20 Best Cozy Crockpot Soups: Effortless Fall & Winter Comfort Food

AI Overview: Dive into the ultimate collection of 20 incredibly cozy crockpot soup recipes, meticulously curated for the chilly fall and winter months. This massive guide offers an array of easy soup for potluck ideas, hearty meals perfect for a crock pot meal for 2, and delightful family dinners. From creamy classics like Zuppa Toscana to healthy vegetarian options and robust stews, these yummy fall crockpot recipes promise minimal effort and maximum flavor. Embrace the magic of slow cooking to create good fall soup recipes that warm you from the inside out, making your kitchen smell amazing while delivering nourishing comfort without the fuss. Explore our recipes in crockpot now and transform your meal times.

Introduction: As the crisp air of autumn descends and winter’s chill approaches, there’s nothing quite as comforting as a steaming bowl of homemade soup. But who has hours to spend slaving over a hot stove when life gets busy? Enter the humble, yet mighty, crockpot! Your slow cooker is a true kitchen hero, transforming simple ingredients into rich, complex, and incredibly cozy crockpot soups with minimal hands-on time. Imagine coming home to the savory aroma of a perfectly simmered meal, ready to warm your soul after a long day. This ultimate roundup features 20 of the best, most comforting slow cooker soup recipes designed to bring warmth, flavor, and effortless convenience to your table throughout the fall and winter season. Get ready to discover your new favorite good fall soup recipes that are perfect for everything from busy weeknights to holiday gatherings.

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1. Crockpot Zuppa Toscana

This hearty Italian soup features savory Italian sausage, tender kale, and diced potatoes in a rich, creamy, and incredibly flavorful broth. It’s a restaurant favorite made effortlessly in your slow cooker.

Ingredients

• 1 lb Italian sausage (mild or spicy)
• 6 cups chicken broth
• 4-5 medium russet potatoes, diced
• 1 medium yellow onion, diced
• 4 cups chopped kale
• 1 cup heavy cream
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)

Instructions

1. Brown and crumble Italian sausage in a skillet over medium heat. Drain any excess fat.
2. Add the cooked sausage, chicken broth, diced potatoes, and diced onion to your crockpot.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender.
4. During the last 30 minutes of cooking, stir in the chopped kale and heavy cream.
5. Season with salt, pepper, and red pepper flakes to taste. Serve hot.

2. Crockpot Lentil Soup

A wholesome and satisfying vegetarian option, this lentil soup is packed with protein, rich vegetables, and a savory, aromatic broth. It’s an easy, nourishing meal for any day of the week.

Ingredients

• 1.5 cups dried lentils, rinsed
• 6 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Rinse lentils thoroughly under cold water.
2. Combine rinsed lentils, vegetable broth, diced tomatoes (with their juice), carrots, celery, onion, garlic, and thyme in the crockpot.
3. Season with salt and pepper.
4. Cook on low for 6-8 hours or on high for 3-4 hours, until lentils are tender.
5. Stir well before serving.

3. Crockpot Creamy Tomato Tortellini Soup

Indulge in this lusciously creamy and comforting soup, combining the bright flavors of crushed tomatoes with tender, cheese-filled tortellini. A family favorite that feels gourmet yet is incredibly simple.

Ingredients

• 1 (28 oz) can crushed tomatoes
• 4 cups vegetable broth
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 cup heavy cream
• 1 (9 oz) package cheese tortellini (fresh or frozen)
• 1/4 cup grated Parmesan cheese
• Fresh basil, chopped (for garnish)

Instructions

1. Add crushed tomatoes, vegetable broth, onion, garlic, and dried basil to the crockpot.
2. Cook on low for 4-6 hours or on high for 2-3 hours.
3. During the last 30 minutes, stir in the heavy cream and cheese tortellini.
4. Continue cooking until tortellini is tender and cooked through.
5. Stir in Parmesan cheese and garnish with fresh basil before serving.

