6 Easy Crockpot Soup Recipes (Cozy and Hearty)

There is something magical about coming home to a pot of soup that has been simmering all day. These easy crockpot soup recipes need little prep, use everyday ingredients and taste like they took hours of effort (because the slow cooker did the work for you).

From creamy tomato to hearty minestrone, here are six cozy favorites for busy weeknights.

Tips for the Best Crockpot Soup

• Chop vegetables evenly so they cook at the same rate.
• Add dairy, cheese and pasta at the end to avoid curdling or mushy noodles.
• Do not overfill: keep the crockpot about two-thirds full.
• Taste and season at the end, since flavors concentrate while cooking.
• Use an immersion blender for creamy soups without extra dishes.

6 Easy Crockpot Soup Recipes

Creamy Tomato Soup

Nothing beats tomato soup with a grilled cheese on the side. The crockpot melds the flavors while you go about your day, and a quick blend at the end makes it silky.

• Prep10 min
• Cook6 hr
• Total6 hr 10 min
• Servings6
• Calories170

Ingredients

• 2 cans (28 oz each) crushed tomatoes
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried basil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream

Instructions

1. Add the tomatoes, onion, garlic, broth, tomato paste, basil, sugar, salt and pepper to the crockpot.
2. Cover and cook on LOW for 6 to 7 hours.
3. Blend with an immersion blender until smooth.
4. Stir in the cream, heat for 10 minutes and serve.

Broccoli Cheddar Soup

Rich, cheesy and full of tender broccoli. Add the cheese at the end so it melts smoothly instead of turning grainy.

• Prep15 min
• Cook4 hr
• Total4 hr 15 min
• Servings6
• Calories310

Ingredients

• 4 cups broccoli florets, chopped
• 2 carrots, grated
• 1 small onion, diced
• 3 cups chicken broth
• 2 cups whole milk
• 2 tbsp butter
• 2 tbsp flour
• 2 cups shredded sharp cheddar
• 1/2 tsp garlic powder
• 1/2 tsp salt

Instructions

1. Add the broccoli, carrots, onion, broth, garlic powder and salt to the crockpot.
2. Cover and cook on LOW for 4 to 5 hours until the vegetables are tender.
3. Melt the butter in a pan, whisk in the flour, then the milk, and cook until slightly thick.
4. Stir the milk mixture into the crockpot, then add the cheddar a handful at a time until melted.

Hearty Minestrone

A big bowl of vegetables, beans and pasta. Stir in the pasta at the very end so it stays tender, not mushy.

• Prep15 min
• Cook6 hr
• Total6 hr 15 min
• Servings6
• Calories190

Ingredients

• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 small onion, diced
• 3 garlic cloves, minced
• 5 cups vegetable broth
• 1 tsp Italian seasoning
• 1 cup small pasta (ditalini)

Instructions

1. Add everything except the pasta to the crockpot.
2. Cover and cook on LOW for 6 to 7 hours.
3. Stir in the pasta, turn to HIGH and cook 20 minutes until tender.
4. Season to taste and serve.

Easy Taco Soup

A weeknight favorite with all the taco flavors. Top it with cheese, sour cream and crushed tortilla chips.

• Prep15 min
• Cook6 hr
• Total6 hr 15 min
• Servings6
• Calories300

Ingredients

• 1 lb ground beef, browned and drained
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) corn, drained
• 1 can (15 oz) diced tomatoes with green chiles
• 1 can (8 oz) tomato sauce
• 1 small onion, diced
• 2 cups beef broth
• 1 packet taco seasoning

Instructions

1. Add all ingredients to the crockpot and stir.
2. Cover and cook on LOW for 6 to 8 hours.
3. Serve with cheese, sour cream and tortilla chips.

French Onion Soup

Deeply sweet onions in a savory broth, topped with cheesy toast. It takes patience, but the crockpot does all the work.

• Prep20 min
• Cook8 hr
• Total8 hr 20 min
• Servings6
• Calories380

Ingredients

• 4 large yellow onions, thinly sliced
• 4 tbsp butter
• 6 cups beef broth
• 1/2 cup dry white wine (optional)
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme
• 6 slices baguette, toasted
• 1 1/2 cups shredded Gruyere

Instructions

1. Add the onions, butter, broth, wine, Worcestershire and thyme to the crockpot.
2. Cover and cook on LOW for 8 to 10 hours until the onions are deep golden.
3. Ladle into oven-safe bowls, top with toast and Gruyere.
4. Broil for 2 to 3 minutes until bubbly.

Split Pea Soup with Ham

Thick, comforting and perfect for using up a leftover ham bone. No soaking needed.

• Prep15 min
• Cook8 hr
• Total8 hr 15 min
• Servings6
• Calories345

Ingredients

• 1 lb dried split peas, rinsed
• 2 cups diced cooked ham (or a ham bone)
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 7 cups chicken broth
• 1 bay leaf
• 1/2 tsp black pepper

Instructions

1. Add all ingredients to the crockpot.
2. Cover and cook on LOW for 8 to 9 hours until the peas break down.
3. Remove the bay leaf and ham bone, shred any meat and stir it in.
4. Stir well and serve.

How to Store and Freeze Crockpot Soup

Let the soup cool, then store it in airtight containers in the fridge for 3 to 4 days. For longer storage, freeze it flat in freezer bags for up to 3 months. Soups with dairy or pasta are best frozen without those ingredients, then added fresh when reheating.

Frequently Asked Questions

Can I cook soup on HIGH instead of LOW?

Yes. Cook on HIGH for about half the time, though LOW gives deeper flavor and more tender vegetables.

Do I need to brown the meat first?

It is optional but adds flavor. For ground beef, browning also removes excess fat.

Can I use frozen vegetables?

Yes, add them straight from frozen. Add delicate ones like peas in the last 30 minutes.

How do I thicken a thin soup?

Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it in and cook on HIGH for 15 minutes.

Can I leave the crockpot on while I am away?

Slow cookers are designed for long unattended cooking. Always follow your manufacturer’s instructions.