28 Delicious Healthy Slow Cooker Soup Recipes for Cozy Nights

Brrr! As the chilly evenings settle in, there’s nothing quite like coming home to a warm, comforting bowl of soup. These 28 healthy slow cooker recipes make cozy dinners effortless—just set it and forget it! From creamy classics to veggie-packed broths, you’ll find the perfect bowl to warm your soul. Let’s dive into these delicious soups that practically make themselves while you go about your day.

Hearty Vegetable and Quinoa Slow Cooker Soup

Looking for the perfect cozy meal that practically makes itself? Let’s be real—some days you just want to throw everything in a pot and forget about it. This hearty vegetable and quinoa slow cooker soup is exactly that kind of magic, packed with wholesome ingredients that’ll warm you right up.

Ingredients

– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, sliced
– 2 stalks celery, sliced
– 1 cup quinoa, rinsed
– 1 (15 oz) can diced tomatoes, undrained
– 6 cups vegetable broth
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 4 cups fresh spinach

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to your slow cooker.
5. Add 2 sliced carrots, 2 sliced celery stalks, and 1 cup rinsed quinoa to the slow cooker.
6. Pour in 1 can diced tomatoes with their juices and 6 cups vegetable broth.
7. Sprinkle in 1 tsp dried thyme and 1/2 tsp black pepper.
8. Stir all ingredients until well combined.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
10. Stir in 4 cups fresh spinach during the last 10 minutes of cooking until wilted.
Just imagine coming home to that incredible aroma filling your kitchen. The quinoa gives it a satisfying chewiness while the vegetables stay perfectly tender. Try topping it with a sprinkle of parmesan or serving it with crusty bread for dipping—it’s comfort in a bowl that tastes even better the next day.

Healthy Chicken Tortilla Slow Cooker Soup

Haven’t we all dreamed of coming home to a warm, comforting soup that basically made itself? This healthy chicken tortilla slow cooker soup is exactly that—a hands-off meal that fills your kitchen with the most incredible aromas while you go about your day. You just toss everything in the crockpot and let the magic happen.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 jalapeño, seeded and minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 4 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup frozen corn
– 1/4 cup fresh lime juice
– 1/4 cup chopped fresh cilantro
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering.
2. Season 1.5 pounds chicken breasts with 1 teaspoon salt and 1/2 teaspoon black pepper.
3. Sear chicken in the hot oil for 3-4 minutes per side until golden brown (this creates deeper flavor).
4. Transfer seared chicken to your slow cooker.
5. Add 1 diced yellow onion, 3 minced garlic cloves, and 1 minced jalapeño to the same skillet.
6. Sauté for 3 minutes until fragrant and slightly softened.
7. Sprinkle in 1 teaspoon cumin, 1 teaspoon chili powder, and 1/2 teaspoon smoked paprika.
8. Cook spice mixture for 30 seconds to toast the spices (this intensifies their flavor).
9. Scrape the onion-spice mixture into the slow cooker with the chicken.
10. Pour in 4 cups chicken broth and 1 can undrained diced tomatoes.
11. Add 1 can rinsed black beans and 1 cup frozen corn.
12. Stir everything together gently to combine.
13. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken shreds easily.
14. Remove chicken breasts and shred using two forks.
15. Return shredded chicken to the slow cooker.
16. Stir in 1/4 cup fresh lime juice and 1/4 cup chopped cilantro.
17. Let soup sit for 10 minutes to allow flavors to meld (the lime juice brightens everything up).
18. Taste and adjust seasoning if needed before serving.

Vibrant and satisfying, this soup delivers tender chicken in a broth that’s both zesty from the lime and warmly spiced. The black beans and corn add just the right texture against the silky base. For a fun twist, serve it topped with crushed tortilla chips, a dollop of Greek yogurt, and extra fresh cilantro for that restaurant-quality finish at home.

Slow Cooker Lentil and Spinach Detox Soup

Zesty and nourishing, this soup is exactly what you need when you’re craving something wholesome yet effortless. Just toss everything in your slow cooker and let it work its magic while you go about your day. You’ll love how these simple ingredients transform into a comforting, detoxifying meal that feels like a warm hug.

