17 Fall Soups Crockpot Recipes Made for Cozy Days

Hey there, fellow soup slinger! Picture this: leaves crunching underfoot, a crisp breeze sneaking in, and you’re curled up with a steaming bowl of something hearty that basically cooked itself. That’s the magic of these 17 fall soups crockpot recipes—perfect for those cozy days when you want maximum flavor with minimal fuss. Whether you’re dodging weeknight chaos or prepping for a lazy weekend binge-watch, these bad boys simmer away in your slow cooker, filling your home with aromas that scream “autumn vibes.” Grab your apron (or don’t—crockpots don’t judge), and let’s chat about soups that’ll make you the hero of your kitchen.

1. Creamy Pumpkin Sage Soup

Who says fall has to be all pie? This creamy pumpkin sage soup turns humble canned pumpkin into a velvety dream that warms you from the inside out—think comfort food without the guilt trip.

Ingredients

• 2 cans (15 oz each) pumpkin puree (not pie filling, folks)
• 4 cups vegetable broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tbsp fresh sage, chopped (or 1 tsp dried)
• Salt and pepper to taste
• Optional: A pinch of nutmeg for that extra cozy kick

Step-by-Step Instructions

1. Dump the pumpkin puree, broth, onion, garlic, and sage into your crockpot.
2. Stir everything together like you’re mixing a potion.
3. Set it on low for 6-8 hours or high for 3-4 hours until the onions soften.
4. Blend it smooth with an immersion blender right in the pot.
5. Stir in the cream, season with salt, pepper, and nutmeg, then let it warm for another 30 minutes.

Why You’ll Love It

This soup tastes like a hug from grandma, creamy and subtly herby without overwhelming your palate. I once skipped the sage and regretted it—turns out, it adds that woodsy fall edge that makes you go back for seconds. Perfect for meal prep; it freezes like a champ and reheats even better.

2. Butternut Squash and Apple Cider Soup

Fall in a bowl? Absolutely. Pair sweet butternut with tangy apple cider for a soup that’s basically autumn’s greatest hits—sweet, savory, and stupidly simple.

Ingredients

• 1 large butternut squash, peeled and cubed (about 4 cups)
• 2 apples, cored and chopped (Granny Smith for tartness)
• 4 cups apple cider
• 1 onion, sliced
• 2 tsp cinnamon
• 1 cup coconut milk (for dairy-free vibes)
• Salt and pepper to taste

Step-by-Step Instructions

1. Toss the squash, apples, onion, and cinnamon into the crockpot.
2. Pour in the apple cider and give it a quick stir.
3. Cook on low for 6-7 hours until everything’s fork-tender.
4. Puree the mixture until silky smooth.
5. Mix in the coconut milk, season, and let it mingle for 20 more minutes.

Why You’ll Love It

The sweetness from the apples cuts through the squash’s earthiness like a pro—it’s like pie meets soup, but healthier. Tried adding a dash of cayenne once? Game-changer for a spicy twist. This one’s my go-to for potlucks; people always ask for the recipe, and I love saying, “Crockpot did most of the work!”

3. Hearty Potato Leek Chowder

Potatoes and leeks team up for a chunky chowder that’s pure comfort—forget bland; this one’s loaded with flavor that sticks to your ribs on those drizzly fall afternoons.

Ingredients

• 6 medium potatoes, diced
• 3 leeks, cleaned and sliced (white parts only)
• 4 cups chicken broth
• 1 cup milk
• 4 slices bacon, cooked and crumbled (optional for crunch)
• 2 cloves garlic, minced
• 1 tsp thyme
• Salt and pepper to taste

Step-by-Step Instructions

1. Add potatoes, leeks, garlic, thyme, and broth to the crockpot.
2. Crumble in the bacon if you’re using it.
3. Cook on low for 7-8 hours until potatoes mash easily.
4. Mash half the mixture for thickness, then stir in milk.
5. Heat for another 30 minutes and adjust seasoning.

Why You’ll Love It

It’s creamy without being heavy, and the leeks add a mild oniony punch that’s addictive. I swapped milk for almond once and it worked fine, but stick to dairy if you want that rich mouthfeel—trust me. Great for busy days; set it and forget it while you tackle your to-do list.

