18 Cozy and Delicious Crockpot Soups

There’s something magical about coming home to the smell of soup simmering away in your crockpot. It’s like a warm hug waiting for you after a long day, and honestly, soup just tastes better when it’s been bubbling away slowly for hours. No stirring, no babysitting, no worrying about anything burning. Just pure comfort food that practically makes itself.

These 18 recipes cover everything from classic chicken noodle to more adventurous flavors, but they all have one thing in common: they’re designed to be simple, satisfying, and absolutely delicious. Most use ingredients you probably already have, and they’re all perfect for feeding a crowd or meal prepping for the week.

1. Classic Chicken Noodle Soup

This is the soup that fixes everything – bad days, sniffles, and empty bellies.

Serves 6

Ingredients:

• 3 boneless chicken breasts
• 8 cups chicken broth
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 2 cups egg noodles
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Add chicken, broth, carrots, celery, onion, bay leaves, and thyme to crockpot.
2. Cook on low for 6-7 hours.
3. Remove chicken and shred with two forks.
4. Return shredded chicken to pot and add noodles.
5. Cook on high for 20-30 minutes until noodles are tender.
6. Remove bay leaves and season with salt and pepper.

The chicken gets incredibly tender, and the broth develops this rich, homemade flavor that tastes like you’ve been cooking all day. This freezes beautifully too.

2. Loaded Baked Potato Soup

All the comfort of a loaded baked potato in soup form – creamy, cheesy, and absolutely irresistible.

Serves 6

Ingredients:

• 6 large russet potatoes, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 6 strips bacon, cooked and crumbled
• 4 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Add potatoes and chicken broth to crockpot.
2. Cook on low for 6-8 hours until potatoes are fork-tender.
3. Mash about half the potatoes right in the crockpot for thickness.
4. Stir in heavy cream, sour cream, and cheese.
5. Cook for another 30 minutes until cheese melts.
6. Top with bacon and green onions before serving.

This soup is basically liquid comfort food. The texture is perfect – creamy but still chunky enough to feel substantial.

3. Beef and Barley Soup

Hearty, filling, and packed with tender beef and chewy barley that soaks up all the flavors.

Serves 8

Ingredients:

• 2 lbs beef stew meat
• 1 cup pearl barley
• 8 cups beef broth
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Add all ingredients to crockpot and stir well.
2. Cook on low for 8 hours until beef is tender and barley is cooked.
3. Remove bay leaves and season to taste.
4. Let sit for 10 minutes before serving to thicken slightly.

The barley gives this soup such a satisfying, stick-to-your-ribs quality. It’s the kind of soup that keeps you full for hours.

4. Creamy Tomato Basil Soup

Like a grilled cheese sandwich’s best friend, but way easier to make.

Serves 6

Ingredients:

• 2 cans (28 oz each) crushed tomatoes
• 2 cups chicken broth
• 1 cup heavy cream
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 2 tbsp sugar
• Salt and pepper to taste

Instructions:

1. Add tomatoes, broth, garlic, oregano, and sugar to crockpot.
2. Cook on low for 4-5 hours.
3. Use an immersion blender to puree until smooth (or transfer to regular blender in batches).
4. Stir in cream and basil.
5. Cook for another 30 minutes and season with salt and pepper.

The slow cooking really develops the tomato flavors, and the cream makes it rich without being too heavy. Perfect with crusty bread.

5. Split Pea and Ham Soup

This is what you make with that leftover ham bone – pure liquid gold.

Serves 8

Ingredients:

• 2 cups dried split peas
• 1 ham bone or 2 cups diced ham
• 8 cups water
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Add all ingredients except salt and pepper to crockpot.
2. Cook on low for 8 hours.
3. Remove ham bone and shred any meat, returning it to pot.
4. Remove bay leaves and season with salt and pepper.
5. Let sit for 15 minutes to thicken before serving.

The split peas break down completely and create this naturally creamy texture without any dairy. It’s incredibly satisfying and perfect for cold days.

6. Chicken Tortilla Soup

Spicy, smoky, and topped with all your favorite Mexican flavors.

