Gather all your equipment: a large slow cooker, a sharp knife, a cutting board, and a wooden spoon.
Peel and dice the carrots into roughly 1-inch pieces, then chop the celery and onion into similar-sized chunks. This ensures even cooking and a nice texture.
3 large carrots
If you like, sauté the onion and garlic in a bit of oil over medium heat until fragrant and translucent—this builds a richer flavor base. This step is optional but recommended for depth.
3 large carrots
Transfer the sautéed onion and garlic to the slow cooker, or add raw if skipping sautéing.
3 large carrots
Add the diced carrots, chopped celery, and canned chopped tomatoes with their juices into the slow cooker.
3 large carrots
Pour in vegetable broth until the ingredients are covered by about an inch. Adjust as needed for your desired soup consistency.
3 large carrots
Sprinkle in the dried thyme and add the bay leaves. Season with salt and pepper to taste, then stir everything gently to combine.
3 large carrots
Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the vegetables are tender and flavors melded.
About 30 minutes before serving, stir in the frozen peas for a burst of sweetness and color, and let them cook in the hot broth.
3 large carrots
Taste the soup and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves for serving.
3 large carrots
Ladle the warm, vibrant vegetable soup into bowls. Serve with crusty bread or fresh herbs if desired, and enjoy the comforting aroma and tender vegetables.
