15+ Hearty Slow Cooker Soup Recipes for Cold Days & Cozy Nights

Soup is the ultimate comfort food, and when made in a slow cooker, it becomes an effortless, delicious meal that practically makes itself.

The magic of slow cooking allows flavors to meld together, creating rich, hearty, and flavorful soups with minimal prep time.

Whether you’re looking for a nourishing bowl of vegetable soup, a creamy chowder, or a protein-packed meal, the slow cooker can do it all.

In this blog, we’ve rounded up over 15 slow cooker soup recipes that are perfect for any occasion—from cozy weeknights to dinner parties. These recipes are not only easy to prepare but also customizable to suit your dietary preferences.

Grab your slow cooker and get ready to enjoy a variety of delicious soups!

15+ Hearty Slow Cooker Soup Recipes for Cold Days & Cozy Nights

With these 15+ slow cooker soup recipes, you can enjoy a wide array of flavors and textures that are perfect for any time of year.

Whether you’re craving a classic tomato basil soup, a hearty beef stew, or a vegetarian lentil soup, these recipes are designed to bring you comfort and convenience without spending hours in the kitchen.

The beauty of slow cooker soups lies in their simplicity and the way they allow you to set it and forget it, with minimal hands-on time and maximum flavor.

Try these recipes today and experience the joy of a homemade, flavorful soup that’s ready when you are.

Slow Cooker Chicken Tortilla Soup

This Slow Cooker Chicken Tortilla Soup is a hearty, flavorful dish that combines tender chicken, vegetables, and a rich tomato base, with the added kick of spices and heat. Perfect for a cozy family dinner or a crowd-pleasing meal, it’s an easy way to enjoy all the classic flavors of a tortilla soup without having to stand over the stove. The slow cooker does all the work for you, allowing the flavors to meld together beautifully.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) diced green chilies
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups chicken broth
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp lime juice
• Tortilla strips, for garnish
• Shredded cheese and sour cream, for garnish

Instructions:

1. Add chicken breasts, diced tomatoes, green chilies, onion, garlic, corn, black beans, chicken broth, cumin, chili powder, paprika, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours, or high for 3-4 hours, until the chicken is cooked through and tender.
3. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup and stir in lime juice.
4. Serve the soup hot, topped with tortilla strips, shredded cheese, and a dollop of sour cream.

This Slow Cooker Chicken Tortilla Soup is an absolute winner when it comes to comfort food. The slow cooking process helps infuse the ingredients with rich, layered flavors, while the chicken becomes perfectly tender and easy to shred. It’s a dish that’s sure to please both adults and kids, offering a perfect balance of heat and heartiness. Whether you’re serving it for dinner on a chilly evening or preparing it for a party, this soup is guaranteed to be a hit!

Slow Cooker Beef and Barley Soup

This Slow Cooker Beef and Barley Soup is a nourishing and filling dish, ideal for chilly days when you crave something hearty. The beef simmers to perfection with vegetables, barley, and seasonings, creating a comforting, flavorful soup that’s easy to make and full of texture. The barley adds a great chew, while the beef provides richness, making it a satisfying meal on its own or paired with crusty bread.

Ingredients:

• 1 lb beef stew meat, cut into chunks
• 1 cup barley, rinsed
• 4 cups beef broth
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Place the beef stew meat, barley, beef broth, carrots, celery, onion, garlic, thyme, bay leaf, Worcestershire sauce, salt, and pepper into the slow cooker. Stir to combine.
2. Cover and cook on low for 8 hours, or high for 4 hours, until the beef is tender and the barley is cooked through.
3. Discard the bay leaf, then taste and adjust seasoning if needed.
4. Serve hot, garnished with fresh parsley.

This Slow Cooker Beef and Barley Soup is the definition of comfort in a bowl. With its tender beef, perfectly cooked barley, and flavorful vegetables, it’s a complete meal that warms you up from the inside out. The slow cooker ensures that every bite is infused with depth and richness, making it a wonderful dish to prepare ahead of time and enjoy throughout the week. It’s a great way to feed a family or impress guests with minimal effort!

