Creamy Vegetable Soup Recipe -
Creamy Vegetable Soup Recipe

Creamy Vegetable Soup

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"This is a very hearty and flavorful soup. It's made in a slow cooker so the flavor have to time to blend and meld together."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings


  1. In a slow cooker stir together the onion, butter or margarine, sweet potatoes, zucchini and broccoli. Pour in the chicken broth and stir. Add the potatoes, celery seed, salt and ground cumin and stir.
  2. Cover and cook on low for 8 to 10 hours. Add the milk and cook for 30 minutes to 1 hour. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 19, 2006

I loved this but I made so many changes that I had to give it 4 stars. I only used the zucchini and sweet potato (omitted broccoli which didn't sound good and russet potatoes which I was out of). I doubled the cumin and shedded one of the sweet potatoes. I also used organic begetable broth instead of chicken. I used celery salt and a pinch of tumeric and coriander. I only added 1/2 cup milk and some fillini soup pasta. It was a hit and was very much like many of the soups we had in Jamaica and the Caribbean.

Most Helpful Critical Review
Jan 10, 2004

this soup really lacked flavor. toss in some hot chili peppers, a tablespoon of salt, a tablespoon of sugar, a dash of cumin and it should be good to go. great selection of veggies, although didn't leave much room in my crockpot. goes well with garlic bread.


20 Ratings

Jan 10, 2004

This is a wonderful soup. The best veggie soup I have ever made. Healthy and filling. Will definitely make again. It involves some chopping but once it's in the cooker you are home free. You will love this soup!

Dec 11, 2003

This soup was awful, it needed something to add flavor what a disappointment. I'm making soups freezing a serving for the winter months when we are most busy at work and this soup by far was low on flavor.

Aug 11, 2009

Much tastier and substantive than I expected. I replaced teh potatoes with 2 medium sweet potatoes. It was very nice

Jan 20, 2009

NEVER cook zucchini and such veggies for so long.

Feb 09, 2009

I made some adjustments and it turned out fine for us. I didn't use the white potatoes. Shredded one sweet potato and diced the other 2. I used 2t cumin, the recc amt of celery seed (would up it next time), used some coriander, and some curry. IMO, it still needed a lot of flavor. I cooked it at 3hrs on High and then an additional 30 minutes more after the addition to the milk. I think that the 8-10 hours on Low is WAY too long, especially for the broccoli, which was most likely the contributing factor to the bitterness that people were complaining about. I think that 3 hrs MAX on High should be plenty. I'll try it one more time because it was easy enough to make (prep took 20 minutes from start to finish) and nutritious with the variety of vegetables, but it wasn't one of DH's favorites. Picky 3yo DD ate it all, though, which warrants 4 stars for me.

Sep 23, 2007

I cubed the potato instead of shredding it. I also added other veggies to the soup and when I pureed it, I left some veggies whole. I found this soup tasted better the second day. Overall, very good.


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  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 18.5 g
  • 6%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 930 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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