Dust off that slow cooker. Here are 47 glossy, warming crockpot soups that’ll help you stave off the winter chill a while longer.
We’ve waxed poetic about our slow cooker before.
It’s the perfect vehicle for braises, stews, soups, and desserts (fresh cinnamon buns, anyone?)—but using one can quickly become an exercise in disappointment if you don’t know and understand what it can and cannot do.
Grasp your crockpot’s limitations, respect them, and you’re golden.
Throw everything in a pot and walk away for eight hours, and you’ll probably be coming back to something that smells divine but tastes vaguely of boot leather.
Long, slow cooking softens flavors, and this, coupled with the fact that there’s no evaporation going on, means you’re running the risk of ending up with a gloopy, flavorless mess on your hands (and loads of angry washing up to do).
To that end, you want to be sure you’re building on those foundational flavors and brightening them with strong spices, herbs, and acids.
Choose your recipes wisely and peer inside every so often—you’ll be handsomely rewarded for your attention to detail.
From Beer Cheese Soup to Creamy Basil Tortellini Soup and even Buffalo Chicken Chili (if you’re on the lookout for something scorching-ly good, #5 is it), here are our picks for the best crockpot soups out there!
Every element of this velvety Panera classic is attuned to our very souls.
Warm, well-spiced and unapologetically simple — amid some very strong seasonal competition, this wins out every time.
Enliven it with a handful of garlick-y croutons or a spoon of olive tapenade garnish.
Heartening and humble — we get the feeling a Neanderthal would quite like this.
A warm bowl of this is always the answer; shake in a little soy to taste and serve alongside crusty, butter-sodden bread.
One of our favorite soups, both for its modest ingredients list and its particular knack for thawing us right out.
This one has a dark, rustic broth, rich with root veg like carrots and parsnips.
Chicken and farro taste as warm and familiar as sitting by the hearth with a favorite book — perfect for mopey, sniveling sick days, too.
This is somewhere between pie and soup, and accordingly, it’s probably one of the best recipes ever to exist — the ultimate winter comfort food.
Fry mushrooms and finely crushed garlic in butter until soft and browned, then pile on a piece of thick toast and serve with the soup.
There’s nothing wrong with a good old-fashioned “Napalm Chili”—but admittedly, there are days when we’re after something a little less intense.
This wholesome, smoky chicken stew is just the thing.
Serve it alongside some glorious, golden cornbread for a meal that’ll please all at the table (and stick to your guts long after you’ve licked your fingers clean).
Another excuse—as though one were needed—to plunk pasta in our soup.
If you can’t find orzo, any itty-bitty pasta shape–the smaller the better—works: try puntine (push pins), stelle (little piths) or risoni (akin to orzo, but tinier).
I was raised with pastina—tiny stars of pasta — but I can’t find it anywhere these days.
Anyone have a hookup on some pastina?
This would go great as well.
A brilliant, homespun chowder that’s both simple and luxurious.
You don’t have to mess with this time-honored classic — a sleeve of crackers is all it’ll take to make it shine.
A good chicken soup can—in addition to giving your cold the boot—soothe all ills and grant you eternal life.
Of course, the elixir of immortality is good soup served at the table with loved ones; what’d you think it was?
Lemon zest lends a lovely zing and sparkle, but a spoonful of chile oil would also be very welcome!
“I just hate enchiladas,” said no one ever.
This rich, smooth and thick soup may not be quintessentially Mexican—but we don’t anticipate any complaining.
Every hot mouthful invites a little tingle of pleasure; there are big, boastful flavors at play here, and they’re good.
A stack of nutty blue corn tortillas will pair wonderfully alongside.
Lunching at the local French bistro, we watched in envy as the woman at the table over devoured a gooey, rich gratinée soupe à l’oignon.
Broth sloshed onto her scarf, cheese made every attempt to escape the bowl — but she prevailed in slurping up every last spoonful.
We picked resentfully at our glad rags.
Neither of us dared to venture in so far as to suggest napkin bibs, but in that instant, we resolved we’d make a French onion soup for dinner that night; one so formidable we’d never think about our sad evening at the bistro again.
This is that soup.