Ingredients

– 1 cup brown lentils
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, diced
– 2 stalks celery, diced
– 6 cups vegetable broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 4 cups fresh spinach
– 2 tbsp lemon juice
– 1/2 tsp salt

Instructions

1. Rinse 1 cup brown lentils under cold water in a fine-mesh strainer until the water runs clear.
2. Heat 1 tbsp olive oil in a skillet over medium heat for 1 minute.
3. Add 1 diced yellow onion and cook for 4 minutes, stirring occasionally, until translucent.
4. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
5. Transfer the onion and garlic mixture to a 6-quart slow cooker.
6. Add the rinsed lentils, 2 diced carrots, 2 diced celery stalks, 6 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp black pepper to the slow cooker.
7. Stir all ingredients until well combined.
8. Cover and cook on LOW for 7 hours or HIGH for 4 hours until lentils are tender.
9. Stir in 4 cups fresh spinach, 2 tbsp lemon juice, and 1/2 tsp salt.
10. Cover and cook for 10 more minutes until spinach is wilted.
11. Ladle the soup into bowls and serve immediately.
The soup has a hearty, slightly thick texture with tender lentils and wilted spinach in every spoonful. Bright lemon cuts through the earthy cumin and smoked paprika flavors. For a creamy twist, swirl in a spoonful of Greek yogurt right before serving.

Creamy Slow Cooker Tomato Basil Soup

Hearty comfort food doesn’t get much easier than this. You’ll love how simple it is to throw everything in the slow cooker and come back to a warm, satisfying meal. Perfect for busy weeknights or cozy weekends.

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 2 (28 oz) cans crushed tomatoes
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/4 cup fresh basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes

Instructions

1. Dice 1 medium yellow onion and mince 3 cloves garlic.
2. Heat 2 tbsp olive oil in a skillet over medium heat for 1 minute.
3. Add diced onion to the skillet and cook for 5 minutes, stirring occasionally, until translucent.
4. Add minced garlic to the skillet and cook for 1 additional minute until fragrant.
5. Transfer onion and garlic mixture to a 6-quart slow cooker.
6. Pour 2 (28 oz) cans crushed tomatoes and 4 cups vegetable broth into the slow cooker.
7. Add 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes to the slow cooker.
8. Stir all ingredients until well combined.
9. Cover the slow cooker and cook on LOW heat for 6 hours.
10. After 6 hours, carefully blend the soup until smooth using an immersion blender.
11. Stir in 1/2 cup heavy cream until fully incorporated.
12. Chop 1/4 cup fresh basil and stir into the soup.
13. Cook for 15 additional minutes on LOW heat to allow flavors to meld.

Creamy and velvety with just the right amount of tang from the tomatoes, this soup has a wonderful depth of flavor. The fresh basil adds a bright, herbal note that balances the richness perfectly. Try serving it with a grilled cheese sandwich for dipping or topped with homemade croutons for extra crunch.

Slow Cooker Moroccan Chickpea Stew

Tired of complicated dinners that take forever? This slow cooker Moroccan chickpea stew is your new best friend. You just toss everything in and let the magic happen while you go about your day.

Ingredients

– 2 tablespoons olive oil
– 1 large yellow onion, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– 1 (15-ounce) can chickpeas, drained and rinsed
– 1 (14.5-ounce) can diced tomatoes
– 1 large sweet potato, peeled and cubed
– 4 cups vegetable broth
– 1/2 cup dried apricots, chopped
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh cilantro

Instructions

1. Heat 2 tablespoons olive oil in a skillet over medium heat for 2 minutes until shimmering.
2. Add 1 large diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger, cooking for 1 minute until fragrant.
4. Transfer the onion mixture to your slow cooker insert.
5. Add 2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon smoked paprika, 1/2 teaspoon cinnamon, and 1/4 teaspoon cayenne to the slow cooker.
6. Pour in 1 can drained chickpeas, 1 can diced tomatoes, 1 cubed sweet potato, 4 cups vegetable broth, and 1/2 cup chopped dried apricots.
7. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, stirring everything to combine thoroughly.
8. Cover and cook on LOW for 7 hours or HIGH for 4 hours until the sweet potato is fork-tender.
9. Stir in 1/4 cup chopped fresh cilantro just before serving.

