These vegan crockpot soups are packed with flavor, easy to make, and perfect for any season. From creamy pumpkin curry to hearty vegetable barley, there’s a soup for every mood. Let your crockpot do the work while you enjoy a warm, comforting meal!

Creamy Crockpot Coconut and Pumpkin Curry Soup

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Warm, cozy, and bursting with flavor, this Creamy Crockpot Coconut and Pumpkin Curry Soup is the ultimate comfort food for chilly days. With a blend of fragrant spices and rich coconut milk, it’s an easy, beginner-friendly recipe that’s perfect for a wholesome weeknight dinner or meal prep!

Ingredients

• 1 tablespoon olive oil
• 2 medium yellow onions, chopped
• 3 garlic cloves, minced
• 2 tablespoons curry powder
• 3 tablespoons maple syrup
• ½ teaspoon salt (plus extra to taste)
• ¼ teaspoon ground ginger
• ⅛ teaspoon nutmeg
• 1 cup coconut milk (reserve extra for drizzling)
• 3 cups vegetable broth
• 15 oz. canned pumpkin purée (1 can)
• 2 cups butternut squash, cubed
• Black pepper, to taste

Instructions

1. Prepare the Base:
   Heat the olive oil in a large, deep skillet over medium heat. Add the chopped onions and sauté for about 8 minutes, stirring occasionally, until they become soft and translucent. Toss in the minced garlic and cook for another minute. Transfer this mixture to your slow cooker.
2. Combine Ingredients in the Slow Cooker:
   Add the curry powder, maple syrup, salt, ginger, nutmeg, coconut milk, vegetable broth, pumpkin purée, and cubed butternut squash to the slow cooker. Stir everything together until well combined.
3. Cook the Soup:
   Cover and cook the soup on HIGH for 2 hours or LOW for 4 hours, until the butternut squash is tender and easily pierced with a fork.
4. Blend to Perfection:
   Use an immersion blender to blend the soup directly in the slow cooker until smooth. If you don’t have an immersion blender, carefully ladle the soup into a countertop blender and blend in batches on low speed until creamy. Be sure to leave room for steam to escape if using a regular blender.
5. Serve and Enjoy:
   Pour the soup into bowls and drizzle a little extra coconut milk over the top for added creaminess. Sprinkle with a dash of black pepper or your favorite toppings. Serve hot and enjoy!

Hearty Crockpot Vegetable Barley Soup

This Hearty Crockpot Vegetable Barley Soup is a comforting, hearty dish perfect for busy days. Packed with wholesome veggies, tender barley, and flavorful herbs, it’s a simple vegan recipe that anyone can make.

Ingredients

• 1 yellow onion, finely chopped
• 2 carrots, sliced into half-moons
• 2 celery stalks, diced
• 1 medium sweet potato, peeled and cut into bite-sized chunks (about ¾-inch)
• 4 garlic cloves, minced
• 1 ½ cups frozen green beans
• ¾ cup pearl barley
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ¾ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 can (14 ounces) petite diced tomatoes
• 6 cups low-sodium vegetable broth
• 2 cups water
• ¼ cup flat-leaf parsley, finely chopped

Instructions

1. Prepare the Ingredients: Add the onion, carrots, celery, sweet potato, garlic, green beans, barley, and spices (paprika, oregano, thyme, salt, and pepper) to a 6-quart crockpot.
2. Add Liquids: Pour in the diced tomatoes (with their juice), vegetable broth, and water.
3. Set and Forget: Cover the crockpot and set it to LOW. Let the soup cook for about 8 hours, or until the barley becomes tender and the vegetables are fully cooked.
4. Finish and Serve: Stir in the chopped parsley just before serving to add a burst of freshness.

Crockpot Butternut Squash Apple Soup

This Crockpot Butternut Squash Apple Soup is the perfect cozy dish for fall. Packed with the natural sweetness of butternut squash and apples, and gently spiced with warm flavors, this creamy vegan soup is both nourishing and delicious.

