33+ Cozy Crockpot Creamy Soup Recipes to Try This Season

Crockpot creamy soups are the ultimate comfort food for those chilly days when you want something warm, hearty, and satisfying.
Whether you’re in the mood for a smooth, velvety bisque, a rich chowder, or a healthy vegetable soup, there’s a creamy Crockpot recipe for every taste.

The best part?

These soups are incredibly easy to make.

With the Crockpot doing most of the work, you can simply set it and forget it while you go about your day, knowing you’ll return home to a delicious, creamy bowl of goodness.

In this article, we’ve gathered 33 Crockpot creamy soup recipes that are sure to become family favorites.

From classic comfort foods like creamy potato soup to more adventurous options like creamy butternut squash soup, each recipe is designed to provide maximum flavor with minimal effort.

Whether you’re looking for a cozy weeknight dinner or a dish that will impress guests at your next gathering, these recipes are the perfect solution.

33+ Cozy Crockpot Creamy Soup Recipes to Try This Season

Crockpot creamy soups are the epitome of ease and comfort in the kitchen.

With a little prep work and the magic of slow cooking, you can create a wide variety of soups that are creamy, flavorful, and perfect for any occasion.

Whether you’re a fan of rich, indulgent recipes or prefer something light and healthy, these 33 Crockpot creamy soup recipes offer something for everyone.

The best part?

They’re all simple to make, leaving you more time to relax and enjoy the warm, satisfying results.

So, grab your Crockpot, gather your ingredients, and get ready to indulge in some of the creamiest, most delicious soups you’ve ever tasted!

Crockpot Creamy Tomato Basil Soup

This Crockpot Creamy Tomato Basil Soup is a rich, velvety blend of ripe tomatoes, aromatic basil, and a creamy base. Slow-cooked to perfection, the flavors meld together to create a comforting and heartwarming soup that’s perfect for chilly days or as a starter for a cozy meal. The best part is that it requires minimal effort, making it a fantastic option for busy weeknights or lazy weekends.

Ingredients:

• 2 cans (14.5 oz each) diced tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Fresh basil leaves for garnish

Instructions:

1. In a skillet, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until softened (about 5 minutes).
2. Transfer the sautéed onion and garlic to the Crockpot. Add the diced tomatoes (with juices), vegetable broth, dried basil, oregano, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-6 hours.
4. Once the soup is done cooking, use an immersion blender to blend the soup until smooth (or transfer in batches to a regular blender).
5. Stir in the heavy cream and grated Parmesan cheese. Adjust seasoning if needed.
6. Serve hot, garnished with fresh basil leaves.

This Crockpot Creamy Tomato Basil Soup is a luscious and satisfying dish that will make your taste buds sing. The long simmering time allows the tomatoes and herbs to infuse the soup with deep, robust flavors. Paired with a grilled cheese sandwich, this creamy soup becomes a classic comfort meal. Whether you’re looking for a light lunch or a hearty dinner, this recipe will quickly become a household favorite.

Crockpot Creamy Chicken and Wild Rice Soup

This Crockpot Creamy Chicken and Wild Rice Soup is a hearty and flavorful meal, perfect for the colder months. The chicken, wild rice, and vegetables slowly cook together in a rich broth, resulting in a creamy and filling soup. With its creamy texture and well-balanced flavors, it’s a comforting choice that will leave you satisfied and warm.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup wild rice, rinsed
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon thyme
• 1 teaspoon parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1/4 cup flour (optional, for thickening)
• 1 tablespoon olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté the onions, carrots, celery, and garlic for 5-7 minutes until softened.
2. Transfer the sautéed vegetables to the Crockpot. Add the chicken breasts, wild rice, chicken broth, thyme, parsley, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, until the chicken is fully cooked and the rice is tender.
4. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup.
5. To thicken the soup, mix the flour with a little water to make a slurry, then stir it into the soup (optional for a thicker texture).
6. Stir in the heavy cream and cook for an additional 20 minutes on low.
7. Serve hot with a sprinkle of fresh parsley.