Chicken soup is quite possibly the most pleasurable thing one can cook—bearing through a cold snap, drifts of snow piled at our door—only a rich, fragrant soup could see us through it all, put together in a snap.
This is an easy, reliable method to produce a properly restorative bowl of gloriously golden chicken soup.
Nothing mysterious in this recipe: carrots, potatoes, onions, bay leaf, chicken thighs, and chicken broth come together fast.
Bacon is sorely undervalued as a soup ingredient.
Don’t get us wrong—we love a pillowy soft BLT at any time of day—but the next time you’re frying up a few rashers of pork with the intent of making yourself a sandwich, spare a thought for this humble, warming soup.
We can’t vouch for the detoxifying claims of this soup—but it is good—as is to be expected of anything with a gooey, bubbling parmesan crust.
An assertive red wine would be delicious alongside.
As we shiver and hack our way through another blisteringly-dry, abominably-windy Southern winter—the more we ponder—why?
Why not throw in the proverbial towel, put all our belongings on Craigslist, and hightail it someplace tropical?
Blend this into fully smooth broccoli cheddar, or keep the colorful chunks intact.
It’s up to you.
Ever fancied getting drunk on a stew?
Well, you can’t (at least not yet — though we suspect there’s a student cookbook out there with some interesting ideas) but this redolent beer and cheese stew might get you some of the way there.
Here are even more cozy fall soups to choose from.
Here we’ve provided a very simple (but hearty, warming and sweet) squash soup in the hopes that you’ll tinker with the recipe and make it your very own.
We’ve handed you the brush; think of yourself as being a culinary Picasso, but with rather more edible results, yes?
And never was there such a good idea as this one.
The first steaming mouthful of this will send you leaping out of your chair, exclaiming, “It tastes like pizza! But it’s soup.”
Rejoice. Rejoice in the name of slow cooker soups.
If you’re anything like us, you’re always on the lookout for more ways to elevate supermarket tortellini with next to no work at all.
Sprinkle with a little sage butter and feta to serve—buon appetito!
The mere idea of pea soup used to make us want to sweep our plates to the floor in a rage when we were children.
“Was there ever anything so completely devoid of appeal as a pea soup?” We’d mutter, when friends defended it.
“It’s sick-ward food. It bears more than a passing resemblance to snot. It tastes vaguely of hand-wash—if it can be said to taste of anything at all.”
Until we tried this.
It does, on occasion, pay to be wrong.
The mild-mannered potato really benefits from the porky sprightliness of the ham in this recipe.
Serve with a lick of hot sauce and fluffy, well-buttered bread.
Crockpot soup recipes don’t get much easier.
We spent many a hungover morning at college (O.K., fine, last week) stumbling ‘round the quad with a greasy McDonald’s bag full of paper-wrapped hash browns.
Those are still our favorite—eaten furtively in the drive-thru while they’re still hot and fluffy, burning our fingers as we go—there’s no better way to spend a Saturday morning.
This savory, rich soup is a close second.
Garnish with a handful of crispy, fried bacon bits to serve.
The sun is shining, the sky is clear, the birds are singing their glorious song—and our soup’s done.
Oh, happy day.
An obligingly thrifty stew, this is a great way to use up those odds and ends of sausage you might otherwise have tossed, alongside whatever browning vegetables you’re eager to be rid of.
It is a bit like the Zuppa Toscana above, but it uses sliced sausage instead of crumbled one.
Like other thick soups, this benefits from a rest before it’s eaten; let it sit for 10 minutes and then finish with a generous crackle of black pepper to serve.
Crumbly, collapsing potato, tender, redolent meat, and velvety carrots inside an aromatic broth that’ll have your neighbors sniffing around your front door—this is one you’ll want to make over and over again.
Or one you’ll be compelled to make over and over again since anyone that gets a taste is invariably going to want more.
A gorgeous mélange of bold, rich flavors — it’s seldom you’ll come across a stew of which the word “razamatazz” is befitting, but it’s undeniable; this has razmatazz.
Not in excess, of course, but enough.
Happily, you can toss whatever vegetables you’d like in here: the more recalcitrant, the better.
Soups in the crockpot don’t get a whole lot better than this!
A perfect synthesis of autumnal flavors—this is the culinary equivalent of your favorite winter slippers—not, perhaps, the most fashionable, but imperative in braving the chill nonetheless.
