3 Wholesome Slow Cooker Soup Recipes

3 Easy, Flavorful Slow Cooker Soup Recipes

Warm up with these 3 hearty, slow cooker soup recipes: black bean, tomato and butternut squash.



A homemade soup is the perfect complement to a chilly fall day. Better still when you can save time by preparing it in the slow cooker! Whether you’re looking for comfort food or an easy weeknight dinner, we’ve sourced three hearty, easy-to-prep soup recipes. Best of all, the nature of slow cooking allows spices and ingredients to deepen as they simmer, resulting in richer, more developed flavors.

1. Black Bean Soup

Serves: 6

Prep time: 10 minutes

Cook time: 6 to 8 hours on high

Difficulty: Easy

Cost: $

Ingredients
1 clove garlic, minced
1 medium red onion, diced
2 medium carrots, grated
1 pound black beans, uncooked
1 cup salsa
1 tablespoon taco seasoning
½ tablespoon cumin
6 cups vegetable broth

Instructions

  1. Combine all ingredients in a 5- to 7-quart slow cooker. Stir together
  2. Cover and cook on high for 6 to 8 hours
  3. Blend the soup until it’s creamy. Season with salt and pepper to taste. Garnish with sour cream and chives if desired

Tip: If your slow cooker hasn’t seen much use in recent months, rinse it out to remove any dust. Then dry thoroughly with a Bounty paper towel.


2. Butternut Squash Soup

Serves:
4 to 6

Prep time: 20 minutes

Cook time: 4 hours on high, 6 on low

Difficulty: Easy

Cost: $

Ingredients
1 medium onion, chopped
3 carrots, peeled and chopped
1 large butternut squash, peeled, seeded and chopped into small cubes (about 5 cups)
3 cups chicken broth
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 tablespoons honey
Salt and black pepper to taste

Instructions

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  1. Add the onion, carrots and squash to the slow cooker and cover with chicken broth
  2. Cook on low for 5 to 6 hours or on high for 3 to 4 hours
  3. Blend the soup until it’s creamy. Add the spices and honey. Season with salt and pepper to taste

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3. Slow Cooker Tomato Soup

Serves: 4 to 6

Prep time: 5 minutes

Cook time: 4 hours on high, 7 on low

Difficulty: Easy

Cost: $



Ingredients
3 large carrots, peeled and chopped
1 celery stalk, diced
1 medium onion, chopped
2 cloves garlic, peeled and chopped
4 (28-ounce) cans of peeled tomatoes
1 quart vegetable broth
2 tablespoons dried basil or ½ cup fresh basil leaves, chopped
1 cup heavy cream
Parmesan cheese, optional

Instructions

  1. Place all of the ingredients – except for cream and cheese – into a 5- to 7-quart slow cooker. Cover and cook on high for 4 to 4½ hours or on low for 5 to 7 hours
  2. Once cooked, blend the ingredients together
  3. Add the heavy cream. Add salt and pepper to taste, if needed
  4. Garnish with Parmesan cheese

Want some more slow cooker recipes? Try slow cooker apple butter, pulled pork sandwiches, French toast and three not-so-bad-for-you desserts

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meme8

meme8

Reported

Obviously these are poorly edited recipes, so use them as a guide only to get started.

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The prep times are 5-10 minutes, which is a bit unbelievable. One recipe calls for a peeled and cubed butternut squash. If anybody can do that and throw the ready together they are my hero! Peeling and dicing takes time, and that should be accounted for in prep time.

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Massgirl

Massgirl

Reported

The squash soup ingredients says Chicken broth, but the directions say vegetable broth, are they interchangeable?

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Grikki

Grikki

Reported

It calls for cream. I'm sure they just made a mistake. Basically, you can use whichever one you want to use. That would be my take on it.

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On the Tomato Soup recipe, it calls for 1 cup of heavy cream, but in the instructions, it says add half and half. Which is the correct ingredient? Heavy cream or half and half?

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