This Crockpot Creamy Chicken and Wild Rice Soup is the ultimate comfort food. The creamy broth, combined with the tender chicken and chewy wild rice, creates a delightful texture and a depth of flavor that will satisfy even the hungriest appetites. Whether you’re making it for a family dinner or a cozy solo meal, this soup will bring a sense of warmth and contentment to your table.

Crockpot Creamy Potato Leek Soup

This Crockpot Creamy Potato Leek Soup is a smooth and indulgent dish that’s perfect for any season. The creamy texture from the potatoes and the mild, sweet flavor from the leeks create a soup that’s both comforting and elegant. Slow-cooked to allow the flavors to meld, this soup is a hearty, yet light option for lunch or dinner.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 large leeks, cleaned and sliced (white and light green parts only)
• 1 medium onion, chopped
• 4 cups chicken or vegetable broth
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• Fresh chives for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté the leeks and onion until softened, about 5 minutes.
2. Transfer the leeks and onion to the Crockpot. Add the diced potatoes, garlic, chicken or vegetable broth, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, until the potatoes are tender.
4. Use an immersion blender to blend the soup until smooth (or transfer in batches to a regular blender).
5. Stir in the heavy cream and cook on low for an additional 20 minutes to allow the flavors to combine.
6. Serve hot, garnished with fresh chives.

The Crockpot Creamy Potato Leek Soup is a wonderfully smooth and luxurious dish that’s surprisingly easy to prepare. The combination of soft potatoes and delicate leeks results in a velvety texture, while the addition of cream provides a rich and satisfying finish. Whether you enjoy it as a starter or as a main dish, this soup will become a go-to recipe for any occasion. Perfect for making ahead, it’s a soup that tastes even better the next day!

Crockpot Creamy Broccoli and Cheddar Soup

This Crockpot Creamy Broccoli and Cheddar Soup is a comforting, cheesy delight that brings together tender broccoli, a velvety cream base, and a rich cheddar flavor. Slowly simmered in the Crockpot, this soup allows the flavors to develop and meld together for a satisfying and filling meal. It’s perfect for anyone who loves the combination of cheese and vegetables in a cozy bowl.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup heavy cream
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon flour (optional, for thickening)

Instructions:

1. In a skillet, melt the butter over medium heat and sauté the onion and garlic until softened (about 5 minutes).
2. Add the sautéed onion and garlic to the Crockpot. Add the broccoli florets, vegetable broth, salt, and pepper.
3. Cover and cook on low for 4-5 hours, until the broccoli is tender.
4. Use an immersion blender to blend the soup until smooth (or transfer in batches to a regular blender).
5. Stir in the milk, heavy cream, and shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
6. If you’d like the soup thicker, mix the flour with a little water to make a slurry and add it to the soup, cooking for an additional 20 minutes.
7. Serve hot with extra cheddar cheese or croutons for garnish.

This Crockpot Creamy Broccoli and Cheddar Soup is an absolute crowd-pleaser, combining the goodness of fresh vegetables with the indulgence of sharp cheddar. It’s perfect for a cozy dinner or as an appetizer to a larger meal. The creamy texture and cheesy flavor make this soup a great way to get kids to eat their vegetables, and it’s sure to warm you up on the coldest days.

Crockpot Creamy Mushroom Soup

Crockpot Creamy Mushroom Soup is a savory, earthy, and rich soup made with a variety of mushrooms and a creamy base. This soup combines the umami flavors of mushrooms with the smooth texture of cream, creating a luxurious dish that’s perfect for cozy nights or a special occasion. Its deep, hearty flavor makes it an irresistible choice for mushroom lovers.

