My favorite cold-weather gadget is by far my crockpot. I like to use the crockpot as there is little to no effort on my part, and there is nothing quite as wonderful as a big, satisfying, warming, comforting bowl of soup.
That keeps me going through every cold day, so in the morning, I throw a few ingredients in the slow-cooker, go to work, and don’t have to worry about dinner at all. By the end of the day, the entire house smells wonderful and wonder of all wonders, dinner is ready.
It’s all sorts of amazing. I can play with textures and flavors and crockpot soups are the perfect medium for that.
These are my favorite crockpot soup recipes, basic and unbeatable, instant warmers and perfect comfort-food, to get me through the season.
The 13 Best crockpot soup recipes
1. Chicken Tortilla Soup
When I think comfort food, I think chicken tortilla soup. There’s something so satisfying about shredded chicken, crunchy tortilla strips and broth seasoned with chili and cumin.
Black beans, corn and avocado usually make their way in, and cheese for good measure.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 1 (10 oz) can diced tomatoes with green chilies
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 small onion, chopped
- 1 bell pepper, chopped
- Salt and pepper, to taste
- Juice of 1 lime
- Tortilla strips, for serving
- Chopped fresh cilantro, for serving
- Shredded cheese, for serving
- Sour cream, for serving
Instructions
1. Place the chicken breasts in the bottom of a slow cooker.
2. Spread the black beans, corn, diced tomatoes with green chilies, chopped onion and bell pepper over the chicken.
3. Pour in the chicken stock and add the cumin, chili powder, garlic powder, salt and pepper.
4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. When the chicken is cooked through and tender, remove it from the slow cooker. Shred the chicken with two forks. Replace the shredded chicken in the soup.
6. Add in the lime juice just before serving. Sprinkle with tortilla strips, cilantro, shredded cheese and sour cream, as you prefer. Serve hot.
2. Beef and Barley Soup
I often make this comforting soup, easy and nourishing with tender beef chunks, hearty barley, carrots, celery, onions and a touch of garlic and thyme.
Ingredients
1 pound beef stew meat
1 tablespoon vegetable oil
2 carrots, diced
2 celery stalks, diced
1 onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 cup water
1 cup pearl barley
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
1. Place the vegetable oil in a skillet over medium-high heat. After it has warmed, add the beef stew meat and allow it to brown on all sides.
2. Transfer browned beef to the slow cooker. Add carrots, celery, onions and garlic.
3. Pour in the beef broth and water. Add the pearl barley and diced tomatoes.
4. Stir in the thyme and bay leaf. Add salt and pepper to taste.
5. Cover and cook on low for 6-7 hours or until the beef is very tender and the barley is cooked.
6. Adjust seasoning to taste, remove the bay leaf and garnish with fresh parsley.
3. Potato Leek Soup
This classic soup always hits the spot for me. I use Yukon Gold potatoes for their silky texture, leeks for to have one of my 5 a day!, and just a hint of garlic and thyme for a savory note.
A dash of cream makes it pure indulgence.
Ingredients
2 tablespoons butter
3 large leeks, white and light green parts only, cleaned and sliced
4 cups chicken or vegetable broth
3 large russet potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
Chopped chives or parsley for garnish (optional)
Instructions
1. Melt the butter in a skillet over medium heat. Add the leeks and cook until softened, about 5 minutes.
2. Put the leeks into the slow cooker and add the diced potatoes, chicken (or vegetarian) broth, salt, and pepper.
3. Cover and simmer gently for 6-8 hours, until the potatoes are tender.
4. Blitz until smooth either using an immersion blender or transferring in batches to a regular blender.
5. Stir in the heavy cream and heat through in the crockpot for an additional 10-15 minutes.
6. Serve hot, garnished with chopped chives or parsley if desired.
4. Minestrone Soup
Minestrone Soup – hearty, filling and wonderfully rewarding – is thus something that comes to mind when I think of it. In its hearty inexpensiveness and versatility, there’s a whole array of flavors and colors to feature in my pot.