Serve this stew over couscous or with crusty bread to soak up the fragrant broth. The sweet potatoes become meltingly tender while the apricots add subtle sweetness that balances the warm spices perfectly.

Savory Slow Cooker Minestrone Soup

Ready for a cozy, hands-off dinner that practically makes itself? This savory slow cooker minestrone is your new best friend for busy days. Just toss everything in and let the magic happen while you go about your day.

Ingredients

– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 2 medium carrots, sliced
– 2 stalks celery, sliced
– 1 (14.5 oz) can diced tomatoes
– 6 cups vegetable broth
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can cannellini beans, drained and rinsed
– 1 cup dried elbow pasta
– 1 tsp dried oregano
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups fresh spinach
– 1/4 cup grated Parmesan cheese

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to your slow cooker.
5. Add 2 sliced carrots and 2 sliced celery stalks to the slow cooker.
6. Pour in 1 can diced tomatoes with their juices.
7. Add 6 cups vegetable broth, 1 can kidney beans, and 1 can cannellini beans.
8. Stir in 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
10. Stir in 1 cup dried elbow pasta during the last 30 minutes of cooking.
11. Add 2 cups fresh spinach and stir until wilted, about 2 minutes.
12. Ladle the soup into bowls and top each serving with 1 tbsp grated Parmesan cheese.

Zesty and hearty, this soup develops incredible depth as it simmers all day. The pasta soaks up the rich tomato broth while the beans add creamy texture. Try serving it with crusty bread for dipping or topping with extra Parmesan for a restaurant-worthy finish at home.

Slow Cooker Butternut Squash and Apple Soup

Kind of craving something cozy and effortless? You know those days when you want a warm, comforting meal but don’t feel like spending hours in the kitchen? This slow cooker butternut squash and apple soup is your answer—it practically makes itself while filling your home with the most amazing autumn aroma.

Ingredients

– 1 medium butternut squash
– 2 apples
– 1 onion
– 2 cloves garlic
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp cinnamon

Instructions

1. Peel the butternut squash with a vegetable peeler and cut it into 1-inch cubes.
2. Core the apples and chop them into similar-sized pieces.
3. Dice the onion and mince the garlic cloves.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat for 2 minutes.
5. Add the diced onion to the skillet and sauté for 5 minutes until translucent.
6. Stir in the minced garlic and cook for 1 more minute until fragrant.
7. Transfer the onion and garlic mixture to your slow cooker.
8. Add the cubed butternut squash and chopped apples to the slow cooker.
9. Pour in 4 cups of vegetable broth, ensuring all ingredients are submerged.
10. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon cinnamon.
11. Stir all ingredients together until well combined.
12. Cover the slow cooker and cook on low heat for 6 hours.
13. After 6 hours, check that the squash is tender enough to easily pierce with a fork.
14. Carefully transfer the hot soup mixture to a blender in batches.
15. Blend each batch on high speed for 1 minute until completely smooth.
16. Return the blended soup to the slow cooker.
17. Stir in 1 cup of heavy cream until fully incorporated.
18. Heat the soup for an additional 15 minutes on the warm setting.
19. Ladle the finished soup into bowls for serving.

Deliciously velvety with a perfect balance of sweet and savory, this soup’s creamy texture makes it feel indulgent while the apple adds just the right brightness. Drizzle with a swirl of cream or top with toasted pumpkin seeds for extra crunch—it’s equally wonderful served in mugs for cozy sipping by the fire.

Nutritious Slow Cooker Split Pea Soup

You know those chilly days when you want something hearty but don’t want to spend hours in the kitchen? Your slow cooker is about to become your best friend with this split pea soup. It’s the perfect set-it-and-forget-it meal that fills your home with the most comforting aroma.

