8 hours or high for 3–4 hours.
• Add pasta during the last 20 minutes of cooking.
• Adjust seasoning with salt and pepper before serving.
• Serve warm.

This slow cooker minestrone soup is hearty, nutritious, and comforting.

It’s a satisfying vegetarian dish that works well for lunch or dinner.

Crockpot Sweet Potato and Black Bean Soup

This crockpot sweet potato and black bean soup is slightly sweet, smoky, and deeply satisfying.

Sweet potatoes, black beans, tomatoes, and chili spices slowly meld for a bold and flavorful vegetarian dish.

Perfect for lunch, dinner, or a make-ahead freezer meal.

The long cooking time enhances the natural sweetness of the sweet potatoes and blends the spices beautifully.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• Salt and pepper to taste
• 1 tbsp lime juice (optional)

Instructions:

• Add sweet potatoes, black beans, onion, garlic, diced tomatoes, vegetable broth, and spices to the crockpot.
• Stir to combine, season with salt and pepper.
• Cook on low for 6–8 hours or high for 3–4 hours.
• Stir in lime juice before serving, if desired.
• Serve warm.

This sweet potato and black bean soup is rich, flavorful, and filling.

It’s a perfect vegetarian crockpot recipe for an easy and satisfying meal.

Slow Cooker Creamy Butternut Squash Soup

This slow cooker creamy butternut squash soup is silky, slightly sweet, and warming.

Butternut squash, onions, and spices slowly cook and then blend into a smooth, comforting vegetarian dish.

Perfect for lunch, dinner, or as a starter for fall and winter meals.

The crockpot deepens the squash’s natural flavors while keeping preparation simple and hands-off.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup cream or coconut milk
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet, sauté onion and garlic until fragrant, then transfer to the crockpot.
• Add butternut squash, vegetable broth, cinnamon, and nutmeg.
• Cook on low for 6–8 hours or high for 3–4 hours until squash is tender.
• Blend until smooth, stir in cream, and adjust seasoning.
• Serve hot.

This creamy butternut squash soup is comforting, flavorful, and smooth.

It’s a perfect vegetarian crockpot recipe for warming, wholesome meals any day of the week.

Crockpot White Bean and Kale Soup

This crockpot white bean and kale soup is hearty, nutrient-rich, and full of earthy flavors.

White beans, kale, carrots, and onions slowly cook with herbs, creating a thick, satisfying vegetarian dish.

Perfect for lunch, dinner, or a make-ahead freezer meal.

The slow cooking enhances the beans’ creaminess and allows the kale to absorb the soup’s savory flavors.

Ingredients:

• 2 cans (15 oz) white beans, drained and rinsed
• 4 cups chopped kale
• 2 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

• Combine beans, kale, carrots, onion, garlic, vegetable broth, and herbs in the crockpot.
• Stir to combine, season with salt and pepper.
• Cook on low for 6–8 hours or high for 3–4 hours.
• Adjust seasoning and serve hot.

This white bean and kale crockpot soup is wholesome, comforting, and flavorful.

It’s an easy vegetarian meal that’s perfect for any season or busy day.

Slow Cooker Broccoli Cheddar Soup

This slow cooker broccoli cheddar soup is creamy, cheesy, and comforting.

Fresh broccoli and onions cook slowly in vegetable broth, then are blended with sharp cheddar for a smooth, velvety texture.

Perfect for lunch, dinner, or a cozy starter.

The slow cooking allows the broccoli to soften fully, while the cheddar adds richness without requiring constant attention.

Ingredients:

• 4 cups broccoli florets
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup shredded cheddar cheese
• 1/2 cup cream or cashew cream
• 2 tbsp butter or olive oil
• Salt and pepper to taste

Instructions:

• Heat butter or olive oil in a skillet, sauté onion and garlic until fragrant, then transfer to the crockpot.
• Add broccoli and vegetable broth.
• Cook on low for 6–7 hours or high for 3–4 hours.
• Blend until smooth, stir in cheddar and cream, adjust seasoning.
• Serve warm.

