10 Slow Cooker Soups Perfect for Chilly Nights You’ll Crave All Winter

Cold night, fuzzy socks, bowl in hand—now we’re talking. Slow cooker soups are the cozy hug your kitchen deserves: minimal prep, max flavor, and that rich, all-day simmer without babysitting a pot. These 10 recipes are designed for weeknights, game days, snow days, or those “I need comfort, stat” moments.

We’re going big on bold flavors—think velvety potato, zesty tortilla, and a French onion that’ll make your favorite bistro jealous. Grab your slow cooker, set it, and come back to magic. Ready to ladle up some happiness?

1. Creamy Tuscan White Bean Soup With Kale And Parmesan

This cozy Italian-inspired soup tastes like it simmered in a trattoria all afternoon. It’s hearty but not heavy, with silky cannellini beans, fragrant rosemary, and a touch of cream to round it out. Perfect for a rustic dinner with crusty bread and a glass of red.

Ingredients:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery ribs, diced
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 4 cups low-sodium chicken or vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary (or 1 sprig fresh)
• 1 bay leaf
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup heavy cream (or half-and-half)
• 3 cups chopped lacinato kale (stems removed)
• 1/2 cup freshly grated Parmesan, plus more for serving
• Salt and black pepper to taste
• Lemon wedges, for finishing

Instructions:

1. Add onion, garlic, carrots, celery, beans, broth, tomatoes, oregano, rosemary, bay leaf, and red pepper flakes to the slow cooker. Season with a pinch of salt and pepper.
2. Cook on Low for 6–7 hours or High for 3–4 hours, until vegetables are tender.
3. Remove the bay leaf and rosemary sprig (if using fresh). Stir in the cream, kale, and Parmesan. Cook on High for 15–20 minutes, until the kale is tender and the soup is slightly thickened.
4. Taste and adjust salt and pepper. Finish with a squeeze of lemon for brightness.

Serve with warm focaccia and extra Parmesan. For a heartier version, add browned Italian sausage. Want it dairy-free? Skip the cream and stir in a splash of olive oil at the end for silkiness.

2. Slow Cooker Chicken Tortilla Soup With Zesty Lime

This is the soup you want when you’re craving something bright and satisfying. The broth is smoky and lightly spicy, loaded with tender chicken and sweet corn. Top with crispy tortillas, avocado, and lime—seriously, it’s a bowl of sunshine.

Ingredients:

• 1 pound boneless, skinless chicken breasts (or thighs)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup frozen corn
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 4 cups low-sodium chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 1 tablespoon lime juice, plus more to taste
• Salt and black pepper to taste
• For topping: tortilla strips, diced avocado, cilantro, shredded cheese, sour cream

Instructions:

1. Add chicken, onion, garlic, bell pepper, black beans, corn, tomatoes, broth, chili powder, cumin, smoked paprika, oregano, and bay leaf to the slow cooker. Season lightly with salt and pepper.
2. Cook on Low 6–7 hours or High 3–4 hours, until chicken is tender.
3. Remove chicken, shred with two forks, and return to the slow cooker. Stir in lime juice and adjust seasoning.
4. Serve hot with tortilla strips and your favorite toppings.

Try it with chipotle in adobo for added smoky heat. Prefer vegetarian? Swap chicken for extra beans and use vegetable broth. Don’t skip the lime—acid is the secret to a vibrant finish.

3. Classic Beef And Barley Soup That Eats Like A Meal

Cold night, hearty cravings: this one has your back. Tender chunks of beef, chewy pearl barley, and rich, savory broth come together into pure comfort. It’s meal-prep gold because it reheats like a dream.

Ingredients:

• 1.5 pounds boneless beef chuck, cut into 1-inch cubes
• 1 tablespoon kosher salt, divided
• 1 teaspoon black pepper
• 2 tablespoons olive oil (for searing, optional but recommended)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, sliced
• 2 celery ribs, sliced
• 8 ounces cremini mushrooms, sliced
• 3/4 cup pearl barley, rinsed
• 6 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• Chopped parsley, for garnish

Instructions:

1. Season beef with 1/2 tablespoon salt and pepper. If you can, sear in olive oil in a skillet until browned—adds big flavor. Transfer to the slow cooker.
2. Add onion, garlic, carrots, celery, mushrooms, barley, broth, tomato paste, thyme, bay leaf, Worcestershire, and remaining salt. Stir well.
3. Cook on Low 8–9 hours or High 4–5 hours, until beef is very tender and barley is cooked.
4. Remove bay leaf, taste, and adjust seasoning. Garnish with parsley.

Serve with buttered rolls or a sharp cheddar grilled cheese. If the soup thickens too much on storing, add a splash of broth when reheating. For a lighter version, use lean stew meat and skip the sear—still great!