Ingredients

– 1 lb dried green split peas
– 8 cups vegetable broth
– 2 cups chopped carrots
– 1 cup chopped celery
– 1 cup chopped yellow onion
– 3 cloves minced garlic
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 bay leaf
– 1/2 tsp black pepper

Instructions

1. Rinse 1 lb dried green split peas thoroughly in a colander under cold running water, picking out any discolored peas or debris.
2. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add 1 cup chopped yellow onion and sauté until translucent, approximately 5 minutes.
4. Stir in 3 cloves minced garlic and cook until fragrant, about 1 minute.
5. Transfer the onion and garlic mixture to your slow cooker insert.
6. Add the rinsed split peas, 2 cups chopped carrots, and 1 cup chopped celery to the slow cooker.
7. Pour in 8 cups vegetable broth, ensuring all ingredients are submerged.
8. Stir in 1 tsp dried thyme, 1 bay leaf, and 1/2 tsp black pepper until well combined.
9. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until the split peas have completely broken down and the soup has thickened.
10. Remove the bay leaf and discard it before serving.
11. Ladle the hot soup into bowls and serve immediately. Using homemade vegetable broth instead of water adds deeper flavor to your soup. Sautéing the onions first creates a richer base than adding them raw. Don’t skip rinsing the split peas—it removes any dust and ensures a cleaner taste. Unbelievably creamy without any dairy, this soup develops an almost velvety texture as the peas break down completely. The subtle sweetness from the carrots balances perfectly with the earthy split peas. Try topping it with crispy croutons or serving alongside a crusty whole-grain bread for dipping into that rich, thick broth.

Slow Cooker Thai Coconut Chicken Soup

Tired of complicated recipes that leave you with a mountain of dishes? This slow cooker Thai coconut chicken soup is your new best friend. You just toss everything in the pot and let the magic happen while you go about your day.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs
– 4 cups chicken broth
– 1 (13.5 oz) can coconut milk
– 8 oz sliced mushrooms
– 1 red bell pepper, thinly sliced
– 3 tbsp red curry paste
– 2 tbsp fish sauce
– 1 tbsp brown sugar
– 1 tbsp lime juice
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro

Instructions

1. Place 1.5 lbs boneless, skinless chicken thighs in the bottom of your slow cooker.
2. Add 4 cups chicken broth, 1 (13.5 oz) can coconut milk, and 8 oz sliced mushrooms to the slow cooker.
3. Stir in 3 tbsp red curry paste until it dissolves completely into the liquid.
4. Add 2 tbsp fish sauce, 1 tbsp brown sugar, 1 tsp grated fresh ginger, and 2 cloves minced garlic to the mixture.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken is tender and easily shreds with a fork.
6. Remove chicken from the slow cooker and shred it using two forks.
7. Return shredded chicken to the slow cooker along with 1 thinly sliced red bell pepper.
8. Cook for an additional 30 minutes on HIGH until peppers are tender-crisp.
9. Stir in 1 tbsp lime juice and 1/4 cup chopped fresh cilantro just before serving.

Keep in mind that the soup develops richer flavor as it sits, making it even better the next day. The creamy coconut broth balances perfectly with the spicy curry and tangy lime, while the tender chicken and crisp vegetables create wonderful texture contrasts. Try serving it over rice noodles or with a side of crusty bread for dipping into that delicious broth.

Slow Cooker Black Bean and Sweet Potato Soup

My slow cooker is my best friend on busy days, and this black bean and sweet potato soup is one of my go-to recipes. You just toss everything in and let the magic happen while you go about your day. It’s hearty, healthy, and seriously easy to pull together.

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 (15 oz) cans black beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, juiced
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to your slow cooker.
5. Add 2 cubed sweet potatoes, 2 cans rinsed black beans, and 1 can diced tomatoes with their juices.
6. Pour in 4 cups vegetable broth.
7. Add 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Stir all ingredients until well combined.
9. Cover and cook on low for 6 hours or on high for 3 hours.
10. After cooking, stir in the juice of 1 lime and 1/4 cup chopped fresh cilantro.

For the best flavor, let the soup sit for 10 minutes after adding the lime and cilantro. The sweet potatoes become melt-in-your-mouth tender while the black beans keep their shape perfectly. I love serving this with a dollop of Greek yogurt or some crushed tortilla chips for extra crunch.