Serves 6

Ingredients:

• 3 chicken breasts
• 6 cups chicken broth
• 1 can diced tomatoes
• 1 can black beans, drained
• 1 cup corn kernels
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tsp cumin
• 1 tsp chili powder
• Toppings: tortilla strips, cheese, avocado, sour cream

Instructions:

1. Add chicken, broth, tomatoes, beans, corn, onion, garlic, and spices to crockpot.
2. Cook on low for 6 hours.
3. Remove chicken and shred, then return to pot.
4. Cook for another 30 minutes.
5. Serve with desired toppings.

The toppings really make this soup special – the crunch from tortilla strips, the creaminess of avocado, and the cool sour cream balance out the spices perfectly.

7. Minestrone Soup

Packed with vegetables and pasta – it’s like eating a garden in a bowl.

Serves 8

Ingredients:

• 2 cans diced tomatoes
• 6 cups vegetable broth
• 1 can kidney beans, drained
• 1 can cannellini beans, drained
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup small pasta (like ditalini)
• 2 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Add everything except pasta to crockpot.
2. Cook on low for 6-7 hours.
3. Add pasta and cook on high for 20-30 minutes until tender.
4. Season with salt and pepper before serving.

This soup is incredibly versatile – use whatever vegetables you have on hand. It’s healthy, filling, and gets better the next day.

Related:

• 18 Best Ever Crockpot Side Dishes for Thanksgiving
• 25 Dump and Go Crockpot Meals for Busy Moms
• 21 Mouthwatering Crockpot Chinese Recipe

8. Broccoli Cheddar Soup

Creamy, cheesy, and surprisingly easy to make in the crockpot.

Serves 6

Ingredients:

• 4 cups broccoli florets
• 3 cups chicken broth
• 1 onion, diced
• 2 carrots, diced
• 3 tbsp flour
• 2 cups milk
• 2 cups sharp cheddar cheese, shredded
• Salt and pepper to taste

Instructions:

1. Add broccoli, broth, onion, and carrots to crockpot.
2. Cook on low for 4-5 hours until vegetables are tender.
3. Mix flour with a little milk to make a slurry, then stir into soup.
4. Add remaining milk and cook for 30 minutes.
5. Stir in cheese until melted and season to taste.

The key is not overcooking the broccoli – you want it tender but still bright green. The cheese makes it irresistibly creamy.

9. Italian Wedding Soup

Tender meatballs, pasta, and greens in a flavorful broth – comfort food at its finest.

Serves 6

Ingredients:

• 1 lb frozen meatballs
• 8 cups chicken broth
• 1 cup small pasta (like orzo)
• 4 cups fresh spinach
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Add meatballs, broth, carrots, celery, onion, garlic, and Italian seasoning to crockpot.
2. Cook on low for 6 hours.
3. Add pasta and cook on high for 20 minutes.
4. Stir in spinach and cook until wilted, about 5 minutes.
5. Season with salt and pepper.

Using frozen meatballs saves so much time, and they stay perfectly tender. The spinach adds color and nutrition without overpowering the flavors.

10. Beef Chili

Rich, hearty, and perfect for feeding a crowd or meal prepping for the week.

Serves 8

Ingredients:

• 2 lbs ground beef
• 2 cans kidney beans, drained
• 1 can black beans, drained
• 2 cans diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Brown ground beef in a skillet and drain (this prevents greasiness).
2. Add beef and all remaining ingredients to crockpot.
3. Cook on low for 6-8 hours.
4. Taste and adjust seasonings as needed.
5. Serve with your favorite toppings.

This chili gets better the longer it cooks, and it tastes even better the next day. Make a big batch and freeze half for later.

11. Corn Chowder

Sweet corn in a creamy, comforting soup that tastes like summer in a bowl.

Serves 6

Ingredients:

• 6 cups corn kernels (fresh or frozen)
• 4 cups chicken broth
• 3 potatoes, diced
• 1 onion, diced
• 1 cup heavy cream
• 4 strips bacon, cooked and crumbled
• 2 tbsp flour
• Salt and pepper to taste

Instructions:

1. Add corn, broth, potatoes, and onion to crockpot.
2. Cook on low for 5-6 hours until potatoes are tender.
3. Blend half the soup for texture (immersion blender works great).
4. Mix flour with cream to prevent curdling, then stir into soup.
5. Cook for 30 minutes more and top with bacon.

The blended corn creates this naturally sweet, creamy base, and the bacon adds the perfect smoky contrast.

12. Mushroom Barley Soup

Earthy, satisfying, and perfect for mushroom lovers.