Slow Cooker Creamy Potato Soup

This Slow Cooker Creamy Potato Soup is a rich and indulgent dish that delivers both comfort and flavor in every spoonful. Packed with tender potatoes, onions, and garlic, this soup is made creamy with a combination of heavy cream and cheese, while the slow cooker lets all the ingredients meld together perfectly. This soup is an ideal choice for a cozy dinner or a warm lunch.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• 4 slices cooked bacon, crumbled (optional)
• Chopped green onions, for garnish

Instructions:

1. Add the diced potatoes, onion, garlic, broth, thyme, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours, or high for 3-4 hours, until the potatoes are tender.
3. Using a potato masher or immersion blender, mash the soup to your desired consistency. If you prefer a smooth texture, blend the soup until creamy.
4. Stir in the heavy cream and shredded cheddar cheese until melted and combined.
5. Serve the soup hot, topped with crumbled bacon and chopped green onions for extra flavor.

This Slow Cooker Creamy Potato Soup is everything you want in a comforting bowl of soup—rich, creamy, and packed with flavor. The slow cooking process allows the potatoes to break down and infuse the broth with a velvety texture, while the addition of cream and cheese makes it indulgent. Whether you enjoy it on its own or paired with a side salad or sandwich, this potato soup is sure to satisfy your cravings for something warm and creamy.

Slow Cooker Lentil Soup

This Slow Cooker Lentil Soup is a hearty, nutritious, and satisfying meal that’s full of flavor. The earthy lentils combine with vegetables and a blend of spices, creating a wholesome dish that’s both filling and comforting. Perfect for vegetarians or anyone looking for a healthy meal, this soup can be made in your slow cooker with minimal effort and is ideal for meal prep.

Ingredients:

• 1 ½ cups dried lentils, rinsed
• 4 cups vegetable broth
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp turmeric
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice (optional)
• Fresh cilantro or parsley, chopped for garnish

Instructions:

1. Add lentils, vegetable broth, carrots, celery, onion, garlic, diced tomatoes, cumin, oregano, turmeric, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours, or high for 3-4 hours, until the lentils are tender.
3. Stir in the olive oil and fresh lemon juice (if using) just before serving.
4. Serve hot, garnished with fresh cilantro or parsley.

This Slow Cooker Lentil Soup is the ultimate comfort food for both vegetarians and meat lovers alike. The lentils provide protein and fiber, while the rich spices add depth of flavor to the broth. It’s a great option for a meatless meal that’s packed with nutrients and can be made in large batches for an easy lunch or dinner throughout the week. The addition of fresh herbs and a touch of lemon brightens up the soup, making each spoonful incredibly satisfying.

Slow Cooker Tomato Basil Soup

This Slow Cooker Tomato Basil Soup is a creamy, rich, and flavorful dish that brings together the sweetness of ripe tomatoes and the fresh taste of basil. It’s the perfect soup for a cozy meal, and the slow cooker helps deepen the flavors, making it even more delicious. Paired with a grilled cheese sandwich, this soup is a comforting classic that everyone will love.

Ingredients:

• 2 cans (28 oz each) whole peeled tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried basil
• ½ tsp dried thyme
• 1 tsp sugar
• ½ cup heavy cream
• Salt and pepper to taste
• Fresh basil leaves, chopped for garnish
• Croutons or grilled cheese, for serving

Instructions:

1. Add the whole peeled tomatoes, onion, garlic, vegetable broth, basil, thyme, and sugar to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours, or high for 3-4 hours, until the vegetables are tender.
3. Using an immersion blender or regular blender, blend the soup until smooth and creamy.
4. Stir in the heavy cream, then taste and adjust seasoning with salt and pepper.
5. Serve hot, garnished with fresh basil and a side of croutons or grilled cheese.

This Slow Cooker Tomato Basil Soup is a simple yet comforting dish that’s perfect for any occasion. The slow cooker allows the tomatoes to break down and develop a rich, deep flavor that’s enhanced by the basil and garlic. Blending it into a creamy consistency takes the texture to the next level, and the addition of heavy cream makes the soup luxuriously smooth. It’s an ideal pairing with a crunchy grilled cheese sandwich for the ultimate comfort food experience.

Slow Cooker White Bean and Kale Soup

This Slow Cooker White Bean and Kale Soup is a light yet satisfying dish filled with hearty beans, nutritious kale, and a variety of vegetables. The slow cooker brings out the natural flavors of the ingredients while infusing them with a delicious broth. Packed with fiber, vitamins, and protein, this soup is perfect for a wholesome and healthy meal that’s both filling and comforting.

Ingredients:

• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups vegetable broth
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bunch kale, stems removed and chopped
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice (optional)

Instructions:

1. Add white beans, vegetable broth, carrots, celery, onion, garlic, thyme, rosemary, and bay leaf to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours, or high for 3-4 hours, until the vegetables are tender.
3. Stir in the chopped kale and olive oil, then cover and cook for an additional 30 minutes until the kale is tender.
4. Stir in the fresh lemon juice (if using) just before serving.
5. Serve hot, garnished with extra olive oil or fresh herbs if desired.