This creamy broccoli cheddar soup is smooth, cheesy, and satisfying.

It’s a perfect vegetarian crockpot recipe for a comforting, easy-to-make meal.

Crockpot Carrot Ginger Soup

This crockpot carrot ginger soup is bright, fragrant, and naturally sweet.

Carrots, onions, garlic, and fresh ginger slowly simmer, creating a smooth and aromatic vegetarian dish.

Perfect for lunch, dinner, or a warming starter.

The slow cooking enhances the carrots’ sweetness while the ginger provides a gentle, zesty kick that complements the creamy texture.

Ingredients:

• 5 large carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup coconut cream or regular cream
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet, sauté onion, garlic, and ginger until fragrant, then transfer to the crockpot.
• Add carrots and vegetable broth.
• Cook on low for 6–8 hours or high for 3–4 hours until carrots are tender.
• Blend until smooth, stir in cream, adjust seasoning.
• Serve hot.

This carrot ginger soup is smooth, flavorful, and comforting.

It’s a perfect vegetarian crockpot option for nourishing and easy meals.

Slow Cooker Mushroom Barley Soup

This slow cooker mushroom barley soup is earthy, hearty, and full of umami.

Mushrooms, onions, carrots, and pearl barley cook slowly in vegetable broth for a satisfying vegetarian meal.

Perfect for lunch, dinner, or make-ahead meal prep.

The slow cooking allows the barley to absorb flavors fully, while mushrooms release their rich, savory taste into the broth.

Ingredients:

• 2 cups mushrooms, sliced
• 1/2 cup pearl barley
• 2 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

• Combine all ingredients in the crockpot.
• Stir to mix and season with salt and pepper.
• Cook on low for 6–8 hours or high for 3–4 hours until barley is tender.
• Adjust seasoning and serve warm.

This mushroom barley soup is rich, hearty, and satisfying.

It’s a wholesome vegetarian crockpot dish perfect for cozy meals.

Crockpot Butternut Squash and Apple Soup

This crockpot butternut squash and apple soup is sweet, savory, and aromatic.

Butternut squash and apples slowly cook with onions and warm spices, then blend into a smooth, comforting vegetarian soup.

Perfect for lunch, dinner, or fall and winter meals.

The slow cooking deepens the squash’s flavor while the apples provide a subtle sweetness, creating a well-balanced, creamy texture.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 apples, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup cream or coconut cream
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet, sauté onion and garlic until fragrant, then transfer to the crockpot.
• Add butternut squash, apples, vegetable broth, cinnamon, and nutmeg.
• Cook on low for 6–8 hours or high for 3–4 hours until squash is tender.
• Blend until smooth, stir in cream, adjust seasoning.
• Serve hot.

This butternut squash and apple soup is creamy, aromatic, and flavorful.

It’s a perfect vegetarian crockpot recipe for warming and nourishing meals.

Crockpot Red Lentil Curry Soup

This crockpot red lentil curry soup is spicy, creamy, and comforting.

Red lentils, coconut milk, tomatoes, and curry spices slowly cook to develop a rich, aromatic flavor.

Perfect for lunch, dinner, or a make-ahead freezer meal.

The slow cooker allows the lentils to soften completely while absorbing the spices, creating a thick, satisfying vegetarian soup.

Ingredients:

• 1 cup red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp curry powder
• 1 tsp cumin
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

• Combine all ingredients in the crockpot and stir well.
• Cook on low for 6–7 hours or high for 3–4 hours.
• Stir occasionally if possible.
• Blend partially for a creamy texture or leave chunky.
• Adjust seasoning and serve hot.

This red lentil curry soup is rich, creamy, and packed with flavor.

It’s an easy, nourishing vegetarian crockpot meal perfect for busy days.

