15 Delicious Crockpot Soup Recipes to Warm Your Soul

There’s just something comforting about a pot of soup simmering all day—especially when you barely have to lift a finger. Crockpot soup recipes are the ultimate “set it and forget it” meals.

You toss everything in, hit the button, and by the time dinner rolls around, your house smells amazing and you’ve got a hot, cozy bowl of goodness ready to go. Whether you’re after a classic like chicken noodle or something a little different like a sweet potato curry blend, the slow cooker takes all the flavors and makes them taste like they’ve been cooking for hours (because they have).

It’s perfect for busy weekdays, lazy weekends, or anytime you just want dinner to make itself. So grab your spoon—there’s a crockpot soup for every mood.

Crockpot Chicken Tortilla Soup

This Crockpot Chicken Tortilla Soup is the perfect blend of savory flavors and fresh ingredients. It’s hearty and satisfying, making it a great choice for any day of the week. With tender chicken, beans, and colorful vegetables, it’s a crowd-pleaser that’s super easy to whip up!

You’ll love how simple it is to prepare. Just toss everything in the crockpot and let it do the work while you go about your day. The result is a comforting soup that’s full of flavor and warmth, perfect for cozy nights in.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1 can diced tomatoes with green chilies
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)
• Tortilla strips (for serving)

Instructions

1. Combine chicken, black beans, corn, diced tomatoes, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper in the crockpot.
2. Cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.
3. Remove the chicken and shred it with two forks. Return the shredded chicken to the soup and stir in lime juice.
4. Serve hot, garnished with fresh cilantro and tortilla strips on top.

Slow Cooker Potato Leek Soup

This creamy potato leek soup is a warm hug in a bowl. Simple to make, it combines the earthy flavors of potatoes and leeks, creating a delightful blend of comfort and nourishment. Perfect for chilly days, this soup is both hearty and satisfying.

The slow cooker does all the hard work, allowing the ingredients to meld beautifully while you go about your day. With its velvety texture and subtle taste, it’s a great option for lunch or dinner. Just whip up some crusty bread on the side, and you’re all set!

Ingredients

• 4 large leeks, cleaned and sliced
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• Salt and pepper to taste
• Chives for garnish

Instructions

1. Prepare the Vegetables: In the slow cooker, combine the sliced leeks, diced potatoes, and chopped onion. Drizzle with olive oil, and season with salt and pepper.
2. Add the Broth: Pour the vegetable broth over the vegetables, ensuring everything is covered.
3. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
4. Blend: Once cooked, use an immersion blender to puree the soup until smooth. Stir in the heavy cream, and adjust seasoning if needed.
5. Serve: Ladle the soup into bowls, garnish with chives, and enjoy with crusty bread.

Crockpot Beef And Vegetable Soup

This hearty crockpot beef and vegetable soup is perfect for cozy evenings. Bursting with flavors from tender beef, fresh vegetables, and seasonings, it’s a satisfying meal that warms you from the inside out. Plus, it’s super easy to prepare, allowing you to simply toss in your ingredients and let the slow cooker do the work.

The rich, robust taste of the beef pairs wonderfully with the sweetness of carrots and the earthiness of potatoes. Each spoonful is comforting and nourishing, making it a family favorite. Whether you serve it on a chilly day or during a busy weeknight, this soup is sure to please.

Ingredients

• 1.5 pounds beef chuck roast, cut into 1-inch cubes
• 4 cups beef broth
• 2 cups carrots, sliced
• 2 cups potatoes, diced
• 1 cup green beans, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves

Instructions

1. Prepare the Ingredients: In a large bowl, combine the beef cubes, onions, garlic, and all the vegetables.
2. Add to Crockpot: Transfer the mixture to your crockpot. Pour in the beef broth and add Worcestershire sauce, thyme, salt, pepper, and bay leaves.
3. Cook: Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the flavors meld.
4. Serve: Before serving, remove the bay leaves and enjoy your hearty soup warm, perhaps with some crusty bread on the side.

Slow Cooker Creamy Tomato Basil Soup

Slow Cooker Creamy Tomato Basil Soup is a warm and comforting dish that’s simple to make. This soup combines the rich, tangy flavors of tomatoes with the fresh taste of basil for a delightful experience. It’s perfect for busy days when you want a homemade meal with minimal effort.

The combination of creamy textures and vibrant flavors makes this soup a family favorite. Serve it with a side of grilled cheese for a classic pairing that’s sure to satisfy!

Ingredients

• 2 cans (28 ounces each) crushed tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon sugar (optional)
• Salt and pepper to taste
• 1 cup heavy cream
• 1/2 cup fresh basil leaves, chopped

Instructions

1. Combine Ingredients: In your slow cooker, add crushed tomatoes, chopped onion, minced garlic, vegetable broth, oregano, sugar, salt, and pepper.
2. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
3. Blend: Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a regular blender in batches.
4. Add Cream and Basil: Stir in the heavy cream and chopped basil, letting it warm through for another 15-20 minutes on low.
5. Serve: Enjoy hot with a sprinkle of pepper on top and a side of grilled cheese.