4. Crockpot Chicken Noodle Soup

The quintessential feel-good food, this classic chicken noodle soup is perfect for a cozy night in, featuring tender chicken, comforting egg noodles, and wholesome vegetables in a savory broth.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (or thighs)
• 1 medium yellow onion, chopped
• 2 large carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme (or 2-3 fresh sprigs)
• 1 bay leaf
• Salt and pepper to taste
• 8 cups chicken stock or broth
• 2 cups wide egg noodles

Instructions

1. Place chicken breasts at the bottom of the slow cooker.
2. Add onion, carrots, celery, garlic, thyme, bay leaf, salt, pepper, and chicken stock.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and vegetables are tender.
4. Remove chicken, shred it with two forks, and return to the slow cooker. Discard bay leaf and thyme stems.
5. Cook egg noodles separately according to package directions, then add to the soup. Alternatively, add dry noodles to the crockpot during the last 20-30 minutes of cooking on high (or 45-60 minutes on low) if you prefer to cook them in the soup.

5. Crockpot Potato Soup

A thick, creamy, and incredibly hearty potato soup, perfect for cold days. Garnish generously with crispy bacon, shredded cheddar, and fresh green onions for an irresistible bowl of comfort.

Ingredients

• 5-6 medium russet potatoes, peeled and cubed
• 1 medium yellow onion, diced
• 6 cups chicken broth
• 1/4 cup butter, melted
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1/2 cup sour cream
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 cup shredded cheddar cheese, plus more for garnish
• 1/2 cup cooked bacon bits, plus more for garnish
• 2 green onions, chopped (for garnish)

Instructions

1. Add cubed potatoes, diced onion, chicken broth, melted butter, minced garlic, salt, and pepper to the slow cooker.
2. Cook on low for 6 hours or on high for 3 hours, until potatoes are very tender.
3. In a separate bowl, whisk together heavy cream, sour cream, and flour/cornstarch until smooth.
4. Stir this creamy mixture into the soup. Use a potato masher or immersion blender to mash some of the potatoes for a thicker consistency, if desired.
5. Continue cooking for an additional 30-60 minutes on low until the soup has thickened.
6. Stir in 1 cup of shredded cheddar cheese until melted. Ladle into bowls and top with extra cheddar cheese, bacon bits, and green onions.

6. Crockpot Lasagna Soup

Enjoy all the rich, savory, and cheesy flavors of classic lasagna in a comforting, easy-to-eat soup form. This deconstructed dish offers maximum satisfaction with minimal fuss.

Ingredients

• 1 lb ground Italian sausage (or ground beef)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 4 cups beef broth
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 6-8 lasagna noodles, broken into 2-inch pieces
• 1/2 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil, chopped (for garnish)

Instructions

1. Brown and crumble Italian sausage (or ground beef) with diced onion in a large skillet on the stovetop. Drain any excess fat.
2. Add the cooked meat, minced garlic, crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper to the crockpot.
3. Cook on low for 6-8 hours or on high for 3-4 hours.
4. During the last 30 minutes to 1 hour, add the broken lasagna noodles and cook until they are al dente.
5. Serve hot, with a dollop of ricotta cheese, a sprinkle of mozzarella and Parmesan, and fresh basil on top of each bowl.

7. Crockpot Cheeseburger Soup

A playful, rich, and savory soup that captures all the delicious flavors of a classic cheeseburger in a warm and creamy bowl. It’s a fun family meal that’s sure to be a hit!

Ingredients

• 1 lb ground beef
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 medium potatoes, peeled and cubed
• 4 cups beef broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 8 oz cream cheese, softened
• 8 oz Velveeta or sharp cheddar cheese, cubed
• 1/2 cup milk
• 1 teaspoon dried mustard powder
• Salt and pepper to taste

Instructions

1. Brown and drain ground beef in a large skillet.
2. Add the cooked beef, diced onion, carrots, celery, cubed potatoes, beef broth, and diced tomatoes to the slow cooker.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.
4. Stir in the softened cream cheese, cubed Velveeta/cheddar cheese, milk, dried mustard, salt, and pepper.
5. Continue cooking until the cheese is completely melted and the soup is creamy, about 30-60 minutes on low, stirring occasionally.
6. Serve hot, optionally garnished with cooked bacon bits, extra shredded cheese, or chopped pickles.