Ingredients:

• 16 oz cremini mushrooms, sliced
• 16 oz white mushrooms, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup white wine (optional)
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 2 tablespoons butter
• 1/4 cup flour (optional, for thickening)
• Fresh parsley for garnish

Instructions:

1. In a skillet, melt butter over medium heat. Sauté the onion, garlic, and mushrooms for 7-10 minutes until softened and browned.
2. Transfer the sautéed mixture to the Crockpot. Add the vegetable broth, white wine (if using), thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 5-6 hours, allowing the mushrooms to become tender and the flavors to meld.
4. For a smoother texture, use an immersion blender to purée the soup (or blend in batches).
5. Stir in the heavy cream and cook on low for an additional 20 minutes.
6. If you’d like a thicker soup, mix the flour with a bit of water to make a slurry, then stir it into the soup and cook for another 20 minutes.
7. Serve hot, garnished with fresh parsley.

This Crockpot Creamy Mushroom Soup is perfect for anyone who loves the depth and complexity of mushroom flavor. The slow-cooking process allows the mushrooms to release their natural umami, while the cream adds a luxurious finish. Whether you’re serving it as a starter or enjoying it on its own, this soup will impress with its rich taste and smooth texture. It’s a warming dish that feels like a treat, yet is simple enough for a weekday meal.

Crockpot Creamy Sweet Potato Soup

This Crockpot Creamy Sweet Potato Soup is a nourishing, velvety, and slightly sweet soup that’s perfect for fall or any time you want a comforting, healthy dish. The natural sweetness of the sweet potatoes pairs beautifully with warm spices, creating a balance of flavor that is both hearty and light. This creamy soup is packed with vitamins and will keep you feeling cozy and satisfied.

Ingredients:

• 4 medium sweet potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup coconut milk (or heavy cream)
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened (about 5 minutes).
2. Add the sautéed onion and garlic to the Crockpot along with the diced sweet potatoes, vegetable broth, cinnamon, cumin, nutmeg, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, until the sweet potatoes are tender.
4. Use an immersion blender to purée the soup until smooth (or blend in batches).
5. Stir in the coconut milk and cook on low for an additional 20 minutes to allow the flavors to meld.
6. Serve hot, garnished with fresh cilantro.

This Crockpot Creamy Sweet Potato Soup is an incredibly wholesome and filling dish that combines the natural sweetness of the sweet potatoes with the richness of coconut milk. The spices bring warmth and depth to the soup, making it perfect for cooler weather. This vibrant and creamy soup is not only delicious but also packed with nutrients, making it an excellent choice for a healthy yet indulgent meal. Whether enjoyed on its own or paired with crusty bread, this soup is sure to please.

Crockpot Creamy Butternut Squash Soup

Crockpot Creamy Butternut Squash Soup is a smooth and velvety soup that features the natural sweetness of roasted butternut squash, complemented by warm spices and a creamy base. The slow-cooking process enhances the depth of flavor, making this soup both satisfying and comforting. It’s the perfect dish for a fall or winter evening when you crave something both hearty and healthy.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup coconut milk (or heavy cream)
• 1 tablespoon olive oil
• Fresh sage leaves for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until softened, about 5 minutes.
2. Transfer the sautéed onion and garlic to the Crockpot. Add the cubed butternut squash, vegetable broth, cinnamon, ginger, nutmeg, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, or until the squash is tender.
4. Once the squash is soft, use an immersion blender to purée the soup until smooth (or transfer in batches to a regular blender).
5. Stir in the coconut milk and cook on low for an additional 20 minutes to blend the flavors.
6. Serve hot, garnished with fresh sage leaves.

This Crockpot Creamy Butternut Squash Soup is the epitome of comfort food, combining the sweetness of squash with aromatic spices for a rich, velvety texture. The addition of coconut milk gives it a silky finish, while the flavors develop beautifully with the slow cooking process. Whether served as a starter or a main dish, this soup is perfect for a cozy meal on a chilly day and can even be enjoyed as a healthier option for a light dinner.

