Vegetarian Crock Pot Mushroom Soup recipe (2024)

March 2, 2017

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Cozy and filling... you'll love my Vegetarian Crock Pot Mushroom Soup recipe!

Hello! Hello!

Thank you guys for the kind words about my post yesterday. You guys are the absolute best.

As I'm sitting down to write this I realized you are getting Crock Pot soups two Thursdays in a row. Can I get YUMMM... for last weeks potato soup? I think I'm inadvertently getting the last of the Crock Pot soups out of my system before spring hits, which is crazy early this year!

No doubt about it, soup is my favorite way to cook and to eat in the cool season. I make my soups veggie packed, so they are always a good healthy dinner that is stress free because I'm not running around to make it at 6 o'clock. The Hubs always seems to enjoy them too... so that's a WIN for me.

My Vegetarian Crock Pot Mushroom Soup recipe is no exception! It's fast, easy, healthy, veggie-packed and Hubs approved.

TheVegetarian Crock Pot Mushroom Soup recipe as filling portobello mushrooms, savory potatoes and coloring carrots! I stir in a helping of greek yogurt at the end to bulk it up, add protein and make it creamy.

You can leave the soup all chunky like this or give it a whirl with an immersion blender. The potatoes in it will act as a thickener.

The one rouge ingredient I added was a bit of balsamic vinegar! I like the way the balsamic plays off the mushrooms so you can mix it in or add it as a drizzle on top. OR leave it off if you aren't in the mood to mess with the traditional flavors.

Any way you serve my Vegetarian Crock Pot Mushroom Soup recipe, this versatile soup is sure to become one of your favorites.

Vegetarian Crock Pot Mushroom Soup

Julie Wunder

Savory and creamy mushroom soup made in the Crock Pot! Healthy and vegetarian.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 4 -6 servings

Calories 140 kcal

Ingredients

1 large potato, diced (¼ inch pieces)
1 ½ pounds sliced portobello mushrooms, 3-- 8 ounce- packages
1 small sweet onion, chopped
1 large carrot, chopped
2 celery stalks, diced
1 large potato, diced (¼ inch pieces)
1 bay leaf
½ teaspoon rosemary
1 teaspoon thyme
32 ounces low sodium vegetable broth
salt to taste, I tested with ¼ teaspoon
pepper to taste, I tested with ½ teaspoon
¼- ½ cup plain greek yogurt
2 tablespoons balsamic vinegar, optional

Instructions

Put the potato, sweet onion, carrot, celery in a large crock pot. Put the mushrooms on top of the other veggies. It will seem very full, but it will cook down significantly.
Add the spices, broth salt and pepper. Stirring some, but allow the potatoes to remain at the bottom submerged in the broth.
Cook on high 4 hours or low 8 hours. Stir well once the mushrooms cook down.
Turn the heat down to low and stir in the greek yogurt.
Drizzle with balsamic or mix it in!

Notes

Use dairy-free yogurt or omit if vegan. The mushrooms will cook down a lot!

Nutrition

Calories: 140kcalCarbohydrates: 26gProtein: 10gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 47mgPotassium: 1003mgFiber: 5gSugar: 10gVitamin A: 2585IUVitamin C: 14mgCalcium: 69mgIron: 1mg

Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!

Like it? Find this recipe later by pinning this to your favorite Pinterest board! Thank you so much for the support.

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Reader Interactions

Comments

Joy Hill says
October 14, 2020 at 4:54 pm

Could you canned coconut milk?
Reply
- JulieWunder says
  October 15, 2020 at 9:31 am
  
  I haven't tested that but I think it might be too sweet for the recipe! I'm not sure though!
  Reply
Miz Helen says
March 14, 2017 at 2:20 pm

Congratulations!
Your recipe was featured on Full Plate Thursday and we pinned it to our features board! Thanks so much for sharing your awesome recipe with us and hope you will come back soon!
Miz Helen
Reply
Farrah says
March 12, 2017 at 1:29 am

I love that you can make this in a crockpot! Can't wait to try making it! :D!!
Reply
- JulieWunder says
  March 15, 2017 at 9:12 am
  
