Crockpot Green Goddess Soup: Creamy, Vibrant, Make-Ahead Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a good-quality vegetable stock. Homemade or store-bought low-sodium stock lets you control the salt level. If you use regular stock, taste before adding extra salt.

The mascarpone adds richness, so don't skip it — it's what makes the soup so velvety. Toasting the pepitas in a dry skillet for a few minutes enhances their nutty flavor.

This soup is incredibly versatile. You can swap the broccoli for cauliflower or use spinach instead of kale. If you don't have tarragon, use extra basil or a pinch of dried oregano.

For a vegan version, omit the mascarpone and blend in a can of coconut milk or a few tablespoons of olive oil for creaminess. The soup freezes well, so make a double batch.

Variations

• Vegan Green Goddess: Omit the mascarpone and blend in 1/2 cup canned coconut milk or 3 tablespoons olive oil for creaminess. Use a vegan vegetable stock. For extra richness, add a handful of raw cashews that have been soaked in hot water for 15 minutes.
• Spicy Green Soup: Add 1/2 teaspoon red pepper flakes or a chopped jalapeño with the vegetables. Garnish with a drizzle of chili oil and a pinch of smoked paprika for a smoky kick.
• Herb Garden Variation: Replace the tarragon with fresh dill or mint, and add a cup of fresh parsley or cilantro along with the spinach. This brightens the soup and gives it a different herbal character.
• Coconut-Lime Twist: Replace half the vegetable stock with coconut milk, and add the zest and juice of 1 lime along with the spinach. Top with toasted coconut flakes and fresh cilantro instead of pepitas and microgreens.

Storage and make-ahead

Fridge

Store in an airtight container for up to 4 days. Reheat gently, adding a splash of stock or water to loosen.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of stock or water if needed.

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of stock or water if it has thickened. The soup may separate slightly upon standing; stir well before reheating.

This soup is ideal for making ahead. Prepare the soup up to the blending step, then cool and refrigerate for up to 2 days. Reheat gently and blend again if needed. You can also freeze the blended soup for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving ideas

Serve this soup as a main course with crusty bread or a grilled cheese sandwich for a satisfying meal.

It also works beautifully as a starter for a dinner party — ladle it into small bowls and garnish with a swirl of crème fraîche and a few herbs. The vibrant green color makes it a stunning first course.

For a heartier bowl, add cooked quinoa, chickpeas, or shredded chicken. The soup pairs well with a simple green salad dressed with lemon vinaigrette.

If you have leftover soup, use it as a sauce for roasted vegetables or as a base for a grain bowl. The toppings are flexible — try crumbled feta, toasted almonds, or a drizzle of chili oil.

Frequently asked questions

Recipe card

Crockpot Green Goddess Soup: Creamy, Vibrant, Make-Ahead

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 3 zucchini, chopped
• 2 leeks, sliced (white and light green parts)
• 2 cups diced Yukon Gold potatoes
• 4 cloves garlic, minced
• 2 cups broccoli florets
• 3 1/2 cups vegetable stock
• 4 cups fresh spinach
• 1 cup green peas (fresh or frozen)
• 1/2 cup fresh basil leaves
• 2 tbsp fresh tarragon leaves
• 6 oz mascarpone cheese
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup toasted pepitas
• Microgreens, for serving
• 1 tsp lemon zest

Instructions

1. Place the chopped zucchini, sliced leeks, diced Yukon Gold potatoes, minced garlic, and broccoli florets into the slow cooker. Pour the vegetable stock over the vegetables. Stir gently to combine, ensuring the vegetables are mostly submerged. Cover with the lid.
2. Set the slow cooker to LOW and cook for 4 hours, until the potatoes are tender and the broccoli is soft. The vegetables should be easily pierced with a fork.
3. Add the fresh spinach, green peas, fresh basil, fresh tarragon, and mascarpone cheese to the slow cooker. Stir well to incorporate the mascarpone into the hot soup, allowing it to melt and become creamy.
4. Use an immersion blender to puree the soup directly in the slow cooker until completely smooth and velvety. If using a standard blender, work in batches, filling the blender no more than halfway and venting the lid. Blend until silky.
5. Taste the soup and season with kosher salt and freshly ground black pepper as needed. If the soup is too thick, add a splash of vegetable stock or water to reach the desired consistency.
6. Ladle the soup into warm bowls. Top each serving with a swirl of extra mascarpone (if desired), a sprinkle of toasted pepitas, a few microgreens, and a pinch of lemon zest.

Contains: milk

Estimated nutrition per serving

Calories

248

Protein

9 g

Carbohydrates

32 g

Fat

11 g

Automatic estimate from the ingredient list, not laboratory-verified.