11 Delicious Crockpot Soup Recipes You Need to Try

If you’re looking for cozy and comforting meals that practically cook themselves, crockpot soups are the way to go. These recipes are easy to throw together, requiring minimal prep time while delivering big flavor. Perfect for busy days or chilly nights, you’ll find a range of options here that will warm your heart and satisfy your taste buds.

Spicy Butternut Squash and Black Bean Soup

This Spicy Butternut Squash and Black Bean Soup is a warm, hearty dish that’s perfect for chilly days. Infused with spices, it offers a delightful kick balanced by the natural sweetness of the squash. Easy to prepare, you can simply throw the ingredients into a crockpot and let it do the work while you go about your day.

Each bowl is filled with creamy butternut squash, protein-packed black beans, and a mix of flavorful spices. It’s not just nourishing; it’s a fiesta of flavor that will warm you from the inside out. Top it off with avocado slices and fresh cilantro for a fresh finish.

Ingredients

• 1 medium butternut squash, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 avocado, sliced (for topping)
• Fresh cilantro (for garnish)

Instructions

1. Prep the Ingredients: Start by peeling and dicing the butternut squash, and chop the onion and garlic.
2. Add to Crockpot: In your crockpot, combine the diced butternut squash, black beans, onion, garlic, vegetable broth, diced tomatoes, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to mix.
3. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the squash is tender.
4. Blend (Optional): For a creamier texture, you can use an immersion blender to puree part of the soup directly in the crockpot.
5. Serve: Ladle the soup into bowls, and top with avocado slices and fresh cilantro before enjoying.

Classic Beef and Barley Soup

Classic Beef and Barley Soup combines hearty chunks of beef with tender barley and a mix of vegetables for a delicious meal that’s perfect for any occasion. The richness of the beef paired with the nutty flavor of barley creates a comfort food that warms you from the inside out.

This recipe is simple to make, allowing you to toss all your ingredients into the crockpot and enjoy the amazing aroma that fills your kitchen as it cooks. It’s an effortless way to prepare a satisfying dish that is sure to please the whole family.

Ingredients

• 1 pound beef stew meat, cut into chunks
• 3/4 cup pearl barley
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Prep the Ingredients: In a large bowl, combine the beef, barley, onion, carrots, celery, and garlic.
2. Transfer to Slow Cooker: Place the mixture in the crockpot and pour in the beef broth. Add the thyme and bay leaf, seasoning with salt and pepper.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the barley is cooked through.
4. Serve: Remove the bay leaf, taste, and adjust seasoning if needed. Ladle into bowls and top with fresh parsley before serving.

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup is a comforting bowl of goodness that combines tender chicken, hearty wild rice, and delicious vegetables in a rich, creamy broth. This soup is perfect for chilly days, offering a warm hug in a bowl with a blend of flavors that is both savory and satisfying. Not only is it tasty, but it’s also simple to make, allowing you to enjoy a homemade meal with minimal effort.

The wild rice adds a unique texture and nutty flavor, complementing the chicken and vegetables beautifully. Every spoonful is filled with comforting ingredients, making it a family favorite. Plus, cooking it in a crockpot means you can set it and forget it, letting the flavors meld together while you go about your day. Serve with crusty bread for dipping, and you’ve got a perfect meal!

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup wild rice, rinsed
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 teaspoons dried thyme
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Chicken: Place the chicken breasts at the bottom of the crockpot. Season with salt, pepper, thyme, and garlic powder.
2. Add Vegetables and Rice: Layer the diced onion, carrots, and celery over the chicken. Add the rinsed wild rice on top.
3. Pour in Broth: Pour the chicken broth over all the ingredients, ensuring everything is submerged.
4. Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and the rice is tender.
5. Shred Chicken: About 30 minutes before serving, remove the chicken, shred it with two forks, and return it to the soup.
6. Add Cream: Stir in the heavy cream and let it cook for another 30 minutes on low.
7. Serve: Garnish with fresh parsley before serving and enjoy!