Crockpot Creamy White Bean and Kale Soup

Crockpot Creamy White Bean and Kale Soup is a nutritious, hearty, and creamy dish packed with protein-rich white beans, hearty kale, and a blend of aromatic spices. Slow-cooked for a deep flavor, this soup is satisfying, healthy, and easy to prepare. The creamy base ties everything together for a warm and fulfilling meal that’s perfect for a cozy dinner.

Ingredients:

• 2 cans (15 oz each) white beans (such as cannellini), drained and rinsed
• 4 cups vegetable broth
• 2 cups chopped kale, tough stems removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until softened, about 5 minutes.
2. Add the sautéed onion and garlic to the Crockpot along with the white beans, vegetable broth, kale, thyme, cumin, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, until the kale is tender and the flavors meld.
4. Use an immersion blender to blend the soup until smooth, leaving some beans and kale intact for texture (or blend in batches).
5. Stir in the heavy cream and cook on low for an additional 20 minutes.
6. Add lemon juice just before serving and garnish with fresh parsley.

This Crockpot Creamy White Bean and Kale Soup is a wonderful combination of creamy, hearty beans and nutritious kale. The slow-cooking process ensures that the beans are tender and the kale is perfectly cooked, while the cream adds richness. The lemon juice at the end adds a bright, fresh contrast that elevates the flavors. This soup is not only filling and satisfying but also packed with vitamins and fiber, making it a great option for a wholesome, healthy meal.

Crockpot Creamy Corn Chowder

Crockpot Creamy Corn Chowder is a comforting and delicious soup made with sweet corn, tender potatoes, and a creamy base. The slow cooker enhances the natural sweetness of the corn and allows the flavors to develop beautifully. This soup is perfect for a hearty meal and is simple enough to throw together on a busy day.

Ingredients:

• 4 cups frozen or fresh corn kernels
• 3 medium potatoes, peeled and diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1 tablespoon butter
• Fresh chives for garnish

Instructions:

1. In a skillet, melt butter over medium heat and sauté the onion and garlic until softened, about 5 minutes.
2. Add the sautéed onion and garlic to the Crockpot, along with the corn, diced potatoes, vegetable broth, thyme, paprika, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, until the potatoes are tender and the flavors are well-blended.
4. Once the potatoes are soft, use an immersion blender to purée some of the soup to thicken it, leaving some corn and potato chunks for texture (or blend in batches).
5. Stir in the heavy cream and cook on low for an additional 20 minutes.
6. Serve hot, garnished with fresh chives.

This Crockpot Creamy Corn Chowder is a delightful and satisfying dish, offering a balance of sweet corn and creamy goodness. The slow cooker allows the ingredients to meld together, making each spoonful full of flavor and comfort. Whether enjoyed on a cold day or served as a side dish for a larger meal, this chowder is sure to become a family favorite, especially when paired with a slice of crusty bread. It’s a simple yet flavorful way to bring warmth to your table.

Crockpot Creamy Carrot Ginger Soup

Crockpot Creamy Carrot Ginger Soup is a vibrant and flavorful dish that combines the natural sweetness of carrots with the zesty kick of fresh ginger. Slow-cooked to perfection, this soup offers a smooth, velvety texture and a wonderful balance of earthy sweetness and spicy warmth. It’s a perfect choice for those looking for a light yet satisfying meal, and it’s great for detoxing or warming up on a chilly day.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup coconut milk (or heavy cream)
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté the onion, garlic, and grated ginger until softened, about 5 minutes.
2. Transfer the sautéed ingredients to the Crockpot. Add the chopped carrots, vegetable broth, cumin, cinnamon, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, until the carrots are tender.
4. Use an immersion blender to purée the soup until smooth (or blend in batches).
5. Stir in the coconut milk and cook on low for an additional 20 minutes.
6. Serve hot, garnished with fresh cilantro.