Heartwarming Slow Cooker Chicken and Wild Rice Soup

Kind of amazing how a few simple ingredients can transform into the coziest meal, isn’t it? You’ll love how this soup fills your kitchen with the most comforting aroma while doing all the work for you. It’s the perfect hands-off dinner for busy days when you just want something warm and satisfying waiting for you.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts
– 1 cup wild rice blend
– 1 medium yellow onion, diced
– 3 medium carrots, peeled and sliced
– 3 celery stalks, sliced
– 4 cloves garlic, minced
– 6 cups chicken broth
– 1 cup heavy cream
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Season 1.5 pounds of chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper on both sides.
3. Sear the chicken in the hot oil for 3-4 minutes per side until golden brown (the chicken will not be cooked through).
4. Transfer the seared chicken to your slow cooker insert.
5. Add 1 diced yellow onion, 3 sliced carrots, 3 sliced celery stalks, and 4 minced garlic cloves to the same skillet.
6. Sauté the vegetables for 5-7 minutes until the onions become translucent and fragrant.
7. Scrape all the vegetables and any browned bits into the slow cooker with the chicken.
8. Add 1 cup of wild rice blend and 1 teaspoon of dried thyme to the slow cooker.
9. Pour 6 cups of chicken broth over all ingredients in the slow cooker.
10. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the rice is tender and chicken shreds easily.
11. Remove the chicken breasts from the slow cooker and place them on a cutting board.
12. Use two forks to shred the chicken completely, then return it to the soup.
13. Stir in 1 cup of heavy cream until fully incorporated.
14. Let the soup heat through for another 15-20 minutes on LOW setting.
15. Ladle the finished soup into bowls and serve immediately.

Every spoonful delivers that wonderful contrast between the tender shredded chicken and the slightly chewy wild rice. The creamy broth carries all those savory vegetable flavors beautifully, making each bite deeply satisfying. Try topping it with some crispy croutons or serving it alongside crusty bread for dipping into that rich, comforting broth.

Satisfying Slow Cooker Cauliflower Cheese Soup

Haven’t you been craving something warm and comforting that practically makes itself? This creamy cauliflower soup is your new best friend for busy days. Just toss everything in the slow cooker and let it work its magic while you go about your day.

Ingredients

– 1 large head cauliflower, cut into florets
– 1 medium yellow onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 2 cups shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 2 tablespoons butter
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon nutmeg

Instructions

1. Place cauliflower florets, chopped onion, and minced garlic in your slow cooker.
2. Pour 4 cups vegetable broth over the vegetables.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours until cauliflower is very tender when pierced with a fork.
4. Carefully transfer the hot soup mixture to a blender in batches, filling only halfway to prevent overflow.
5. Blend each batch until completely smooth, about 1-2 minutes per batch.
6. Return all blended soup to the slow cooker.
7. Stir in 1 cup heavy cream, 2 cups shredded cheddar, 1/2 cup Parmesan, 2 tablespoons butter, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon nutmeg.
8. Cover and cook on HIGH for 30 minutes, stirring occasionally, until cheeses are fully melted and incorporated.
9. Taste and adjust seasoning if needed before serving.

Just imagine dipping crusty bread into this velvety soup that’s rich with sharp cheddar and nutty Parmesan. The cauliflower creates such a smooth base that feels indulgent yet wholesome. Try topping with crispy bacon bits or fresh chives for extra texture and flavor.

Slow Cooker Ginger Carrot Pumpkin Soup

Nothing beats coming home to a warm, comforting soup that’s been simmering all day. This slow cooker ginger carrot pumpkin soup is the ultimate cozy meal for busy days. You’ll love how easy it is to throw together and how amazing your kitchen smells!

Ingredients

– 2 tbsp olive oil
– 1 medium yellow onion, chopped
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 4 cups carrots, peeled and chopped
– 3 cups pumpkin puree
– 4 cups vegetable broth
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup heavy cream

Instructions

1. Heat 2 tbsp olive oil in a skillet over medium heat.
2. Add 1 medium chopped yellow onion and cook for 5 minutes until translucent.
3. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Transfer the onion mixture to a 6-quart slow cooker.
5. Add 4 cups chopped carrots, 3 cups pumpkin puree, 4 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper to the slow cooker.
6. Cover and cook on low for 6 hours or on high for 3 hours until carrots are tender when pierced with a fork.
7. Carefully blend the soup with an immersion blender until completely smooth.
8. Stir in 1/2 cup heavy cream until fully incorporated.
9. Heat the soup for an additional 10 minutes on high until warmed through.
Delightfully creamy with a subtle kick from the ginger, this soup has a velvety texture that’s pure comfort. Try swirling in a dollop of Greek yogurt or topping with toasted pumpkin seeds for extra crunch. It’s perfect with crusty bread for dipping on a chilly evening!

