Crockpot Soup Recipes for Fall

As the crisp autumn air settles in and the leaves begin to turn, there’s nothing quite like a warm, hearty bowl of soup to bring comfort and nourishment to your table. Fall is soup season at its best—and with the help of a crockpot, you can enjoy all the cozy flavors of the season without spending hours in the kitchen.

These crockpot soup recipes for fall are perfect for family dinners, meal prep, or simply relaxing with a blanket and a warm bowl. They’re budget-friendly, easy to prepare, and free from pork, alcohol, or heavy processed ingredients. Whether you’re craving creamy, veggie-packed, protein-rich, or light and brothy, you’ll find something here to satisfy every autumn appetite.

Why Crockpot Soups Are Perfect for Fall

• Effortless cooking: Just toss in your ingredients and let the slow cooker do all the work.

• Warming & nourishing: These soups are loaded with seasonal produce and warming spices.

• Meal prep-friendly: Make a big batch, refrigerate or freeze, and reheat when needed.

• Budget-conscious: Soups stretch your ingredients, helping you save money.

• Comfort food without the guilt: No heavy cream or fatty meats—just wholesome ingredients.

Harvest Vegetable Soup with White Beans

A light yet hearty soup bursting with fall vegetables and plant-based protein.

Ingredients:

• 2 carrots, sliced

• 2 celery stalks, chopped

• 1 zucchini, diced

• 1 yellow squash, diced

• 1 small sweet potato, peeled and cubed

• 1 can white beans (cannellini or navy), drained and rinsed

• 1 onion, chopped

• 2 garlic cloves, minced

• 1 tsp dried thyme

• ½ tsp rosemary

• 1 bay leaf

• Salt and pepper to taste

• 6 cups vegetable broth

• 1 tbsp olive oil

• Optional: kale or spinach added in last 20 minutes

Instructions:

1. Add all ingredients (except kale/spinach) to the crockpot. Stir to combine.

2. Cook on low for 7–8 hours or high for 3–4 hours, until vegetables are tender.

3. Add leafy greens during the last 20–30 minutes. Remove bay leaf.

4. Serve with whole grain bread or crackers.

Slow Cooker Chicken Noodle Soup

A classic fall comfort food made lighter and healthier—but just as satisfying.

Ingredients:

• 2 boneless, skinless chicken breasts

• 3 carrots, sliced

• 2 celery stalks, sliced

• 1 onion, diced

• 2 garlic cloves, minced

• 6 cups low-sodium chicken broth

• 1½ tsp dried parsley

• 1 tsp thyme

• 1 tsp turmeric (optional for color and anti-inflammatory boost)

• Salt and black pepper to taste

• 2 cups egg noodles (or whole grain pasta)

• 1 tbsp olive oil

• Juice of ½ lemon for brightness

Instructions:

1. Place chicken, vegetables, broth, herbs, salt, and pepper into crockpot.

2. Cook on low for 6–7 hours or high for 3–4 hours.

3. Remove chicken, shred with forks, return to pot.

4. Add noodles and cook on high for 15–20 minutes until tender.

5. Stir in lemon juice. Serve hot with fresh herbs.

Creamy Butternut Squash & Apple Soup (Dairy-Free)

Smooth, slightly sweet, and velvety—this soup is fall in a bowl.

Ingredients:

• 1 large butternut squash, peeled and cubed

• 1 apple (like Gala or Fuji), peeled and chopped

• 1 onion, diced

• 2 garlic cloves, minced

• 1 carrot, chopped

• ½ tsp ground cinnamon

• ¼ tsp nutmeg

• Salt and pepper to taste

• 4 cups vegetable broth

• 1 cup unsweetened almond milk or oat milk

• 1 tbsp olive oil

Instructions:

1. Add squash, apple, carrot, onion, garlic, spices, and broth to crockpot.

2. Cook on low for 6–7 hours or high for 3 hours until everything is soft.

3. Blend soup using an immersion blender or transfer to blender in batches.

4. Stir in almond milk and adjust seasoning. Heat through before serving.

5. Garnish with pepitas, a swirl of dairy-free yogurt, or a drizzle of maple syrup.

Hearty Lentil and Sweet Potato Stew

Plant-based, protein-rich, and full of fiber—perfect for chilly nights.