This Slow Cooker White Bean and Kale Soup is a delicious and healthy option that’s full of fiber and nutrients. The beans provide protein and substance, while the kale offers vitamins and antioxidants. The slow cooking process ensures the flavors meld together perfectly, creating a soup that is both light and filling. With its fresh ingredients and wholesome nature, this soup is perfect for a quick weeknight dinner or as part of a meal prep plan for the week ahead.

Slow Cooker Split Pea Soup

This Slow Cooker Split Pea Soup is a comforting, nourishing dish made with split peas, vegetables, and ham, slowly cooked to perfection. The split peas break down beautifully in the slow cooker, creating a creamy texture while the ham adds a rich, savory flavor. It’s a filling, healthy, and budget-friendly meal that makes an excellent dinner or lunch option, and the best part is it practically cooks itself!

Ingredients:

• 2 cups dried split peas, rinsed
• 1 lb ham bone or diced ham
• 4 cups vegetable or chicken broth
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped for garnish

Instructions:

1. Add the split peas, ham bone or diced ham, broth, carrots, celery, onion, garlic, thyme, and bay leaf to the slow cooker. Stir to combine.
2. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the peas are soft and the soup has thickened.
3. Remove the ham bone (if using) and shred the meat, then return it to the soup. Discard the bay leaf.
4. Stir in salt and pepper to taste, and adjust seasoning if necessary.
5. Serve hot, garnished with fresh parsley.

This Slow Cooker Split Pea Soup is a great way to use up leftover ham, or you can add a ham bone for a more authentic, smoky flavor. The slow cooker does all the hard work, allowing the peas to break down and thicken the broth into a creamy texture. This hearty, filling soup is perfect for a cozy dinner or as an easy meal prep option. It’s healthy, comforting, and loaded with flavor, making it a family favorite that’s perfect for colder months.

Slow Cooker Chicken and Wild Rice Soup

This Slow Cooker Chicken and Wild Rice Soup is a comforting, creamy soup made with tender chicken, wild rice, and a variety of vegetables. The combination of chicken and wild rice creates a hearty dish, while the slow cooking allows the flavors to develop deeply. This soup is the perfect balance of richness and freshness, ideal for a satisfying meal that’s both nourishing and delicious.

Ingredients:

• 1 lb boneless, skinless chicken breasts or thighs
• 1 cup wild rice, rinsed
• 4 cups chicken broth
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 cup heavy cream
• 1 tbsp fresh lemon juice (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Add chicken breasts or thighs, wild rice, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender.
3. Remove the chicken, shred it with two forks, and return it to the soup.
4. Stir in the heavy cream and lemon juice (if using), and adjust seasoning to taste.
5. Serve hot, garnished with fresh parsley.

This Slow Cooker Chicken and Wild Rice Soup is a creamy, hearty soup that’s perfect for any time of year. The wild rice gives it a wonderful texture and the slow cooker makes the chicken incredibly tender, while the cream adds richness. It’s a great dish for meal prepping, as it keeps well in the refrigerator for a few days. Serve it with a piece of crusty bread or a side salad, and you’ve got a delicious, nourishing meal that everyone will love.

Slow Cooker Sweet Potato and Black Bean Soup

This Slow Cooker Sweet Potato and Black Bean Soup is a vibrant, healthy dish that’s both filling and flavorful. The sweetness of the roasted sweet potatoes pairs wonderfully with the earthy black beans, while a variety of spices adds a comforting warmth. This vegetarian soup is packed with nutrients, making it a great option for a light lunch or dinner that’s both satisfying and good for you.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 tbsp lime juice
• Fresh cilantro, chopped for garnish

Instructions:

1. Add the sweet potatoes, black beans, diced tomatoes, vegetable broth, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the sweet potatoes are tender.
3. Using a potato masher, gently mash some of the sweet potatoes to thicken the soup, leaving some chunks for texture.
4. Stir in the olive oil and lime juice, and adjust seasoning to taste.
5. Serve hot, garnished with fresh cilantro.

This Slow Cooker Sweet Potato and Black Bean Soup is a hearty and flavorful dish that’s packed with fiber and vitamins. The sweetness of the sweet potatoes balances the savory spices, while the black beans add protein and texture. The slow cooker makes this soup incredibly easy to prepare, and it’s a perfect option for meal prepping or serving as a nutritious dinner. It’s light, satisfying, and can be customized with your favorite toppings like avocado or sour cream for extra richness.

