Creamy Crockpot Split Pea Noodle Soup (Vegan & Comforting)
Made with hearty split peas, tender vegetables, rich coconut milk, and soft egg noodles, this Creamy Crockpot Split Pea Noodle Soup is the ultimate comfort food for chilly nights. It’s slow-cooked to perfection, naturally thick and creamy, and completely vegan and dairy-free—yet just as satisfying as the classic ham-based version.
This easy slow cooker split pea soup gets its richness from coconut milk instead of meat, letting the peas slowly break down and thicken the broth all on their own. Add noodles at the end, and you’ve got a cozy, filling one-pot dinner the whole family will happily dig into.
Why You’ll Love This Crockpot Split Pea Soup
- Easy slow cooker soup recipe with minimal prep
- Vegan, dairy-free, and vegetarian-friendly
- Naturally thick, creamy texture—no cream required
- Protein-packed and high in fiber
- Cozy enough for dinner, even better as leftovers
This is the kind of comforting soup recipe you’ll make on repeat all winter long.
Ingredients for Creamy Crockpot Split Pea Noodle Soup
- 4 cups vegetable broth
- 2 cups water
- 16 oz dried split peas (green or yellow)
- ½ onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, crushed
- 1 tablespoon olive oil
- ½ cup full-fat coconut milk
- 1 teaspoon dried thyme
- ¼ teaspoon smoked paprika
- 1 bay leaf
- Salt and black pepper, to taste
- 2 cups wide egg noodles (or gluten-free noodles)
Optional add-ins: diced potatoes, spinach, kale, or extra vegetables
How to Make Creamy Crockpot Split Pea Noodle Soup
Step 1: Rinse the Split Peas
Place split peas in a strainer and rinse thoroughly under cold water to remove excess starch.
Step 2: Add Ingredients to the Slow Cooker
Add vegetable broth, water, split peas, onion, carrots, celery, garlic, olive oil, thyme, smoked paprika, bay leaf, salt, and pepper to your crockpot. Stir gently to combine.
Step 3: Slow Cook
Cover and cook on LOW for 4 hours, or until the split peas are tender and beginning to break apart.
Step 4: Cook the Noodles Separately
While the soup finishes cooking, prepare the noodles according to package instructions. Drain and set aside.
Step 5: Add Coconut Milk + Blend
Remove the bay leaf. Stir in coconut milk. For extra creaminess, partially blend the soup using an immersion blender.
Step 6: Finish with Noodles
Stir the cooked noodles into the soup just before serving. Serve hot with crusty bread or crackers.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 1 month (best without noodles; add fresh when reheating)
- Reheat: Warm on the stovetop or microwave, adding extra broth as needed
Why This Vegan Split Pea Soup Is a Healthy Choice
- High in plant-based protein
- Rich in fiber and iron
- Naturally creamy without dairy
- Filling, heart-healthy, and comforting
More Cozy Crockpot Soup Recipes
- Easy Creamy Potato Soup (Crockpot)
- Instant Pot Creamy Minestrone Soup
Frequently Asked Questions
Do I need to soak split peas before making this soup?
No. Split peas do not require soaking before cooking. Simply rinse them well to remove excess starch, and they’ll soften beautifully as they cook in the slow cooker.
Can I make this split pea soup without coconut milk?
Yes. You can substitute the coconut milk with cashew cream, unsweetened oat milk, or additional vegetable broth. Keep in mind that coconut milk gives the soup its rich, creamy texture.
How do I make this soup extra creamy?
For the creamiest texture, use an immersion blender to partially blend the soup after cooking. Blending just a portion thickens the broth while keeping some texture from the peas and vegetables.
Should I cook the noodles in the slow cooker?
It’s best to cook the noodles separately and stir them in just before serving. This prevents them from becoming overly soft or absorbing too much liquid.
Can I make this soup gluten-free?
Yes. Simply use gluten-free noodles or leave the noodles out entirely. The soup itself is naturally gluten-free without the pasta.
How long does split pea soup last in the fridge?
Stored in an airtight container, this soup will last up to 4 days in the refrigerator. The flavors actually deepen as it sits.
Can I freeze vegan split pea soup?
Yes. Freeze the soup (without noodles) for up to 1 month. When reheating, add freshly cooked noodles and extra broth as needed.
Why is my split pea soup too thick?
Split peas continue to absorb liquid as the soup sits. Stir in additional vegetable broth or water while reheating to loosen the consistency.
Can I add potatoes or other vegetables?
Absolutely. Diced potatoes, sweet potatoes, spinach, kale, or extra carrots all work well and add even more heartiness to the soup.
Is split pea soup healthy?
Yes. Split peas are high in plant-based protein, fiber, and iron. This vegan version is naturally creamy, dairy-free, and very filling.
Creamy Crockpot Split Pea Noodle Soup
Ingredients
- 4 cups of vegetable broth or chicken stock for a non-vegetarian option
- 2 cups water
- ¼ tsp smoked paprika
- 1 tsp thyme
- 1 Bay leaf
- 2 cloves garlic crushed
- 16 oz bag of dried split peas – split, not whole
- ½ Onion – finely diced
- 2 Carrots – peeled and finely diced
- 2 Celery stalks- finely diced
- ½ cup full-fat coconut milk or heavy cream
- 1 tbsp olive oil
- Salt
- Pepper
- 2 cups wide egg noodles – I recommend Mrs. Miller’s and cook according to instructions
- Optional: chopped potatoes
Instructions
- Place peas in a strainer and rinse well
- Place all ingredients except for coconut milk and noodles in a crockpot or slow cooker.
- Cook on low for 4 hours
- Boil noodles and set aside
- Add the coconut milk and combine well
- Using a slotted spoon, remove the bay leaf
- Optional: Use an immersion blender to create a creamier texture
- Stir in the cooked noodles
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