Best 3 Amazing Creamy Zucchini Potato Vegetable Crock Pot Soup Recipes

Indulge in a symphony of flavors with our Creamy Zucchini Potato Vegetable Crock Pot Soup, a culinary masterpiece that combines the essence of fresh zucchini, tender potatoes, and an array of colorful vegetables, all harmoniously simmered in a velvety broth. This hearty and wholesome soup is not only a delightful treat for the taste buds but also a nourishing and comforting meal that embraces the goodness of nature’s bounty.

Embark on a culinary journey with our collection of delectable recipes, each offering a unique twist on the classic soup experience. Dive into the depths of flavor with our Creamy Zucchini Potato Vegetable Crock Pot Soup, where the vibrant flavors of zucchini and potatoes intertwine with a medley of vegetables, creating a symphony of tastes. For a taste of the Mediterranean, explore our Mediterranean Vegetable Soup, a vibrant and aromatic broth infused with the essence of sun-kissed tomatoes, bell peppers, and zucchini, complemented by a blend of herbs and spices.

Transport yourself to the vibrant streets of Thailand with our Thai Coconut Vegetable Soup, where the creamy coconut milk embraces a chorus of vegetables, lemongrass, and galangal, culminating in a tantalizing dance of flavors. For a touch of rustic charm, indulge in our Minestrone Soup, a hearty and comforting Italian classic brimming with fresh vegetables, beans, and pasta, simmered in a rich and flavorful broth. Last but not least, embark on a culinary adventure with our Vegetable Beef Barley Soup, where tender beef, plump barley, and an assortment of vegetables unite in a symphony of savory goodness.

Here are our top 3 tried and tested recipes!

CROCK POT VEGETABLE SOUP

Crock Pot Vegetable Soup image

This easy and healthy Crock Pot Vegetable Soup is a perfect weeknight dinner or prep-ahead lunch!

Provided by Blair Lonergan

Categories Lunch or Dinner

Time 5h15m

Number Of Ingredients 17

Ingredients

2 small onions (or 1 large onion), chopped
3 carrots, peeled and chopped
3 ribs celery, chopped
2 medium russet potatoes, peeled and chopped
1 zucchini, chopped
2 cups frozen cut green beans
1 (28 ounce) can petite-diced tomatoes, not drained
¼ cup chopped fresh parsley
2 tablespoons minced fresh garlic
2 tablespoons tomato paste
2 bay leaves
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
6 cups vegetable broth
1 cup frozen peas
1 cup frozen corn kernels

Steps:

Place all ingredients except for peas and corn in a slow cooker. Gently stir to combine. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours (or until potatoes and other vegetables are tender). Stir in the frozen peas and corn during the final 30 minutes of cooking time.
Remove bay leaves. Season with additional salt and pepper, to taste. Ladle into bowls and serve!

Nutrition Facts : ServingSize 1 cup, Calories 100.4 kcal, Carbohydrate 22 g, Protein 3.3 g, Fat 0.3 g, SaturatedFat 0.1 g, Sodium 928.2 mg, Fiber 4.8 g, Sugar 7.5 g, UnsaturatedFat 0.3 g

CREAMY ITALIAN POTATO & ZUCCHINI SOUP

Creamy Italian Potato & Zucchini Soup image

Zucchini potato soup simply made with zucchini, potato, garlic, onion and chicken stock it's comforting, warm and creamy

Provided by Emily Kemp

Categories Main Course

Time 35m

Number Of Ingredients 9

Ingredients

1 tbsp olive oil
1 yellow onion (, diced (white onion UK))
2 cloves garlic (, minced or grated)
3 medium zucchini (courgettes) (, grated using a box grater (900g/1.9 lbs))
1 large potato (, cut into medium-sized chunks)
4 cups chicken stock ((1 litre))
1 tbsp freshly grated parmesan
salt and pepper for seasoning
1 knob (1 tbsp) butter ((optional))

Steps:

Add olive oil to a large pot and saute the onion until soft and translucent. Add the garlic and saute for 1 minute longer.
Add the grated zucchini and saute for 1-2 minutes.
Add the potatoes and chicken stock and bring to boil. Once boiling turn down to a simmer and simmer for 20 minutes.
Turn off the heat and using a handheld blender (immersion blender) blend the soup until smooth and creamy.
Stir in the grated parmesan and butter if using and season with salt and pepper.

Nutrition Facts : Calories 166 kcal, Carbohydrate 22 g, Protein 10 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 112 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

SLOW COOKER ZUCCHINI SOUP

Slow Cooker Zucchini Soup image

This is great as thick soup served with French bread or served over rice or noodles. Better the next day!

Provided by JENNIFER0320

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes

Time 4h45m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ pounds sweet Italian sausage
2 cups 1/2-inch pieces celery
2 pounds zucchini, cut into 1/2-inch slices
2 (28 ounce) cans diced tomatoes
2 green bell peppers, cut into 1/2-inch slices
1 cup chopped onion
2 teaspoons salt
1 teaspoon white sugar
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon dried basil
¼ teaspoon garlic powder
6 tablespoons grated Parmesan cheese, or to taste

Steps:

Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix celery into cooked sausage; cook and stir until celery is softened, about 10 minutes.
Combine sausage mixture, zucchini, tomatoes, bell peppers, onion, salt, sugar, oregano, Italian seasoning, basil, and garlic powder in a slow cooker.
Cook on Low for 4 to 6 hours. Garnish each serving with 1 tablespoon Parmesan cheese.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 25.8 g, Cholesterol 49 mg, Fat 23.6 g, Fiber 6.3 g, Protein 21.8 g, SaturatedFat 8.5 g, Sodium 2218.3 mg, Sugar 13 g

Tips:

Choose tender zucchini: Look for small to medium-sized zucchini that are firm, smooth, and have a deep green color.
Use a variety of potatoes: Different types of potatoes like Yukon Gold, red, or russet can add different textures and flavors to the soup.
Don't overcrowd the slow cooker: Make sure there is enough space for the vegetables to cook evenly in the slow cooker.
Season to taste: Season the soup with salt, pepper, and dried herbs like thyme, oregano, or basil according to personal preference.
Garnish before serving: Top each serving with a dollop of sour cream or yogurt, chopped fresh herbs, or croutons for extra flavor and texture.

Conclusion:

This creamy zucchini potato vegetable crock pot soup is an easy, healthy, and delicious meal that is perfect for a comforting and satisfying dinner. With its simple ingredients and minimal preparation, it is a great recipe for busy weeknights or lazy weekends. The combination of tender zucchini, potatoes, vegetables, and creamy broth makes this soup a flavorful and comforting dish. Whether served as a main course or as a side, this soup is sure to please everyone at the table.