Bonus: Click here for your chance to claim a Le Creuset sample – perfect for serving soup.
Slow Cooker Soups
1. Chicken Tortilla Soup
Ingredients: 2 cups shredded rotisserie chicken, 6 cups chicken broth, 1 cup salsa, 1 can (15 oz) black beans (rinsed and drained), 1 cup frozen corn, 1 packet taco seasoning.
Instructions: Combine all ingredients in a slow cooker. Cook on low for 4-6 hours. Serve with tortilla chips, shredded cheese, avocado pieces, and/or sour cream.
2. Vegetable Lentil Soup
Ingredients: 1 cup dry lentils, 6 cups vegetable broth, 1 can (14 oz) diced tomatoes, 2 chopped carrots, 2 chopped celery stalks, 1 diced onion, 2 minced garlic cloves.
Instructions: Add all ingredients to the slow cooker. Cook on high for 4 hours or low for 8 hours. Blend partially with an immersion blender if desired.
3. Split Pea Soup
Ingredients: 1 cup dried split peas, 6 cups chicken broth, 1 cup diced ham, 2 chopped carrots, 1 diced onion, 2 minced garlic cloves.
Instructions: Add everything to the slow cooker. Cook on low for 8 hours. Blend partially with an immersion blender if a creamier texture is desired.
4. Beef and Barley Soup
Ingredients: 1 pound beef stew meat, 6 cups beef broth, 1/2 cup barley, 1 can (14 oz) diced tomatoes, 2 chopped carrots, 2 chopped celery stalks, 1 diced onion.
Instructions: Combine all ingredients in the slow cooker. Cook on low for 6-8 hours. Remove beef to shred or dice before serving.
5. Turkey Chili
Ingredients: 1 pound ground turkey (browned), 6 cups chicken broth, 1 can (14 oz) diced tomatoes, 1 can (15 oz) kidney beans (rinsed and drained), 1 packet chili seasoning.
Instructions: Place all ingredients into the slow cooker. Cook on low for 4-6 hours. Top with cheese, sour cream, or jalapeños.
6. Creamy Tomato Basil Soup
Ingredients: 2 cans (28 oz) diced tomatoes, 4 cups vegetable broth, 8 oz cream cheese, 1/4 cup fresh basil leaves, 2 minced garlic cloves.
Instructions: Combine everything in the slow cooker. Cook on low for 6 hours. Use an immersion blender to blend until smooth.
7. Chicken and Wild Rice Soup
Ingredients: 1 pound chicken breasts, 1 cup wild rice, 6 cups chicken broth, 1/2 cup heavy cream, 2 chopped carrots, 2 chopped celery stalks.
Instructions: Add everything except the cream to the slow cooker. Cook on low for 7-8 hours. Remove chicken to shred, then return to the pot. Stir in cream before serving.
8. Loaded Baked Potato Soup
Ingredients: 4 large potatoes (peeled and cubed), 6 cups chicken broth, 8 oz cream cheese, 6 slices cooked and crumbled bacon, 1 cup shredded cheddar cheese.
Instructions: Add potatoes and broth to the slow cooker. Cook on low for 6-8 hours. Blend partially with an immersion blender. Stir in cream cheese, then top with bacon and cheese.
9. Butternut Squash Soup
Ingredients: 4 cups cubed butternut squash, 4 cups vegetable broth, 1 diced onion, 2 minced garlic cloves, 1/2 cup heavy cream.
Instructions: Place all ingredients except the cream into the slow cooker. Cook on low for 6 hours. Blend until smooth with an immersion blender. Stir in cream before serving.
10. White Chicken Chili
Ingredients: 1 pound chicken breasts, 6 cups chicken broth, 1 can (15 oz) white beans, 1 can (4 oz) green chilies, 1/2 cup heavy cream.
Instructions: Add everything except the cream to the slow cooker. Cook on low for 6 hours. Shred the chicken and stir in cream before serving.
11. Sausage and Kale Soup
Ingredients: 1 pound Italian sausage (browned), 4 cups chicken broth, 2 cups chopped kale, 4 chopped potatoes, 1/2 cup heavy cream.
Instructions: Place all ingredients except cream in the slow cooker. Cook on low for 6-8 hours. Stir in cream before serving.
12. Chili Mac Soup
Ingredients: 1 pound ground beef (browned), 6 cups beef broth, 1 can (14 oz) diced tomatoes, 1 cup uncooked macaroni, 1 can (15 oz) kidney beans.
Instructions: Add all ingredients except macaroni to the slow cooker. Cook on low for 5 hours. Add macaroni 30 minutes before serving.
Quick Stovetop Soups
13. Egg Drop Soup
Ingredients: 6 cups chicken broth, 2 eggs (whisked), 1 tbsp soy sauce, 1 tbsp cornstarch.
Instructions: Heat broth until boiling. Stir in soy sauce and cornstarch (mixed with cold water to create a slurry). Slowly drizzle whisked eggs into the broth while stirring gently.
14. Tomato Soup
Ingredients: 2 cans (28 oz) diced tomatoes, 4 cups vegetable broth, 1/2 cup heavy cream, 2 minced garlic cloves.
Instructions: Simmer tomatoes, broth, and garlic for 15 minutes. Use an immersion blender to blend until smooth. Stir in cream before serving.
15. Chicken Noodle Soup
Ingredients: 6 cups chicken broth, 2 cups shredded chicken, 2 cups egg noodles, 2 chopped carrots, 2 chopped celery stalks.
