25+Delicious Crockpot Dinner Soup Recipes That Will Keep You Cozy

When the weather cools down and the days grow shorter, there’s nothing more comforting than a warm bowl of soup.

And what better way to make dinnertime easier than by using your trusty crockpot?

Crockpot soups are the ultimate in convenience—simply toss in your ingredients in the morning, and by dinnertime, you’ll have a steaming, hearty meal ready to enjoy.

Whether you’re craving something creamy and comforting, light and healthy, or rich and savory, there’s a crockpot soup recipe that’s perfect for you.

In this post, we’ve rounded up 25+ delicious crockpot dinner soup recipes that will not only warm you up but also satisfy your family’s taste buds.

From classic chicken noodle soup to hearty vegetable stews, these easy-to-make recipes will help you create a comforting meal with minimal effort.

25+Delicious Crockpot Dinner Soup Recipes That Will Keep You Cozy

Crockpot dinner soups are the epitome of convenience and comfort, making them perfect for busy weekdays, chilly evenings, or when you simply want to enjoy a flavorful meal with minimal prep.

With the 25+ recipes shared here, you can experiment with different flavors, textures, and ingredients, creating soups that suit every taste and dietary preference.

From creamy, indulgent dishes to light, vegetable-packed options, the versatility of crockpot soups means there’s always something new to try.

So, the next time you’re in need of a quick, satisfying dinner, turn to your slow cooker and let it work its magic, transforming simple ingredients into a deliciously warming soup.

Hearty Crockpot Chicken and Vegetable Soup

This wholesome soup is a comforting dinner option that’s easy to prepare and packed with healthy vegetables and tender chicken. It’s a perfect meal for busy nights when you want something satisfying yet simple. The slow-cooking process allows the flavors to meld beautifully, making each spoonful rich and full of goodness.

Ingredients:

• 1 lb boneless, skinless chicken breast
• 4 cups low-sodium chicken broth
• 2 cups carrots, chopped
• 2 cups celery, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper
• 1 1/2 cups potatoes, diced
• 1 cup green beans, chopped
• 1 cup corn (frozen or fresh)
• 1 tbsp olive oil

Instructions:

1. In a crockpot, add the chicken breasts, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper. Stir to combine.
2. Cover and cook on low for 6-7 hours, or until the chicken is fully cooked and vegetables are tender.
3. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
4. Add the potatoes, green beans, and corn to the crockpot. Stir everything together and cook on high for an additional 1-2 hours until the potatoes are tender.
5. Before serving, taste and adjust seasoning as needed. Serve hot and enjoy!

This chicken and vegetable soup is an ideal choice for a fulfilling family dinner. With the crockpot doing most of the work, you can set it up in the morning and return to a delicious, nutrient-packed meal in the evening. The flavors meld together beautifully, creating a soup that’s both hearty and healthy. The combination of chicken, vegetables, and fresh herbs gives it a rich, savory taste that everyone will enjoy. Whether served with crusty bread or crackers, this soup will quickly become a go-to favorite.

Slow Cooker Creamy Tomato Basil Soup

This velvety creamy tomato soup is an indulgent yet simple dish that captures the comforting flavors of ripe tomatoes, fresh basil, and cream. The slow cooker brings out the sweetness of the tomatoes while infusing the soup with a rich depth of flavor. It’s a perfect dinner choice for a cozy night in.

Ingredients:

• 2 cans (14.5 oz each) diced tomatoes
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp sugar (optional, to balance acidity)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup heavy cream
• 1/2 cup fresh basil, chopped
• 1 tbsp balsamic vinegar

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onions and garlic, cooking until softened, about 5 minutes.
2. Add the sautéed onions and garlic, diced tomatoes, vegetable broth, oregano, sugar, salt, and pepper to the crockpot. Stir to combine.
3. Cover and cook on low for 6 hours.
4. After the cooking time is up, use an immersion blender to puree the soup until smooth (or blend in batches using a regular blender).
5. Stir in the heavy cream, basil, and balsamic vinegar. Cook for an additional 30 minutes on low to let the flavors meld.
6. Taste and adjust seasoning, then serve hot with a side of grilled cheese for the ultimate comfort meal.