Serves 6

Ingredients:

• 1 lb mixed mushrooms, sliced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Add all ingredients to crockpot and stir well.
2. Cook on low for 6-7 hours until barley is tender.
3. Remove bay leaves and season to taste.
4. Let sit for 10 minutes before serving.

The mushrooms release their liquid as they cook, creating this incredibly rich, umami-packed broth. It’s surprisingly filling and satisfying.

13. White Chicken Chili

A lighter take on chili that’s creamy, mild, and absolutely delicious.

Serves 6

Ingredients:

• 3 chicken breasts
• 2 cans white beans, drained
• 4 cups chicken broth
• 1 can diced green chiles
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 cup sour cream
• 1 cup shredded Monterey Jack cheese
• Salt and pepper to taste

Instructions:

1. Add chicken, beans, broth, chiles, onion, garlic, and cumin to crockpot.
2. Cook on low for 6 hours.
3. Remove chicken and shred, then return to pot.
4. Stir in sour cream and cheese until melted.
5. Season with salt and pepper.

This is perfect when you want chili flavors but something a little lighter. The white beans and cheese make it creamy and satisfying.

14. Lentil Soup

Protein-packed, budget-friendly, and surprisingly flavorful.

Serves 8

Ingredients:

• 2 cups dried lentils
• 8 cups vegetable broth
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes
• 2 bay leaves
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Add all ingredients except salt and pepper to crockpot.
2. Cook on low for 6-8 hours until lentils are tender.
3. Remove bay leaves and season to taste.
4. Serve with crusty bread.

Lentils are so underrated – they’re packed with protein and fiber, and they create this naturally thick, hearty soup without any cream.

15. Potato Leek Soup

Elegant and comforting, this soup tastes way fancier than it actually is.

Serves 6

Ingredients:

• 6 large potatoes, diced
• 3 leeks, cleaned and sliced (white parts only)
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Add potatoes, leeks, broth, butter, and thyme to crockpot.
2. Cook on low for 6 hours until potatoes are very tender.
3. Blend until smooth (immersion blender works perfectly).
4. Stir in cream and season with salt and pepper.
5. Cook for another 30 minutes.

This soup is incredibly smooth and creamy, with a subtle onion flavor from the leeks. It’s simple but sophisticated.

16. Cabbage Roll Soup

All the flavors of stuffed cabbage rolls in an easy soup form.

Serves 8

Ingredients:

• 1 lb ground beef
• 6 cups beef broth
• 1 small head cabbage, chopped
• 1 can diced tomatoes
• 1 cup cooked rice
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• Salt and pepper to taste

Instructions:

1. Brown ground beef in a skillet and drain.
2. Add beef and all remaining ingredients except rice to crockpot.
3. Cook on low for 6-7 hours.
4. Stir in cooked rice during last 30 minutes.
5. Season to taste before serving.

This gives you all the comfort of stuffed cabbage without all the work. The cabbage gets tender and sweet, and the beef adds heartiness.

17. Butternut Squash Soup

Naturally sweet, creamy, and perfect for fall weather.

Serves 6

Ingredients:

• 3 lbs butternut squash, peeled and cubed
• 4 cups vegetable broth
• 1 apple, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 cup coconut milk
• Salt and pepper to taste

Instructions:

1. Add squash, broth, apple, onion, garlic, and ginger to crockpot.
2. Cook on low for 6-7 hours until squash is very tender.
3. Blend until completely smooth.
4. Stir in coconut milk and season to taste.
5. Cook for another 15 minutes.

The apple adds just a hint of sweetness that balances the earthiness of the squash. The coconut milk makes it rich without being heavy.

18. Chicken and Rice Soup

Simple, comforting, and perfect when you need something easy and nourishing.

Serves 6

Ingredients:

• 3 chicken breasts
• 6 cups chicken broth
• 1 cup long-grain white rice
• 2 carrots, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 2 bay leaves
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Add chicken, broth, carrots, celery, onion, bay leaves, and thyme to crockpot.
2. Cook on low for 5 hours.
3. Remove chicken and shred, then return to pot.
4. Add rice and cook on high for 30-45 minutes until tender.
5. Remove bay leaves and season to taste.

This is like chicken noodle soup’s cousin – just as comforting but with rice instead of noodles. The rice absorbs all the flavors and makes it incredibly satisfying.