Slow Cooker Kale and Potato Soup

As the weather cools down, you’ll want something warm and comforting without spending hours in the kitchen. This slow cooker kale and potato soup is exactly what you need on a busy day. Just toss everything in and let the magic happen while you go about your day.

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 4 medium russet potatoes, peeled and cubed
• 2 large carrots, sliced
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 4 cups chopped kale
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat 1 tablespoon olive oil in a skillet over medium heat for 2 minutes until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Transfer the onion and garlic mixture to a 6-quart slow cooker.
5. Add 4 cups vegetable broth, 4 cubed russet potatoes, 2 sliced carrots, 1 teaspoon dried thyme, and 1/2 teaspoon black pepper to the slow cooker.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours until potatoes are fork-tender.
7. Stir in 4 cups chopped kale and cook for 20 minutes on HIGH until kale is wilted but still bright green.
8. Pour in 1 cup heavy cream and 1/2 cup grated Parmesan cheese, stirring until fully incorporated.
9. Let the soup sit for 5 minutes off heat to allow flavors to meld before serving.

Our slow cooker creates the most velvety texture where the potatoes practically melt into the broth. The kale adds a pleasant earthiness that balances beautifully with the rich cream and salty Parmesan. Try topping with extra cheese and crusty bread for the ultimate cozy meal.

Vegan Slow Cooker Mushroom and Barley Soup

Getting cozy with a warm bowl of soup is one of fall’s simple pleasures. You’ll love how this vegan version comes together with minimal effort in your slow cooker, filling your kitchen with the most comforting aroma as it simmers away.

Ingredients

– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 8 oz cremini mushrooms, sliced
– 2 medium carrots, diced
– 2 stalks celery, diced
– 1 cup pearled barley
– 6 cups vegetable broth
– 2 tbsp soy sauce
– 1 tsp dried thyme
– 1 bay leaf
– 1/2 tsp black pepper
– 1/4 cup chopped fresh parsley

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
2. Add diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add sliced cremini mushrooms and cook for 8 minutes, stirring occasionally, until they release their liquid and begin to brown.
5. Transfer the mushroom mixture to your slow cooker insert.
6. Add diced carrots, diced celery, and pearled barley to the slow cooker.
7. Pour in 6 cups vegetable broth and 2 tablespoons soy sauce.
8. Add 1 teaspoon dried thyme, 1 bay leaf, and 1/2 teaspoon black pepper.
9. Stir all ingredients until well combined.
10. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
11. Remove the bay leaf and discard it.
12. Stir in 1/4 cup chopped fresh parsley.
13. Let the soup rest for 10 minutes before serving.

Zesty barley grains add wonderful chewiness to each spoonful, while the mushrooms provide deep umami flavor that makes this soup surprisingly hearty. Try topping it with a dollop of vegan sour cream or serving alongside crusty bread for dipping into the rich broth.

Slow Cooker Creamy Broccoli and Cheddar Soup

Ugh, is there anything better than coming home to a warm, comforting bowl of soup that basically made itself? You’ll love how this slow cooker version of creamy broccoli and cheddar soup comes together with minimal effort. It’s the perfect cozy meal for busy weeknights or chilly weekends.

Ingredients

– 1 large onion, chopped
– 2 cloves garlic, minced
– 4 cups broccoli florets
– 4 cups chicken broth
– 1 cup heavy cream
– 2 cups shredded cheddar cheese
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

Instructions

1. Place chopped onion, minced garlic, and broccoli florets in your slow cooker.
2. Pour chicken broth over the vegetables in the slow cooker.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours.
4. Melt butter in a small saucepan over medium heat.
5. Whisk flour into the melted butter and cook for 1 minute to make a roux.
6. Slowly whisk 1 cup of the hot broth from the slow cooker into the roux until smooth.
7. Pour the roux mixture back into the slow cooker and stir to combine.
8. Stir in heavy cream, salt, and black pepper.
9. Cover and cook on HIGH for 30 more minutes.
10. Turn off the slow cooker and stir in shredded cheddar cheese until melted and smooth.
11. Use an immersion blender to partially blend the soup, leaving some broccoli chunks for texture.
So creamy and satisfying, this soup has the perfect balance of sharp cheddar and fresh broccoli flavors. Serve it in bread bowls for the ultimate comfort food experience, or pair it with a crisp salad for a complete meal. The velvety texture makes every spoonful feel like a warm hug.