8. Crockpot Chicken Gnocchi Soup

Indulge in this creamy, dreamy soup featuring tender shredded chicken and soft, pillowy potato gnocchi. It’s a comforting and hearty meal that’s reminiscent of a restaurant favorite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 cup heavy cream
• 4 cups fresh spinach
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 (16 oz) package potato gnocchi

Instructions

1. Place chicken breasts, chicken broth, carrots, celery, garlic, thyme, salt, and pepper in the crockpot.
2. Cook on low for 4-6 hours or on high for 2-3 hours until chicken is cooked through and tender.
3. Remove chicken, shred it with two forks, and return to the crockpot.
4. Stir in the heavy cream and fresh spinach.
5. Add the potato gnocchi during the last 20-30 minutes of cooking on low, or cook separately according to package directions and add just before serving to prevent them from becoming too soft.
6. Stir until spinach is wilted and gnocchi are tender. Serve hot.

9. Crockpot Ham & Bean Soup

A wonderfully comforting and hearty soup, especially perfect for utilizing leftover ham from holidays or special meals. This savory dish is packed with tender beans and flavorful vegetables.

Ingredients

• 2 cups cooked ham, diced or shredded
• 1 lb dried navy beans (or other white beans), rinsed
• 8 cups chicken or vegetable broth
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 dried bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Rinse dried beans thoroughly. No need to pre-soak if using a slow cooker for an extended cook time.
2. Combine rinsed beans, diced ham, onion, carrots, celery, garlic, bay leaves, thyme, chicken broth, salt, and pepper in the crockpot.
3. Cook on low for 6-8 hours or on high for 3-4 hours, until beans are tender and creamy.
4. Remove bay leaves before serving.

10. Crockpot Stuffed Pepper Soup

All the delicious, savory flavors of classic stuffed bell peppers, but in an easy, deconstructed soup form. This hearty soup is a comforting meal without the fuss of individual stuffed peppers.

Ingredients

• 1 lb ground beef or turkey
• 2 medium bell peppers (any color), diced
• 1 medium yellow onion, diced
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups beef broth
• 1 cup cooked rice
• 1 tablespoon Worcestershire sauce
• 1.5 teaspoons Italian seasoning
• Salt and pepper to taste
• 1 cup shredded mozzarella or cheddar cheese (for topping)

Instructions

1. Brown and crumble ground beef or turkey with diced onion in a large skillet. Drain any excess fat.
2. Add the cooked meat, bell peppers, crushed tomatoes, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, salt, and pepper to the crockpot.
3. Cook on low for 6-8 hours or on high for 3-4 hours.
4. Stir in the cooked rice during the last 30 minutes of cooking.
5. Serve hot, topped with shredded cheese.

11. Slow-Cooker Chicken Soup With Ginger & Fennel

An aromatic and brightly flavored chicken soup that offers a unique twist on the classic. The fresh notes of ginger and fennel create a truly invigorating and comforting bowl.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 6 cups chicken broth
• 1 (2-inch) piece fresh ginger, grated
• 3 cloves garlic, minced
• 1 medium fennel bulb, thinly sliced
• 4-5 scallions, thinly sliced
• 2 tablespoons fresh lemon juice
• Cooked soba noodles or brown rice (for serving)
• Chili crisp (for garnish, optional)

Instructions

1. Place chicken breasts, chicken broth, grated ginger, and minced garlic in the slow cooker.
2. Cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and easily shredded.
3. Remove chicken, shred it with two forks, and return to the soup.
4. Just before serving, stir in the thinly sliced fennel and scallions.
5. Brighten the flavors with a big hit of fresh lemon juice.
6. Serve over cooked soba noodles or brown rice, and drizzle with chili crisp for an extra kick if desired.

12. Vegan Slow-Cooker Tomatillo Stew (adapt as soup)

A vibrant and intensely flavorful plant-based stew that works beautifully as a thick, hearty soup. The tangy tomatillos, spicy jalapeños, and earthy beans create a deeply satisfying meal.

