20+ Comforting Crockpot Soup Recipes to Satisfy Every Craving

There’s something incredibly comforting about a warm bowl of soup, especially when it’s made in the slow cooker.

Whether you’re craving something hearty and filling or light and nourishing, crockpot soups provide the perfect solution for an easy, no-fuss meal.

The best part? You can set it and forget it, letting the slow cooker do all the work while you go about your day.

From creamy, indulgent options to vegetable-packed, healthy soups, the possibilities are endless.

In this article, we’ve gathered over 20 delicious crockpot soup recipes that will not only warm your body but also satisfy your taste buds.

So grab your slow cooker and get ready to enjoy some of the most comforting, flavorful soups ever!

20+ Comforting Crockpot Soup Recipes to Satisfy Every Craving

Crockpot soups are the ultimate way to make a meal that is both easy and satisfying.

Whether you’re looking for something creamy and decadent or a lighter, veggie-packed option, there’s a recipe here for everyone.

With the slow cooker’s convenience, you can easily set it and forget it, coming home to a delicious, fully cooked meal ready to serve.

These 20+ crockpot soup recipes will help you navigate through all your soup cravings, making your next meal a breeze to prepare.

Enjoy the warmth, flavor, and comfort that these easy-to-make soups bring into your home!

Crockpot Chicken Tortilla Soup

This Crockpot Chicken Tortilla Soup is a flavorful and hearty dish that’s perfect for chilly days. With tender chicken, spicy seasonings, and a blend of beans and tomatoes, this soup is both comforting and satisfying. The slow cooking process brings out the depth of flavors, making it an easy, set-it-and-forget-it recipe. Topped with crispy tortilla strips, sour cream, and cheese, this soup is a crowd-pleaser.

Ingredients:

• 2 lbs boneless, skinless chicken breasts
• 1 onion, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 4 cups chicken broth
• Salt and pepper, to taste
• 1 cup tortilla chips, crushed (for garnish)
• 1 cup shredded cheddar cheese (optional)
• 1/2 cup sour cream (optional)

Instructions:

1. Place the chicken breasts, diced onion, black beans, corn, tomatoes, green chilies, and spices into the slow cooker.
2. Pour in the chicken broth, ensuring the ingredients are submerged. Add salt and pepper to taste.
3. Cover and cook on low for 6-7 hours, or until the chicken is cooked through and shreds easily.
4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup and stir to combine.
5. Serve the soup hot, garnished with crushed tortilla chips, shredded cheddar cheese, and a dollop of sour cream.

This Crockpot Chicken Tortilla Soup is the perfect combination of spicy, savory, and creamy flavors. The slow cooker does all the work, making it an incredibly easy and low-effort dish to prepare. The shredded chicken adds a great texture, while the addition of tortilla chips brings a satisfying crunch to each spoonful. Whether served as a main dish for a family dinner or as a starter for a gathering, this soup will definitely be a hit. Make it your go-to recipe for a quick and comforting meal.

Crockpot Broccoli Cheddar Soup

Rich, creamy, and loaded with flavor, this Crockpot Broccoli Cheddar Soup is a delicious comfort food that’s simple to prepare. Made with fresh broccoli, sharp cheddar cheese, and a savory broth base, this soup is perfect for cozy dinners or as an appetizer. The slow cooking process allows the flavors to meld together beautifully, making it the perfect make-ahead dish for any occasion.

Ingredients:

• 4 cups broccoli florets
• 1 onion, diced
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 4 cups chicken or vegetable broth
• 2 cups potatoes, peeled and diced
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 2 tbsp flour (optional, for thickening)

Instructions:

1. In the slow cooker, combine the broccoli, onion, diced potatoes, garlic powder, salt, pepper, and broth.
2. Cover and cook on low for 6-7 hours, or until the vegetables are tender.
3. Once the vegetables are cooked, use an immersion blender to blend the soup until smooth and creamy. (Alternatively, you can blend half of the soup in a regular blender and return it to the slow cooker.)
4. Stir in the shredded cheddar cheese and heavy cream. If you’d like a thicker soup, make a slurry by melting butter in a pan, adding flour, and stirring until it thickens. Then, stir the slurry into the soup.
5. Cover and cook for an additional 20 minutes to allow the cheese to melt and the soup to thicken.
6. Serve hot, and enjoy the creamy, cheesy goodness.