Slow Cooker Beef and Barley Soup

This Slow Cooker Beef and Barley Soup is a hearty and filling meal that combines tender chunks of beef, nutty barley, and a variety of vegetables. The slow cooking process allows the flavors to meld together, creating a rich, savory broth. This soup is perfect for a cozy dinner, offering a balanced combination of protein, fiber, and vegetables that will keep you warm and satisfied.

Ingredients:

• 1 lb beef stew meat, cubed
• 1 cup pearl barley
• 4 cups beef broth
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped for garnish

Instructions:

1. Heat the olive oil in a skillet over medium-high heat and sear the beef stew meat until browned on all sides. This step adds extra flavor to the soup.
2. Transfer the beef to the slow cooker and add the barley, beef broth, carrots, celery, onion, garlic, thyme, and bay leaf. Stir to combine.
3. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the beef is tender and the barley has cooked through.
4. Remove the bay leaf and stir in salt and pepper to taste.
5. Serve hot, garnished with fresh parsley.

This Slow Cooker Beef and Barley Soup is a perfect comfort food dish for cooler months. The beef becomes tender and flavorful as it cooks slowly with the barley and vegetables, creating a rich and satisfying soup. The barley adds a lovely texture and nutty flavor, making the soup filling and nutritious. It’s an ideal make-ahead meal, and leftovers taste even better the next day. This recipe is perfect for anyone looking for a hearty, nourishing meal that’s easy to prepare in the slow cooker.

Slow Cooker Chicken Tortilla Soup

This Slow Cooker Chicken Tortilla Soup is a zesty, flavorful dish that combines tender shredded chicken, tomatoes, black beans, corn, and a medley of spices, all simmered together to create a rich, savory broth. Topped with crispy tortilla strips and fresh cilantro, this soup is a crowd-pleaser that’s perfect for a cozy dinner or as a light but satisfying lunch.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 4 cups chicken broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp lime juice
• 1 cup tortilla strips (store-bought or homemade)
• Fresh cilantro, chopped for garnish
• 1 avocado, sliced for garnish (optional)

Instructions:

1. Add the chicken breasts, diced tomatoes, black beans, corn, chicken broth, onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is fully cooked and tender.
3. Remove the chicken breasts, shred with two forks, and return the shredded chicken to the soup.
4. Stir in the lime juice and adjust seasoning to taste.
5. Serve hot, topped with crispy tortilla strips, fresh cilantro, and avocado slices.

This Slow Cooker Chicken Tortilla Soup is a vibrant and delicious option that’s full of flavor and texture. The tender shredded chicken pairs perfectly with the spicy and savory broth, while the crispy tortilla strips add a satisfying crunch. The fresh lime juice and cilantro bring a zesty brightness to the soup. This recipe is perfect for meal prep, as it can be easily stored and reheated. It’s an ideal choice for a filling, flavorful meal that’s ready with minimal effort in your slow cooker.

Slow Cooker Cauliflower and Potato Soup

This Slow Cooker Cauliflower and Potato Soup is a creamy, rich, and velvety soup that’s perfect for a light, yet satisfying meal. The combination of cauliflower and potatoes creates a smooth texture, while the slow cooking enhances the flavors of the vegetables and seasonings. It’s a versatile, vegetarian soup that can be enjoyed as is or with a variety of toppings to add extra flavor and texture.

Ingredients:

• 1 medium cauliflower, cut into florets
• 3 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 1 tbsp olive oil
• ½ cup heavy cream or coconut milk (optional)
• Fresh chives, chopped for garnish (optional)

Instructions:

1. Add the cauliflower, potatoes, vegetable broth, onion, garlic, thyme, rosemary, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
3. Using an immersion blender or regular blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup.
4. Stir in the heavy cream or coconut milk (if using) for extra richness, and adjust seasoning to taste.
5. Serve hot, garnished with chopped fresh chives.

This Slow Cooker Cauliflower and Potato Soup is the perfect comfort food, offering a creamy and filling meal that’s light yet satisfying. The slow cooker allows the vegetables to break down and develop a depth of flavor, while the addition of heavy cream (or coconut milk for a dairy-free version) gives it a rich, velvety texture. It’s a great vegetarian option and can be customized with toppings like grated cheese, croutons, or fresh herbs for extra flavor. Perfect for a cozy dinner or as part of a meal prep plan, this soup is sure to become a family favorite.