4. Beef Barley Vegetable Stew-Soup

Call it a soup or stew—either way, this beef barley number packs in veggies and grains for a filling fall meal that feels like a warm blanket.

Ingredients

• 1 lb beef stew meat, cubed
• 1 cup pearl barley
• 4 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 6 cups beef broth
• 2 bay leaves
• Salt and pepper to taste

Step-by-Step Instructions

1. Brown the beef quickly in a skillet, then transfer to crockpot.
2. Add barley, carrots, celery, onion, bay leaves, and broth.
3. Stir and cook on low for 8 hours until beef shreds.
4. Remove bay leaves and season.
5. Let it sit for 10 minutes to thicken naturally.

Why You’ll Love It

The barley soaks up all that beefy goodness, making every bite hearty and satisfying. Once, I forgot the bay leaves and it was still delish, but they add that herby depth—don’t skip ’em. Ideal for leftovers; it tastes even better the next day, IMO.

5. Classic Chicken Noodle Comfort Soup

Nothing beats chicken noodle on a fall day— this crockpot version amps up the veggies for extra nourishment without extra effort.

Ingredients

• 1 lb chicken breasts, boneless
• 8 cups chicken broth
• 3 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 2 cups egg noodles
• 1 tsp parsley, dried
• Salt and pepper to taste

Step-by-Step Instructions

1. Place chicken, carrots, celery, onion, parsley, and broth in the crockpot.
2. Cook on low for 6-7 hours until chicken cooks through.
3. Shred the chicken with forks and return to pot.
4. Add noodles and cook on high for 20-30 minutes until tender.
5. Season and serve hot.

Why You’ll Love It

It’s nostalgic but upgraded with fresh veggies that keep it light yet filling. I added a squeeze of lemon once for zing—highly recommend if you’re feeling adventurous. Who doesn’t love a soup that heals your soul and your schedule?

6. Spicy Vegetarian Chili Soup

Turn up the heat with this veggie-packed chili—fall’s perfect spicy companion that proves meatless doesn’t mean flavorless.

Ingredients

• 2 cans (15 oz each) black beans, drained
• 1 can (28 oz) diced tomatoes
• 1 bell pepper, chopped
• 1 onion, diced
• 2 tbsp chili powder
• 4 cups vegetable broth
• 1 cup corn kernels
• Salt and cumin to taste

Step-by-Step Instructions

1. Combine beans, tomatoes, pepper, onion, chili powder, corn, and broth in crockpot.
2. Stir well and add cumin.
3. Cook on low for 6 hours to blend flavors.
4. Taste and adjust spice level.
5. Garnish with avocado if you fancy.

Why You’ll Love It

The spice builds slowly, hitting that perfect cozy warmth without burning your tongue off. Skipped the corn once and missed the sweetness—it’s key for balance. This one’s a crowd-pleaser for game days; even carnivores dive in.

7. Earthy Lentil and Spinach Soup

Lentils bring the protein punch in this green-packed soup—simple, nutritious, and oh-so-fall with its warming spices.

Ingredients

• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 2 carrots, diced
• 1 onion, chopped
• 3 cups fresh spinach
• 2 tsp cumin
• 1 lemon, juiced
• Salt and pepper to taste

Step-by-Step Instructions

1. Add lentils, carrots, onion, cumin, and broth to crockpot.
2. Cook on low for 7 hours until lentils soften.
3. Stir in spinach and lemon juice.
4. Let wilt for 10 minutes.
5. Season and enjoy.

Why You’ll Love It

It’s hearty yet light, with the lemon adding a fresh twist that cuts through the earthiness. I overdid the cumin once and it turned smoky—lesson learned, start small. FYI, this freezes beautifully for those unexpected cozy cravings.

8. Roasted Tomato Basil Bisque

Tomatoes get a fall upgrade with slow-simmered basil—creamy, tangy, and begging for grilled cheese on the side.

Ingredients

• 2 cans (28 oz each) crushed tomatoes
• 4 cups vegetable broth
• 1 onion, diced
• 1/2 cup fresh basil, chopped
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 tsp sugar (to balance acidity)
• Salt and pepper to taste

Step-by-Step Instructions

1. Mix tomatoes, broth, onion, garlic, and sugar in crockpot.
2. Cook on low for 5-6 hours.
3. Blend smooth and stir in basil and cream.
4. Warm for 20 minutes.
5. Adjust seasoning.