This slow cooker creamy tomato basil soup is the epitome of comfort food. The slow cooking process brings out the natural sweetness of the tomatoes, while the addition of fresh basil and cream creates a rich, velvety texture. The balsamic vinegar adds a hint of tanginess that balances out the soup’s richness. It’s the perfect bowl of warmth on a chilly evening, offering a deliciously creamy experience that pairs wonderfully with a classic grilled cheese sandwich.

Crockpot Beef and Barley Soup

This beef and barley soup is an easy-to-make, hearty dinner perfect for cool evenings. The tender beef, nutty barley, and a variety of vegetables make this dish filling and nutritious. Plus, the slow cooker allows the flavors to develop and deepen over time, making it even more delicious.

Ingredients:

• 1 lb stew beef, cut into 1-inch cubes
• 4 cups beef broth
• 1 cup barley
• 2 cups carrots, diced
• 2 cups celery, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tomato paste
• 2 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium-high heat. Add the stew beef and brown on all sides. Transfer the browned beef to the crockpot.
2. Add the beef broth, barley, carrots, celery, onion, garlic, thyme, rosemary, bay leaf, salt, and pepper to the crockpot. Stir in the tomato paste.
3. Cover and cook on low for 7-8 hours, or until the beef is tender and the barley is cooked through.
4. Before serving, remove the bay leaf and taste the soup. Adjust seasoning if necessary.
5. Serve hot, garnished with fresh parsley or grated Parmesan if desired.

This beef and barley soup is not only comforting but also an incredibly filling and nutritious meal. The slow cooker does an excellent job of tenderizing the beef and allowing the barley to absorb all the savory flavors. The result is a rich, satisfying soup that will keep everyone full and happy. The addition of tomato paste enhances the broth’s flavor, while the mix of vegetables adds freshness. It’s a meal that can be enjoyed on its own or paired with a side of crusty bread for extra comfort.

Crockpot Potato Leek Soup

This creamy and comforting potato leek soup is a perfect balance of flavors. The mild, sweet leeks combine beautifully with the earthy potatoes, creating a hearty soup that’s perfect for chilly nights. With minimal prep and the slow-cooking process, the flavors deepen and meld, making this soup absolutely delicious.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• 2 tbsp olive oil
• Fresh chives, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the leeks, onion, and garlic, cooking for about 5 minutes until softened.
2. Transfer the cooked vegetables to the crockpot, and add 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 soft and tender.
4. Once the cooking is complete, use an immersion blender to puree the soup until smooth (or use a regular blender in batches).
5. Stir in the heavy cream and adjust seasoning if needed.
6. Serve hot, garnished with fresh chives.

This potato leek soup is the ultimate in simplicity and comfort. The combination of creamy potatoes and leeks creates a luscious, velvety texture, while the herbs and seasoning give it just the right depth of flavor. The addition of heavy cream adds richness, making this soup perfect for a cozy dinner. It’s a beautiful, soothing dish that’s easy to make and perfect for a weeknight meal or a special occasion.

Slow Cooker Split Pea Soup

This nourishing split pea soup is packed with protein and fiber, making it both filling and healthy. With a hearty combination of split peas, vegetables, and smoky ham, this soup is a comforting choice that’s full of flavor. The slow-cooking process allows all the ingredients to infuse together, creating a hearty and flavorful dish.

Ingredients:

• 1 lb dried split peas, rinsed
• 1 lb ham hock or diced ham
• 4 cups chicken broth
• 2 cups water
• 3 carrots, diced
• 3 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Add the split peas, ham hock (or diced ham), chicken broth, water, carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 7-8 hours or until the peas are tender and the soup has thickened.
3. If using a ham hock, remove it from the soup, shred the meat, and return it to the pot.
4. Stir the soup, taste, and adjust seasoning if necessary.
5. Serve hot with a sprinkle of fresh parsley or croutons, if desired.

This slow cooker split pea soup is a rich, flavorful dish that’s perfect for a healthy and hearty dinner. The split peas break down during cooking, thickening the broth and creating a wonderfully creamy texture. The smoky flavor from the ham, combined with the freshness of the vegetables, makes for a deliciously balanced meal. This soup is ideal for meal prep, as it keeps well in the fridge and only gets better with time.