When the snow really begins to pile on, we start wishing we had this on tap (O.K, no, ew, but you get the idea).
Barbecues are back!
No, they aren’t.
And they won’t be for a while!
Now back away from the grill.
Take that apron off, too, and stop waving those tongs about lest your neighbors think the prolonged cold has sent you quite off your rocker.
But you don’t let a little snow stop you from enjoying the pleasures of the barbeque—in fact, it might even compound them.
Case in point: this cheeseburger soup.
Genuinely, obscenely good.
A lively, vibrant stew in a rustic broth that uses a hint of Lea & Perrins.
The trick is the addition of a little chili oil—you don’t want this to burn, but you do want to feel its heat unfurling in your chest like so much liquid sunlight.
Perhaps you’ve got a treasured family recipe for the perfect pasta e fagioli, rich with beans and pasta, passed down from nonna to nonna — in which case, what’re you reading this for and also, we’re incredibly jealous.
But in case you haven’t, Alyssa over at The Recipe Critic has been kind enough to share hers.
We hope you like it; we hope your grandma likes it even more.
A more than fitting sendoff for those leftover beans from last week’s Taco Tuesday, this rich, brilliant stew is at once adaptable and cheap.
It’s sure to be a staple in your repertoire of easy slow cooker soup recipes before long.
Are you a fan of cabbage?
Do you like to eat soup in the winter?
Do you like to eat soup that’s hearty and satisfying but doesn’t leave your belly feeling like it’s going to burst at any second?
Then we have a recipe for you.
It’s called Crockpot Cabbage Soup With Hamburger!
It’s an innovative way to use up leftover cabbage.
Plus, it’s got beans, tons of veggies, and tastes like a hamburger.
There’s a lot of flavor in this soup, we promise.
Are you craving a delicious, authentic Asian meal?
We know we are.
We love Crockpot Egg Drop Soup because it’s light, simple, and easy to make.
Besides, it’s packed with flavors you crave when you want a taste of China: fresh ginger and garlic cloves.
The broth has a nice and light taste, but it’s still rich from the chicken stock.
And then there are those wispy beaten eggs—they add such an intense flavor that you’ll think you’ve just experienced the best Chinese food in town.
Have you ever heard of pozole?
It’s a Mexican pork stew that’s warm, comforting, and ever so tasty.
It’s made with pork, hominy, and chilies, which gives it a rich, spicy broth.
It also has plenty of tender pork and hominy to fill you up.
And if that wasn’t enough, it’s got a smoky red enchilada sauce in it, too.
Who doesn’t love that?
It’s just the thing for those chilly nights when you want something warm and cozy—and can’t be bothered to cook.
If you want an exciting way to enjoy that cauliflower hanging out in your fridge for too long, you’ll love this Crockpot Cauliflower Soup.
It’s light and creamy but also thick and filling.
But why are we so crazy about this Crockpot Cauliflower Soup?
It’s super easy!
You don’t need to stand over the stove stirring for hours; instead, you can throw everything into your crockpot and go about your day knowing that when you get home, dinner will be ready for you.
If you’re looking for a soup that will warm you right up, look no further than this Slow Cooker Mushroom Wild Rice Soup.
It’s creamy, cozy, and rich with flavor—it’s the perfect meal to eat while curled up on the couch watching TV.
The flavors blend flawlessly: mushrooms and wild rice create an earthy base that works well with the herbs.
You’ll also love how the veggies cook down into soft, juicy bites that melt in your mouth; plus, they add some serious crunch.
And if you’re worried about time management or just don’t want to dirty another pan, it’s okay.
Because in this recipe, you only need one pot and 15 minutes of prep time.
Do you know what’s better than a big bowl of Italian wedding soup?
A big bowl of Italian wedding soup that you can make in the crockpot.
That’s right, folks—make this classic soup without breaking a sweat.
It’s great for chilly days when you just want to curl up by the fireplace with a blanket and a book and not have to worry about anything else.
But it’s also ideal for sunny days when you want something warm and filling.
On top of that, it comes with tender and juicy meatballs that practically go down easy with a spoonful of rich broth.
The vegetables give off an aromatic scent that fills the kitchen as they cook down into delicate pieces of goodness (and if you want to add more flavor, just throw in some fresh herbs!).