This Crockpot Broccoli Cheddar Soup is a simple yet indulgent dish that combines the earthy flavor of broccoli with the richness of cheddar cheese. The slow cooker makes it easy to prepare, allowing you to come home to a creamy, satisfying meal. Whether you enjoy it as a meal on its own or as a side dish to a sandwich, it’s sure to become a family favorite. The velvety texture and cheesy flavor will leave everyone craving more.

Crockpot Beef and Vegetable Soup

This Crockpot Beef and Vegetable Soup is a wholesome and hearty dish, filled with tender chunks of beef, vibrant vegetables, and savory broth. Perfect for busy weekdays or a weekend gathering, this soup is both nutritious and comforting. The slow cooking method ensures that all the flavors meld together, creating a deeply flavorful base and tender beef that practically melts in your mouth.

Ingredients:

• 1 lb stew beef or chuck roast, cubed
• 4 cups beef broth
• 2 cups carrots, diced
• 2 cups celery, diced
• 1 onion, diced
• 2 cups potatoes, peeled and diced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper, to taste
• 2 tbsp olive oil (for browning)

Instructions:

1. Heat olive oil in a pan over medium heat. Brown the beef cubes in batches until they are evenly seared on all sides, then transfer the beef to the slow cooker.
2. Add the beef broth, diced carrots, celery, onion, potatoes, tomatoes, thyme, oregano, and bay leaf to the slow cooker.
3. Season with salt and pepper, stir to combine, and cover the slow cooker.
4. Cook on low for 7-8 hours, or until the beef is tender and the vegetables are soft.
5. Before serving, discard the bay leaf and adjust seasoning with more salt and pepper if needed.

This Crockpot Beef and Vegetable Soup is the ultimate comfort food for chilly days. The slow-cooked beef is so tender it falls apart, and the vegetables become perfectly infused with the rich broth. It’s a hearty, nutritious soup that’s perfect for feeding a crowd or meal prepping for the week. The combination of beef, vegetables, and herbs creates a satisfying, filling dish that will warm you up from the inside out. Serve it with some crusty bread, and you have a complete, cozy meal ready to enjoy!

Crockpot Potato Leek Soup

This Crockpot Potato Leek Soup is a velvety smooth, creamy dish that is simple yet elegant. With tender potatoes and leeks simmered in a rich broth, this soup is comforting and perfect for chilly nights. The slow cooking process allows the flavors to develop beautifully, creating a hearty yet light soup that can be served as a main course or appetizer. It’s an easy recipe to prepare, requiring minimal effort but delivering maximum flavor.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced (white and light green parts only)
• 1 onion, diced
• 4 cups vegetable or chicken broth
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Place the diced potatoes, leeks, onion, garlic powder, thyme, salt, and pepper into the slow cooker.
2. Pour in the broth and stir to combine the ingredients.
3. Cover and cook on low for 6-7 hours, or until the potatoes are tender and easily mashable.
4. Once the soup is ready, use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can blend half of the soup in a regular blender and return it to the slow cooker for a chunkier texture.
5. Stir in the butter and heavy cream, and cook on low for an additional 10-15 minutes to allow the flavors to meld.
6. Serve hot, garnished with fresh parsley.

This Crockpot Potato Leek Soup is a comforting, creamy delight that feels like a warm hug in a bowl. The leeks add a subtle sweetness that pairs perfectly with the earthy potatoes, and the creamy finish brings everything together beautifully. The slow cooker ensures that all the ingredients are perfectly tender and infused with flavor, making this a set-it-and-forget-it recipe that’s ideal for busy days. It’s a simple yet sophisticated soup that will impress guests or satisfy your family with minimal effort.