Often, it begins with a mix of colorful vegetables thrown in with dried beans and the occasional variety of pasta to complete the mix; all simmered in a broth of meat, vegetables and seasoning.
Ingredients
2 tablespoons olive oil
1 onion, diced
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 zucchini, chopped
1 red bell pepper, chopped
1 can (14 oz) diced tomatoes
1 can (15 oz) cannellini beans, drained and rinsed
1 cup green beans, trimmed and cut into 1-inch pieces
4 cups vegetable broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup pasta (such as small shells or ditalini)
2 cups fresh spinach
1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
1.Put the olive oil into a large skillet over medium heat. Add the onion, garlic and sauté until the onion is translucent. Add the carrots and celery and cook until they begin to soften.
2. Place the sautéed vegetables in a crockpot. Add the zucchini, red bell pepper, diced tomatoes, cannellini beans, green beans, vegetable broth, oregano, basil, salt and pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are all tender.
4. About half an hour before serving, add the pasta, cover, and cook until al dente.
5. Stir in the fresh spinach and cook until wilted before serving.
6. Serve hot, topped with grated Parmesan cheese if desired.
5. Broccoli Cheddar Soup
It’s hard to beat a hot, creamy bowl of broccoli cheddar soup. My recipe calls for fresh broccoli, sharp cheddar cheese, and a pinch of garlic for a little zip.
I might even toss in a dash of nutmeg for a comforting home-cooked vibe. Delicious, indeed.
Ingredients
4 cups fresh broccoli florets
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups grated cheddar cheese
1 cup milk
1 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
Instructions
1. Melt the butter in a skillet over medium heat, add the chopped onions and minced garlic, and sauté until the onions are translucent.
2. Place the onion and garlic in the bottom of a crockpot and then add the broccoli florets and the chicken or vegetable broth. Cover and cook on low for 4 hours or until the broccoli is tender.
3. In a small bowl, whisk together 2 tb flour and the milk until smooth. Pour into the crockpot.
4. Then add the heavy cream to the crockpot, and finally the grated cheddar cheese. Stir well and cook on high for 30 minutes, until the soup looks thickened and all the cheese has melted completely.
5. Puree with a hand blender if you like it smoother, or leave as is if you like it chunkier.
6. Season with salt and pepper to taste; serve. Homemade broccoli cheddar soup, done!
6. Lentil and Sausage Soup
When I’m after a rich, comforting hotpot, this is my go-to dish. Nutrient-packed lentils and juicy sausage flavor every mouthful, compounded by ingredients like garlic, carrots and tomatoes to create a wholesome, satisfying bowl that you can enjoy on any occasion.
Ingredients
1 pound Italian sausage, sliced or crumbled
1 cup dried lentils, rinsed
4 cups chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 onion, chopped
2 carrots, peeled and sliced
2 stalks celery, sliced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1 tablespoon olive oil
2 cups fresh spinach, roughly chopped
Instructions
1. In a medium skillet over medium heat, brown the sausage in olive oil until cooked through. Crumble it into smaller pieces if necessary, then drain off the excess fat.
2. Put the cooked sausage, lentils, chicken broth, diced tomatoes, onion, carrots, celery, garlic, thyme, salt, pepper and bayleaf in a crockpot.
3. Mix all ingredients and place in a crockpot to cook on low for 6 to 8 hours or on high for 3 to 4 hours, until lentils are tender.
4. About half an hour before serving, fold in the cut spinach and let it wilt slightly. 5 – Remove the bay leaf, taste and adjust seasoning, then serve hot.
7. Split Pea Soup
There’s nothing more cosy than a big bowl of split pea soup. When I think of a restful evening or a lazy weekend, a bowl of this soup is usually on the menu.