Make sure you get your leafy greens too in there, too, because they give this dish a fresh and earthy flavor.
This Crockpot Pumpkin Soup is a little bit of heaven in a bowl.
How do we know?
Well, imagine cooking sweet pumpkins and apples in a slow cooker for a long time until they become soft and tender while bringing out the aromas of the spices.
Sounds appetizing, right?
But what do you get?
A smooth and lump-free soup that makes cleanup easier!
It goes great with crusty bread or dinner rolls, so you can dip your way through all those flavors.
If you’re looking for a yummy, zesty, good-for-you soup that’s easy to make and sure to please, this Crockpot Chicken Tortilla Soup is for you!
This soup is packed with fire-roasted tomatoes, chicken, black beans, and jalapeño peppers—all of which are super flavorful.
It’s also got tortillas that cook up soft and fluffy at the top, so they don’t get all broken up like regular tortillas when cooked in the microwave.
Plus, it’s light enough to serve as an appetizer or side dish for dinner (or lunch!) but hearty enough to make a filling meal on its own.
You may also bring it along as a potluck dish because it travels well in an insulated container.
There’s something about this soup that just makes you feel like everything is going to be okay.
Whether it’s the smell of cajun spices in your kitchen or the rich flavors of chicken, shrimp, and andouille sausage simmering together in a zesty tomato broth, it’s just so comforting when you take that first bite.
It simply tastes like home—like getting back from vacation on a rainy March day, eating Thanksgiving dinner with family, and going to bed after staying up late studying for exams.
We get it.
And you want to eat something that tastes like lasagna, but you don’t have the time or energy to make lasagna.
Well, that’s where we come in!
We’ve got the answer!
Introducing the Crockpot Lasagna Soup.
It’s a beefy tomato dish loaded with all the familiar flavors of lasagna in soup form.
It has ground beef, and Italian sausage, plus ricotta topping makes it so creamy.
And it’s the perfect dish for weeknight dinners when you need to feed a crowd without running to the grocery store or cooking multiple recipes at once.
Did you know that if you’re a fan of Thai flavors, you can make an incredible soup right in your crockpot?
This crockpot Thai chicken curry soup is SO easy and SO delicious.
Just toss everything in the crockpot, and do something else for several hours while it cooks.
You’ll come back to find tender chicken bites floating in a fragrant broth of coconut milk, lime juice, ginger, and cilantro.
The curry paste provides the saltiness and umami that makes this soup so crave-able—and we know what you’re thinking: “What kind of curry paste do you use?”
Don’t worry—You can get one of those jars or packets at the Asian section of your local grocery store.
Feel free to use whatever’s handy.
Do you know the kind of soup you get when you want something savory but not too heavy?
That’s what this soup is.
Cheesy Meatball Soup is a simple, flavor-packed soup that will fill you up.
It’s got all the best parts of classic meatball soup—but with a delicious cheesy twist.
And it tastes so scrumptious because it uses different kinds of cheese.
You can add mozzarella for creaminess, Monterey for tang, and cheddar for texture.
It’s also thick and creamy and nice and hearty, thanks to the addition of plenty of veggies.
If you think soup is bland, we’re here to tell you that’s a thing of the past.
Enter the Crockpot Chicken Parmesan Soup–your new favorite soup, and a whole lot more.
Let’s start with a base of chicken broth and crushed tomatoes, like the base in chicken parmesan—but then it gets interesting.
We add shredded chicken breasts, spices, and herbs for an aromatic touch (and because they taste great).
And then, we top it off with Gemelli penne pasta for added texture.
A decadent dish that tastes like chicken parmesan that you can eat any time of day!
Make soup your new love!
This Crockpot Black Bean Soup is one of those things that makes you feel warm inside.
It’s so satisfying and comforting and delectable, but at the same time, it has enough spice and flavor to keep you interested.
And it’s easy enough to make that you’ll want to keep it in your recipe arsenal for years to come.
You will love this Crockpot Carrot Ginger Soup once you try it.
It has a sweet and savory combo.
And it’s great because it uses seasonal root vegetables, so there are no weird ingredients or crazy recipes involved—just good old-fashioned veggies cooked until they’re tender enough to be pureed.
