Slow cooker chunky vegetable soup is a delicious way to get extra veggies into your family. This kid-friendly crockpot vegetable soup cooks all day then is pureed, creating a creamy soup along with disguising some of the veggies. Sprinkle with parmesan cheese and dinner is served!
1parmesan cheese rind, plus shredded parmesan cheese for serving✅
1teaspoonsalt
1/2teaspoonthyme
1/2teaspoonpepper
2bay leaves
1/2lemonoptional
Instructions
Add ingredients to the slow cooker. Add the onion, garlic, celery, carrots, potatoes, butternut squash, chicken broth, tomato sauce, parmesan cheese rind, salt, thyme, pepper, and bay leaves to the slow cooker. Stir and cover.
1 medium onion, diced, 2 cloves garlic, minced, 4 stalks celery, diced, 6 large carrots, chopped, 6 large yellow potatoes, cubed, 2 cups butternut squash, cubed, 4 cups chicken broth or vegetable broth, 15 ounces tomato sauce, 1 parmesan cheese rind, plus shredded parmesan cheese for serving, 1 teaspoon salt, 1/2 teaspoon thyme, 1/2 teaspoon pepper, 2 bay leaves
Cook. Cook on high for 4-6 hours or on low for 6-8 hours. Remove cheese rind and bay leaves.
⭐️ Puree the soup. Remove 3-4 cups of vegetables (or however many you'd like to keep as whole vegetables). Using an immersion blender, puree the remaining soup. Add the vegetables that were removed back to the soup.
Garnish and serve. Serve with a squeeze of lemon juice and garnish with parmesan cheese if desired.
1/2 lemon
Notes
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.