This Crockpot Creamy Carrot Ginger Soup is both refreshing and comforting. The natural sweetness of the carrots is perfectly balanced by the zing of ginger, creating a soup that’s light but satisfying. The coconut milk gives it a silky smooth texture, making it both healthy and indulgent at the same time. It’s a great way to enjoy a nutritious meal full of vibrant flavors, and it pairs wonderfully with whole-grain bread or a simple salad.

Crockpot Creamy Zucchini Soup

Crockpot Creamy Zucchini Soup is a light yet creamy soup made with fresh zucchini, a perfect choice for summer or anytime you want a healthy, low-calorie option. Slow-cooked to enhance the flavors, this soup is enriched with a creamy texture and infused with garlic, onions, and a touch of Parmesan cheese. It’s a fresh and satisfying dish that works great as a starter or a light meal.

Ingredients:

• 4 medium zucchinis, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 tablespoon olive oil
• Fresh basil for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until softened, about 5 minutes.
2. Transfer the sautéed ingredients to the Crockpot along with the chopped zucchini, vegetable broth, oregano, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-5 hours, until the zucchini is tender.
4. Use an immersion blender to purée the soup until smooth (or blend in batches).
5. Stir in the grated Parmesan cheese and heavy cream, then cook on low for an additional 20 minutes to combine the flavors.
6. Serve hot, garnished with fresh basil.

This Crockpot Creamy Zucchini Soup is a light yet satisfying meal that brings out the fresh flavors of zucchini while adding a creamy richness. The Parmesan cheese adds a nice depth of flavor without overwhelming the dish, and the slow cooking ensures the ingredients blend beautifully. It’s perfect for a warm-weather meal or as a healthy lunch or dinner option that leaves you feeling nourished without being too heavy. You can even top it with some toasted breadcrumbs for added texture.

Crockpot Creamy Spinach and Artichoke Soup

Crockpot Creamy Spinach and Artichoke Soup is a decadent and rich soup inspired by the classic spinach and artichoke dip. This version, made in the Crockpot, is creamy, flavorful, and filled with tender artichokes and spinach. With a base of cream cheese, Parmesan, and garlic, it’s the perfect comfort food for any occasion, and it’s surprisingly easy to make.

Ingredients:

• 2 cups frozen spinach, thawed and drained
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1/2 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until softened, about 5 minutes.
2. Transfer the sautéed ingredients to the Crockpot. Add the spinach, artichoke hearts, vegetable broth, salt, and pepper. Stir to combine.
3. Cover and cook on low for 4-5 hours, until the flavors meld together.
4. In a small bowl, whisk the cream cheese until smooth. Add the cream cheese, heavy cream, and Parmesan cheese to the Crockpot, stirring until the cheese is melted and the soup is creamy.
5. Cook on low for an additional 20 minutes, allowing the soup to thicken slightly.
6. Serve hot with extra Parmesan on top or a sprinkle of freshly cracked black pepper.

This Crockpot Creamy Spinach and Artichoke Soup brings all the flavors of a beloved appetizer into a warm and satisfying soup. The combination of spinach, artichokes, and a rich, creamy base makes each spoonful indulgent and comforting. Whether you’re hosting a gathering or just craving something creamy and flavorful, this soup is a hit. It’s a great option for making ahead, as the flavors only get better the next day!

Crockpot Creamy Tomato Basil Soup

Crockpot Creamy Tomato Basil Soup is a classic comfort food that brings together the rich, tangy flavor of tomatoes with the aromatic freshness of basil. Slow-cooked to perfection, this soup offers a creamy, velvety texture that’s incredibly satisfying. It’s an easy recipe to make and serves as the perfect partner to a grilled cheese sandwich, making it a family favorite for lunch or dinner.

