Slow Cooker Healthy Creamy Veggie Soup

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 95.6
  • Total Fat: 0.2 g
  • Cholesterol: 1.9 mg
  • Sodium: 236.8 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 5.9 g
  • Protein: 6.7 g

View full nutritional breakdown of Slow Cooker Healthy Creamy Veggie Soup calories by ingredient


Turned my recipe for Healthy Creamy Veggie Packed Soup into slow cooker recipe and swapped some on hand items. Turned my recipe for Healthy Creamy Veggie Packed Soup into slow cooker recipe and swapped some on hand items.
Number of Servings: 5


    1/2 large head Cauliflower, cored and divided into flowerets
    1 large Carrot, chopped
    1 large Celery stalk, chopped
    1 medium Onion, chopped
    1 cup of Great Northern Beans, cooked/canned/frozen
    5 cloves Garlic, chopped
    1 tablespoons of Thyme or Basil
    1 Bay Leaf
    2 cups low sodium Chicken broth
    1/2 cup Water
    5 ounces of non-fat plain Greek yogurt
    Salt & freshly ground black pepper, to taste


- I heat up and add in leftover veggies after the puréeing step as well for some chunks and added flavor!!! I normally add peas, corn and/or peppers. I have even added in proteins such as quinoa, kamut, tofu or edamame. I basically use this as a base and then change it up each day for lunch with different add-ins.
- You can use any vegetables in place of the carrots, celery and cauliflower like zucchini, broccoli, squash, mushrooms or peppers.
- Other variation: Add a can of diced tomatoes or diced tomatoes with chiles for a kick after the puréeing step
- For a bit more flavor with a bit of saltiness, sprinkle each bowl before serving with grated parmesan cheese instead of seasoning with salt.


1. Spray slow cooker with non-stick cooking spray.

2. Put all ingredients but yogurt into the crockpot and stir.

3. Put slow cooker on low for 8 hours.

4. Once done and all ingredients are tender purée the soup with an immersion blender or add to a blender or food processor in batches until all soup is pureed. If not using an immersion blender return pureed soup to the slow cooker. NOTE: You can also choose to leave some of the ingredients un-pureed if you would like some chunks of veggies too.

5. Stir in the greek yogurt. Mix well, season with salt and freshly ground pepper to taste and serve.

Serving Size: Makes 5, 1-cup servings