4. Velvety Loaded Baked Potato Soup With Bacon And Cheddar

All the comfort of a loaded baked potato—just in spoonable form. This soup is creamy, cheesy, and unapologetically cozy. It’s a crowd-pleaser for game nights and lazy Sundays alike.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 pounds russet potatoes, peeled and cubed
• 4 cups low-sodium chicken broth
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried chives (or 2 tablespoons fresh, divided)
• 1 cup half-and-half (or heavy cream for extra richness)
• 1.5 cups shredded sharp cheddar, divided
• 1/2 cup sour cream
• 2 tablespoons butter
• Chopped green onions, for topping

Instructions:

1. Crisp the bacon in a skillet. Remove and set aside; reserve 1 tablespoon bacon fat to sauté onion and garlic until softened.
2. Add potatoes, sautéed onion and garlic, broth, salt, pepper, and dried chives to the slow cooker. Stir.
3. Cook on Low 6–7 hours or High 3–4 hours, until potatoes are very tender.
4. Lightly mash some potatoes in the cooker for extra creaminess. Stir in half-and-half, 1 cup cheddar, sour cream, butter, and half the bacon. Heat on High 10–15 minutes.
5. Serve topped with remaining cheddar, bacon, and green onions.

Want it lighter? Use Greek yogurt instead of sour cream and swap half the potatoes for cauliflower florets. For a gluten-free thickener, mash more potatoes or stir in a slurry of cornstarch and broth.

5. Cozy Coconut Curry Lentil Soup With Sweet Potato

This one’s plant-based, protein-packed, and ridiculously satisfying. Red lentils melt into a creamy base while coconut milk and curry spices add warmth and depth. It’s the perfect soup for meatless Mondays—or any day you want something vibrant and nourishing.

Ingredients:

• 1 tablespoon coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons red curry paste (or yellow for milder heat)
• 1.5 cups red lentils, rinsed
• 1 large sweet potato, peeled and diced
• 1 red bell pepper, diced
• 1 (14-ounce) can coconut milk (full-fat for extra creaminess)
• 4 cups vegetable broth
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 tablespoon lime juice
• Salt to taste
• Fresh cilantro and chili flakes, for garnish

Instructions:

1. Sauté onion, garlic, and ginger in coconut oil until fragrant. Stir in curry paste for 1 minute to bloom.
2. Transfer to the slow cooker and add lentils, sweet potato, bell pepper, coconut milk, broth, turmeric, and coriander. Stir and season lightly with salt.
3. Cook on Low 6 hours or High 3 hours, until lentils are soft and soup is thickened.
4. Stir in lime juice and adjust salt. For a creamier texture, blend a cup of soup and return it.

Top with cilantro and chili flakes. Add spinach at the end if you want extra greens. Serve with warm naan or steamed rice to make it a full meal—trust me, you’ll want leftovers.

6. Slow Cooker French Onion Soup With Gruyère Toasts

Deeply caramelized onions in a savory, wine-kissed broth, topped with cheesy toasts—pure bistro vibes at home. The slow cooker does the heavy lifting, and your kitchen smells amazing all day. Fancy without the fuss.

Ingredients:

• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 large yellow onions (about 3 pounds), thinly sliced
• 1 teaspoon kosher salt
• 1/2 teaspoon sugar (helps caramelize)
• 2 cloves garlic, minced
• 1/2 cup dry white wine (optional but recommended)
• 6 cups low-sodium beef broth (or a mix of beef and chicken)
• 2 teaspoons Worcestershire sauce
• 1 bay leaf
• 4 sprigs fresh thyme (or 1 teaspoon dried)
• Black pepper, to taste
• 1 baguette, sliced and toasted
• 2 cups grated Gruyère (or Swiss), for topping

Instructions:

1. Add butter, oil, onions, salt, and sugar to the slow cooker. Toss to coat. Cook on High 4–5 hours, stirring once halfway, until onions are golden and soft.
2. Stir in garlic and wine; simmer on High for 15 minutes with the lid cracked to evaporate some liquid.
3. Add broth, Worcestershire, bay leaf, thyme, and pepper. Cook on Low 3–4 hours.
4. Remove bay leaf and thyme sprigs. Ladle soup into oven-safe bowls, top with toasted baguette slices and Gruyère, and broil until bubbly and browned.

No broiler-safe bowls? Toast bread with cheese separately and float it on top. For vegetarian, use mushroom broth. A splash of sherry vinegar at the end adds lovely brightness.

7. Creamy Chicken And Wild Rice Soup That Feels Like A Hug

Think of this as the cozy cousin of chicken noodle—earthy wild rice, tender chicken, and a creamy herb-laced broth. It’s soothing, filling, and just right for snow days or anytime you need comfort in a bowl.

Ingredients:

• 1 pound boneless, skinless chicken thighs (or breasts)
• 1 cup uncooked wild rice blend, rinsed
• 1 small onion, chopped
• 2 carrots, diced
• 2 celery ribs, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1.5 cups milk (or half-and-half for richer)
• 2 tablespoons lemon juice

Instructions:

1. Add chicken, wild rice, onion, carrots, celery, garlic, broth, thyme, parsley, bay leaf, salt, and pepper to the slow cooker. Stir.
2. Cook on Low 7–8 hours or High 4–5 hours, until rice is tender and chicken shreds easily.
3. Shred chicken and return to the pot. In a small saucepan, melt butter, whisk in flour, and cook 1 minute. Gradually whisk in milk to make a smooth sauce; simmer until thickened.
4. Stir the sauce into the slow cooker. Add lemon juice, taste, and adjust seasoning.

