3 Easy, Flavourful Slow Cooker Soup Recipes

3 Easy, Flavourful 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 flavours.

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
450 g black beans, uncooked
250 mL salsa
6 g taco seasoning
3 g cumin
1.4 L vegetable broth

Instructions

  1. Combine all ingredients in a 3.5- to 6.6-litre 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 1 kg)
0.7 L chicken broth
1 g ground cinnamon
0.5 g ground nutmeg
45 mL 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


Tip:
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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
8 (400 g) cans of peeled tomatoes
0.9 L vegetable broth
3 g dried basil or 20 g fresh basil leaves, chopped
250 mL heavy cream
Parmesan cheese, optional


Instructions

  1. Place all of the ingredients – except for cream and cheese – into a 3.5- to 6.6-litre 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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I've made all 3 of these soups and they are all very easy to make and the kids loved them, especially the black bean soup. Only change I made was to add regular 2% milk, instead of half and half to the tomato soup. It was not quite as creamy, but was still very good.

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