  Yay! Hope you enjoy it!
  Reply
Jean | DelightfulRepast.com says
March 09, 2017 at 10:24 am

Julie, that's gorgeous! But it's not mushroom soup, it's mushroom STEW! Wow, would I love a big bowl of that for lunch today, if I could wait that long!
Reply
- JulieWunder says
  March 11, 2017 at 10:27 am
  
  haha! Very true!! Thanks Jean.
  Reply
Jaxx The Bearded Hiker says
See Also
Homemade Minestrone Soup {Slow Cooker} Recipe | Little Spice Jar
March 06, 2017 at 7:01 pm

We love soup at my house and ANYTHING mushroom. Sometimes we just crave mushrooms. Thanks, we'll be trying this for sure!
Reply
- JulieWunder says
  March 07, 2017 at 7:59 am
  
  Thanks Jaxx! Hope you enjoy it.
  Reply
dixya @food, pleasure, and health says
March 06, 2017 at 1:39 pm

i love how chunky and hearty this looks.
Reply
- JulieWunder says
  March 06, 2017 at 4:35 pm
  
  Thanks Dixya!!
  Reply
Kimmythevegan says
March 05, 2017 at 10:58 pm

Oh my gosh girl, you had me at mushrooms! I LOVE mushrooms and to make a mushroom heavy soup sounds like pure heaven to me. I can't wait to try this out. Yummers.
Thanks so much for sharing at Healthy Vegan Fridays - I'm pinning & sharing. I hope you're having a great weekend Julie!
Reply
- JulieWunder says
  March 06, 2017 at 9:17 am
  
  Thanks Kimmy!! Hope you enjoy it.
  Reply
Kristy from Southern In Law says
March 03, 2017 at 10:58 pm

This looks soooo amazing! We love any kind of soup!
Reply
Mary Ellen @ VNutrition says
March 03, 2017 at 10:45 am

This looks delicious Julie! I love mushroom anything and the soup sounds so warming on a cold day like today.
Love the added balsamic - great idea for a little extra flavor!
Reply
Annmarie says
March 03, 2017 at 10:09 am

I love love love mushrooms! This looks absolutely delicious!
Reply
Blane Sherer says
March 03, 2017 at 6:16 am

That soup is so thick that it doesn't even look
like a soup but rather a bowl of veges and
mushrooms.
Reply
Yeukai says
March 03, 2017 at 4:03 am

Yum Yum Yum! I will have to try this recipe. I have recently started using rosemary in my cooking, such a delicious herb.
Reply
Elinor Kugler says
March 03, 2017 at 3:44 am

This look super delicious, and chunky, I love it! Plus, I'm loving the herbs you picked, rosemary and thyme are one of my favorite herbs. 🙂
Reply
Harry@Good health says
March 03, 2017 at 12:15 am

I'm having a vegetarian party this weekend. This will be a good choice for me. Thanks a lot!
Reply
Lacey@fairytalesandfitness says
March 02, 2017 at 6:27 pm

I have been on a crock pot kick lately. I recently did veggie chili. I will have to try this recipe too! You can't beat quick and easy, or should I say slow and easy:)
Reply
Pretty says
March 02, 2017 at 11:33 am

You can't go wrong with mushroom soup, love the look for this hearty soup.
Reply
Emily says
March 02, 2017 at 9:55 am

I love soup; but I've never had mushroom soup. You combined a lot of yummy veggies there!
Reply
- JulieWunder says
  March 05, 2017 at 10:41 am
  
  It's so good! Hope you are having a great weekend.
  Reply
Deborah @ Confessions of a mother runner says
March 02, 2017 at 8:12 am

I have not had mushroom soup in a long time! Yummy
Reply
- JulieWunder says
  March 05, 2017 at 10:34 am
  
  Time to change that! 🙂
  Reply
Susie @ Suzlyfe says
March 02, 2017 at 6:34 am

Love all the options and creativity here! I haven't had a straight up mushroom soup in a while. I need to change that!
Reply
- JulieWunder says
  March 05, 2017 at 10:32 am
  
  You dooo!
  Reply

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