Why You’ll Love It

The basil pops against the rich tomatoes, making it feel fancy without the work. Added too much sugar once and it went dessert-y—stick to a teaspoon. Pair it with crusty bread; it’s pure bliss on rainy days. 🙂

9. Caramelized French Onion Soup

Onions slow-cook to caramel perfection in this classic—top with cheese for that melty fall indulgence.

Ingredients

• 6 onions, thinly sliced
• 6 cups beef broth
• 2 tbsp butter
• 1 tsp thyme
• 1/2 cup white wine (optional)
• Salt and pepper to taste
• Gruyere cheese for topping

Step-by-Step Instructions

1. Melt butter in crockpot on high, add onions and thyme.
2. Cook on high for 1 hour, stir, then low for 6-8 hours until caramelized.
3. Pour in broth and wine, cook another hour.
4. Ladle into bowls, top with cheese, and broil briefly.
5. Season as needed.

Why You’ll Love It

The slow caramelization makes onions sweet and deep—way better than stovetop sweat sessions. Skipped the wine once? Still good, but it adds sophistication. This soup turns any evening into a cozy French bistro vibe.

10. New England Clam Chowder Twist

Clams meet potatoes in this creamy chowder—fall’s seaside comfort with a hearty, no-fuss crockpot spin.

Ingredients

• 3 cans (6.5 oz each) chopped clams, with juice
• 4 potatoes, cubed
• 1 onion, diced
• 4 cups milk
• 4 slices bacon, crumbled
• 1 tsp celery seed
• Salt and pepper to taste

Step-by-Step Instructions

1. Add clams, potatoes, onion, bacon, celery seed, and milk to crockpot.
2. Stir and cook on low for 6-7 hours.
3. Mash some potatoes for creaminess.
4. Season and let thicken.
5. Serve with crackers.

Why You’ll Love It

It’s briny and creamy, with bacon adding smoky depth that screams fall comfort. Used fresh clams once—fancy, but canned works fine for lazy days. Who can resist a chowder that practically makes itself?

11. Veggie-Packed Minestrone

Load up on fall veggies in this Italian-inspired soup—beans, pasta, and herbs make it a one-pot wonder.

Ingredients

• 1 can (15 oz) kidney beans, drained
• 1 zucchini, chopped
• 2 carrots, sliced
• 1 onion, diced
• 4 cups vegetable broth
• 1 cup small pasta
• 2 tsp Italian seasoning
• Salt and pepper to taste

Step-by-Step Instructions

1. Combine beans, zucchini, carrots, onion, seasoning, and broth in crockpot.
2. Cook on low for 6 hours.
3. Add pasta and cook on high for 20 minutes.
4. Stir and season.
5. Top with Parmesan if desired.

Why You’ll Love It

The veggies meld into a flavorful broth that’s nourishing and fun to slurp. I threw in extra zucchini once and it bulked it up nicely—great for sneaking in greens. This minestrone is my secret weapon for cleaning out the fridge.

12. Cheesy Broccoli Cheddar Soup

Broccoli and cheddar unite in this velvety soup—fall’s cheesy escape that’s secretly veggie-forward.

Ingredients

• 4 cups broccoli florets
• 2 cups shredded cheddar
• 4 cups chicken broth
• 1 onion, diced
• 1 cup milk
• 2 cloves garlic, minced
• Salt and pepper to taste

Step-by-Step Instructions

1. Add broccoli, onion, garlic, and broth to crockpot.
2. Cook on low for 4-5 hours.
3. Blend half for creaminess, stir in cheese and milk.
4. Heat until cheese melts.
5. Season well.

Why You’ll Love It

The cheddar sharpness pairs perfectly with broccoli’s bite—comfort without the coma. Over-blended once and it went too smooth; keep some chunks for texture. It’s like a warm cheese blanket for your insides. :/

13. Zesty Carrot Ginger Soup

Carrots get spicy with ginger in this vibrant soup—fall’s immune-booster that’s bright and warming.