Slow Cooker Beef and Barley Vegetable Soup

Mmm, there’s nothing quite like coming home to a house filled with the comforting aroma of soup that’s been simmering all day. You’ll love how this slow cooker version lets you toss everything in the pot and forget about it until dinner time. It’s the perfect cozy meal for busy weeknights or lazy weekends when you want something hearty without the fuss.

Ingredients

• 1.5 lbs beef chuck roast, cut into 1-inch cubes
• 1 cup pearl barley
• 2 cups diced carrots
• 1 cup diced celery
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1.5 pounds of cubed beef chuck roast to the hot skillet, working in batches if needed to avoid crowding.
3. Sear the beef for 2-3 minutes per side until browned on all surfaces, then transfer to your slow cooker. Tip: Don’t skip searing—it creates rich flavor through the Maillard reaction.
4. Add 1 diced yellow onion to the same skillet and cook for 4-5 minutes until softened and translucent.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Add 2 tablespoons of tomato paste to the skillet and cook for 1 minute, stirring constantly.
7. Transfer the onion mixture to the slow cooker with the beef.
8. Add 1 cup of pearl barley, 2 cups of diced carrots, and 1 cup of diced celery to the slow cooker.
9. Pour in 6 cups of beef broth, 1 tablespoon of Worcestershire sauce, 2 teaspoons of dried thyme, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
10. Stir all ingredients until well combined. Tip: Make sure the barley is fully submerged in liquid to ensure even cooking.
11. Cover and cook on LOW for 8 hours or HIGH for 4 hours. Tip: Resist the urge to lift the lid during cooking—each peek releases heat and extends cooking time.
12. Remove and discard the bay leaf before serving.

Unbelievably tender beef melts in your mouth alongside the chewy pearl barley that’s absorbed all the rich broth. The vegetables maintain just enough texture to provide satisfying bites throughout each spoonful. Serve it with crusty bread for dipping, or stir in a handful of fresh parsley right before eating for a bright, herbal finish.

Slow Cooker Tuscan White Bean Soup

Nothing beats coming home to a warm, comforting soup that’s been simmering all day. You’ll love how this slow cooker transforms simple ingredients into a rich, creamy Tuscan-inspired meal. It’s the perfect hands-off dinner for busy weeknights.

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups vegetable broth
• 2 (15 oz) cans cannellini beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• 2 cups chopped kale
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering.
2. Add diced onion, chopped carrots, and chopped celery to the skillet.
3. Sauté vegetables for 5-7 minutes until onions become translucent and carrots begin to soften.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Transfer the vegetable mixture to your slow cooker insert.
6. Pour in 6 cups vegetable broth, making sure to scrape any browned bits from the bottom.
7. Add rinsed cannellini beans, diced tomatoes with their juices, dried oregano, dried thyme, and red pepper flakes.
8. Stir all ingredients until well combined.
9. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
10. Stir in 2 cups chopped kale during the last 30 minutes of cooking.
11. Pour in 1/2 cup heavy cream and 1/2 cup grated Parmesan cheese once cooking time is complete.
12. Season with salt and black pepper, stirring until cheese is fully melted and incorporated.

Hearty and creamy, this soup develops a velvety texture from the blended beans and cream. The Parmesan adds a salty richness that balances the slight spice from the red pepper flakes. For an extra touch, serve it with crusty bread for dipping or top with additional Parmesan and a drizzle of olive oil.

Conclusion

More than just recipes, this collection offers comforting, nourishing meals that practically cook themselves. We hope these soups bring warmth and ease to your kitchen. Try your favorites, share which ones you love in the comments below, and pin this roundup on Pinterest to save for your next cozy night in!