Ingredients:

• 1 cup dried brown or green lentils (rinsed)

• 1 medium sweet potato, peeled and diced

• 2 carrots, diced

• 2 celery stalks, diced

• 1 onion, chopped

• 3 garlic cloves, minced

• 1 can diced tomatoes (no salt added)

• 1 tsp ground cumin

• ½ tsp smoked paprika

• 1 bay leaf

• Salt and pepper to taste

• 6 cups vegetable broth

• Optional: fresh spinach or kale

Instructions:

1. Combine all ingredients in crockpot, stir.

2. Cook on low for 6–7 hours or high for 3–4 hours.

3. Remove bay leaf and adjust seasoning.

4. Add spinach or kale during last 15 minutes if using.

5. Serve with a spoon of Greek yogurt or crusty bread.

Crockpot Wild Rice & Mushroom Soup

Earthy, creamy, and cozy—without any heavy cream or cheese.

Ingredients:

• 1 cup uncooked wild rice blend

• 1½ cups mushrooms (cremini or white), sliced

• 1 onion, diced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 6 cups vegetable broth

• 1 tsp thyme

• Salt and pepper to taste

• 1 cup unsweetened almond milk

• 1 tbsp olive oil

• Optional: splash of lemon juice or apple cider vinegar

Instructions:

1. Add rice, mushrooms, veggies, garlic, broth, and seasonings to crockpot.

2. Cook on low for 7–8 hours or high for 3½–4 hours.

3. Stir in almond milk, warm through, and add a splash of lemon juice.

4. Serve warm with fresh herbs and a side salad.

Slow Cooker Moroccan Chickpea Stew

Warm spices, rich tomato base, and hearty chickpeas create a comforting and exotic fall soup.

Ingredients:

• 1 can chickpeas (drained and rinsed)

• 1 sweet potato, diced

• 1 zucchini, chopped

• 1 onion, diced

• 1 can diced tomatoes

• 2 garlic cloves, minced

• 4 cups vegetable broth

• 1 tsp cumin

• ½ tsp turmeric

• ½ tsp cinnamon

• ¼ tsp cayenne (optional)

• Salt and pepper to taste

• Juice of ½ lemon

• Fresh parsley or cilantro to garnish

Instructions:

1. Combine all ingredients except lemon juice and garnish in the crockpot.

2. Cook on low for 6–7 hours or high for 3–4 hours.

3. Stir in lemon juice just before serving.

4. Top with herbs. Serve with couscous or warm flatbread.

Tips for Perfect Crockpot Soups Every Time

Layer Smartly: Place hearty ingredients like root vegetables or beans at the bottom near the heat source, and more delicate items (like greens) near the top or added later.

Don’t Overfill: Keep your crockpot no more than ¾ full to allow room for bubbling and even cooking.

Season in Stages: Add salt and acid (lemon juice, vinegar) at the end to balance flavors. This helps avoid over-salting early on.

Use Dried Herbs: Fresh herbs tend to lose flavor over long cooking times. Save them for garnishing.

Make it Creamy Without Dairy: Blended beans, starchy veggies like sweet potatoes, or coconut/almond milk can add creaminess without needing cream.

Fall Crockpot Soup Meal Plan (1 Week)

Frequently Asked Questions

Can I freeze these soups?
Yes! Most of these crockpot soups freeze beautifully. Cool completely, portion into containers or freezer bags, and freeze for up to 3 months. Avoid freezing soups with pasta—add fresh pasta when reheating.

How do I reheat frozen soup?
Thaw in the refrigerator overnight, then reheat in a pot over medium heat until hot, or use the microwave. Stir frequently to distribute ingredients evenly.

Can I use frozen vegetables?
Absolutely. Frozen veggies can save time and are often just as nutritious. Add them toward the end of the cooking time so they don’t become overly soft.

Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work well and offer a bit more flavor and moisture. Just trim excess fat for a lighter soup.

What bread goes best with these soups?
Whole grain baguettes, sourdough, or multigrain flatbreads pair beautifully. You can also try gluten-free options or serve with rice or quinoa for a bread-free alternative.

How do I thicken soups naturally?
Use blended beans, sweet potatoes, or purée part of the soup for a thicker texture. Adding a spoonful of arrowroot or cornstarch mixed with water works too.

Wrap-Up: Fall Comfort, One Bowl at a Time

There’s something magical about the aroma of soup simmering all day in the slow cooker, especially when the weather turns chilly. These crockpot soup recipes for fall are designed to be as nourishing as they are delicious. Whether you’re feeding your family, meal prepping for the week, or simply craving something warm and comforting, each recipe is a bowlful of autumn goodness.

Cozy up, grab your favorite mug or bowl, and enjoy the simple pleasure of a slow-cooked meal. And don’t forget the crusty bread.