Crockpot White Chicken Chili

Crockpot White Chicken Chili is a warm, comforting dish that combines tender chicken, creamy beans, and zesty spices for a delightful experience in every bite. It’s a fantastic choice for busy days, as you can simply toss the ingredients into your slow cooker and let it do the work. The flavors meld beautifully over time, resulting in a rich and satisfying meal that everyone in the family will love.

This chili is not only delicious but also quite versatile. You can adjust the spice level to your liking and add toppings like cheese, cilantro, or avocado for an extra kick. Perfect for a cozy evening, it warms you up from the inside out!

Ingredients

• 2 cups cooked shredded chicken
• 1 can (15 oz) white beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (4 oz) diced green chilies
• 1 cup chicken broth
• 1 cup corn (frozen or canned)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• 1 cup shredded cheese (for topping)
• Fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions

1. Combine Ingredients: In your crockpot, add the shredded chicken, white beans, black beans, diced green chilies, chicken broth, corn, cumin, chili powder, garlic powder, onion powder, salt, and pepper.
2. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir occasionally if possible.
3. Serve: Once cooked, taste and adjust seasoning if needed. Ladle into bowls and top with shredded cheese and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Slow Cooker Broccoli Cheddar Soup

This Slow Cooker Broccoli Cheddar Soup is the perfect cozy dish for any day of the week. Creamy, cheesy, and packed with nutritious broccoli, it’s a delightful blend of flavors that warms you right up. Plus, it’s super simple to make, requiring minimal prep while your slow cooker does all the work.

Whether served for lunch or dinner, this soup is sure to please everyone at the table. The rich cheddar flavor pairs perfectly with broccoli, creating a delicious comfort food that feels like a hug in a bowl. Ready to enjoy? Let’s dive into the ingredients and how to prepare this tasty soup!

Ingredients

• 4 cups fresh broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup milk
• 2 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional)
• 1 tablespoon olive oil
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

Instructions

1. Prep the Vegetables: In a skillet, heat the olive oil over medium heat. Sauté the onion and garlic until fragrant and softened, about 5 minutes.
2. Add Ingredients to the Slow Cooker: Transfer the sautéed onion and garlic to the slow cooker. Add the broccoli florets and vegetable broth. Season with salt, pepper, and nutmeg if using.
3. Cook: Cover and cook on low for 4-5 hours or high for 2-3 hours until the broccoli is tender.
4. Blend: Once cooked, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier soup, blend only half of it.
5. Add Cheese and Milk: Stir in the milk and shredded cheddar cheese until melted and smooth. If the soup seems too thin, add the cornstarch mixture and stir well. Let it cook for another 10-15 minutes to thicken.
6. Serve: Ladle the soup into bowls and enjoy with crusty bread or crackers!

Crockpot Tuscan Sausage And Kale Soup

Looking for a hearty, comforting dish that’s super easy to make? Crockpot Tuscan Sausage and Kale Soup is the perfect solution! This recipe combines spicy sausage, fresh kale, and creamy white beans to create a deliciously satisfying bowl of goodness. The flavors meld beautifully as they simmer, making your kitchen smell amazing.

This soup is not just tasty; it’s also packed with nutrients. The addition of kale adds a nice crunch, while the sausage brings in a kick of flavor. Plus, it’s a one-pot meal, so cleanup is a breeze. Perfect for busy weeknights, just set it and forget it!

Ingredients

• 1 pound Italian sausage (mild or spicy)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 4 cups fresh kale, chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Brown the sausage in a skillet over medium heat, breaking it up as it cooks. Drain any excess fat.
2. In your crockpot, add the browned sausage, chopped onion, minced garlic, chicken broth, cannellini beans, diced tomatoes, oregano, and red pepper flakes.
3. Stir everything together, then cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. About 30 minutes before serving, stir in the chopped kale. Let it cook until the kale is tender.
5. Season with salt and pepper to taste before serving. Enjoy your warm bowl of Tuscan soup!

Slow Cooker Chicken And Wild Rice Soup

If you’re looking for a comforting and hearty meal, this Slow Cooker Chicken and Wild Rice Soup is perfect. It’s creamy, packed with flavor, and has tender chunks of chicken mixed with wholesome wild rice and vegetables. Plus, it’s incredibly easy to make—just toss everything in the slow cooker and let it do the work!

This soup is not only delicious but also a great way to warm up on a chilly day. The combination of savory broth and tender ingredients makes each spoonful a delight. You can enjoy it on its own or serve it with crusty bread for a delightful meal.