Ingredients

• 1.5 lbs tomatillos, husks removed and rinsed
• 1-2 jalapeños, stemmed (seeds removed for less heat)
• 1/2 cup fresh cilantro, packed
• 5 cups vegetable broth
• 1 tablespoon olive oil (optional, for sautéing)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• Salt and pepper to taste

Instructions

1. Blend tomatillos, jalapeños, and cilantro with 1/2 cup of vegetable broth into a verdant paste.
2. If desired, sauté onion and garlic in olive oil for 5 minutes until softened. Add to the crockpot.
3. Pour in the tomatillo paste, remaining vegetable broth, pinto beans, black beans, salt, and pepper into the crockpot.
4. Cook on low for 6-8 hours or on high for 3-4 hours.
5. For a thicker consistency, use a potato masher to crush some of the beans directly in the crockpot at the end of cooking.
6. Serve hot, optionally topped with crushed tortilla chips, avocado, or a dollop of vegan sour cream.

13. Slow-Cooker Pasta e Fagioli

This hearty Italian classic, meaning “pasta and beans,” is a robust soup brimming with tender pasta, an assortment of beans, and wholesome vegetables in a rich tomato-based broth.

Ingredients

• 1 lb ground beef or Italian sausage
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 6 cups beef or vegetable broth
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 cup ditalini pasta
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan cheese (for serving)

Instructions

1. Brown and crumble ground meat with onion in a large skillet, then drain any excess fat.
2. Add cooked meat, carrots, celery, garlic, crushed tomatoes, broth, cannellini beans, kidney beans, oregano, basil, salt, and pepper to the slow cooker.
3. Cook on low for 6-8 hours or on high for 3-4 hours.
4. During the last 30 minutes, stir in the ditalini pasta and cook until tender.
5. Serve hot, topped with generous amounts of grated Parmesan cheese.

14. Slow-Cooker Creamy Cauliflower & Sweet Potato Soup

A velvety smooth, naturally sweet, and savory vegetable soup that’s both comforting and healthy. The combination of cauliflower and sweet potato creates a deliciously harmonious flavor.

Ingredients

• 1 large head cauliflower, cut into florets
• 2 medium sweet potatoes, peeled and cubed
• 6 cups vegetable broth
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• 1/2 cup heavy cream or full-fat coconut milk (for dairy-free)

Instructions

1. Combine cauliflower florets, cubed sweet potatoes, vegetable broth, onion, garlic, thyme, nutmeg, salt, and pepper in the slow cooker.
2. Cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are very tender.
3. Carefully transfer the soup in batches to a blender and blend until completely smooth, or use an immersion blender directly in the crockpot until desired consistency is reached.
4. Stir in the heavy cream or coconut milk.
5. Heat through for another 15-30 minutes on low until thoroughly warmed and creamy. Adjust seasoning if needed.

15. Slow Cooker Black Bean Soup

A rich, flavorful, and protein-packed black bean soup that’s incredibly easy to make, even with canned beans. It’s wonderfully spiced and makes for a satisfying meal.

Ingredients

• 3 (15 oz) cans black beans, drained and rinsed
• 6 cups vegetable or chicken stock
• 1 medium celery stalk, diced
• 1 medium carrot, diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chipotle chili powder (or regular chili powder)
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• Salt to taste

Instructions

1. In the crockpot, combine drained and rinsed black beans, stock, celery, carrot, onion, garlic, cumin, smoked paprika, chipotle chili powder, and olive oil. Season with salt.
2. Cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender and flavors have melded beautifully.
3. Stir in the fresh lime juice just before serving. For a thicker soup, use an immersion blender to blend some of the beans.
4. Serve hot, optionally garnished with cilantro, sour cream, or avocado.

