Get ready to tantalize your taste buds and nourish your body with these 5 healthy and flavorful slow cooker soup recipes. With the convenience of a slow cooker, you can easily whip up delicious homemade soups that are packed with nutrients and bursting with mouthwatering flavors. From creamy tomato basil to hearty chicken noodle, these recipes are sure to satisfy your cravings and keep you warm on those chilly nights. But before you get started, let us show you the secret to perfectly browned meat in a slow cooker – it’s a game-changer!
1. Slow Cooker Chicken Noodle Soup
Ingredients
- 1 pound boneless, skinless chicken breasts
- 8 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 2 cups egg noodles
- Salt and pepper to taste
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the carrots, celery, onion, garlic, dried thyme, dried parsley, and bay leaf to the slow cooker.
- Pour in the chicken broth, making sure all the ingredients are submerged.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and add the egg noodles.
- Cook on high for an additional 30 minutes, or until the noodles are tender.
- Season with salt and pepper to taste before serving.
Tips and Variations
- For an extra flavor boost, you can add a sprig of fresh thyme or a few sprigs of fresh parsley to the slow cooker while cooking.
- Feel free to add other vegetables like peas or corn for added color and nutrition.
- If you prefer a thicker broth, you can mix 1-2 tablespoons of cornstarch with cold water and stir it into the soup during the last 30 minutes of cooking.
2. Vegetarian Slow Cooker Chili
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 bell peppers, diced (any color you prefer)
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 can (15 ounces) tomato sauce
- 1 cup vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion, bell peppers, and garlic and sauté until softened.
- Transfer the sautéed vegetables to the slow cooker.
- Add the black beans, kidney beans, diced tomatoes, tomato sauce, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, taste and adjust the seasonings as needed. Add more chili powder or smoked paprika for extra heat if desired.
Tips and Variations
- For a heartier chili, you can add diced sweet potatoes or butternut squash to the slow cooker.
- If you prefer a thicker consistency, you can mash some of the beans against the side of the slow cooker with a spoon.
- Top the chili with your favorite garnishments, such as avocado, sour cream, or shredded cheese.
3. Slow Cooker Butternut Squash Soup
Ingredients
- 1 butternut squash, peeled, seeded, and cubed
- 1 apple, peeled, cored, and diced
- 1 onion, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream or coconut cream (optional)
Instructions
- Place the cubed butternut squash, diced apple, diced onion, vegetable broth, dried thyme, ground cinnamon, ground nutmeg, salt, and pepper in the slow cooker.
- Stir to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is soft and easily mashed with a fork.
- Use an immersion blender or transfer the contents of the slow cooker to a blender in batches and puree until smooth.
- If desired, stir in the heavy cream or coconut cream to add a creamy texture to the soup.
- Season with additional salt and pepper if needed.
Tips and Variations
- To enhance the flavors, you can sauté the diced onion in a little bit of butter or olive oil before adding it to the slow cooker.
- If you prefer a thicker soup, you can reduce the amount of vegetable broth or add a potato to the slow cooker for added thickness.
- Garnish with roasted pumpkin seeds or a drizzle of maple syrup for a touch of sweetness.
4. Slow Cooker Lentil Soup
Ingredients
- 1 cup dried lentils, rinsed
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can (15 ounces) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Fresh lemon juice (optional)
Instructions
- Place the rinsed lentils, diced onion, sliced carrots, sliced celery, minced garlic, vegetable broth, diced tomatoes (with juice), ground cumin, dried thyme, and bay leaf in the slow cooker.
- Stir to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
- Remove the bay leaf and season the soup with salt and pepper to taste.
- If desired, squeeze fresh lemon juice into the soup just before serving to add a tangy flavor.
Tips and Variations
- Feel free to add other vegetables like bell peppers or spinach to the soup for extra nutrition.
- For a smoky flavor, you can add a teaspoon of smoked paprika to the slow cooker while cooking.
- Serve the soup with a side of crusty bread or top it with a dollop of Greek yogurt for added creaminess.
5. Slow Cooker Minestrone Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 can (15 ounces) white beans, drained and rinsed
- 1 cup ditalini pasta
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Heat the olive oil in a skillet over medium heat. Add the diced onion, carrots, celery, and minced garlic and sauté until softened.
- Transfer the sautéed vegetables to the slow cooker.
- Add the diced tomatoes, vegetable broth, white beans, ditalini pasta, dried basil, dried oregano, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Before serving, taste and adjust the seasonings as needed. Add more dried basil or dried oregano for extra flavor if desired.
- Serve the soup hot with freshly grated Parmesan cheese sprinkled on top.
Tips and Variations
- Feel free to add other vegetables like zucchini, spinach, or green beans to the soup for more variety.
- If you prefer a heartier soup, you can add cooked Italian sausage or ground beef to the slow cooker along with the other ingredients.
- Serve the soup with a side of crusty bread or a green salad for a complete meal.
6. Slow Cooker Potato Leek Soup
Ingredients
- 4 leeks, sliced (white and light green parts only)
- 4 potatoes, peeled and cubed
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh chives for garnish
Instructions
- Place the sliced leeks, cubed potatoes, vegetable broth, heavy cream or coconut cream, minced garlic, dried thyme, salt, and pepper in the slow cooker.