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup wild rice, rinsed
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Combine Ingredients: In the slow cooker, add chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, salt, and pepper.
2. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the chicken and rice are cooked through.
3. Shred Chicken: About 30 minutes before serving, remove the chicken breasts, shred them with two forks, and return them to the slow cooker.
4. Add Cream: Stir in the heavy cream and mix well. Allow the soup to heat through for the final 30 minutes.
5. Serve: Ladle the soup into bowls and garnish with fresh parsley before serving. Enjoy your warm and hearty meal!

Crockpot Lentil And Sweet Potato Soup

This Crockpot Lentil and Sweet Potato Soup is a warm and comforting dish that’s perfect for any day of the week. With its rich flavors and hearty ingredients, you’ll find it satisfying and delicious. It’s simple to make; just toss everything in your slow cooker and let it do the work for you!

The combination of tender lentils and sweet chunks of potato creates a delightful texture, while the spices bring out a wonderful depth of flavor. Perfectly seasoned and packed with nutrients, this soup is a great option for a healthy meal that everyone will enjoy.

Ingredients

• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• 6 cups vegetable broth
• 1 can diced tomatoes (14.5 oz)
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. Combine all ingredients except the cilantro in your crockpot. Stir to mix everything well.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the lentils and sweet potatoes are tender.
3. Taste and adjust seasoning with salt and pepper as needed.
4. Serve hot, garnished with fresh cilantro.

Slow Cooker French Onion Soup

Slow Cooker French Onion Soup is a comforting dish that brings warmth and flavor to any table. With its rich, savory broth, sweet caramelized onions, and gooey melted cheese on top, this soup is a delicious way to enjoy a classic recipe with minimal effort. Plus, using a slow cooker means you can set it and forget it, making it perfect for busy days.

This soup is not only easy to prepare but also has a deep, satisfying taste that’s sure to please everyone. As the onions slowly cook down, they develop a sweet flavor that blends beautifully with the broth, resulting in a dish that feels special yet is simple to make. Serve it alongside crusty bread for a delightful meal!

Ingredients

• 4 large onions, thinly sliced
• 4 tablespoons unsalted butter
• 1 teaspoon salt
• 1 teaspoon sugar
• 4 cups beef broth
• 1 cup dry white wine
• 1 teaspoon thyme
• 1 baguette, sliced
• 2 cups shredded Gruyère cheese

Instructions

1. Caramelize the Onions: In your slow cooker, combine sliced onions, butter, salt, and sugar. Stir well. Set the slow cooker to low and cook for 10-12 hours, stirring occasionally, until the onions are deeply caramelized.
2. Add Broth and Wine: Once the onions are caramelized, add beef broth, white wine, and thyme to the slow cooker. Stir to combine. Cover and cook on high for an additional 1-2 hours.
3. Prepare the Bread: While the soup is cooking, preheat your oven to 350°F (175°C). Place the baguette slices on a baking sheet and toast them in the oven until golden brown.
4. Serve: Ladle the soup into bowls, top each with a slice of toasted baguette, and sprinkle generously with Gruyère cheese. Place under the broiler until the cheese is bubbly and golden.

Crockpot Taco Soup

Crockpot taco soup is a delightful dish that blends the bold flavors of classic tacos into a comforting soup. It’s a perfect meal for any day of the week, especially when you’re short on time. Simply throw everything in the crockpot, and let it simmer while you go about your day, filling your home with mouthwatering aromas.

This soup is not only easy to make, but it’s also customizable! You can add your favorite toppings like cheese, sour cream, or fresh jalapeños for an extra kick. It’s hearty, satisfying, and great for feeding a crowd or enjoying as leftovers.

Ingredients

• 1 pound ground beef or turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 1 can (14.5 oz) diced tomatoes
• 1 can (10 oz) diced tomatoes with green chilies
• 1 packet taco seasoning
• 2 cups beef or chicken broth
• 1 medium onion, chopped
• 1 bell pepper, chopped
• Salt and pepper to taste
• Toppings: shredded cheese, sour cream, fresh cilantro, tortilla chips

Instructions

1. Cook the Meat: In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain any excess fat.
2. Combine Ingredients: In the crockpot, combine the cooked meat, black beans, corn, diced tomatoes, taco seasoning, broth, onion, and bell pepper. Stir well.
3. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Season: Before serving, taste and adjust seasoning with salt and pepper as needed.
5. Serve and Enjoy: Ladle the soup into bowls and add your favorite toppings like cheese, sour cream, and tortilla chips.

Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup is a warm and comforting dish that’s perfect for chilly days. This creamy soup is bursting with sweet and savory flavors, making it a delightful addition to any meal. Plus, it’s super easy to make, allowing you to enjoy a homemade soup without spending hours in the kitchen.