16. Slow Cooker Chicken Tortilla Soup

A zesty and satisfying soup bursting with tender chicken, black beans, corn, and vibrant tomato-based broth. It’s a Tex-Mex inspired delight, perfect with crispy tortilla strips and avocado.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts (or thighs)
• 6 cups chicken stock
• 1 (15 oz) can black beans, drained and rinsed
• 1.5 cups corn (fresh, frozen, or canned and drained)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (10 oz) can fire-roasted tomatoes with green chilies, undrained
• 1 medium yellow onion, diced
• 1 teaspoon garlic powder
• 1 tablespoon mild chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 tablespoons fresh lime juice
• Salt to taste
• Tortilla strips or crushed tortilla chips (for serving)
• Sliced avocado and fresh cilantro (for serving)

Instructions

1. Place chicken breasts in the slow cooker.
2. Add chicken stock, black beans, corn, diced tomatoes, fire-roasted tomatoes with green chilies, onion, garlic powder, chili powder, cumin, smoked paprika, and salt.
3. Cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and easily shredded.
4. Remove chicken, shred it with two forks, and return to the soup.
5. Stir in the fresh lime juice.
6. Serve hot, garnished generously with crispy tortilla strips, sliced avocado, and fresh cilantro.

17. Slow Cooker Tomato Soup (No Cream)

A simple, yet incredibly rich and creamy-textured tomato soup, achieved without any dairy cream. Sun-dried tomatoes and raw cashews contribute to its luxurious, satisfying body.

Ingredients

• 2 (28 oz) cans crushed tomatoes
• 1/2 cup sun-dried tomatoes (packed in oil, drained)
• 2 tablespoons tomato paste
• 4 cups vegetable or chicken stock
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1/2 cup raw cashews (soaked in hot water for 30 minutes, then drained, if desired, for extra creaminess)
• 1.5 teaspoons Italian seasoning
• Salt to taste

Instructions

1. Combine crushed tomatoes, drained sun-dried tomatoes, tomato paste, stock, onion, garlic, raw cashews, Italian seasoning, and salt in the slow cooker.
2. Cook on low for 6-8 hours or on high for 3-4 hours.
3. Once cooked, use an immersion blender directly in the crockpot, or carefully transfer soup in batches to a blender, and blend until completely smooth and creamy.
4. Adjust seasoning as needed and serve hot.

18. Slow Cooker Pumpkin Soup

Embrace the flavors of autumn with this wonderfully rich, creamy, and cozy pumpkin soup. Made with canned pumpkin puree, it’s an effortless way to enjoy a taste of the season.

Ingredients

• 1 (29 oz) can pumpkin puree
• 4 cups vegetable stock
• 1 (15 oz) can tomato sauce
• 1/2 cup heavy cream or full-fat coconut milk
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions

1. Add pumpkin puree, vegetable stock, tomato sauce, onion, garlic, cinnamon, nutmeg, salt, and pepper to the crockpot. Stir well to combine.
2. Cook on low for 4-6 hours or on high for 2-3 hours.
3. During the last 30 minutes, stir in the heavy cream or coconut milk and continue heating through until thoroughly warmed and creamy.
4. Adjust seasoning as needed before serving.

19. 8-Can Taco Soup

An incredibly easy and satisfying “dump-and-go” soup made primarily from pantry staples. This Taco Soup is bursting with Tex-Mex flavors and comes together with minimal effort, perfect for busy weeknights or Soups for Halloween.

Ingredients

• 1 (15 oz) can whole kernel corn, drained
• 1 (10 oz) can green chili enchilada sauce
• 2 cups chicken broth
• 1 (10.5 oz) can cream of chicken soup (optional, for extra creaminess)
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups cooked shredded chicken (canned or rotisserie works great)
• 1 (10 oz) can diced tomatoes with green chilies, undrained
• 1 (1.25 oz) packet taco seasoning

Instructions

1. Combine all ingredients in the slow cooker.
2. Stir well to combine everything thoroughly.
3. Cook on low for 3-5 hours until heated through and flavors have melded.
4. Serve with your desired toppings like shredded cheese, sour cream, avocado, or crushed tortilla chips.

20. Crockpot Broccoli Cheese Soup

A classic, creamy, and irresistibly cheesy soup featuring tender broccoli florets. This comforting dish is a family favorite, delivering rich flavors with minimal effort.