Crockpot Butternut Squash Soup

This velvety butternut squash soup is a seasonal favorite that brings a touch of sweetness and warmth to any dinner table. The sweetness of the squash is perfectly balanced by savory onions, garlic, and a hint of sage, creating a soothing, comforting soup that’s ideal for fall and winter. The slow cooker enhances the natural flavors of the squash, making this soup easy to prepare and delicious.

Ingredients:

• 2 medium butternut squashes, peeled, seeded, and cubed
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp dried sage
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk (or cream)
• 2 tbsp olive oil

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the cooked onion and garlic to the crockpot along with the butternut squash, vegetable broth, sage, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, until the squash is soft and tender.
4. Once the squash is cooked, use an immersion blender to puree the soup until smooth (or blend in batches with a regular blender).
5. Stir in the coconut milk and adjust seasoning to taste.
6. Serve hot, garnished with a drizzle of cream or a few toasted seeds.

This butternut squash soup is a luxurious, creamy dish that’s perfect for a comforting dinner. The natural sweetness of the squash pairs beautifully with the warming spices of cinnamon and nutmeg, while the coconut milk adds a rich, silky finish. This soup is not only healthy and satisfying, but it also makes a beautiful addition to any fall or winter meal. Pair it with a slice of crusty bread for a complete, soul-warming experience.

Crockpot White Bean and Kale Soup

This nourishing white bean and kale soup is packed with protein, fiber, and fresh vegetables, making it a hearty and healthy meal. The combination of creamy white beans, tender kale, and savory herbs creates a well-balanced, flavorful soup that’s perfect for cozy evenings.

Ingredients:

• 2 cups dried white beans (such as Great Northern or cannellini), soaked overnight
• 4 cups vegetable broth
• 1 bunch kale, chopped (stems removed)
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice (optional)

Instructions:

1. Drain and rinse the soaked beans, then add them to the crockpot.
2. Add the vegetable broth, kale, carrots, celery, onion, garlic, thyme, rosemary, bay leaf, salt, and pepper to the crockpot. Stir to combine.
3. Cover and cook on low for 8 hours, or until the beans are tender and the soup has thickened.
4. Remove the bay leaf and taste, adjusting seasoning as needed.
5. Before serving, stir in lemon juice for a touch of brightness.
6. Serve hot, garnished with a drizzle of olive oil or a sprinkle of parmesan if desired.

This white bean and kale soup is a nutrient-packed dish that’s both filling and healthy. The slow cooker allows the beans to soften and absorb all the delicious flavors, while the kale adds a hearty texture and a dose of greens. The optional lemon juice brightens the soup, giving it a fresh, zesty finish. It’s a perfect choice for a nutritious dinner and is easy to make in advance, making it great for meal prep.

Slow Cooker Mushroom Barley Soup

This savory mushroom and barley soup is a cozy, earthy dish filled with tender mushrooms, chewy barley, and a rich, flavorful broth. It’s an easy, hands-off recipe that comes together in the slow cooker, making it a fantastic choice for busy weeknights.

Ingredients:

• 2 cups sliced mushrooms (button, cremini, or a mix)
• 1 cup pearl barley
• 4 cups vegetable broth
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 tbsp soy sauce (optional, for added depth of flavor)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onions, carrots, celery, and garlic, cooking for about 5 minutes until softened.
2. Transfer the cooked vegetables to the crockpot, and add the mushrooms, barley, vegetable broth, thyme, salt, pepper, and soy sauce (if using). Stir to combine.
3. Cover and cook on low for 7-8 hours, or until the barley is tender and the soup has thickened.
4. Taste the soup and adjust seasoning if necessary.
5. Serve hot, garnished with fresh parsley or a sprinkle of grated parmesan if desired.

This mushroom barley soup is rich, savory, and packed with hearty ingredients. The slow cooker allows the barley to absorb all the delicious flavors from the broth and vegetables, creating a filling, satisfying dish. The mushrooms add an earthy, umami depth, making each spoonful comforting and flavorful. This soup is perfect for those who enjoy vegetarian meals or simply want something wholesome and easy to prepare.

