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Creamy Crockpot Zucchini White Bean Soup (Easy Crockpot Recipe)

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A creamy, comforting soup made with zucchini and white beans, slow-cooked to perfection. This dump-and-go crockpot meal is naturally vegan, gluten-free, and packed with flavor.

Ingredients

Scale
  • 4 medium zucchini (about 2 pounds), chopped into 1-inch chunks
  • 2 cans (15 ounces each) cannellini beans or great northern beans, drained and rinsed
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Optional garnish: fresh parsley, olive oil drizzle, red pepper flakes, Greek yogurt

Instructions

  1. Wash the zucchini and chop into 1-inch chunks. Roughly chop the onion. Smash the garlic cloves with the flat side of a knife.
  2. Add the chopped zucchini, onion, smashed garlic, drained white beans, vegetable broth, dried thyme, crushed rosemary, salt, pepper, and bay leaf to a 6-quart or larger slow cooker. Stir to combine.
  3. Cook on low for 6-7 hours or on high for 3-4 hours, until the zucchini is very tender and falls apart when poked with a fork.
  4. Remove the bay leaf and discard.
  5. Blend the soup until smooth using an immersion blender directly in the crockpot. Alternatively, let the soup cool for 10-15 minutes, then blend in batches in a regular blender, filling no more than halfway and holding the lid down with a towel.
  6. Stir in the olive oil and lemon juice. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.
  7. Ladle into bowls and garnish with optional toppings such as fresh parsley, a drizzle of olive oil, red pepper flakes, or a dollop of Greek yogurt.

Notes

For a thicker soup, let it cook uncovered on low for an additional 20-30 minutes after blending. If using frozen zucchini, thaw and squeeze out excess water first. The lemon juice is essential for brightening the flavor; do not skip it. Soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

Keywords: creamy zucchini soup, crockpot soup, white bean soup, vegan soup, gluten-free soup, easy slow cooker recipe

Find it online: https://sunnysavory.com/creamy-crockpot-zucchini-white-bean-soup-easy-crockpot-recipe/