Crockpot Chicken and Rice Soup

This Crockpot Chicken and Rice Soup is a deliciously hearty, one-pot meal that’s both comforting and nourishing. The tender chicken, aromatic vegetables, and fluffy rice combine to create a satisfying soup that’s full of flavor. With the slow cooking process, the flavors meld together wonderfully, making this an easy and convenient meal for busy days. It’s perfect for meal prepping or feeding a crowd, and can be customized with your favorite seasonings.

Ingredients:

• 2 lbs boneless, skinless chicken thighs or breasts
• 1 cup long-grain white rice, rinsed
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas (optional)
• 1/2 cup heavy cream (optional for a creamy version)

Instructions:

1. Place the chicken, rice, onion, carrots, celery, garlic, thyme, garlic powder, salt, and pepper in the slow cooker.
2. Pour in the chicken broth and stir to combine the ingredients.
3. Cover and cook on low for 6-7 hours, or until the chicken is cooked through and the rice is tender.
4. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the soup and stir to combine.
5. For a creamier version, stir in the heavy cream and frozen peas. Cover and cook on low for another 10-15 minutes.
6. Serve hot, and enjoy the warm, satisfying goodness of this soup.

This Crockpot Chicken and Rice Soup is the epitome of comfort food. The chicken becomes melt-in-your-mouth tender, while the rice soaks up all the delicious flavors from the broth and vegetables. Whether you make it creamy or keep it light, this soup is perfect for chilly days or when you need a filling, nourishing meal. With its simple ingredients and hands-off cooking, it’s the perfect dish for busy families or meal prepping. It’s an easy recipe that will quickly become a favorite in your slow-cooker rotation.

Crockpot Italian Wedding Soup

Crockpot Italian Wedding Soup is a heartwarming, flavorful dish that combines tender meatballs, fresh greens, and a savory broth. This soup is loaded with Italian herbs and spices, offering a comforting meal with a little extra flair. The slow cooker brings out the best in the meatballs, ensuring they are juicy and full of flavor. It’s a perfect soup for weeknight dinners or a weekend gathering.

Ingredients:

• 1 lb ground beef or ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 6 cups chicken broth
• 2 cups baby spinach, chopped
• 1 cup cooked pasta (small pasta like orzo or acini di pepe)
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 1/2 tsp garlic powder

Instructions:

1. In a bowl, combine the ground meat, breadcrumbs, Parmesan, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well combined, then form into small meatballs, about 1 inch in diameter.
2. Place the meatballs into the bottom of the slow cooker.
3. Add the chicken broth, carrots, celery, garlic powder, and pasta to the slow cooker. Stir gently to combine.
4. Cover and cook on low for 6-7 hours, or until the meatballs are fully cooked and the vegetables are tender.
5. About 10 minutes before serving, stir in the chopped spinach and cook until wilted.
6. Serve hot, and enjoy this comforting and flavorful soup.

Crockpot Italian Wedding Soup is a delicious, satisfying meal that’s perfect for feeding a crowd or cozying up on a cold day. The small, tender meatballs are packed with flavor, and the addition of spinach and pasta makes each bowl hearty and nourishing. The slow cooking method allows the flavors to develop fully, creating a rich, savory broth that complements the meatballs and vegetables perfectly. This soup is a great option for a family dinner or as part of a festive meal. It’s simple to make, and its delicious flavors will leave everyone asking for seconds!

Crockpot Creamy Tomato Basil Soup

This Crockpot Creamy Tomato Basil Soup is a rich and velvety dish, perfect for pairing with a grilled cheese sandwich on a cozy day. With a blend of ripe tomatoes, fresh basil, and a touch of cream, this soup is a comforting classic that’s full of flavor. The slow-cooking method enhances the depth of the tomato’s natural sweetness, and the addition of cream gives it a luxurious finish. It’s an easy, hands-off recipe that can be served for lunch, dinner, or even as an appetizer.