With just a few simple ingredients, you can create a velvety texture that pairs beautifully with a drizzle of olive oil or a sprinkle of fresh herbs. It’s a fantastic way to warm up and enjoy the rich flavors of fall in every spoonful.

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced
• 1 onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup coconut milk (optional for creaminess)
• Fresh sage leaves for garnish

Instructions

1. Prep the Vegetables: Start by peeling and dicing the butternut squash, chopping the onion and carrots, and mincing the garlic.
2. Add to Slow Cooker: Place all the chopped vegetables into the slow cooker. Pour in the vegetable broth and add the cumin, cinnamon, salt, and pepper.
3. Cook: Cover the slow cooker and set it to cook on low for about 6-8 hours or on high for 3-4 hours, until the squash is tender.
4. Blend: Once cooked, use an immersion blender to puree the soup until smooth. If you prefer a creamier texture, stir in the coconut milk.
5. Serve: Ladle the soup into bowls, garnish with fresh sage leaves, and enjoy!

Crockpot Split Pea And Ham Soup

Split pea and ham soup is a comforting classic that warms you from the inside out. It’s rich and hearty, with the comforting flavors of savory ham, tender peas, and fresh vegetables. Plus, it’s super easy to prepare—just toss everything into the crockpot and let it do the work for you!

This soup is not only delicious but also nutritious, making it a perfect choice for chilly days or a cozy family dinner. The split peas become creamy as they cook, creating a thick and satisfying texture. Serve it with some crusty bread, and you have a meal that everyone will love.

Ingredients

• 1 pound dried split peas, rinsed
• 1 smoked ham hock or 2 cups diced ham
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken or vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Combine Ingredients: In the crockpot, add the rinsed split peas, ham hock or diced ham, onion, carrots, celery, garlic, broth, thyme, and bay leaf.
2. Cook: Cover and cook on low for 6-8 hours, or until the peas are tender and the soup is thick.
3. Shred Ham: If using a ham hock, remove it from the pot, shred any meat, and return it to the soup. Discard the bone and bay leaf.
4. Season: Stir in salt and pepper to taste. If you prefer a creamier texture, you can blend part of the soup with an immersion blender.
5. Serve: Ladle into bowls and enjoy with crusty bread!

Slow Cooker Thai Coconut Chicken Soup

This Slow Cooker Thai Coconut Chicken Soup is a delightful blend of flavors that will warm you up from the inside out. With tender chicken, aromatic spices, and creamy coconut milk, it offers a delicious taste of Thailand that’s both comforting and refreshing.

Making this soup is a breeze; simply toss all your ingredients into the slow cooker, set it, and forget it. Perfect for busy days, it allows the flavors to meld beautifully while you go about your routine. Serve it with a squeeze of lime and fresh herbs for an extra pop!

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 1 cup mushrooms, sliced
• 1 red bell pepper, sliced
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 2 limes, juiced
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions

1. Add chicken thighs, coconut milk, chicken broth, mushrooms, bell pepper, red curry paste, fish sauce, and brown sugar to the slow cooker.
2. Stir well to combine all ingredients.
3. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
4. Shred the chicken in the pot, and stir in lime juice. Adjust seasoning with salt and pepper as needed.
5. Serve hot, garnished with fresh cilantro and additional lime wedges.

Crockpot Stuffed Pepper Soup

Crockpot Stuffed Pepper Soup brings the comforting flavors of classic stuffed peppers into a hearty, delicious soup. With a mix of colorful bell peppers, ground meat, and tender rice, this dish is both satisfying and easy to make. It’s perfect for busy days, as you can throw everything in your slow cooker and let it do the work while you go about your day.

This soup is packed with flavor, thanks to tomatoes, spices, and the fresh crunch of peppers. Whether you’re craving a warm meal on a chilly evening or a nourishing dish for your family, this recipe delivers on all fronts. Plus, it stores well, making it a great option for leftovers!

Ingredients

• 1 pound ground beef or turkey
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup green bell pepper, chopped
• 1 cup red bell pepper, chopped
• 1 cup yellow bell pepper, chopped
• 2 cans (15 oz each) diced tomatoes
• 4 cups beef broth
• 1 cup uncooked rice
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• Fresh parsley or basil for garnish

Instructions

1. In a skillet over medium heat, cook the ground meat with the onion and garlic until browned. Drain any excess fat.
2. Transfer the meat mixture to the crockpot and add the chopped bell peppers, diced tomatoes, beef broth, uncooked rice, Italian seasoning, salt, and pepper.
3. Stir everything well, then cover and cook on low for 6-8 hours or high for 3-4 hours, until the rice is tender.
4. Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley or basil.
5. Enjoy your delicious and hearty stuffed pepper soup!