Slow Cooker Three-Bean Chili

This slow cooker three-bean chili is hearty, spicy, and protein-packed.

Kidney beans, black beans, and cannellini beans combine with tomatoes, peppers, and chili spices for a robust vegetarian dish.

Perfect for lunch, dinner, or make-ahead freezer meals.

Slow cooking allows the beans and spices to meld into a rich, savory, and filling chili that satisfies every craving.

Ingredients:

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

• Combine all ingredients in the crockpot and stir.
• Cook on low for 6–8 hours or high for 3–4 hours.
• Stir occasionally and adjust seasoning.
• Serve hot, optionally garnished with fresh cilantro.

This three-bean chili is hearty, flavorful, and satisfying.

It’s a vegetarian crockpot recipe perfect for cozy, easy meals.

Crockpot Italian Wedding Soup (Vegetarian Version)

This vegetarian Italian wedding soup is comforting, light, and flavorful.

Vegetarian “meatballs” made from lentils and breadcrumbs simmer with vegetables, pasta, and broth for a hearty soup.

Perfect for lunch, dinner, or special occasions.

Slow cooking allows the flavors to meld beautifully, creating a rich, aromatic, and satisfying soup without meat.

Ingredients:

• 1 cup cooked lentils
• 1/2 cup breadcrumbs
• 1 egg (or flax egg)
• 4 cups vegetable broth
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 small zucchini, chopped
• 1/2 cup small pasta (orzo)
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

• Mix lentils, breadcrumbs, and egg to form small vegetarian “meatballs.”
• Place vegetable broth, carrot, celery, and zucchini in the crockpot.
• Gently add “meatballs.”
• Cook on low for 4–6 hours or high for 2–3 hours.
• Add pasta during the last 20 minutes.
• Season to taste and serve hot.

This vegetarian Italian wedding soup is hearty, aromatic, and wholesome.

It’s a perfect crockpot recipe for a comforting, elegant meal.

Slow Cooker Corn and Potato Chowder

This corn and potato chowder is creamy, slightly sweet, and comforting.

Potatoes, corn, onions, and celery slowly cook with vegetable broth and cream, creating a thick, flavorful vegetarian soup.

Perfect for lunch, dinner, or cozy evenings.

Slow cooking enhances the sweetness of the corn while making the potatoes tender, creating a smooth, indulgent chowder.

Ingredients:

• 3 cups potatoes, peeled and diced
• 2 cups corn kernels (fresh or frozen)
• 1 onion, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup cream or coconut milk
• 2 tbsp butter or olive oil
• Salt and pepper to taste

Instructions:

• Heat butter or olive oil, sauté onion, celery, and garlic, then transfer to the crockpot.
• Add potatoes, corn, and vegetable broth.
• Cook on low for 6–8 hours or high for 3–4 hours.
• Stir in cream before serving, adjust seasoning.
• Serve warm.

This corn and potato chowder is creamy, rich, and satisfying.

It’s a comforting vegetarian crockpot soup perfect for chilly days.

Crockpot Moroccan Chickpea Soup

This Moroccan chickpea soup is aromatic, mildly spicy, and full of flavor.

Chickpeas, carrots, tomatoes, and warm spices slowly cook in vegetable broth for a rich, hearty vegetarian soup.

Perfect for lunch, dinner, or freezer-friendly meals.

The slow cooking allows chickpeas to absorb the spices while creating a comforting, flavorful dish with complex layers of taste.

Ingredients:

• 2 cups cooked chickpeas
• 2 carrots, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

• Combine all ingredients in the crockpot and stir well.
• Cook on low for 6–8 hours or high for 3–4 hours.
• Adjust seasoning before serving.
• Serve hot, optionally garnished with fresh cilantro.

This Moroccan chickpea soup is aromatic, flavorful, and hearty.

It’s a perfect vegetarian crockpot recipe for easy, wholesome meals.