Ingredients:

• 6 cups canned crushed tomatoes (or fresh tomatoes, chopped)
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp sugar (optional, to balance acidity)
• 1/2 cup heavy cream
• 1 tbsp olive oil
• Fresh basil leaves for garnish

Instructions:

1. Add the crushed tomatoes, onion, garlic, vegetable broth, dried basil, salt, pepper, and sugar (if using) to the slow cooker.
2. Drizzle the olive oil over the mixture and stir everything to combine.
3. Cover and cook on low for 6 hours, or until the vegetables are tender and the flavors have melded together.
4. Once the soup is done, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a regular blender.
5. Stir in the heavy cream and cook on low for an additional 10 minutes.
6. Serve hot, garnished with fresh basil leaves for a pop of color and added flavor.

This Crockpot Creamy Tomato Basil Soup is the ultimate comfort food, with its rich, creamy texture and perfectly balanced flavors. The slow-cooked tomatoes create a deep, natural sweetness, and the fresh basil adds a fragrant, herbal touch. The cream finishes the soup with a silky smoothness, making it a satisfying meal that’s both cozy and indulgent. Whether you’re serving it for lunch or dinner, this soup is sure to become a favorite. It’s a great recipe for meal prepping or sharing with loved ones, and it pairs wonderfully with crusty bread or a sandwich for a complete meal.

Crockpot Butternut Squash Soup

Crockpot Butternut Squash Soup is a warm, comforting dish that’s perfect for autumn or any time you’re craving a rich, velvety soup. The natural sweetness of the butternut squash is complemented by earthy spices and a creamy base, making it both comforting and nourishing. This slow-cooked soup is easy to prepare, and the slow cooker helps to develop the flavors, making each spoonful a smooth, flavorful experience. It’s a great way to enjoy the season’s produce and a healthy, satisfying meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup coconut milk (or heavy cream for a richer option)
• 1 tbsp olive oil
• Fresh parsley or pumpkin seeds for garnish

Instructions:

1. Place the cubed butternut squash, onion, garlic, vegetable broth, ginger, cinnamon, nutmeg, salt, and pepper into the slow cooker.
2. Drizzle with olive oil and stir to combine the ingredients.
3. Cover and cook on low for 6-7 hours, or until the squash is tender and easily mashable.
4. Use an immersion blender to blend the soup until smooth, or transfer to a regular blender in batches.
5. Stir in the coconut milk and cook on low for another 10-15 minutes, allowing the soup to heat through and develop a rich flavor.
6. Serve hot, garnished with fresh parsley or roasted pumpkin seeds for added texture.

This Crockpot Butternut Squash Soup is a wonderfully comforting dish that captures the essence of fall. The natural sweetness of the squash is enhanced by the warm spices, and the addition of coconut milk gives it a creamy, velvety texture. The slow cooker allows the ingredients to meld together beautifully, resulting in a soup that is both nourishing and satisfying. It’s a great way to enjoy a healthy, plant-based meal that still feels indulgent. Whether you enjoy it on its own or with a side of crusty bread, this soup is a perfect addition to your fall and winter meal rotation.

Crockpot Black Bean Soup

This Crockpot Black Bean Soup is a hearty and flavorful dish packed with protein and fiber. The combination of black beans, vegetables, and spices creates a robust, satisfying soup that’s both nutritious and filling. The slow cooker does all the work, allowing the flavors to blend together beautifully. This soup is not only delicious but also versatile—it can be made spicier with the addition of jalapeños or kept mild for a comforting, family-friendly meal.

Ingredients:

• 3 cups dried black beans, rinsed and soaked (or 4 cans of black beans, drained and rinsed)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 carrot, diced
• 1 can diced tomatoes (14.5 oz)
• 4 cups vegetable or chicken broth
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. If using dried beans, place the rinsed and soaked black beans, onion, garlic, bell pepper, carrot, diced tomatoes, vegetable broth, cumin, chili powder, paprika, cayenne pepper, salt, and pepper into the slow cooker.
2. Cover and cook on low for 7-8 hours, or until the beans are tender and the vegetables are soft.
3. If you prefer a smoother texture, use an immersion blender to blend the soup slightly. Alternatively, you can blend half of the soup and return it to the slow cooker.
4. Stir in the lime juice and adjust seasoning to taste.
5. Serve hot, garnished with fresh cilantro.

