Spooky Creamy Vegan Crockpot Soup
Who doesn’t love spooky, creamy vegan soup in the cauldron—I mean, crockpot!
Don’t forget to cut some of your ingredients into spooky shapes for added fun! For this batch, I made skull carrot medallions!
Many of these ingredients can be swapped out for other ingredients or adjusted in quantity. This is just what I used!
Ingredients
- 1 cup dried wild rice mix
- 2 standard blocks tofu, drained
- 2 tablespoons vegetable bouillon broth base
- 3 large russet potatoes
- 4 large carrots
- 1 bulb fresh garlic
- 1 medium yellow onion
- 2 cobs fresh corn
- 1 standard container white mushrooms, halved
- 1/2 cup fresh peas
- 2 cans coconut milk
- Salt and pepper, to taste
- Water, as needed
Step 1: The Foundation
These ingredients take the longest to soften and infuse flavor into the broth.
Russet potatoes: Cut them into uniform, bite-sized cubes so they cook evenly. Place them on the very bottom of the crockpot.
Carrots: Slice them into coins, dice them, or turn them into little skulls if you’re feeling spooky. Add them on top of the potatoes.
Yellow onion: Chop your onion and add it to the crockpot.
Garlic: Mince your garlic and add it in.
Vegetable bouillon broth base: Add the bouillon and enough hot water to cover the solid ingredients. This will become the base of your soup.
Salt and pepper: Add a generous amount now, but remember you can taste and adjust again at the end.
Cook on low for 4–6 hours.
Step 2: The Middle — Last 1–2 Hours
These ingredients cook faster and can get mushy if added too early.
Wild rice mix: Check the package instructions since cooking times can vary between blends. Generally, add it when you have about 1–2 hours of cooking time left. Adding it too early can cause it to absorb too much liquid and become mushy.
White mushrooms: Add them with the rice so they have time to cook without becoming too soft.
Peas: Add the fresh peas at this step. They don’t need nearly as long as the potatoes and carrots and should still keep some of their texture.
Tofu: Add the tofu now as well. It doesn’t need much cooking time, but this gives it a chance to soak up all that soup flavor without falling apart.
Continue cooking on low for 1–2 hours.
Step 3: The End — Last 30 Minutes
Corn: Cut the fresh kernels from the cobs and add them during the last 30 minutes. They don’t need much time to cook, and adding them toward the end keeps them from getting too soft.
Cook for another 30 minutes.
Step 4: The Finishing Touch
Coconut milk: Stir in the coconut milk right at the end, just before serving. Let everything heat through for a few minutes after adding it.
Final seasoning: Give your soup a taste and add any extra salt and pepper you think it needs.
And that’s it! Grab yourself a bowl, get cozy, and enjoy your little cauldron of spooky soup.
Like I said at the beginning, this recipe is super easy to make your own. Swap ingredients, change the quantities, add your favorite veggies, or cut everything into ridiculous little shapes just because you can. Recipes don’t always have to be followed perfectly—sometimes throwing things into a crockpot and seeing what happens is half the fun.
If you make your own version, I’d love to see what ends up in your cauldron!
Happy cooking, lovelies!