Crockpot Mexican Chicken Soup

This vibrant Mexican chicken soup is full of flavor, with a spicy kick from the jalapeños, a touch of lime for brightness, and tender chicken that shreds easily. Packed with fresh vegetables and beans, this soup is both hearty and healthy, perfect for a quick dinner with plenty of flavor.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup frozen corn
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1-2 jalapeños, sliced (remove seeds for less heat)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lime juice
• Fresh cilantro for garnish
• Optional toppings: avocado, sour cream, shredded cheese, tortilla chips

Instructions:

1. Add the chicken breasts, chicken broth, black beans, diced tomatoes, corn, onion, bell pepper, garlic, jalapeños, cumin, chili powder, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 6-7 hours, or 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 if necessary.
5. Serve hot, garnished with fresh cilantro and optional toppings like avocado, sour cream, or tortilla chips.

This Mexican chicken soup is a flavorful and satisfying dish, with the perfect balance of spicy, savory, and tangy flavors. The slow cooking process ensures that the chicken becomes incredibly tender, while the combination of beans, corn, and vegetables makes it filling and healthy. Topped with fresh cilantro and your favorite garnishes, this soup is a crowd-pleaser that will bring a little bit of sunshine to any dinner table.

Crockpot Sweet Potato and Lentil Soup

This comforting sweet potato and lentil soup is not only packed with nutrients but also delivers a rich, hearty flavor. The sweetness of the potatoes balances the earthiness of the lentils, creating a satisfying and well-rounded dish that’s perfect for a cozy dinner.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 cup dried red lentils, rinsed
• 4 cups vegetable broth
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp lemon juice (optional, for added brightness)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion, garlic, carrots, and celery, cooking for about 5 minutes until softened.
2. Transfer the cooked vegetables to the crockpot, and add the diced sweet potatoes, red lentils, vegetable broth, cumin, turmeric, cinnamon, salt, and pepper. Stir to combine.
3. Cover and cook on low for 7-8 hours, or until the lentils and sweet potatoes are tender.
4. Once cooked, use an immersion blender to puree the soup until smooth (or blend in batches with a regular blender).
5. Stir in lemon juice if desired, and adjust seasoning to taste.
6. Serve hot, garnished with fresh parsley or a dollop of yogurt.

This sweet potato and lentil soup is a warm and nutritious meal that’s perfect for chilly nights. The slow cooker allows the flavors to develop and meld together beautifully, making each spoonful comforting and rich. The addition of spices like cumin and cinnamon adds a lovely depth, while the sweet potatoes bring a natural sweetness that balances out the earthiness of the lentils. It’s a great plant-based option for dinner that’s easy to prepare and can be made in advance.

Crockpot Chicken Tortilla Soup

This flavorful chicken tortilla soup is bursting with bold flavors, including a slight kick from the spices, savory chicken, and crunchy tortilla chips. It’s an easy, hearty meal that’s perfect for family dinners, and it’s just as satisfying as any restaurant version.

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (4 oz) green chilies, diced
• 1 onion, chopped
• 1 bell pepper, chopped
• 1-2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1 tsp salt
• 1/2 cup frozen corn
• 1/2 cup black beans, drained and rinsed
• 1/4 cup lime juice
• Tortilla chips (for serving)
• Optional toppings: shredded cheese, avocado, cilantro, sour cream

Instructions:

1. Add the chicken breasts, chicken broth, diced tomatoes, green chilies, onion, bell pepper, garlic, cumin, chili powder, paprika, salt, corn, and black beans to the crockpot. Stir to combine.
2. Cover and cook on low for 6-7 hours, or until the chicken is fully cooked and tender.
3. Remove the chicken breasts and shred them with two forks, then return the shredded chicken to the crockpot.
4. Stir in the lime juice and adjust seasoning if necessary.
5. Serve hot with tortilla chips and your favorite toppings like shredded cheese, avocado, cilantro, or sour cream.

This chicken tortilla soup is a zesty, satisfying meal that’s bursting with flavor. The chicken becomes incredibly tender after slow-cooking, and the blend of spices adds just the right amount of heat. Topped with crunchy tortilla chips and creamy avocado, it’s a fun and customizable soup that everyone will love. It’s perfect for a family dinner or a gathering with friends, offering a comforting dish with bold flavors.

Crockpot Beef and Cabbage Soup

This hearty beef and cabbage soup is a flavorful, satisfying meal that’s both comforting and healthy. The tender beef, combined with the rich broth and fresh cabbage, creates a perfect balance of textures and flavors. It’s an ideal soup for cold evenings when you want something filling and nourishing.

Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 4 cups beef broth
• 2 cups cabbage, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tomato paste
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium-high heat. Add the beef stew meat and brown on all sides. Transfer the browned beef to the crockpot.
2. Add the beef broth, cabbage, carrots, celery, onion, garlic, thyme, rosemary, bay leaf, salt, and pepper to the crockpot. Stir to combine.
3. Cover and cook on low for 7-8 hours, or until the beef is tender and the vegetables are cooked through.
4. Remove the bay leaf and taste, adjusting seasoning as necessary.
5. Serve hot, garnished with fresh parsley if desired.

This beef and cabbage soup is a robust, satisfying dish that’s perfect for colder months. The slow cooking process tenderizes the beef, making it melt-in-your-mouth delicious, while the cabbage and vegetables add freshness and texture. The broth is rich and flavorful, making this soup both hearty and comforting. It’s a great meal for a family dinner and is even better when paired with crusty bread.

Crockpot Carrot Ginger Soup

This creamy carrot ginger soup is a vibrant and flavorful dish that’s perfect for a light yet satisfying meal. The sweet carrots and the zing of fresh ginger come together beautifully in the slow cooker, creating a balanced and comforting soup with a hint of spice.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion, garlic, and grated ginger, cooking for about 5 minutes until softened and fragrant.
2. Transfer the cooked vegetables to the crockpot, and add the chopped carrots, vegetable broth, cumin, coriander, cinnamon, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, or until the carrots are tender.
4. Once cooked, use an immersion blender to puree the soup until smooth (or blend in batches with a regular blender).
5. Stir in coconut milk if desired, and adjust seasoning to taste.
6. Serve hot, garnished with fresh cilantro.

This carrot ginger soup is a wonderful balance of sweet and savory with just the right amount of zing from the ginger. The slow cooking process allows the carrots to become tender and flavorful, while the ginger adds a fresh, warming note that perfectly complements the sweetness of the carrots. The coconut milk adds a rich, silky texture that makes this soup feel luxurious. It’s a healthy, vegetarian-friendly meal that’s perfect for any time of year, especially during cooler months.

Crockpot Beef and Vegetable Soup

This beef and vegetable soup is a hearty and wholesome meal that’s perfect for a family dinner. Packed with tender beef, nutritious vegetables, and a flavorful broth, it’s a classic comfort food that’s easy to make and satisfying to eat.

Ingredients:

• 1 lb beef stew meat, cut into 1-inch cubes
• 4 cups beef broth
• 2 potatoes, peeled and diced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup frozen peas

Instructions:

1. Add the beef stew meat, beef broth, potatoes, carrots, celery, onion, garlic, diced tomatoes, thyme, rosemary, bay leaf, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 7-8 hours, or until the beef is tender and the vegetables are cooked through.
3. About 30 minutes before serving, add the frozen peas to the crockpot. Stir and let them cook through.
4. Remove the bay leaf and taste, adjusting seasoning as needed.
5. Serve hot, garnished with fresh parsley if desired.

This beef and vegetable soup is a simple yet satisfying dish that delivers all the comfort you need on a chilly day. The slow-cooked beef becomes incredibly tender and absorbs all the rich flavors from the broth and vegetables. The potatoes and carrots add heartiness, while the peas bring a touch of sweetness and color. It’s the kind of soup that fills you up and keeps you warm, making it perfect for a weeknight dinner or meal prep.

Crockpot Creamy Tomato Basil Soup

This creamy tomato basil soup is a classic, made even better by the slow cooker. The tomatoes are stewed to perfection, then blended with fresh basil and cream for a rich and velvety soup that’s perfect for dipping or enjoying on its own.

Ingredients:

• 6 cups fresh tomatoes, chopped (or 2 cans of whole tomatoes, drained)
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened and fragrant.
2. Transfer the onion and garlic to the crockpot, then add the chopped tomatoes, vegetable broth, basil, oregano, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, or until the tomatoes have broken down and the flavors have melded together.
4. Use an immersion blender to puree the soup until smooth (or blend in batches with a regular blender).
5. Stir in the heavy cream and adjust seasoning as needed.
6. Serve hot, garnished with fresh basil leaves.