Crockpot Black Bean Soup is a flavorful, satisfying dish that’s perfect for meal prepping or feeding a crowd. The beans provide a hearty base, while the spices add a lovely depth of flavor. This soup is incredibly easy to make, with the slow cooker doing all the work for you. The addition of lime and fresh cilantro at the end brightens the flavor, making it a perfect balance of rich, earthy, and zesty notes. Whether served with tortilla chips, rice, or just a dollop of sour cream, this soup is a comforting and wholesome meal that’s sure to please everyone at the table.

Crockpot Potato Leek Soup

This Crockpot Potato Leek Soup is the epitome of comfort food. Creamy and rich, yet light and hearty, this soup combines earthy leeks with tender potatoes for a satisfying dish that’s both filling and full of flavor. Slow-cooking allows the leeks and potatoes to soften and release their natural flavors, creating a velvety smooth base. Finished with a touch of cream, this soup is perfect for chilly days or as a warm, comforting starter to any meal. It’s simple to prepare, making it an ideal choice for busy weeknights or leisurely weekends.

Ingredients:

• 4 large Yukon Gold potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or milk for a lighter option)
• 2 tbsp butter
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh chives for garnish (optional)

Instructions:

1. Place the diced potatoes, sliced leeks, onion, garlic, and vegetable broth in the slow cooker.
2. Add the thyme, salt, and pepper to taste, and stir the ingredients to combine.
3. Cover and cook on low for 6-7 hours, or until the potatoes and leeks are tender and fully cooked.
4. Once cooked, use an immersion blender to blend the soup to your desired consistency. If you prefer a chunkier texture, blend just part of the soup.
5. Stir in the heavy cream and butter, and cook for an additional 10 minutes on low to allow the flavors to meld.
6. Serve hot, garnished with chopped fresh chives for a burst of freshness.

This Crockpot Potato Leek Soup is a wonderfully creamy and hearty option that’s easy to make but packs a lot of flavor. The slow-cooked leeks add a subtle sweetness that balances perfectly with the creamy texture of the potatoes. With just a few ingredients and minimal effort, this soup is an ideal choice for busy days when you want a cozy meal that’s both comforting and nourishing. Whether enjoyed on its own or paired with a fresh baguette, this soup is sure to please. The addition of cream gives it a luxurious finish, but it’s just as delicious without, making it a versatile dish for all preferences.

Crockpot Chicken Tortilla Soup

This Crockpot Chicken Tortilla Soup is a flavorful, spicy, and filling meal that’s perfect for any season. It combines tender chicken with zesty tomatoes, black beans, corn, and a blend of spices, all cooked slowly to create a robust, savory broth. Topped with crispy tortilla strips, cheese, and a squeeze of lime, this soup is a full meal in a bowl. The slow cooker makes it incredibly easy to prepare, with minimal hands-on time, making it ideal for busy days when you want something tasty and satisfying.

Ingredients:

• 2 lbs boneless, skinless chicken breasts or thighs
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (14.5 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 4 cups chicken broth
• Salt and pepper to taste
• Juice of 1 lime
• Tortilla chips or homemade tortilla strips
• Shredded cheddar cheese and sour cream for topping

Instructions:

1. Place the chicken breasts, black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, paprika, cayenne pepper (if using), chicken broth, salt, and pepper into the slow cooker.
2. Stir everything to combine, ensuring the chicken is fully submerged in the broth.
3. Cover and cook on low for 6-7 hours, or until the chicken is tender and easily shreds with a fork.
4. Remove the chicken from the slow cooker, shred it with two forks, and return it to the soup. Stir in the lime juice.
5. Serve the soup hot, topped with crushed tortilla chips or crispy tortilla strips, shredded cheddar cheese, and a dollop of sour cream.