My split pea soup often includes ham, vegetables like carrots and onions, and then sometimes a sprinkle of thyme. I might occasionally add garlic as well.
Ingredients
- 2 cups dried split peas, rinsed
- 1 ham bone or ham hock (optional for added flavor)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried thyme
- 6 cups chicken or vegetable broth
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Instructions
1. Put the split peas in your crockpot with the ham bone or ham hock if you’re using them.
2. Add the chopped onion, carrots, celery, and minced garlic to the crockpot.
3. Stir in the bay leaf, dried thyme, and pour in the broth.
4. Cover and cook on low for 8 hours or until the peas are tender and the soup is thickened.
5. Remove and discard the bay leaf and ham bone; taste and season the soup with salt and pepper.
6. Serve hot, garnished with chopped fresh parsley if desired.
8. White Chicken Chili
This is what I think of when I think of comfort food: chunks of tender chicken, creamy white beans cooked with chicken broth, a little bit of heat from the green chilies. I like to add a sprinkle of cilantro and a squeeze of lime to make it especially bright and fresh.
Ingredients
2 boneless, skinless chicken breasts
1 can (15 ounces) white beans, drained and rinsed
1 cup chicken broth
1 cup salsa verde
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sour cream
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro (optional)
Instructions
1. Place the chicken breasts at the bottom of the slow cooker.
2. Top the chicken with the white beans, chicken stock, salsa verde, ground cumin, chili powder, dry onion and garlic powders, and salt and black pepper.
3. Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is done and tender.
4. Remove the chicken breasts and optionally shred while hot using two forks, then add the shredded chicken back into the slow cooker. Or just leave it as whole breasts!
5. Stir in the sour cream and lime juice until well combined.
6. Serve the chili hot, garnished with fresh cilantro if desired.
9. Vegetable Beef Soup
I think a good healthy vegetable soup should contain all the ingredients. I usually put beef , carrot, potato and beans.
Tomato and onion are the main ingredients to boil the soup. Then you can add the fresh ingredients such as corn and peas, celery and pepper to give the soup different taste and color.
It is my favorite meal when it is cold outside.
Ingredients
- 1 lb beef stew meat
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 cups water
- 3 carrots, sliced
- 3 potatoes, peeled and diced
- 2 celery stalks, sliced
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
1. In a large skillet over medium-high heat, add your olive oil and brown the beef stew meat on all sides.
2. Put the browned beef in a crockpot. Add the chopped onion and minced garlic.
3. Pour in the beef broth, diced tomatoes, and water.
4. Stir in the carrots, potatoes and celery, and the thyme, basil, salt and pepper.
5. Wrap and cook on low for 6-8 hours. Insert the green beans, corn and peas in the final hour of cooking.
6. Adjust seasoning if necessary and serve hot.
10. Corn Chowder
When it comes to stewy soups, I find my go-to is corn chowder – it’s nothing fancy but it‘s comforting and creamy. I like that it’s a dish where I can really just wing it.
Cooking-wise, I use sweet corn, red potatoes and diced bell peppers – with a little smoked paprika thrown in.
Ingredients
4 cups corn kernels (fresh, frozen, or canned)
4 cups chicken or vegetable broth
1 cup diced potatoes
1 cup diced onion
1 cup diced red bell pepper
3 cloves garlic, minced
1 cup milk
1/2 cup heavy cream
4 slices bacon, chopped
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons chopped fresh parsley (for garnish)
Instructions
1. Fry the chopped bacon in a skillet over medium heat, then remove and set aside.
2. Melt the butter in the same skillet and sauté the onion, red bell pepper and garlic until they are softened, about 5 minutes.
3. Add the sautéed vegetables to a crockpot. Add the corn, potatoes, broth, salt, pepper and smoked paprika. Stir to incorporate.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the potatoes are tender.
5. About half an hour before serving, add the milk and heavy cream. Use an immersion blender to partially blend the soup up to half way, to make it creamy, but keep some chunks in there.