Ingredients

• 4-5 cups fresh or frozen broccoli florets, chopped
• 4 cups chicken broth
• 1 medium yellow onion, diced
• 1 medium carrot, shredded or finely diced
• 2 cloves garlic, minced
• 1 (10.5 oz) can cream of celery soup (optional shortcut for extra creaminess)
• 1 lb Velveeta or sharp cheddar cheese, cubed
• 1 cup milk or heavy cream
• Salt and pepper to taste
• 1/2 teaspoon dried mustard (optional, for flavor boost)

Instructions

1. Add broccoli florets, chicken broth, onion, carrot, garlic, and cream of celery soup (if using) to the crockpot.
2. Cook on low for 3-4 hours or on high for 1.5-2 hours, until vegetables are tender.
3. Stir in the cubed Velveeta/cheddar cheese and milk/cream. Add dried mustard if using.
4. Continue cooking on low until the cheese is completely melted and the soup is smooth and creamy, stirring occasionally. This typically takes another 30-60 minutes.
5. Season with salt and pepper to taste. Serve hot.

Common Crockpot Soup FAQs

1. Can I put raw meat in a slow cooker for soup?

Yes, raw meat like chicken breasts, thighs, or stewing beef cuts can be added directly to the slow cooker with other ingredients. For ground meats, it’s often best to brown and drain them first to remove excess fat and add flavor, ensuring your crock pot meal is perfectly delicious.

2. Do I need to sauté vegetables before adding them to the crockpot?

While not always necessary, sautéing aromatic vegetables like onions, carrots, and celery before adding them can deepen their flavor and the overall taste of the soup. However, many recipes in crockpot are designed as “dump-and-go” without this step, still yielding good fall soup recipes.

3. How much liquid should I use in slow cooker soup?

Slow cookers retain a lot of moisture, so you generally need less liquid than stovetop soups. If converting a stovetop recipe, reduce the liquid by about one-third to one-half. This helps in achieving the perfect consistency for fall and winter soup recipes.

4. When should I add pasta or noodles to slow cooker soup?

It’s best to add delicate ingredients like pasta, noodles, or quick-cooking grains during the last 30-60 minutes of cooking on low, or cook them separately and add them just before serving, to prevent them from becoming mushy. This ensures the best texture for your yummy fall crockpot recipes.

5. Can I add dairy products like milk or cream to crockpot soup?

Dairy products like milk, heavy cream, or sour cream are best added during the last 30-60 minutes of cooking on low, or even stirred in just before serving. Adding them too early can sometimes cause them to curdle or separate.

6. What’s the difference between cooking on low and high in a slow cooker?

Cooking on “low” typically takes about twice as long as cooking on “high.” For most soups, “low” settings are ideal for tenderizing meat and melding flavors over a longer period, while “high” can be used when you’re short on time for your easy soup for potluck.

7. Can I freeze leftover crockpot soup?

Most crockpot soups freeze well, especially broth-based or vegetable-heavy ones. Soups with pasta or dairy may have a slightly altered texture upon reheating, but are generally still safe and tasty. This is great for a crock pot meal for 2, allowing you to save portions.

8. How can I thicken my slow cooker soup?

You can thicken slow cooker soup by mashing some of the cooked vegetables or beans, creating a cornstarch or flour slurry and stirring it in during the last 30 minutes, or adding a creamy element like heavy cream or cream cheese at the end. For more tips on thickening, check our recipe site map for guides.

9. Are slow cooker soups healthy?

Slow cooker soups can be very healthy, often packed with vegetables, lean proteins, and legumes. You can control the amount of sodium, fat, and processed ingredients to fit your dietary needs, making them excellent fall soups in crockpot.

10. Can I use dried herbs instead of fresh in slow cooker soups?

Yes, dried herbs generally work well in slow cookers as their flavors have time to meld. Use about one-third of the amount of dried herbs compared to fresh. Fresh herbs like parsley or cilantro are best stirred in at the very end or used as a garnish for brighter flavor. For more herb tips, explore our full collection of dishes.

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