Minestrone Soup Loaded with Veggies

Minestrone soup is a comforting blend of vegetables, beans, and pasta, making it a perfect dish for any time of the year. It’s hearty and full of flavor, thanks to the rich tomato broth and the array of colorful veggies. This recipe is not just simple; it’s also versatile, allowing you to use whatever vegetables you have on hand.

This soup is great for meal prep, as it tastes even better the next day! Enjoy it as a light lunch or a satisfying dinner. Plus, you can easily customize the ingredients to suit your taste or dietary preferences.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 zucchini, diced
• 1 cup green beans, cut into pieces
• 1 cup small pasta (like ditalini or elbow)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Heat olive oil in a large crockpot on medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until softened.
2. Stir in garlic and cook for an additional minute until fragrant.
3. Add vegetable broth, diced tomatoes, kidney beans, zucchini, green beans, pasta, oregano, basil, salt, and pepper. Stir well to combine.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender and the pasta is cooked.
5. Before serving, taste and adjust seasoning if needed. Garnish with fresh basil leaves.

Vegetarian Lentil Soup with Spinach

Vegetarian lentil soup with spinach is a hearty and comforting dish that’s perfect for any day of the week. Packed with protein-rich lentils and vibrant greens, this soup is both nutritious and satisfying. It has a rich, earthy flavor with a hint of freshness from the spinach, making it a delightful meal for vegetarians and meat-lovers alike.

Making this soup is a breeze! Just toss the ingredients into your crockpot and let it do the work. In a few hours, you’ll have a warm, delicious soup that’s ideal for lunches, dinners, or meal prep. Pair it with some crusty bread, and you’ve got a complete meal!

Ingredients

• 1 cup dried lentils, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups fresh spinach, roughly chopped
• Juice of 1 lemon
• Fresh parsley, for garnish

Instructions

1. Combine the lentils, onion, carrots, celery, garlic, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper in the crockpot.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and vegetables are tender.
3. About 15 minutes before serving, stir in the fresh spinach and let it wilt. Add lemon juice for a bright flavor.
4. Serve hot, garnished with fresh parsley. Enjoy your comforting bowl of soup!

Tuscan Chicken Soup with Kale

Tuscan Chicken Soup with Kale is a delightful, comforting dish that’s perfect for any day of the week. This soup combines tender chicken, hearty noodles, and nutritious kale in a savory broth that’s bursting with flavor. It’s simple to make in the crockpot, allowing the ingredients to meld beautifully while you go about your day.

The taste is rich and satisfying, with the kale adding a nice earthiness to the dish. Each spoonful is a warm hug, making it a family favorite, especially during chilly evenings. Serve it with crusty bread for a complete meal that everyone will love.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup diced carrots
• 1 cup diced onions
• 1 cup diced celery
• 2 cups chopped kale
• 1 cup small pasta (like ditalini or elbow)
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Parmesan cheese for serving

Instructions

1. Place chicken breasts at the bottom of the crockpot. Add broth, carrots, onions, celery, kale, garlic, thyme, oregano, salt, and pepper.
2. Cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through.
3. Remove the chicken, shred it with two forks, and return it to the pot.
4. Stir in the pasta and cook for an additional 30 minutes on high, or until the pasta is tender.
5. Serve hot, garnished with Parmesan cheese.

Creamy Tomato Basil Soup

This creamy tomato basil soup is a delightful blend of rich flavors and comforting textures. It’s perfect for chilly days when you want something warm and satisfying. With its smooth consistency and fresh basil notes, this soup is a hit with both kids and adults.

Making this soup is a breeze! Simply toss everything in your crockpot, let it cook, and enjoy the delicious aroma filling your kitchen. Pair it with a grilled cheese sandwich for a classic meal that’s sure to please.

Ingredients

• 2 cans (28 ounces each) crushed tomatoes
• 1 cup vegetable broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 cup heavy cream
• Fresh basil leaves for garnish

Instructions

1. Combine crushed tomatoes, vegetable broth, onion, garlic, dried basil, sugar, salt, and pepper in the crockpot.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
3. Once cooked, use an immersion blender to puree the soup until smooth.
4. Stir in the heavy cream and mix well. Heat through for about 10 minutes.
5. Serve hot, garnished with fresh basil leaves.