Then there’s the ginger.
It adds some spice and rounds out all the flavors, so everything’s just right.
46. Crockpot Pho
Slow cooker chicken pho is one of the world’s most amazing crockpot soups.
It’s got everything you could want: it’s hearty, savory, rich, clean, and refreshing and has a fresh citrusy taste from cilantro.
And it’s everything you love about pho—minus all the work!
Besides, it never disappoints.
The taste of slow-cooked chicken with warm rice noodles is just so irresistible.
And then you’ll also get to taste the broth base… oh man, the broth base!
It’s just so deep and oozing with umami.
Put in whatever veggies you want to make your own.
We love adding bean sprouts to ours because they cook up nice and tender in the slow cooker.
But we’re also big fans of adding jalapeños for an extra burst of flavor.
Crockpot Beef & Noodle Soup is like a hybrid between beef noodle soup and beef stew.
It combines the heartiness of a beef stew with the warmth and comfort of beef noodles.
The beef is tenderized by stewing it slowly over low heat in the crockpot with carrots, celery, mushrooms, and egg noodles—which give it just enough texture to keep things interesting without being too crunchy or dense.
And there are those tasty hints of spices.
They round everything off in a way that makes this soup taste as your grandma made it.
The bottom line
What we need — what we all need — is more soup.
That’s a universal truth if there ever was one, like fuzzy socks far outrank every other category of a sock, and you should always add more garlic than you think you need.
But (and dare we say it?) there is such a thing as too much of the same sort of soup.
French onion and chicken noodle, we’re looking at you, though this is a problem that’s doubtless been compounded by the ubiquity of canned soup.
Here’s another universal truth: whenever possible, make your own soup.
The tinned stuff’s not bad and granted, it’s got its moments, but it doesn’t hold a candle to what you can do with a little patience, some broth, and a crockpot.
- Copycat Panera Chicken & Wild Rice Soup
- Slow Cooker Chicken Potato Soup
- Slow Cooker Hearty Chicken Soup
- Slow Cooker Chicken Pot Pie Soup
- Slow Cooker Buffalo Chicken Chili
- Lemon Chicken Orzo Soup
- Slow Cooker Chicken & Corn Chowder
- Light & Creamy Chicken Noodle Soup
- Green-Chile Chicken Enchilada Soup
- Slow Cooker French Onion Soup
- Chicken Vegetable Crockpot Soup
- Chicken Bacon Crock Pot Chowder
- Detox Crockpot Lentil Soup
- Slow Cooker Broccoli Cheddar Soup
- Slow Cooker Beer Cheese Soup
- Crockpot Roasted Butternut Garlic Squash Soup
- Slow Cooker Tomato Basil & Parmesan Soup
- Slow Cooker Creamy Basil Tortellini Soup
- Slow Cooker Split Pea Soup
- Slow Cooker Ham & Potato Soup
- Loaded Crockpot Hash-Brown Potato Soup
- Zuppa Toscana
- Sausage Potato Soup With Kale
- Old Fashioned Beef & Vegetable Soup
- Slow Cooker Stuffed Pepper Soup
- Slow Cooker Beef & Barley Stew
- Crock Pot Cheeseburger Soup
- Slow Cooker Steak & Potato Soup
- Slow Cooker Pasta E Fagioli Soup
- Chicken Taco Soup
- Crockpot Cabbage Soup With Hamburger
- Crockpot Egg Drop Soup
- Slow Cooker Pozole
- Crockpot Cauliflower Soup
- Slow Cooker Mushroom Wild Rice Soup
- Crockpot Italian Wedding Soup
- Crockpot Pumpkin Soup
- Crockpot Chicken Tortilla Soup
- Crockpot Jambalaya Soup
- Crockpot Lasagna Soup
- Crockpot Thai Chicken Curry Soup
- Cheesy Meatball Soup
- Crockpot Chicken Parmesan Soup
- Crockpot Black Bean Soup
- Crockpot Carrot Ginger Soup
- Crockpot Pho
- Crockpot Beef & Noodle Soup
- Skim through our Crockpot Soups list.
- Select the recipe you’re looking for.
- Prep the ingredients as instructed.
- Spill your thoughts on our Facebook page!