Crockpot Chicken Tortilla Soup is the perfect balance of savory, spicy, and tangy flavors. The slow cooking allows the chicken to become incredibly tender, while the combination of beans, corn, and tomatoes creates a rich, hearty broth. The lime juice adds a refreshing citrus kick, and the crispy tortilla strips bring a satisfying crunch. This soup is not only delicious but also highly customizable—add more heat if you like spice or top with your favorite garnishes. It’s a great option for meal prepping, family dinners, or serving at a casual gathering. With minimal effort and maximum flavor, this chicken tortilla soup is sure to become a staple in your slow cooker repertoire.

Crockpot Split Pea Soup

Crockpot Split Pea Soup is a hearty, nutritious dish that’s easy to make and packed with flavor. The earthiness of split peas combined with vegetables, savory ham, and a variety of seasonings creates a comforting soup that’s perfect for cold weather. The slow cooking method helps the flavors meld beautifully, and the peas break down to form a creamy, thick texture. Whether you use leftover ham or a ham bone, this soup is a great way to use up leftovers while making a filling, satisfying meal.

Ingredients:

• 2 cups dried split peas, rinsed
• 1 lb ham (cubed or ham bone with some meat on it)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 bay leaf
• 1/2 tsp dried thyme
• 1/2 tsp ground black pepper
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Add the split peas, ham, onion, carrots, celery, garlic, vegetable broth, bay leaf, thyme, and pepper to the slow cooker.
2. Stir everything to combine, ensuring the peas and ham are well distributed in the broth.
3. Cover and cook on low for 8-9 hours, or until the peas are tender and have broken down to form a thick, creamy consistency.
4. If you used a ham bone, remove it and shred any remaining meat before returning it to the soup.
5. Taste the soup and add salt as needed. Remove the bay leaf before serving.
6. Serve hot, garnished with fresh parsley.

Crockpot Split Pea Soup is a filling, hearty dish that’s perfect for those looking for a warm, comforting meal. The slow cooker does all the work, allowing the peas to cook down into a thick, rich broth, while the ham adds savory depth and flavor. This soup is ideal for meal prepping and can be enjoyed as a main dish or alongside a fresh salad or bread. The combination of vegetables, herbs, and the ham creates a wholesome, balanced meal that’s both satisfying and nutritious. Whether you’re using up leftover ham or starting from scratch, this split pea soup is sure to be a family favorite.

Crockpot Creamy Tomato Basil Soup

Crockpot Creamy Tomato Basil Soup is a rich, velvety, and comforting soup that’s perfect for a cozy meal. Slow-cooked to allow the tomatoes to release their natural sweetness and combined with fresh basil, garlic, and a touch of cream, this soup is an elevated take on a classic favorite. The slow cooking process brings out the depth of flavor, making it incredibly savory, while the cream adds a luxurious smoothness. Serve it with a grilled cheese sandwich for the ultimate comfort food experience.

Ingredients:

• 2 cans (28 oz each) crushed tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups vegetable broth (or chicken broth)
• 1/4 cup fresh basil leaves, chopped (or 1 tbsp dried basil)
• 1/2 tsp sugar
• Salt and pepper to taste
• 1 cup heavy cream (or half-and-half for a lighter version)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar (optional)
• Fresh basil leaves for garnish

Instructions:

1. In the slow cooker, combine the crushed tomatoes, chopped onion, garlic, vegetable broth, basil, sugar, salt, and pepper. Stir to combine.
2. Drizzle the olive oil over the top and cover. Cook on low for 6-7 hours, or until the vegetables are soft and the flavors have melded together.
3. Once the soup is done cooking, use an immersion blender to blend the soup until smooth and creamy. (Alternatively, you can blend the soup in batches in a regular blender.)
4. Stir in the heavy cream and balsamic vinegar (if using). Taste and adjust the seasoning with salt and pepper, if needed.
5. Serve hot, garnished with fresh basil leaves.