Slow Cooker Vegetable Lentil Soup

This Slow Cooker Vegetable Lentil Soup is a hearty, nutritious, and filling vegetarian dish made with lentils, vegetables, and a delicious blend of herbs and spices. The slow cooker allows all the ingredients to simmer together, enhancing the flavor and creating a rich, satisfying broth. It’s a great option for meal prep, offering plenty of fiber, protein, and vitamins, making it both a healthy and comforting choice for any time of year.

Ingredients:

• 1 ½ cups dried green or brown lentils, rinsed
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cups spinach or kale, chopped (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Add the lentils, carrots, celery, onion, garlic, diced tomatoes, vegetable broth, cumin, coriander, thyme, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 7-8 hours or high for 4-5 hours, until the lentils and vegetables are tender.
3. Remove the bay leaf and stir in the spinach or kale, if using. Cook for an additional 10 minutes until the greens are wilted.
4. Adjust seasoning to taste and serve hot, garnished with fresh parsley.

This Slow Cooker Vegetable Lentil Soup is the perfect meal for those seeking a plant-based, filling option. The lentils provide protein and fiber, while the vegetables add vitamins and flavor. The slow cooker does all the hard work, allowing the flavors to develop deeply over time. This soup is a wonderful option for meal prepping, as it keeps well in the fridge for several days and can even be frozen for later use. It’s a satisfying, healthy dish that’s sure to become a favorite among vegetarians and meat-eaters alike.

Slow Cooker Butternut Squash Soup

This Slow Cooker Butternut Squash Soup is a velvety, smooth soup that’s both comforting and nourishing. The natural sweetness of the butternut squash blends perfectly with savory spices and a hint of cream, creating a delightful balance of flavors. Slow cooking the squash allows its flavor to intensify, making this soup a perfect option for chilly days. It’s an easy and healthy choice, full of vitamins and antioxidants, and can be enjoyed on its own or paired with crusty bread.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup coconut milk or heavy cream
• 1 tbsp maple syrup (optional)
• Fresh sage or thyme for garnish (optional)

Instructions:

1. Add the butternut squash, onion, garlic, vegetable or chicken broth, cinnamon, nutmeg, salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the squash is tender.
3. Use an immersion blender or regular blender to puree the soup until smooth. For a creamier texture, add coconut milk or heavy cream and blend until fully combined.
4. If desired, stir in a tablespoon of maple syrup for a touch of sweetness.
5. Serve hot, garnished with fresh sage or thyme.

This Slow Cooker Butternut Squash Soup is a rich and creamy dish that’s perfect for autumn and winter. The natural sweetness of the squash is enhanced by warm spices like cinnamon and nutmeg, making it a comforting choice for any chilly day. The slow cooker allows the flavors to meld together beautifully, and the addition of cream or coconut milk gives the soup a velvety finish. This soup is both delicious and healthy, packed with vitamins A and C. It’s perfect as a starter or a main dish, and it also freezes well for future meals.

Slow Cooker Tomato Basil Soup

This Slow Cooker Tomato Basil Soup is a rich, creamy soup made with ripe tomatoes, aromatic basil, and a blend of seasonings that develop beautifully over the slow cook. It’s a comforting, classic favorite that’s ideal for pairing with grilled cheese sandwiches, or enjoyed on its own. This simple, yet flavorful soup is the perfect balance of tangy tomatoes and fresh basil, offering a taste of summer year-round.

Ingredients:

• 6 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp sugar (optional, to balance acidity)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 cup heavy cream or half-and-half
• Fresh basil leaves for garnish

Instructions:

1. Add the chopped tomatoes, onion, garlic, vegetable or chicken broth, oregano, basil, sugar (if using), salt, and pepper to the slow cooker. Stir to combine.
2. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the tomatoes and vegetables are tender.
3. Use an immersion blender or regular blender to puree the soup until smooth.
4. Stir in the heavy cream or half-and-half for a creamy texture and adjust seasoning to taste.
5. Serve hot, garnished with fresh basil leaves.

This Slow Cooker Tomato Basil Soup is the epitome of comfort food, with its creamy texture and fresh, flavorful ingredients. The slow cooking process allows the tomatoes to break down into a rich, savory broth, while the basil adds a burst of freshness. It’s the perfect soup to make ahead and enjoy throughout the week, and it pairs wonderfully with a crusty grilled cheese sandwich for a nostalgic, cozy meal. Whether for a family dinner or a simple lunch, this tomato basil soup is always a crowd favorite.

Note: More recipes are coming soon!