Potato Leek Soup with Crispy Bacon

This Potato Leek Soup is creamy, comforting, and easy to whip up in your crockpot. The combination of potatoes and leeks creates a smooth texture, while the crispy bacon adds a savory crunch on top. It’s a perfect dish for chilly days when you want something warm and satisfying.

The flavors meld beautifully as the soup simmers, allowing you to enjoy a rich taste without much effort. Just toss in the ingredients, set your slow cooker, and let it do the work for you. This soup is not only delicious but also a cinch to make!

Ingredients

• 2 tablespoons unsalted butter
• 3 leeks, cleaned and sliced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon thyme
• 6 slices of bacon, cooked and crumbled

Instructions

1. In a skillet, melt butter over medium heat. Add the leeks and sauté until soft, about 5 minutes.
2. Transfer the sautéed leeks to the crockpot. Add diced potatoes, broth, salt, pepper, and thyme.
3. Cook on low for 6-8 hours or until the potatoes are tender.
4. Using an immersion blender, blend the soup until smooth.
5. Stir in the heavy cream and heat through. Serve topped with crumbled bacon.

Seafood Chowder with Corn

Seafood chowder with corn is a delightful dish that brings together the freshness of seafood and the sweetness of corn in a creamy soup. It’s perfect for cozy nights and is surprisingly simple to prepare. The combination of tender seafood and vibrant corn creates a comforting and satisfying meal that warms you from the inside out.

This chowder is not only rich in flavor but also packed with nutrients, making it a wholesome choice for dinner. It’s easy to throw together in a crockpot, allowing you to enjoy a delicious meal with minimal effort. Just set it and forget it, and you’ll have a bowl of goodness waiting for you!

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 cup bay scallops
• 2 cups corn (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable or seafood broth
• 2 cups heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a crockpot, combine diced onion, minced garlic, corn, broth, thyme, paprika, salt, and pepper. Stir to mix everything well.
2. Cover and cook on low for 4 hours or on high for 2 hours.
3. After cooking time, add shrimp and scallops to the crockpot. Pour in the heavy cream and stir gently.
4. Cover and cook for an additional 30 minutes, until the seafood is cooked through.
5. Serve hot, garnished with fresh parsley.

White Bean and Ham Soup

White bean and ham soup is a comforting dish that brings warmth and hearty flavors to your table. The creamy texture of the beans pairs beautifully with the savory notes of ham, creating a delightful balance that’s perfect for any day. Plus, it’s simple to make—just throw everything in the crockpot and let it do the work for you!

This soup is not only filling but also packed with nutrients, making it a great choice for a wholesome meal. You’ll love how the flavors meld together over time, resulting in a dish that feels like a warm hug on a cold day. Serve it with crusty bread for a complete meal that’s sure to satisfy!

Ingredients

• 1 pound white beans (such as Great Northern or cannellini), soaked overnight and drained
• 1 cup diced ham
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Combine all ingredients, except the parsley, in your crockpot. Stir to mix well.
2. Cover and cook on low for 6-8 hours, or until the beans are tender.
3. Remove the bay leaf and season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley and a slice of crusty bread on the side.

Chicken Tortilla Soup with Avocado

Chicken Tortilla Soup is a comforting dish that delivers a burst of flavors in every bite. This soup combines tender chicken, vibrant vegetables, and a rich broth, creating a delightful meal that’s both hearty and satisfying. Topped with creamy avocado and crunchy tortilla strips, it’s a perfect balance of textures and tastes.

What’s more, this recipe is simple to make! Just toss the ingredients in your crockpot and let it do the work. In a few hours, you’ll have a warm bowl of deliciousness that’s sure to please the whole family.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Tortilla strips, for topping

Instructions

1. Prepare the Chicken: Place the chicken breasts in the bottom of the crockpot. Add the diced tomatoes, black beans, corn, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
2. Cook: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender.
3. Shred the Chicken: About 30 minutes before serving, shred the chicken in the crockpot using two forks and stir well.
4. Serve: Ladle the soup into bowls and top with avocado slices, fresh cilantro, and tortilla strips. Enjoy!