Ingredients

• 2 cups vegetable stock
• 2 lbs butternut squash, peeled, seeded, and cubed
• 2 medium apples (about 1 cup), peeled, cored, and diced (choose a sweet variety)
• 1/2 sweet onion, chopped
• 2 garlic cloves, minced
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (optional, for a little heat)
• 1/2 teaspoon ground ginger
• 1 teaspoon curry powder
• 1/2 teaspoon ground coriander
• 1/2 cup coconut milk

Optional Garnishes:

• Fresh apple slices
• Chopped parsley
• Crushed red pepper flakes

Instructions

1. Prepare the crockpot: Add the butternut squash, diced apples, chopped onion, garlic, and all the spices (nutmeg, cinnamon, cayenne pepper, ginger, curry, and coriander) into the crockpot. Pour in the vegetable stock.
2. Cook the soup: Set the crockpot to high and cook for 3-4 hours, or set it to low and cook for 5-6 hours, until the squash and apples are tender.
3. Add the coconut milk: Once everything is cooked, stir in the coconut milk to add creaminess and flavor.
4. Blend the soup: Use an immersion blender directly in the crockpot to blend the soup until smooth. Alternatively, carefully blend the soup in batches using a regular blender. Be cautious with the hot liquid!
5. Serve and garnish: Ladle the soup into bowls and garnish with fresh apple slices, chopped parsley, or a sprinkle of crushed red pepper flakes if desired.

Crockpot Mushroom Wild Rice Soup

This cozy Crockpot Mushroom Wild Rice Soup is a breeze to prepare and perfect for beginners. With just 15 minutes of prep, your crockpot does all the work, creating a creamy and flavorful soup that’s completely vegan and ideal for meal prep or weeknight dinners.

Ingredients

• 2 medium carrots, diced
• 3 celery stalks, diced (discard the bottoms)
• 1 large onion, diced
• 4 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 1/2 cup uncooked wild rice
• 1 teaspoon dried oregano
• 1 tablespoon fresh thyme leaves
• Sea salt and black pepper, to taste (adjust based on your vegetable broth)
• 4 1/2 to 5 cups vegetable broth
• 2 tablespoons vegan butter, softened
• 2 tablespoons flour (any type, including gluten-free)
• 1 cup coconut milk (or almond or cashew milk)
• Crusty bread for serving

Instructions

1. Prepare the Vegetables:
   Set your crockpot to warm. Add the diced carrots, celery, onion, garlic, and sliced mushrooms to the pot.
2. Combine the Ingredients:
   Stir in the wild rice, dried oregano, fresh thyme, sea salt, and black pepper. Pour in the vegetable broth and mix everything together until combined.
3. Cook the Soup:
   Cover the crockpot with the lid. Cook on high for 3–4 hours or on low for 6–8 hours, allowing the flavors to meld and the rice to cook.
4. Thicken the Soup:
   When the soup is ready (or 5 minutes before finishing), make a quick thickener called “beurre manié.” In a small bowl, mix the softened vegan butter and flour with a spoon until smooth and silky.
5. Incorporate the Thickener:
   Scoop a ladle of hot soup into the butter-flour mixture and stir until fully blended. Pour this mixture back into the slow cooker, stirring well to thicken the soup.
6. Add Creaminess:
   Stir in the coconut milk (or your preferred plant milk) and let everything heat through for about 5 minutes. Taste the soup and adjust the seasoning with more salt and pepper, if needed.
7. Serve and Enjoy:
   Turn off the crockpot or set it to warm. Ladle the soup into bowls, pair it with crusty bread, and enjoy this hearty, vegan comfort meal!

Crockpot Black Bean and Quinoa Soup

This Crockpot Black Bean and Quinoa Soup is a hearty and satisfying vegan dish that’s bursting with bold, taco-inspired flavors. Packed with protein-rich quinoa and beans, it’s a simple and nutritious meal perfect for busy days or meal prep!

Ingredients

• 2 pounds extra lean ground beef (or ground turkey)
• 1 medium yellow onion, finely diced
• 1 can (15 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (16 ounces) tomato sauce
• 1 can (15.25 ounces) corn, drained
• 1 can (14.5 ounces) low-sodium chicken broth (store-bought or homemade)
• 1 packet low-sodium taco seasoning (or 3 tablespoons homemade taco seasoning)
• 1 cup quinoa, rinsed and drained

Instructions

1. Cook the Meat:
   In a large skillet, brown the ground beef (or turkey) over medium heat, crumbling it as it cooks. Once no pink remains, drain off any excess fat.
2. Combine Ingredients:
   Transfer the cooked meat to a 5-quart (or larger) slow cooker. Add the diced onion, kidney beans, black beans, diced tomatoes (with their juice), tomato sauce, corn, chicken broth, taco seasoning, and quinoa. Stir everything together until well combined.
3. Cook the Soup:
   Cover the slow cooker with the lid and set it to LOW. Let the soup cook for 5 to 6 hours, or until the quinoa is fully cooked and tender.
4. Serve and Enjoy:
   Once the soup is ready, ladle it into bowls. Add your favorite toppings, such as shredded cheese, sour cream, or fresh cilantro, for an extra burst of flavor.