Stir in baby spinach at the end for extra greens. Gluten-free? Thicken with a cornstarch slurry instead of flour. This one freezes well—just add a splash of broth when reheating if it thickens.

8. Spicy Sausage, Kale, And Orzo Soup With Tomato Broth

Bold, zippy, and weeknight-friendly. Italian sausage brings serious flavor, kale adds hearty greens, and orzo makes it slurpable and satisfying. It’s like a nonna-approved upgrade to tomato soup.

Ingredients:

• 1 pound Italian sausage (hot or sweet), casings removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 (28-ounce) can crushed tomatoes
• 6 cups chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• 3/4 cup orzo pasta
• 3 cups chopped kale (stems removed)
• Salt and black pepper to taste
• Grated Parmesan and fresh basil, for serving

Instructions:

1. Brown sausage in a skillet, breaking it up. Add onion and cook until softened; stir in garlic and red pepper flakes for 30 seconds.
2. Transfer everything to the slow cooker. Add tomatoes, broth, basil, oregano, bay leaf, and a pinch of salt and pepper.
3. Cook on Low 6 hours or High 3–4 hours.
4. Stir in orzo and kale. Cook on High 20–25 minutes, until orzo is tender. Adjust seasoning.

Swap orzo for small gluten-free pasta or cooked rice if you’d like. Turkey sausage works great here. Finish with a drizzle of good olive oil and extra Parmesan for a restaurant-level bowl.

9. Moroccan-Inspired Chickpea And Tomato Harira

This aromatic stew is richly spiced and deeply comforting. Chickpeas, lentils, and tomatoes create a hearty base, while cinnamon and cumin perfume the broth. It’s a satisfying plant-based dinner that tastes even better the next day.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 large carrot, diced
• 2 celery ribs, diced
• 1 tablespoon tomato paste
• 1 teaspoon ground turmeric
• 1.5 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground ginger
• 1 (28-ounce) can crushed tomatoes
• 6 cups vegetable broth
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/2 cup brown or green lentils, rinsed
• 1 bay leaf
• Salt and black pepper to taste
• 1/4 cup chopped cilantro
• 2 tablespoons lemon juice
• Cooked vermicelli or orzo (optional, for serving)

Instructions:

1. Sauté onion, garlic, carrot, and celery in olive oil until softened. Stir in tomato paste and spices; cook 1 minute.
2. Transfer to the slow cooker and add tomatoes, broth, chickpeas, lentils, bay leaf, and a pinch of salt and pepper.
3. Cook on Low 7–8 hours or High 4–5 hours, until lentils are tender.
4. Stir in cilantro and lemon juice. Adjust seasoning.

Serve as is or with a scoop of cooked vermicelli or orzo for a traditional touch. Add a swirl of harissa for heat. If you like it thicker, mash a few chickpeas right in the pot.

10. Creamy Tomato Basil Soup With Roasted Red Pepper

Silky, luxe, and way more interesting than canned tomato soup. Roasted red pepper adds sweetness and depth, while basil keeps things fresh. Pair with grilled cheese and prepare for bliss.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, sliced
• 3 cloves garlic, smashed
• 2 (28-ounce) cans whole peeled tomatoes
• 1 (12-ounce) jar roasted red peppers, drained
• 1 cup low-sodium vegetable or chicken broth
• 1 teaspoon sugar (balances acidity)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1/2 cup fresh basil leaves, packed
• Salt and black pepper to taste
• Parmesan and croutons, for serving

Instructions:

1. Add onion, garlic, tomatoes (with juices), roasted red peppers, broth, sugar, oregano, and red pepper flakes to the slow cooker. Season lightly with salt and pepper.
2. Cook on Low 6–7 hours or High 3–4 hours.
3. Blend carefully with an immersion blender until smooth. Stir in cream and basil; blend briefly to incorporate.
4. Taste and adjust seasoning. Warm through on High for 10 minutes.

Top with Parmesan and croutons—or go classic with a buttery grilled cheese. For extra depth, add a splash of balsamic vinegar at the end. Leftovers make the best desk lunch.

Slow Cooker Soup Tips To Win Every Time

• Bloom your spices: A quick sauté of aromatics and spices unlocks bigger flavor.
• Layer salt: Season lightly at the start and adjust at the end to avoid a salty broth.
• Add dairy late: Cream and cheese can break—stir them in during the last 15–20 minutes.
• Mind the pasta: Add small pasta near the end so it doesn’t overcook and soak up all your broth.
• Balance with acid: Lemon juice or vinegar at the finish brightens slow-cooked flavors.

That’s your playbook for a season of cozy. Pick a soup, toss everything in, and let your slow cooker do the heavy lifting while you live your life. When the chill hits, you’ll have a bowl of comfort waiting—ladle, curl up, and enjoy.