This creamy tomato basil soup is a perfect combination of tangy tomatoes and fragrant basil, with the richness of the cream making it a comforting, luxurious dish. The slow cooker allows the tomatoes to become tender and flavorful, while the immersion blender makes it easy to achieve a silky-smooth texture. This soup is ideal for a cozy dinner and pairs wonderfully with grilled cheese sandwiches or a slice of crusty bread for a complete meal.

Crockpot Butternut Squash and Apple Soup

This sweet and savory butternut squash and apple soup is the perfect fall comfort food. The natural sweetness of the squash and apples combines with savory herbs and spices, making for a deliciously rich and creamy soup that’s both healthy and satisfying.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup coconut milk or heavy cream (optional, for creaminess)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Transfer the onion and garlic to the crockpot, and add the butternut squash, apples, vegetable broth, cinnamon, nutmeg, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-7 hours, or until the squash is tender and fully cooked.
4. Use an immersion blender to puree the soup until smooth (or blend in batches with a regular blender).
5. Stir in coconut milk or heavy cream for a creamier texture, and adjust seasoning if necessary.
6. Serve hot, garnished with a drizzle of cream or a sprinkle of cinnamon.

This butternut squash and apple soup is both comforting and nourishing, with the sweetness from the apples perfectly complementing the savory depth of the squash. The slow cooker makes the preparation easy, allowing the flavors to develop and meld beautifully. The addition of cream adds a luxurious texture, while the spices bring warmth and richness to the dish. This soup is perfect for fall but delicious year-round.

Crockpot Potato Leek Soup

This creamy potato leek soup is a simple yet delicious dish that highlights the earthy flavor of leeks and the comforting creaminess of potatoes. It’s an ideal soup for a cozy dinner, offering both warmth and a smooth, velvety texture.

Ingredients:

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

Instructions:

1. Add the diced potatoes, sliced leeks, chopped onion, garlic, vegetable broth, thyme, salt, and pepper to the crockpot. Stir to combine.
2. Cover and cook on low for 6-7 hours, or until the potatoes and leeks are tender.
3. Once cooked, use an immersion blender to puree the soup until smooth (or blend in batches with a regular blender).
4. Stir in the heavy cream for added richness, and adjust seasoning if needed.
5. Serve hot, garnished with fresh parsley.

This potato leek soup is a comforting, creamy dish that is both light and satisfying. The slow cooker makes the process simple, allowing the leeks to infuse the broth with their mild, onion-like flavor, while the potatoes create a creamy base. The addition of heavy cream gives the soup a rich texture, making it feel indulgent without being overly heavy. It’s a classic soup that works wonderfully as a light dinner or appetizer.

Crockpot Split Pea Soup

This hearty split pea soup is packed with protein, fiber, and flavor, making it a nutritious and filling meal. The green peas, combined with smoky ham and savory vegetables, create a thick, rich soup that’s perfect for a cozy meal.

Ingredients:

• 2 cups dried split peas, rinsed
• 1 lb ham bone or 2 cups diced ham
• 4 cups chicken or vegetable broth
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (optional, for sautéing)

Instructions:

1. If desired, heat olive oil in a skillet over medium heat and sauté the onion, garlic, carrots, and celery for 5 minutes until softened.
2. Transfer the vegetables to the crockpot, then add the split peas, ham bone or diced ham, chicken broth, bay leaf, thyme, salt, and pepper. Stir to combine.
3. Cover and cook on low for 7-8 hours, or until the peas are tender and the soup has thickened.
4. If using a ham bone, remove it and discard the bone, then shred the ham and return it to the soup.
5. Stir to combine, taste, and adjust seasoning as necessary.
6. Serve hot, garnished with fresh parsley or a sprinkle of cracked pepper.

This split pea soup is the ultimate comfort food, rich in both flavor and nutrients. The combination of split peas and ham creates a satisfying, hearty dish that’s filling and delicious. The slow-cooked peas break down into a smooth, thick base, while the vegetables and ham add depth to the flavor. This soup is perfect for meal prep and is even better the next day as the flavors continue to develop. It’s a great, healthy option that will warm you up during the colder months.

Note: More recipes​ are coming soon!