Crockpot Moroccan Chickpea Stew

This Crockpot Moroccan Chickpea Stew is the perfect crockpot meal for busy days. Packed with wholesome vegetables, protein-rich chickpeas, and warming spices, this slow-cooked dish is simple to prepare and bursting with flavor.

Ingredients

• 1 medium white onion, chopped
• 3 garlic cloves, minced
• 1 small butternut squash, peeled and cut into bite-sized pieces
• 1 red bell pepper, chopped
• 3/4 cup red lentils
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (15 oz) can pure tomato sauce
• 1 teaspoon freshly grated ginger
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 3 cups vegetable broth

For serving:

• Cooked quinoa
• Fresh arugula
• Coconut yogurt

Instructions:

1. Prepare the Ingredients:

Place the chopped onion, minced garlic, butternut squash, red bell pepper, red lentils, chickpeas, tomato sauce, grated ginger, and spices (turmeric, cumin, smoked paprika, cinnamon) into your crockpot. Season with salt and pepper.

2. Add the Liquid:

Pour in the vegetable broth. Stir everything together until evenly combined.

3. Cook the Stew:

Cover the crockpot with the lid and cook on high for 3-4 hours or low for 6-7 hours.

4. Adjust the Texture:

For a thicker consistency, uncover the crockpot during the last hour of cooking to let some liquid evaporate.

5. Serve and Garnish:

Once cooked, ladle the stew over cooked quinoa. Top with a handful of fresh arugula and a dollop of coconut yogurt for added flavor and creaminess. Enjoy your delicious Moroccan Chickpea Stew!

Crockpot Tuscan White Bean and Kale Soup

This vegan Crockpot Tuscan White Bean and Kale Soup is the ultimate comfort food—hearty, healthy, and easy to make! Perfect for beginner cooks, this budget-friendly recipe comes together in no time using simple veggies and pantry staples.

Ingredients

• 2 tablespoons olive oil (or your preferred cooking oil)
• ½ large onion, diced (about 1 cup)
• 2 carrots, diced (about 1 cup)
• 2 celery ribs, diced (about 1 cup)
• 5 garlic cloves, minced
• 1 (28-ounce) can diced or crushed tomatoes (undrained)
• 2 (15-ounce) cans white beans (Cannellini or Navy), drained and rinsed (approximately 3 cups)
• 4 cups vegetable broth
• 1 teaspoon Italian seasoning
• 1 teaspoon sea salt
• ½ teaspoon crushed red pepper flakes (optional)
• 4 cups kale (any variety), chopped

Optional Toppings: 

• Lemon zest
• Fresh parsley
• Croutons or grated vegan Parmesan cheese

Instructions

1: Sauté the Vegetables
Heat the olive oil in a large crockpot over medium-high heat until it begins to shimmer. Add the diced onion, carrots, celery, and minced garlic to the crockpot. Sauté for a few minutes, stirring occasionally, until the vegetables are tender.

2: Build the Base
Stir in the canned tomatoes (with their juice), vegetable broth, white beans, Italian seasoning, sea salt, and crushed red pepper flakes (if using).

3: Simmer the Soup
Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to a simmer and cook for 10-15 minutes, stirring occasionally.

4: Add the Kale
Add the chopped kale at any point during the simmering process and allow it to cook until wilted and tender.

5: Serve and Enjoy
Serve the soup warm, garnished with your choice of toppings like lemon zest, fresh parsley, croutons, or grated vegan Parmesan.

Crockpot Vegan Potato and Leek Soup

This creamy and comforting soup is perfect for chilly days and is incredibly easy to make. With just a handful of wholesome ingredients and minimal effort, this beginner-friendly recipe is a guaranteed hit for anyone looking to enjoy a hearty, plant-based meal.