6. Serve hot, garnished with the crispy bacon and fresh parsley.
11. Tuscan White Bean Soup
Nothing says comfort like curling up with a bowl of Tuscan White Bean Soup. A creamy bowl of cannellini beans with fresh rosemary and earthy kale, particularly when flavored with a drizzle of extra virgin olive oil and diced tomatoes, is the stuff of dreams for a cozy winter meal.
It’s one of my favorite classic recipes.
Ingredients
1 pound dried white beans (such as cannellini or great Northern beans)
1 medium yellow onion, diced
2 carrots, peeled and sliced
2 celery stalks, sliced
3 cloves garlic, minced
6 cups vegetable or chicken broth
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
1 bunch kale, stems removed and leaves chopped
2 tablespoons olive oil
Optional: freshly grated Parmesan cheese, for serving
Instructions
1. Rinse and sort dried beans. Soak in a big bowl of water overnight; drain and rinse before cooking.
2. In the crockpot, add soaked beans, onion, carrots, celery, garlic, broth, rosemary, thyme, bay leaf, salt and pepper.
3. Cover and cook on low for 7 to 8 hours, or until the beans are tender.
4. Remove and discard the bay leaf. Mash the beans lightly with a potato masher so that the beans hold a slight texture, but still look somewhat creamy.
5. Toss in the chopped kale and oil, then cover and cook for a further 15 or 20 minutes, until the kale is wilted.
6. Adjust seasoning with salt and pepper as needed. Serve hot with freshly grated Parmesan cheese, if desired.
12. Butternut Squash Soup
There is nothing more comforting than a creamy butternut squash soup with a smidge of nutmeg, garlic and a splash of coconut milk for a silky finish to it. I love making this for dinner because it’s warming, healthy and hearty.
Ingredients
1 large butternut squash, peeled and cubed
1 medium onion, chopped
2 cloves garlic, minced
1 medium apple, peeled, cored, and chopped
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup coconut milk (optional, for creaminess)
Instructions
1.Put the cubed butternut squash, chopped onion, minced garlic and chopped apple in your crockpot.
2. Pour the vegetable stock in and season with salt, black pepper, nutmeg and cinnamon. Stir the mixture to incorporate.
3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours until the squash is very soft.
4. When cooked, use an immersion blender to puree the soup until smooth. Or, blend soup in batches in a countertop blender.
5. Stir in the coconut milk, if using, and season to taste. Heat for 15-20 minutes over low heat.
6. Pour in the coconut milk and serve hot with a swirl of coconut milk or a sprinkle of extra cinnamon if you wish.
13. Clam Chowder
There is nothing like the heavy bosom of clam chowder, full of tender clams, velvety potatoes, a glug of white wine and a gentle simmer of onions and celery. I like the way it all melds together.
I like the way it fills my stomach and soothes my soul.
Ingredients
4 slices of bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
2 (10 oz.) cans of clams with juice
3 medium potatoes, peeled and diced
2 cups chicken broth
1 cup heavy cream
1 cup whole milk
2 bay leaves
1 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Instructions
1. Heat a skillet over medium heat and cook the bacon bits in it until crispy. Remove and set aside, reserving the fat in the pan. About 1 tbsp worth.
2. Put the diced onion and the minced garlic in the pan and sauté until the onion is transparent.
3. Put onion mixture, canned clams and juice, diced potatoes, chicken broth, bay leaves and thyme in the crock pot. Season to taste with salt and pepper.
4. Cover and cook on low for 4-5 hours, or until the potatoes are tender.
5. Melt the butter in a small saucepan over medium heat, then stir in the flour and cook for 1-2 minutes. Whisk in the milk and heavy cream, then bring to a boil.
6. Stir the milk mixture into the crockpot and cook on high for 30 more minutes or until the chowder thickens. Serve hot, topped with the crispy bacon.
