Slow Cooker Soup Recipes: Easy, Delicious & Weeknight-Ready

Introduction to Slow Cooker Soup Recipes

Slow cooker soup recipes are beloved for their convenience and rich flavors. They offer a simple way to prepare meals that can feed a crowd or provide leftovers for the week. The beauty of these recipes lies in their adaptability; you can easily swap ingredients based on what you have on hand or your dietary preferences.

Essential Equipment & Ingredients for Slow Cooker Soups

Equipment

• Slow Cooker: Choose between traditional slow cookers or programmable models that allow you to set cooking times.
• Ladle: A sturdy ladle is essential for serving your soups without spills.
• Storage Containers: Use airtight containers for storing leftovers or freezing portions for later use.

Ingredient Staples

• Broth: Chicken, beef, or vegetable broth forms the base of most soups.
• Aromatics: Onions, garlic, and herbs enhance flavors significantly.
• Proteins: Options like chicken, beef, legumes, or tofu cater to various diets.
• Vegetables: Carrots, celery, potatoes, and greens add nutrition and texture.
• Seasonings: Salt, pepper, and spices are key to achieving depth of flavor.

Tips for Perfect Slow Cooker Soups

• Layer Ingredients: Start with broth at the bottom, followed by proteins, vegetables, and seasonings on top for even cooking.
• Timing Matters: Most soups cook well on low for 6-8 hours or high for 3-4 hours. Adjust based on your schedule.
• Avoid Mushy Vegetables: Add delicate vegetables like spinach or zucchini in the last hour of cooking.
• Season Gradually: Taste and adjust seasoning towards the end of the cooking process to avoid overpowering flavors.

12 Delicious Slow Cooker Soup Recipes

1. Creamy Chicken and Wild Rice Soup

Ingredients:

• • 1 lb boneless chicken breasts
  • 1 cup wild rice
  • 4 cups chicken broth
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup heavy cream
  • Salt and pepper to taste

Method:

1. 1. Place chicken, rice, broth, onion, carrots, and celery in the slow cooker.
   2. Cook on low for 6-8 hours or high for 3-4 hours.
   3. Shred chicken and stir in heavy cream before serving.

Notes: For a lighter version, use half-and-half instead of heavy cream.

2. Beef and Barley Soup

Ingredients:

• • 1 lb beef chuck, cubed
  • 1 cup pearl barley
  • 6 cups beef broth
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tsp thyme
  • Salt and pepper to taste

Method:

1. 1. Add beef, barley, broth, onion, carrots, celery, thyme, salt, and pepper to the slow cooker.
   2. Cook on low for 8 hours or high for 4 hours.

Notes: Substitute quinoa for barley for a gluten-free option.

3. Vegetarian Lentil Soup

Ingredients:

• • 1 cup lentils, rinsed
  • 4 cups vegetable broth
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can diced tomatoes
  • 1 tsp cumin
  • Salt and pepper to taste

Method:

1. 1. Combine all ingredients in the slow cooker.
   2. Cook on low for 7-8 hours or high for 3-4 hours.

Notes: Add spinach or kale in the last 30 minutes for extra nutrition.

4. Tomato Basil Soup

Ingredients:

• • 2 cans crushed tomatoes
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1 cup fresh basil leaves
  • 1 cup heavy cream
  • Salt and pepper to taste

Method:

1. 1. Combine tomatoes, onion, and broth in the slow cooker.
   2. Cook on low for 6 hours or high for 3 hours.
   3. Blend soup, stir in basil and cream before serving.

Notes: Use coconut milk for a dairy-free version.

5. Spicy Black Bean Soup

Ingredients:

• • 2 cans black beans, drained
  • 4 cups vegetable broth
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • Salt and pepper to taste

Method:

1. 1. Combine all ingredients in the slow cooker.
   2. Cook on low for 6-8 hours or high for 3-4 hours.
   3. Blend for a smoother texture if desired.

Notes: Top with avocado and cilantro for added flavor.

6. Chicken Tortilla Soup

Ingredients:

• • 1 lb shredded chicken
  • 4 cups chicken broth
  • 1 can diced tomatoes
  • 1 onion, diced
  • 1 cup corn
  • 1 tsp cumin
  • Salt and pepper to taste
  • Tortilla strips for serving

Method:

1. 1. Combine chicken, broth, tomatoes, onion, corn, cumin, salt, and pepper in the slow cooker.
   2. Cook on low for 6-8 hours or high for 3-4 hours.
   3. Serve topped with tortilla strips.

Notes: Add avocado and lime for extra zest.

7. Seafood Chowder

Ingredients:

• • 1 lb mixed seafood (shrimp, scallops, fish)
  • 4 cups fish stock
  • 2 potatoes, diced
  • 1 onion, chopped
  • 1 cup cream
  • Salt and pepper to taste

Method:

1. 1. Add seafood, stock, potatoes, onion, salt, and pepper to the slow cooker.
   2. Cook on low for 5-6 hours or high for 2-3 hours.
   3. Stir in cream before serving.

Notes: Substitute coconut milk for a lighter option.

8. Curried Chickpea Soup

Ingredients:

• • 2 cans chickpeas, drained
  • 4 cups vegetable broth
  • 1 onion, diced
  • 2 carrots, diced
  • 2 tbsp curry powder
  • Salt and pepper to taste

Method:

1. 1. Combine all ingredients in the slow cooker.
   2. Cook on low for 6-8 hours or high for 3-4 hours.

Notes: Serve with naan for a complete meal.

9. Potato Leek Soup

Ingredients:

• • 4 leeks, sliced
  • 4 potatoes, diced
  • 4 cups vegetable broth
  • 1 cup cream
  • Salt and pepper to taste

Method:

1. 1. Combine leeks, potatoes, broth, salt, and pepper in the slow cooker.
   2. Cook on low for 6-8 hours or high for 3-4 hours.
   3. Blend until smooth, then stir in cream.

Notes: Use vegetable broth for a vegetarian option.

10. Minestrone Soup

Ingredients:

• • 1 can kidney beans, drained
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 cup pasta
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • Italian seasoning to taste

Method:

1. 1. Combine all ingredients except pasta in the slow cooker.
   2. Cook on low for 6 hours or high for 3 hours.
   3. Add pasta in the last hour of cooking.

Notes: Use gluten-free pasta for a gluten-free option.

11. Butternut Squash Soup

Ingredients:

• • 1 butternut squash, peeled and diced
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 1 cup cream
  • Salt and pepper to taste

Method:

1. 1. Combine squash, broth, onion, salt, and pepper in the slow cooker.
   2. Cook on low for 6-8 hours or high for 3-4 hours.
   3. Blend until smooth, then stir in cream.

Notes: Add nutmeg for a warm, spicy flavor.

12. Chicken and Dumplings Soup

Ingredients:

• • 1 lb chicken breasts, shredded
  • 4 cups chicken broth
  • 1 can biscuit dough, cut into pieces
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • Salt and pepper to taste

Method:

1. 1. Add chicken, broth, onion, carrots, celery, salt, and pepper to the slow cooker.
   2. Cook on low for 6-8 hours or high for 3-4 hours.
   3. Stir in biscuit pieces in the last hour of cooking.

Notes: For a lighter option, use whole wheat biscuit dough.

Common Mistakes & How to Fix Them

• Overcooking: Avoid mushy vegetables by adding them later in the cooking process.
• Bland Flavor: Always taste and adjust seasonings at the end of cooking to enhance flavors.