- Stir to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and easily mashed with a fork.
- Use an immersion blender or transfer the contents of the slow cooker to a blender in batches and puree until smooth.
- Season with additional salt and pepper if needed.
- Serve the soup hot, garnished with fresh chives.
Tips and Variations
- For extra richness, you can add a tablespoon or two of butter to the slow cooker along with the other ingredients.
- If you prefer a chunkier soup, you can reserve a portion of the cooked potatoes and leeks before pureeing and add them back in after blending.
- Top the soup with crumbled bacon or shredded cheese for added flavor and texture.
7. Slow Cooker Tomato Basil Soup
Ingredients
- 2 cans (28 ounces each) whole peeled tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/4 cup tomato paste
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Drain the canned tomatoes and transfer them to the slow cooker. Use a fork or the back of a spoon to gently break the tomatoes into smaller pieces.
- Add the diced onion, minced garlic, vegetable broth, tomato paste, fresh basil leaves, olive oil, dried oregano, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Use an immersion blender or transfer the contents of the slow cooker to a blender in batches and puree until smooth.
- Taste and adjust the seasoning if needed, adding more salt and pepper as desired.
- Serve the soup hot, topped with freshly grated Parmesan cheese.
Tips and Variations
- If you prefer a creamier tomato soup, you can stir in 1/2 cup of heavy cream or coconut cream during the last 30 minutes of cooking.
- For added texture, you can add a handful of cooked pasta or croutons to each bowl of soup before serving.
- Garnish with a few fresh basil leaves or a drizzle of balsamic glaze for an extra touch of elegance.
8. Slow Cooker Broccoli Cheddar Soup
Ingredients
- 4 cups broccoli florets
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream
- 2 cups shredded cheddar cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Instructions
- Place the broccoli florets, diced onion, diced carrots, diced celery, and vegetable broth in the slow cooker.
- Stir to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
- Use an immersion blender or transfer the contents of the slow cooker to a blender in batches and puree until smooth.
- In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until the mixture is smooth and bubbly.
- Gradually whisk in the heavy cream or coconut cream, and continue cooking until the mixture thickens.
- Add the thickened cream mixture to the slow cooker and stir to combine with the pureed vegetables.
- Stir in the shredded cheddar cheese until melted and smooth.
- Season with salt and pepper to taste before serving.
Tips and Variations
- For a more vibrant green color, you can blanch the broccoli florets in boiling water for a couple of minutes before adding them to the slow cooker.
- Add some cooked bacon crumbles or chopped ham to the soup to make it more hearty and flavorful.
- Serve the soup with a sprinkle of extra shredded cheddar cheese on top and a side of crusty bread.
9. Slow Cooker Moroccan Lentil Soup
Ingredients
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 can (15 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 tablespoon Moroccan spice blend (cumin, coriander, paprika, cinnamon, ginger, turmeric)
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Place the diced onion, diced carrots, diced celery, minced garlic, rinsed red lentils, vegetable broth, diced tomatoes (with juice), tomato paste, Moroccan spice blend, dried thyme, salt, and pepper in the slow cooker.
- Stir to combine all the ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
- Taste and adjust the seasonings if needed, adding more Moroccan spice blend or salt and pepper as desired.
- Serve the soup hot, garnished with fresh cilantro.
Tips and Variations
- If you cannot find a pre-made Moroccan spice blend, you can make your own by combining equal parts ground cumin, coriander, paprika, cinnamon, ginger, and turmeric.
- For a creamier texture, you can stir in 1/2 cup of coconut milk during the last 30 minutes of cooking.
- A squeeze of fresh lemon juice just before serving can add a bright, tangy flavor to the soup.
10. Slow Cooker Mexican Chicken Soup
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 onion, diced
- 2 bell peppers (any color), diced
- 3 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
- Sliced avocado for garnish
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the diced onion, diced bell peppers, minced garlic, black beans, diced tomatoes (with juice), chicken broth, chili powder, cumin, dried oregano, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shredded with a fork.
- Remove the chicken from the slow cooker and shred it using two forks.
- Return the shredded chicken to the slow cooker and stir to combine.
- Taste and adjust the seasonings if needed, adding more chili powder or salt and pepper as desired.
- Serve the soup hot, garnished with fresh cilantro and sliced avocado.
Tips and Variations
- If you prefer a spicier soup, you can add a diced jalapeño or a sprinkle of cayenne pepper to the slow cooker.
- Add corn kernels or diced zucchini to the soup for extra color and texture.
- Top the soup with a dollop of sour cream and a squeeze of lime juice for added creaminess and tanginess.
By following these recipes, you can easily prepare a variety of healthy and flavorful soups in your slow cooker. Whether you’re a fan of classic chicken noodle soup or prefer the exotic flavors of Moroccan lentil soup, there’s a recipe here to suit every taste. So grab your slow cooker and start enjoying a comforting bowl of soup that’s been simmering all day long. Bon appétit!