Instructions: Bring broth to a boil. Add carrots, celery, and noodles. Simmer for 15 minutes. Stir in chicken and cook for 5 more minutes.
16. Miso Soup
Ingredients: 4 cups water, 2 tbsp miso paste, 1 cup cubed tofu, 2 chopped green onions, 1/4 cup seaweed.
Instructions: Dissolve miso paste in boiling water. Stir in tofu, green onions, and seaweed. Simmer for 5 minutes.
17. Zucchini Soup
Ingredients: 4 cups chopped zucchini, 4 cups vegetable broth, 1 diced onion, 1/2 cup heavy cream, 2 minced garlic cloves.
Instructions: Simmer zucchini, onion, garlic, and broth for 15 minutes. Blend until smooth and stir in cream.
18. Spinach Tortellini Soup
Ingredients: 6 cups chicken broth, 2 cups cheese tortellini, 2 cups fresh spinach, 1/2 cup grated Parmesan.
Instructions: Simmer broth and tortellini for 10 minutes. Stir in spinach and cook for 2 more minutes. Top with Parmesan.
19. French Onion Soup
Ingredients: 4 cups thinly sliced onions, 6 cups beef broth, 2 tbsp butter, 4 slices bread, 1 cup shredded cheese.
Instructions: Sauté onions in butter until caramelized. Add broth and simmer for 15 minutes. Serve topped with toasted bread and melted cheese.
20. Corn Chowder
Ingredients: 4 cups corn kernels, 4 cups chicken broth, 1/2 cup heavy cream, 2 cubed potatoes, 1 diced onion.
Instructions: Simmer all ingredients except cream for 20 minutes. Blend partially. Stir in cream before serving.
21. Stuffed Bell Pepper Soup
Ingredients: 1 pound ground beef, 6 cups beef broth, 1 can (14 oz) diced tomatoes, 1 cup cooked rice, 2 diced green bell peppers, 1 diced onion.
Instructions: Brown the ground beef and onion in a large pot. Add bell peppers, tomatoes, broth, and rice. Simmer for 20 minutes.
22. Broccoli Cheddar Soup
Ingredients: 4 cups chopped broccoli, 4 cups chicken broth, 1/2 cup heavy cream, 1 cup shredded cheddar cheese, 1 diced onion.
Instructions: Simmer broccoli, onion, and broth for 15 minutes. Blend partially with an immersion blender. Stir in cream and cheese until melted.
23. Cabbage Roll Soup
Ingredients: 1 pound ground beef, 6 cups beef broth, 1 can (14 oz) diced tomatoes, 2 cups chopped cabbage, 1/2 cup uncooked rice, 1 diced onion.
Instructions: Brown the ground beef and onion. Add all other ingredients to the pot. Simmer for 30 minutes until rice is cooked.
24. Minestrone Soup
Ingredients: 6 cups vegetable broth, 1 can (14 oz) diced tomatoes, 2 cups mixed vegetables (carrots, zucchini, green beans), 1 cup small pasta, 1 can (15 oz) beans (rinsed and drained).
Instructions: Combine all ingredients in a pot and simmer for 20 minutes until vegetables and pasta are tender.
25. Clam Chowder
Ingredients: 2 cans (6.5 oz each) chopped clams (with juice), 4 cups chicken broth, 2 diced potatoes, 1/2 cup heavy cream, 1 diced onion, 2 chopped celery stalks.
Instructions: Sauté onion and celery in a pot. Add potatoes, broth, and clam juice. Simmer for 20 minutes until potatoes are tender. Stir in cream and clams before serving.
26. Taco Soup
Ingredients: 1 pound ground beef, 6 cups beef broth, 1 packet taco seasoning, 1 can (15 oz) kidney beans (rinsed and drained), 1 can (14 oz) diced tomatoes, 1 cup frozen corn.
Instructions: Brown the ground beef in a pot. Add all other ingredients and simmer for 20 minutes. Top with tortilla chips, shredded cheese, or sour cream.
27. Coconut Curry Soup
Ingredients: 1 can (13.5 oz) coconut milk, 4 cups chicken broth, 2 tbsp red curry paste, 1 pound cooked chicken (shredded), 2 cups chopped vegetables (carrots, bell peppers, or snap peas).
Instructions: Bring coconut milk and curry paste to a simmer. Stir in broth, chicken, and vegetables. Simmer for 15 minutes.
28. Black Bean Soup
Ingredients: 2 cans (15 oz each) black beans (rinsed and drained), 4 cups vegetable broth, 1/2 cup salsa, 1 tsp cumin.
Instructions: Combine all ingredients in a pot and simmer for 15 minutes. Blend partially with an immersion blender for a thicker texture.
29. Italian Wedding Soup
Ingredients: 6 cups chicken broth, 1 pound mini meatballs (store-bought or homemade), 2 cups fresh spinach, 1 cup small pasta (like orzo).
Instructions: Bring broth to a boil. Add meatballs and pasta. Simmer for 15 minutes. Stir in spinach during the last 2 minutes of cooking.
30. Lemon Orzo Soup
Ingredients: 6 cups chicken broth, 1/2 cup orzo pasta, 1/4 cup lemon juice, 2 cups fresh spinach.
Instructions: Simmer broth and orzo for 10 minutes. Add spinach and lemon juice. Cook for 5 more minutes.