Ingredients

• 6 carrots, chopped
• 1 onion, diced
• 2-inch ginger piece, grated
• 4 cups vegetable broth
• 1 cup orange juice
• 1 tsp turmeric
• Salt and pepper to taste

Step-by-Step Instructions

1. Toss carrots, onion, ginger, turmeric, and broth into crockpot.
2. Cook on low for 6 hours.
3. Blend smooth and stir in orange juice.
4. Warm for 10 minutes.
5. Adjust flavors.

Why You’ll Love It

The ginger zing wakes up the sweet carrots for a soup that’s refreshing yet cozy. Added too much turmeric once—golden but bitter; measure carefully. Perfect for sniffle season; it feels like a health hug.

14. Smoky Split Pea and Ham Soup

Peas and ham slow-simmer for smoky goodness—fall’s thrifty classic that’s rich and satisfying.

Ingredients

• 1 lb split peas, rinsed
• 1 ham bone or 2 cups diced ham
• 4 carrots, sliced
• 1 onion, chopped
• 6 cups water
• 1 tsp smoked paprika
• Salt and pepper to taste

Step-by-Step Instructions

1. Add peas, ham, carrots, onion, paprika, and water to crockpot.
2. Cook on low for 8 hours until peas dissolve.
3. Remove bone if using, shred ham.
4. Stir and season.
5. Let rest to thicken.

Why You’ll Love It

The smokiness infuses everything, making it taste like hours of effort. Used veggie ham once for a twist—surprisingly good. This soup’s my post-holiday hero; it turns leftovers into gold.

15. Tuscan White Bean and Kale Soup

Beans and kale star in this rustic soup—fall’s green powerhouse with garlic and herbs for depth.

Ingredients

• 2 cans (15 oz each) white beans, drained
• 4 cups kale, chopped
• 4 cups chicken broth
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp rosemary
• Salt and pepper to taste

Step-by-Step Instructions

1. Combine beans, onion, garlic, rosemary, and broth in crockpot.
2. Cook on low for 5 hours.
3. Add kale and wilt for 30 minutes.
4. Mash some beans for thickness.
5. Season accordingly.

Why You’ll Love It

The beans cream up the broth while kale adds earthiness—nutritious without boring. Skipped mashing once and it stayed brothy; your call on texture. It’s like Tuscany in a bowl, minus the flight.

16. Creamy Turkey Wild Rice Soup

Turkey and wild rice blend for a creamy, nutty soup—fall’s post-Thanksgiving savior that’s hearty and homey.

Ingredients

• 2 cups cooked turkey, shredded
• 1 cup wild rice, uncooked
• 4 cups turkey broth
• 2 carrots, diced
• 1 onion, chopped
• 1 cup cream
• 1 tsp sage
• Salt and pepper to taste

Step-by-Step Instructions

1. Add turkey, rice, carrots, onion, sage, and broth to crockpot.
2. Cook on low for 7-8 hours until rice tenderizes.
3. Stir in cream.
4. Heat for 20 minutes.
5. Taste and adjust.

Why You’ll Love It

The wild rice adds chewiness that elevates the turkey—cozy without heaviness. Used chicken instead once; still rocked. Great for using up holiday birds; it turns scraps into something special.

17. Sweet Potato Black Bean Chili-Soup

Sweet potatoes sweeten this black bean chili—fall’s vegan delight with spice and sweetness in harmony.

Ingredients

• 3 sweet potatoes, cubed
• 2 cans (15 oz each) black beans, drained
• 1 can (28 oz) diced tomatoes
• 1 onion, diced
• 2 tbsp chili powder
• 4 cups vegetable broth
• 1 lime, juiced
• Salt and cumin to taste

Step-by-Step Instructions

1. Mix sweet potatoes, beans, tomatoes, onion, chili powder, cumin, and broth in crockpot.
2. Cook on low for 6-7 hours.
3. Stir in lime juice.
4. Let flavors meld for 10 minutes.
5. Season and serve.

Why You’ll Love It

The sweetness balances the spice for a chili that’s addictive and filling. Added extra lime once—zingy perfection. This one’s my vegan fave; it proves plant-based can be soul-soothing too.