Ingredients

• 1 small onion, finely diced
• 3 leeks (washed thoroughly and sliced; use only the white and light green parts)
• 3 large Russet potatoes, peeled and cut into chunks
• 3 garlic cloves, minced
• 1 can of coconut milk
• 5 cups low-sodium vegetable broth
• 1 ½ teaspoons dried thyme
• ½ teaspoon dried coriander
• Salt and pepper to taste

Instructions

1: Prepare and Add Ingredients
Place all the prepared ingredients—onion, leeks, potatoes, garlic, coconut milk, vegetable broth, thyme, coriander, salt, and pepper—into your slow cooker. Make sure the potatoes and leeks are evenly distributed for even cooking.

2: Cook the Soup
Set the crockpot to low heat and let it cook for about 6 hours, or until the potatoes are tender enough to be easily pierced with a fork.

3: Blend the Soup
Once the cooking is complete, use an immersion blender to carefully blend the soup directly in the crockpot. Blend until the soup is smooth and creamy. If needed, taste and adjust the seasoning with more salt and pepper.

4: Serve and Enjoy
Ladle the warm soup into bowls and serve immediately. Enjoy the cozy flavors of this hearty vegan soup!

Crockpot Tomato Basil Soup

There’s something so comforting about a bowl of tomato soup, and this crockpot version takes the effort out of making it from scratch. Perfect for beginners, this vegan tomato basil soup is made with fresh, wholesome ingredients and comes together with minimal prep.

Ingredients

• 10 tomatoes on the vine, quartered
• 2 cloves garlic, minced
• ¼ red onion, roughly chopped
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 2 cups vegetable broth
• 6-7 fresh basil leaves, chopped
• 1 teaspoon Italian seasoning
• ½ teaspoon crushed red chili flakes (optional)
• ½ teaspoon salt
• ¼ teaspoon ground pepper

Instructions

1. Prepare the Slow Cooker: Place all the ingredients into your crockpot.
2. Mix the Ingredients: Give everything a good stir to ensure the seasonings are evenly distributed.
3. Cook: Cover the crockpot with its lid and set it to cook on HIGH for 3 hours. Cooking times may vary slightly depending on your crockpot.
4. Blend the Soup: Once cooked, use an immersion blender to puree the soup directly in the slow cooker until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth. Tip: Taste the blended soup and adjust the salt if needed, as fresh tomatoes can vary in flavor.
5. Serve: Ladle the soup into bowls and garnish with a drizzle of olive oil, a swirl of plant-based cream for a creamy look, and a sprinkle of fresh basil for a pop of color.

Vegan Crockpot Split Pea Soup

This vegan split pea soup is the perfect blend of wholesome ingredients and cozy flavors. Slightly smoky, hearty, and packed with nutrients, it’s an easy recipe that’s beginner-friendly and sure to become a family favorite!

Ingredients

• 1 pound dried green split peas
• 1 tablespoon oil
• 1 yellow onion, chopped
• 6 cloves garlic, finely chopped
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon marjoram
• ¼ teaspoon black pepper
• 8 cups vegetable broth or stock
• 2 teaspoons Worcestershire sauce (or soy sauce for a vegan alternative)
• 4 medium Yukon Gold potatoes, peeled and cubed
• 2 large carrots, peeled and chopped
• Salt, to taste

Instructions

1. Prep the Peas
   Rinse the split peas thoroughly under cold water and set them aside.
2. Cook the Aromatics
   Heat the oil in a large crockpot over medium heat. Add the chopped onion and sauté until it turns translucent, about 3-5 minutes.
3. Add Spices and Garlic
   Stir in the garlic, smoked paprika, thyme, marjoram, and black pepper. Let them cook for 2 minutes, stirring occasionally, to release their flavors.
4. Simmer the Peas
   Add the rinsed split peas, vegetable broth, and Worcestershire or soy sauce to the crockpot. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for 60-75 minutes. Stir occasionally to ensure nothing sticks to the bottom of the pot.
5. Add Vegetables
   Once the split peas are tender and starting to break down, add the potatoes and carrots. Stir to combine and bring the soup back to a gentle simmer. Cook for another 10-15 minutes, or until the vegetables are soft.
6. Season and Serve
   Taste the soup and add salt as needed. Serve hot and enjoy the comforting flavors of this hearty vegan soup!

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