This Crockpot Creamy Tomato Basil Soup is a comforting bowl of goodness that’s both savory and slightly sweet, with a rich and creamy texture. The slow-cooking method helps bring out the natural flavors of the tomatoes and allows the basil to infuse the soup with aromatic herbal notes. With minimal preparation, you can have a bowl of this delicious soup ready to enjoy any time. It pairs wonderfully with a classic grilled cheese sandwich for a simple, satisfying meal. This soup also stores well, making it a great option for meal prep or leftovers.

Crockpot Butternut Squash Soup

Crockpot Butternut Squash Soup is a velvety, smooth, and lightly spiced soup that’s perfect for fall and winter. The natural sweetness of the butternut squash is complemented by savory onions, garlic, and a warm blend of spices. Cooking it slowly in the crockpot allows the flavors to meld together beautifully, resulting in a deeply satisfying soup. Whether enjoyed as a light lunch or a cozy dinner, this soup is an easy way to enjoy the earthy flavors of squash in a wholesome, comforting way.

Ingredients:

• 1 large butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (or chicken broth)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup coconut milk (or heavy cream for a richer version)
• Fresh parsley or thyme for garnish

Instructions:

1. Place the cubed butternut squash, chopped onion, carrots, garlic, vegetable broth, cinnamon, nutmeg, salt, and pepper into the slow cooker.
2. Drizzle the olive oil over the ingredients and stir to combine.
3. Cover and cook on low for 6-7 hours, or until the vegetables are tender.
4. Once the soup is cooked, use an immersion blender to puree the soup until it’s smooth and creamy. If you prefer a chunkier texture, blend just part of the soup.
5. Stir in the coconut milk (or cream) for extra creaminess and adjust the seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley or thyme.

Crockpot Butternut Squash Soup is the perfect dish to enjoy on chilly days when you crave something warm and nourishing. The slow cooking allows the natural sweetness of the squash to develop, while the spices add a comforting, aromatic depth. The addition of coconut milk or cream makes the soup luxuriously smooth, but it’s equally delicious without. This soup is perfect for meal prepping or freezing, and its vibrant color and rich texture make it a crowd-pleasing dish. Whether served as a starter or as a light meal, it’s a healthy, hearty option that will leave you feeling satisfied.

Crockpot Lentil Soup

Crockpot Lentil Soup is a hearty and nutritious dish that’s easy to make and full of flavor. Packed with lentils, vegetables, and aromatic herbs, this soup is both filling and healthy. The slow-cooking method helps the lentils break down and absorb all the flavors of the vegetables and seasonings, creating a savory, comforting broth. This soup is perfect for vegetarians and meat-eaters alike, and it’s an ideal choice for meal prepping or making ahead for a busy week.

Ingredients:

• 2 cups dried lentils, rinsed and sorted
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable or chicken broth
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 bay leaf
• 1 tbsp lemon juice (optional)
• Fresh parsley for garnish

Instructions:

1. In the slow cooker, combine the lentils, onion, carrots, celery, garlic, diced tomatoes, vegetable broth, cumin, thyme, paprika, salt, pepper, and bay leaf.
2. Stir everything to combine and make sure the lentils are covered with the broth.
3. Cover and cook on low for 7-8 hours, or until the lentils are tender and the soup has thickened.
4. Before serving, remove the bay leaf and stir in the lemon juice for a touch of brightness.
5. Serve the soup hot, garnished with fresh parsley.

Crockpot Lentil Soup is a comforting and nourishing dish that’s packed with plant-based protein and fiber. The lentils provide a hearty texture while the vegetables and seasonings create a flavorful, aromatic broth. This soup is an excellent option for vegetarians or those looking for a healthy, meatless meal that’s still filling and satisfying. It’s a great choice for meal prep, as it holds up well in the fridge and can be easily frozen for later use. With its easy preparation and wholesome ingredients, this lentil soup is sure to become a favorite go-to recipe.

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