Ingredients:

• 6 cups canned crushed tomatoes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1 tablespoon olive oil
• Fresh basil leaves for garnish

Instructions:

1. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until softened, about 5 minutes.
2. Transfer the sautéed onion and garlic to the Crockpot. Add the crushed tomatoes, vegetable broth, dried basil, oregano, sugar, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, allowing the flavors to develop and the tomatoes to break down.
4. Once the soup is done cooking, use an immersion blender to purée the soup until smooth (or blend in batches).
5. Stir in the heavy cream and cook on low for an additional 20 minutes.
6. Serve hot, garnished with fresh basil.

Crockpot Creamy Tomato Basil Soup is a comforting and flavorful dish that brings the taste of summer into a warm, creamy bowl. The slow-cooking process helps intensify the tomato flavor, while the basil adds a fragrant touch. It’s a simple, yet delicious soup that is easy to make in the Crockpot and pairs perfectly with grilled cheese sandwiches, making it an ideal choice for a cozy family meal.

Crockpot Creamy Chicken Tortilla Soup

Crockpot Creamy Chicken Tortilla Soup is a hearty, flavorful soup that combines tender chicken, vegetables, and a rich, creamy broth. Topped with crispy tortilla strips, fresh avocado, and a sprinkle of cheese, this soup is a fun and satisfying meal perfect for a weeknight dinner or a casual gathering. The creamy base adds a comforting richness that complements the spicy and tangy flavors of the soup.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can (14.5 oz) diced tomatoes with green chilies
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 4 cups chicken broth
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 cup shredded cheddar cheese (optional)
• Tortilla strips, avocado, and fresh cilantro for garnish

Instructions:

1. Add the chicken breasts, diced tomatoes, black beans, corn, chicken broth, chili powder, cumin, paprika, garlic powder, salt, and pepper to the Crockpot. Stir to combine.
2. Cover and cook on low for 6-7 hours, until the chicken is fully cooked and tender.
3. Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the Crockpot.
4. Stir in the heavy cream and cook on low for an additional 20 minutes.
5. Serve the soup hot, garnished with tortilla strips, avocado slices, and fresh cilantro. Optionally, top with shredded cheddar cheese.

This Crockpot Creamy Chicken Tortilla Soup is a deliciously comforting dish that combines the heartiness of chicken with a creamy, flavorful broth. Topped with crispy tortilla strips, creamy avocado, and melted cheese, it’s a perfect balance of textures and flavors. The slow-cooked chicken and vegetables provide a satisfying meal, while the creamy base adds richness. This soup is a family favorite that’s perfect for both casual dinners and special occasions.

Crockpot Creamy Leek and Potato Soup

Crockpot Creamy Leek and Potato Soup is a comforting, earthy soup made with tender leeks and potatoes, creating a hearty and filling dish. Slow-cooked to bring out the sweetness of the leeks and the creaminess of the potatoes, this soup is perfect for a cozy meal on a chilly day. With its smooth texture and rich flavor, it’s a classic dish that’s easy to prepare and ideal for meal prepping.

Ingredients:

• 4 medium potatoes, peeled and diced
• 3 leeks, cleaned and sliced (white and light green parts only)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup heavy cream
• 1 tablespoon butter
• Fresh parsley for garnish

Instructions:

1. In a skillet, melt butter over medium heat and sauté the onion, garlic, and leeks until softened, about 5-7 minutes.
2. Transfer the sautéed ingredients to the Crockpot along with the diced potatoes, vegetable broth, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, until the potatoes are tender.
4. Use an immersion blender to purée the soup until smooth (or blend in batches).
5. Stir in the heavy cream and cook on low for an additional 20 minutes to let the flavors meld together.
6. Serve hot, garnished with fresh parsley.

This Crockpot Creamy Leek and Potato Soup is the epitome of cozy, comfort food. The combination of leeks and potatoes creates a creamy, rich base that is subtly sweet and full of depth. With the ease of the Crockpot, this soup becomes a set-it-and-forget-it meal, perfect for a busy day. Whether you enjoy it as a light meal or pair it with crusty bread for a fuller dinner, this soup is sure to become a beloved staple in your recipe collection.

Note: More recipes are coming soon